201238498 六、發明說明： C ^'明戶斤屬标領】 發明領域 本發明係關於吞嚥及/或咀嚼困難者用食品之輔助攝 食用有機凝膠(organogel)、以及使用此物製作的吞„燕及/或 咀嚼困難者用食品。 本申請案基於2011年2月24日在日本申請的特願 2011-038344號、及2011年8月31日在日本申請的特願 2011-188878號而主張優先權，並將其内容援用於此。 C先前技3 發明背景 吞嚥及/或咀嚼困難者，例如需要看護的高齡者，在咀 嚼食物的機能或呑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，必需作各式各樣的加工。 在看護設施之中，過去以來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(Minced Diet)」是指在考慮到咀嚼機能不 順利的人，藉由將食物切細成為如已經進行咀嚼般的形 狀，調製成即使不進行咀嚼也能容易呑入的食物。在看護 設施等地，前述碎末食物普遍提供至吞纽心且嚼機能降 低的高齡者。然而近年來，碎末食物被指出會提高誤口燕性 肺炎的風險。另外也有報告認為與普通食物相比甚至呕嚼 次數還增加。就這樣，最近逐漸明白碎末食物未必比普通 201238498 食物更容易呑入的這件事情。 原本咀嚼食物這樣的行為不僅是將食物粉碎，粉碎之 後的食材藉由與唾液順利混合而形成食塊(bolus)，藉此形 成容易呑入之物。但是，已知因為將食材切細，反而會難 以形成食塊，結果會引起誤嚥。尤其是以高齡者的情況而 言’認為由於失智症或視覺不良造成先行期障礙、或者因 為唾液腺的感應分泌不良而唾液不足，藉由咀嚼形成食塊 的能力不佳的情形很多，因此會更加難以形成食塊。 改善食品的呑°燕容易程度的方法，已有例如藉由使飲 食品的黏性增加以改善在口腔内的凝集性之方法。對於2 嚼機能嚴重降低的高齡者， 通常是提供幾乎不需要吸嚼的 搜拌後的食物、糊狀食物、液狀食物等。然而，由於，等 的固體成份非常少，因此誤嚥的危險性很高。於是，為了 防止誤°燕，正在開發藉由添加例如明狀、注笠 η吵年朱、結冷膠 (gellan gum)等增黏劑，使液狀食物等增黏的方法(例如， 照專利文獻1)。 11 但是，如專利文獻！等所記載般僅添加水溶性增點劑， 雖然適合使㈣食物增黏，—對於添加至碎末食物或授 拌後的食物以製造容易形成食塊的食品並不適合。 見 於是，就取代碎末食物的新飲食形態而言由黑田等 人開發出-種高齡者㈣軟質食物(例如，參_專利文獻 1)。「軟質食物（soft diet)」是指以普通食物的形態不過吞 嚥及/或咀嚼有障礙的人也容易咀嚼，且容易形成食塊、易 呑嚥的食品。具體來說，是將硬度及凝集度調整在—定的 201238498 範圍。 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和凝集度必須從 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，還有必須使用專用器具 的情況。因此看護設施等地，導入高齡者用的軟質食物代 替碎末食物’在預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物的問題，可 列舉攝取卡路里的減少（例如，參照非專利文獻2)。例如， 為了將食材粉碎製作成糊狀食物，會摻合大量的高湯等水 份’因此’由加水導致容量增加的情況很多。於是，即使 攝取與普通食物相同的重量，但實際上會成為減量，卡路 里攝取會減少。在碎末食物的情況下，因為切碎而容量增 加’難以與攝取普通食物的情況相同的重量盛裝在盤子的 情況很多，仍然會有卡路里攝取減少的問題。 另一方面’黏性及彈性兩者皆備的膠質是用做食品用 基材°膠質是由少量的固體狀成份吸收大量的連續相液體 成份’ 定限度容積的物質，與其說是液體不如説 疋以彈性m體的特性展現。固體狀成份稱為膠化劑，膠化 劑形成的三次元網目構造將液體包含其中。連續相的液體 成伤為K或水/谷液者稱為水凝膠。另外，連續相 為液，油或有機4劑者稱為有機凝膠(。职啊⑷。 膠質的~藏彈性模數是保持膠質内部儲存的應力之能 201238498 力’以動態特性中的膠質彈性來表示。另外，膠質的損失 彈性模數是將膠質所受能量以熱釋出的能力，以動態特性 中的膠質黏性消失能量來表示。 [先前技術文獻] 專利文獻 [專利文獻1]日本特許第3524359號公報 非專利文獻 [非專利文獻1]黑田留美子，“適合攝食、呑嚥障礙者 的「高齡者軟質食物」之開發”，日攝食呑嚥復健會誌，2004 年，第8卷第1號，第10〜16頁。 [非專利文獻2]林静子，“高齡者營養照顧方面的疑問 與檢驗（1)碎末食物、攪拌後食物的陷阱，’，臨床營養，2002 年2月，第100卷第2號，第145頁。 [非專利文獻3] Naomi Ε. Hughes, et. al.，Trends Food Sci. Technol.，2009年，第 20卷第 10號，第 470〜480頁。 [非專利文獻4] Dharma R. Kodali，Liqid Technology, 20〇9年，第21卷第11/12號，第254〜256頁。 [非專利文獻5]1^1〇1131丨8&11111«1油3 1^.〇333&1^)^匕，61· al‘，j Am. Oil Chem. Soc·，2009年，第 86卷第 12號，第 1163〜1173頁。 [非專利文獻6] Arjen Bot，et. al_，J. Am. Oil Chem. Soc·， 2008年，第85卷第12號，第1127〜1134頁。 [非專利文獻7] Arjen Bot，et. al.，J· Am. Oil Chem Soc.， 2006年，第83卷第6號，第513〜521頁。 201238498 [非專利文獻8] Toro-Vazques J. F.，et. al.，J. Am. Oil Chem.Soc·，2007年，第 84卷第 12號，第 989〜1000頁。 L 明内曾】 發明概要 [發明欲解決之課題] 像這樣地，碎末食物不適合作為吞嚥及/或咀嚼困難者 的飲食形態之事態逐漸較被理解，然而，碎末食物已經在 調理的工作場所被定型，再加上代替碎末食物的替代手段 並非易事，因此現況中仍不得不提供碎末食物。 本發明為可輕易製造吞嚥及/或咀嚼困難者容易攝取 的食品之有機凝膠，亦即，目的是提供可以製作不會使可 攝食的食品(ingestible fGGd)細切物或切碎物散開且具有黏 聚性的食品所需之有機凝膠。又，目的是提供—種吞。燕及/ 或咀嚼困難者用食品’該食品使用前述有機凝膠，攝取時 細切物及切碎物在口腔内不會散開，即使是加水的糊狀食 物也可以防止攝取卡路里的減少。 [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， 含有油脂及油脂膠化劑、具有在(TC以上且4〇充以下之貯藏 彈性模數在MOOPa以上且100,00心以下的有機凝膠，藉由 將之與碎末食物紐狀食物混合，可將碎末食減糊狀食 物改善為吞嚥及/或咀嚼困難者容易攝取的食品而完成了 本發明。 亦即，本發明提供： 201238498 (1) 一種吞嚥及/或咀嚼困難者用食品之補助攝食用有 機凝膠，係含有油脂及油脂膠化劑者，其特徵在於节有機 凝膠在〇°C以上、40°c以下之貯藏彈性模數為1 000?&以 上、100,000Pa以下。 (2) 如上述第1項之吞°燕及/或呕嚼困難者用食品之輔 助攝食用有機凝膠，其在0°C以上、40°C以下之損失彈性模 數為lOOPa以上、l〇,〇〇〇Pa以下。 (3) 如上述第1或2項之吞π燕及/或咀嚼困難者用食品之 輔助攝食用有機凝膠，其中前述油脂係在20eC呈液態之— 種或二種以上的油脂，前述油脂膠化劑係選自於由：二十 二酸(Behenic acid)組成在45%以上、55%以下且溶點在5〇〇c 以上之極度硬化油' 米糠犧(rice bran wax)、巴西棕櫚蠘 (carnauba wax)、堪帶蠟（candelilla wax)、熔點在5(rc 以上 之乳化劑、固醇（sterol)與榖維素（gamma_〇ryZan〇i)之混合 物、卵磷脂（lecithin)與去水山梨醇三硬脂酸酯（咖汕抓 tristearate)之混合物所構成群組中之一種或二種以上的油 脂膠化劑。 (4) 一種吞嚥及/或咀嚼困難者用食品，其特徵在於含有： 如上述第1至3項中任一項之呑嚥及/或咀嚼困難者用 食品之輔助攝食用有機㈣；及可攝食的食品細切物或切 碎物。 (5) 如上述第4項之吞π燕及/或呕嚼困難者用食品，其更 含有水份。 ⑹如_L述ΙΜ或5項之吞。燕及/或0且嚼困難者用食品， 201238498 其中前述可攝食的食品係選自於由：畜肉加工食品、魚肉 加工食品、蔬菜類、果實類、麵類、飯、粥、麵包類及海 藻類所構成群組中之丨種或2種以上之食品。 (7) —種吞嚥及/或咀嚼困難者用食品之製造方法，其 特徵在於混合：吞嚥及/或咀嚼困難者用食品之輔助攝食用 有機凝膠’其係含有油脂及油脂膠化劑，且在〇°C以上、4〇°c 以下之貯藏彈性模數為l，000Pa以上、i〇〇,0〇〇Pa以下；及可 攝食的食品細切物或切碎物。 (8) 如上述第7項之吞嚥及/或咀嚼困難者用食品之製 造方法，其係在前述混合後進一步執行切碎處理。 (9) 一種吞嚥及/或咀嚼困難者用食品黏聚性之改盖方 法’其特徵在於：混合吞嚥及/或咀嚼困難者用食品之辅助 攝食用有機凝膠、及可攝食的食品細切物或切碎物，並進 一步執行切碎處理；其中前述輔助攝食用有機凝膠係含有 油脂及油脂膠化劑，且在(TC以上、40t以下之貯藏彈二模 數為l,000Pa以上、100,000Pa以下。 (10) —種使吞嚥及/或咀嚼困難者用食品摄 辦取間易化 之方法’其特徵在於：混合吞嚥及/或咀嚼困難者用食〇 輔助攝食用有機凝膠及可攝食的食品細切物或切碎物 、 進一步執行切碎處理；其中前述輔助攝食用有機;疑膠人 有油脂及油脂膠化劑，且在0°C以上、40°C以下夕听〜 <聍藏彈性 模數為l，000Pa以上、100,000Pa以下。 (11) 如上述第1至3項中任一項之吞嚥及/或 爵困難 者用食品之輔助攝食用有機凝膠，其中前述補助攝 201238498 機凝膠係與可攝食的食品細切物或切碎物混合來使用。 [發明效果] 藉由使用本發明之吞嚥及/或咀嚼困難者用食品之輔 助攝食用有機凝膠，可以製作不會使可攝食的食品 (ingestible fo〇d)細切物或切碎物散開且具有黏聚性的食 °因此藉由將本發明的吞嚥及/或咀嚼困難者用食品之 ^助攝食时機_與習知碎杨㈣減食物等混合， 此夠不散㈣容易運至口中，且在口腔内細切物及切碎物不 會散開，可1造出呑及/或11 且嚼困難者容易攝取的吞'«燕及/ 或0且爵困難者用食品。並且，藉由使用本發明之吞"燕及/或 爵困難者用&品之輔助攝食用有機凝膠，即使是加水的糊 狀食物’也可以防止攝取卡路里的減少。 C 方fe方式】 [用以實施發明之形態】 首先針對本發明之吞嚥及/或咀嚼困難者用食品之輔 助攝食用有機凝膠作説明。 本發明之吞嚥及/或咀嚼困難者用食品之輔助攝食用 有機凝膠(以下會有稱為「本發明之輔助攝食用有機凝膠」 的It形）係藉由與可攝食的食品細切物及切碎物混合使 用’使吞’難者或呕嚼困難者容祕取前述食品(輔助攝 取）。習知碎末食物中，食品的細切物容易散開，在口腔内 不易形成食塊，被認為是弓丨起誤嚥很大的要因。藉由將本 發明之輔助攝食用有機凝膠與含有習知碎末食物或糊狀食 物等的細切物及切碎物混合，可以得到使各固體成份適度 201238498 地凝集而不會散開，賦予黏聚感的人σ 或呕嚼困難者容易攝取的食品。^，亦即得到吞°燕及/ 二本:明之輔助攝食用有機凝膠是以油脂為主成 二==體成:攝取量與普通食物相比容易變少的 =碎末食物或糊狀食物混合時，可以防止攝取卡路里的 本發明及本申請説明書中 指不需要進=可攝食的食品 品，包括加熱處理或調味等之^理㈣理即可攝食的食 生的狀態即可攝食的食品之任r者;^成的食品、果實等在 切物及切碎物」意指將可攝食的合=，「可攝食的食品細 解體、切碎或磨碎之物。細切或切;;處=體成份切細或 大小並未特別限定，〇lmm以 4〗的固體成伤之 攝食的食品細切物及切碎物」包括將:為佳。又’可 或切斷器等切細之物、將可攝食的食i解=以菜刀 將可攝食的食品以切割授拌機等切碎^體:小塊之物、 品磨碎之物等。 匆將可攝食的食 此外’食品的切碎處財法並未 成份變小時，可用平常所用的任-種處理方二’在使固體 藉由使用切賴拌機等切碎機將食品切碎。…例如，可 具體來說纟發明之輔助攝食用 及油脂膠化劑的有機_，具有在心=有油脂 藏彈性模數在1，_如上、卿卿㈣=下之貯 之輔助攝食用有機凝谬，在〇t以上、㈣寺徵。本發明 201238498 模數在l，000Pa以上、5〇,〇〇〇pa以下為佳；在2〇〇〇Pa以上、 50,000Pa以下為較佳；在2 〇〇〇pa以上、3〇〇〇〇pa以下為更 佳。藉由在(TC以上' 4〇。匚以下的範圍之貯藏彈性模數在 l，000Pa以上、100,000Pa以下的範圍内時，易與可攝食的食 品或可攝食的食品細切物及切碎物混合，而且，前項所述 食品的細切物及切碎物不會散開，可以得到具黏聚性的食 。在0 C以上' 40。(：以下的範圍，貯藏彈性模數不足 I’OOOPa的情況，輔助攝食用有機凝膠的流動性變得過大， 硬度不足，恐怕無法將碎末食物等之細切物凝聚。在〇。匸以 上、4(TC以下的範圍，貯藏彈性模數超過1〇〇,〇〇〇pa的情 況，輔助攝食用有機凝膠變得太硬，恐怕不易與固體成份 混合。 本發明之輔助攝食用有機凝膠在20°C之貯藏彈性模數 及4〇 C之貯藏彈性模數之差以較小為佳。藉由在2〇t (室溫 附近)之貯藏彈性模數及贼（接近口腔内溫度)之貯藏彈性 模數之差不大，與上述的辅助攝食用有機凝膠混合的食 品，在口腔内不易散開，且在口中不易黏糊。例如，本發 明之辅助攝食用有機凝膠在2〇°C之貯藏彈性模數與在赋 之貯藏彈性模數之差，以在2G°C之貯藏彈性模數的〇%以 上、5〇%以下者為佳；G%以上、罵以下者為較佳；收以 上、20%以下者為更佳。 本發明之輔助攝食用有機凝膠，在〇t以上、4〇t以下 之知失彈性模數為聰以上、聊㈣料佳：聊&以 上、5,000Pa以下者為較佳；2〇〇pa以上、5，咖〜以下者為 12 201238498 更佳；200Pa以上、3,〇〇〇pa以下者為最佳。藉由在〇t以上、 4〇°C以下的範圍之損失彈性模數為100Pa以上、1〇 〇⑻匕 的範圍内時，易與可攝食的食品或可攝食的食品細切物及 切碎物混合，而且，前項所述食品的細切物及切碎物不會 散開，可以得到具黏聚性的食品。在0^以上、4〇<3(：以下的 範圍，損失彈性模數不足l〇〇Pa的情況，辅助攝食用有機凝 膠的流動性變得過大，硬度不足，恐怕無法將碎末食物等 之細切物凝聚。在(TC以上、40t：以下的範圍，損失彈性模 數超過10,000Pa的情況，輔助攝食用有機凝膠變得太硬， 恐怕不易與固體成份混合。 本發明之輔助攝食用有機凝膠在2(TC之損失彈性模數 及4 0 之損失彈性模數之差以較小為佳。藉由在2 〇它（室溫 附近)之損失彈性模數及40t：(接近口腔内溫度）之損失彈性 f數之差不大，與上述的輔助攝食用有機凝膠混合的食 在口腔内不易散開，且在口中不易黏糊。例如，本發 明之輔助攝食用有機凝膠在2Gt之損失彈性模數與在4〇<t 之損失彈性模數之差，以在2〇。。之損失彈性模數軸以 上、5〇%以下者為佳；Q%以上、娜以下者為較佳；〇%以 上、20%以下者為更佳。 此外，本發明之輔助攝食用有機凝膠之貯藏彈性模數 及知失彈性模數可以用黏彈性測定裝置，以常法測定之。 t本發明之輔助攝食时機_是將常溫下為液態的油 月=下_為「賴油脂」）及較前概態油輯點高的油 夕齊丨混α而成。液態油脂作為本發明之輔助攝食用有 13 201238498 機凝膠的原料，只要是常溫下液態的可食性油脂即可，並 不特別限定。本發明的常溫意指15°C以上、25°C以下。 又，本發明之輔助攝食用有機凝膠所含油脂，可以是 一種，也可以是複數種類。本發明之輔助攝食用有機凝膠 的原料，以使用2(TC時呈現液態的油脂為佳。使用複數種 類的油脂的情況，至少有一種油脂是在20°C時呈現液態的 油脂為佳；全部的油脂皆在20°C時呈現液態的油脂為較佳。 本發明之輔助攝食用有機凝膠中含有的在20°C時呈現 液態的油脂，以在20°C時呈現液態的植物油為佳。在20°C 時呈現液態的植物油，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、蔡花 油、紅花油、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酯、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、棕 櫚分提油及該等的混合油等。棕櫚分提油，具體來說，可 列示2段分提油的棕櫊油酸(棕櫚超級軟棕油）等。此外，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有機凝膠中含有的在20°C時呈現 液態的油脂，可使用該等中的1種，或可將2種以上任意地 混合使用。尤其以在0°C保存5.5小時後呈液態且澄清的植 物油為佳，亦即，以使用沙拉油為佳。其中，從風味方面 沒有怪味、並可安定供給的觀點考量，菜籽油為較佳。 本發明之輔助攝食用有機凝膠中含有的油脂膠化劑可 14 201238498 形成三次元網目構造’只要是在上述構造的内部可包含液 態油脂者職未制限定，可考錢態油㈣種類，從公 認的具有油脂膠化能力的物質中選擇合適者使用。油脂膠 化劑可列舉，例如：比液態油月旨⑽點高的極度硬化油、 乳化劑、卵填脂(lecithin)及去水山梨醇三硬脂酸师峨加 —ate)之混合物(例如，參照非專利文獻3)、米糠蝶(如 bran wax)(例如，參照非專利文獻4或5)、巴西棕櫚蠟 (議auba麵）（例如，參照非專利文獻4)、堪帶堪(ο—遍a 砸）（例如’參照非專利文獻5或8)、@醇及榖維素 (gamma-oryzano丨)之混合物（例如，參照非專利文獻6或7) 等。本發明之輔助攝食用有機凝膠可以含有i種油脂膠化 劑，也可以含有2種以上經適當組合的油脂膠化劑。 本發明之輔助攝食用有機凝膠所含有的油脂膠化劑， 其熔點比液態油脂的熔點高1〇。〇以上者為佳。其中又以熔 點在50°C以上的油脂膠化劑為較佳。 本發明中，比液態油脂的熔點高、作為油脂膠化劑的 極度硬化油’其熔點在50°C以上者為佳。具體來說，極度 硬化油的溶點在50°C以上' 80°C以下者為佳；在55°C以上、 80°C以下者為較佳；在55°C以上、75。(：以下者為更佳。 本發明中，作為油脂膠化劑的乳化劑，其熔點在5〇〇c 以上者為佳。具體來說，乳化劑的熔點在5(rc以上、85〇c 以下者為佳。乳化劑可列舉，例如：DES-70V(理研維他命 么司製 ’ glycerin mono-fatty acid ester，溶點：50 C)、 POEMB-100(理研維他命公司製，glycerin mono-fatty acid 15 201238498 ester，熔點：69〜75°C)、P〇EMB-200(理研維他命公司製， glycerin mono-fatty acid ester，溶點：75〜85°C)、RIKEMAL PB-100(理研維他命公司製，propylene glycol fatty acid ester，炼點：54~60°C)。 本發明之輔助攝食用有機凝膠的油脂膠化劑係選自於 由：二十二酸(Behenic acid)組成在45%以上、55%以下且熔 點在50 C以上之極度硬化油、米糖壞(rice bran wax)、巴西201238498 VI. Description of the invention: C ^ '明家斤属领】 Field of the Invention The present invention relates to an edible organic gel (organogel) for foods for people who have difficulty swallowing and/or chewing, and a swallowing using the same The food is used in the case of Yan and/or chews. This application is based on Japanese Patent Application No. 2011-038344, filed on Feb. 24, 2011, and Japanese Patent Application No. 2011-188878, filed on August 31, 2011. Priority, and its contents are used for this. C. Prior Art 3 BACKGROUND OF THE INVENTION Those who have difficulty swallowing and/or chewing, such as elderly people who need care, have a lot of declines in chewing food function or whimper function. Therefore, in order to The ingredients are made into a form that is easy to eat, and must be processed in a variety of ways. In the care facilities, the ingredients used to cut or smash the ingredients are used every day, in addition to ordinary foods, they also provide shredded foods. Food, stirred food, mushy food, liquid food, etc. "Minced Diet" refers to a person who considers that the chewing function is not smooth, by cutting the food into OK chewing like shape, to prepare a food without chewed can easily enter the annexation. In places such as nursing facilities, the aforementioned shredded foods are generally provided to elderly people who have a halved heart and have a reduced chewing function. However, in recent years, shredded food has been pointed out to increase the risk of swallowing pneumonia. There are also reports that even the number of chewings is increased compared to regular food. In this way, it has recently become clear that the broken food is not necessarily easier to break into than the ordinary 201238498 food. The act of chewing food is not only to smash the food, but the smashed food material is formed by forming a bolus by smoothly mixing with the saliva, thereby forming an easily invaded material. However, it is known that it is difficult to form a food mass by cutting the food material, and as a result, it may cause a swallow. In particular, in the case of elderly people, it is considered that there are many cases in which the pre-existing disorder is caused by dementia or visual dysfunction, or the saliva is insufficient due to poor induction and secretion of salivary glands, and there are many cases in which the ability to form a food mass by chewing is poor. It is more difficult to form a food block. As a method for improving the ease of food, there has been a method of improving agglutination in the oral cavity by, for example, increasing the viscosity of a food. For those who are severely depressed by 2 chewing machines, it is usually provided with foods, mushy foods, liquid foods, etc. that do not require chewing. However, since the solid content of the etc. is very small, the risk of swallowing is high. Therefore, in order to prevent mistakes, a method of making a liquid food or the like thickened by adding a tackifier such as a bright shape, a sputum, or a gellan gum is being developed (for example, a patent) Document 1). 11 However, as in the patent literature! As described, only the water-soluble addition agent is added, and although it is suitable for making the food (4) thickened, it is not suitable for the food added to the ground food or the food after being mixed to produce a food mass which is easy to form a food mass. Then, in order to replace the new food form of the shredded food, a young person (4) soft food was developed by Kuroda et al. (for example, Reference Patent Document 1). "Soft diet" refers to a food that is easily chewed by people who are swallowed and/or chewed in the form of ordinary food, and which is easy to form a food mass and is easily choked. Specifically, the hardness and the degree of agglutination are adjusted to the range of 201238498. However, in the case of soft foods for elderly people, in order to adjust the hardness and agglutination of foods, it is necessary to carry out conditioning treatment from the material stage, and it is necessary to fundamentally change the conditioning steps. . That is to say, the soft food used by the elderly will have 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 the elderly to replace the shredded food in places such as nursing facilities. Others' problems with foods that are swallowed and/or chewed are listed as a reduction in calorie intake (for example, refer to Non-Patent Document 2). For example, in order to pulverize a food material into a paste-like food, a large amount of water such as broth is mixed. Therefore, the capacity is increased by the addition of water. Therefore, even if you take the same weight as ordinary food, it will actually be reduced, and calorie intake will decrease. In the case of shredded food, the capacity is increased by shredding. It is difficult to hold the same weight as in the case of eating ordinary food, and there is still a problem that the calorie intake is reduced. On the other hand, the glue that is both viscous and elastic is used as a substrate for food. Gum is a substance that absorbs a large amount of continuous phase liquid component from a small amount of solid component, which is not so much liquid.疋 is expressed by the characteristics of the elastic body. The solid component is referred to as a gelling agent, and the three-dimensional mesh formation formed by the gelling agent contains the liquid therein. The liquid phase of the continuous phase is K or water/valley. In addition, the continuous phase is liquid, oil or organic 4 agents called organogels. (4). The elastic modulus of the gel is the ability to maintain the stress stored inside the gel 201238498 force's gel elasticity in dynamic properties. In addition, the loss elastic modulus of the gel is the ability to release the energy of the gel by heat, and is expressed by the colloidal viscous energy in the dynamic characteristics. [Prior Art] Patent Literature [Patent Document 1] Japan Japanese Patent No. 3524359 Non-Patent Document [Non-Patent Document 1] Kuroda Umeko, "Development of "Elderly Soft Foods" for People with Food and Wheezing Disorders, Daily Feeding and Relief, 2004, No. 8 volumes No. 1, pages 10 to 16. [Non-Patent Document 2] Lin Jingzi, "Questions and Tests on Nutritional Care for Elderly People (1) Trap Food, Food Trap after Stirring, ', Clinical Nutrition, 2002 February, Vol. 100, No. 2, p. 145. [Non-Patent Document 3] Naomi Ε. Hughes, et. al., Trends Food Sci. Technol., 2009, Vol. 20, No. 10, 470 ~480 pages. [Non-Patent Document 4] Dharma R. Kodali, Liqid Technology, 20〇9, vol. 21, No. 11/12, pp. 254-256. [Non-Patent Document 5] 1^1〇1131丨8&11111«1 Oil 3 1^.〇333&1^ ^匕, 61· al', j Am. Oil Chem. Soc·, 2009, Vol. 86, No. 12, pp. 1163~1173. [Non-Patent Document 6] Arjen Bot, et. al_, J. Am. Oil Chem. Soc., 2008, Vol. 85, No. 12, pp. 1127 to 1134. [Non-Patent Document 7] Arjen Bot, et. al., J. Am. Oil Chem Soc., 2006, Vol. 83, No. 6, pp. 513-521. 201238498 [Non-Patent Document 8] Toro-Vazques J. F., et. al., J. Am. Oil Chem. Soc., 2007, Vol. 84, No. 12, pp. 989-1000. L 明内曾] Summary of Invention [Questions to be Solved by the Invention] In this way, the situation in which the shredded food is not suitable as a diet for those who have difficulty swallowing and/or chewing is gradually understood. However, the shredded food is already in the conditioning work. The setting of the site, combined with the replacement of the shredded food, is not an easy task, so there is still a need to provide shredded food in the current situation. The present invention is an organic gel which can easily produce foods which are easily ingested by people who have difficulty swallowing and/or chewing, that is, the object is to provide a fine cut or chopped material which can be made without ingesting foods (ingestible fGGd) and An organic gel required for cohesive foods. Also, the purpose is to provide - kind of swallowing. Swallow and/or food for people who have difficulty chewing. The food uses the above-mentioned organic gel. When ingested, the fine cuts and chopped materials do not spread out in the mouth, and even the paste-like food with water can prevent the reduction of calorie intake. [Means for Solving the Problems] As a result of intensive research to solve the above problems, the present inventors have found that oils and fats and oil gelling agents are contained, and the storage elastic modulus of (TC or more and 4 〇 or less is above MOOPa and 100. The organic gel below 00 core, which is mixed with the crushed food-shaped food, can improve the present invention by improving the food-feeding food-reducing food to a food which is easy to ingest by swallowing and/or chewing. That is, the present invention provides: 201238498 (1) A food-assisted edible organic gel for foods for people who have difficulty swallowing and/or chewing, which is a fat and oil gelling agent, characterized in that the organic gel is in a °C The above storage elastic modulus of 40 ° C or less is 1 000 ? & or more, 100,000 Pa or less. (2) The food of the swallowing and/or chewing difficulty of the above-mentioned item 1 Glue, the loss modulus of elasticity above 0 ° C and below 40 ° C is lOOPa or more, l〇, 〇〇〇Pa or less. (3) Difficulty of swallowing and/or chewing as in item 1 or 2 above Using food supplements to consume organic gels, wherein the aforementioned oils are 20eC is a liquid type or two or more kinds of oils and fats, and the oil gelling agent is selected from the group consisting of: behenic acid, 45% or more, 55% or less, and a melting point of 5 〇〇c or more. Extremely hardened oil 'rice bran wax, carnauba wax, candelilla wax, emulsifier with a melting point of 5 (rc or more), sterol and gamma a mixture of _〇ryZan〇i), a mixture of lecithin and sorbitan tristearate (tristearate), or one or more of the oil gelling agents. 4) A food for people who have difficulty swallowing and/or chewing, characterized in that: the food of the food of the pharyngeal and/or chewable foods according to any one of the above items 1 to 3 is edible (4); and the food is edible. Food fine cuts or chopped foods. (5) Foods for people who have difficulty swallowing swallows and/or chewing, as described in item 4 above, are more water-containing. (6) If _L ΙΜ or 5 items are swallowed. Foods for swallows and/or 0 and chews, 201238498 wherein the aforementioned foods are selected from: processed meat products , or more than two kinds of foods in the group consisting of processed fish, vegetables, fruits, noodles, rice, porridge, bread, and seaweed. (7) Those who have difficulty swallowing and/or chewing A method for producing a food product, characterized in that it is mixed: an edible organic gel which is used for foods for swallowing and/or chewing, which contains oils and fats and gelling agents, and is 〇°C or more and 4°°C or less. The storage elastic modulus is more than 1,000 Pa, i 〇〇, 0 〇〇 Pa or less; and food-cut food cuts or chopped materials. (8) A method for producing a food for a person who has difficulty swallowing and/or chewing according to item 7 above, which is further subjected to a chopping treatment after the mixing. (9) A method for changing the cohesiveness of foods for people who have difficulty swallowing and/or chewing, characterized in that: an organic gel which is used in combination with a food for swallowing and/or chewing, and a food that can be eaten are finely cut. And the chopping material is further subjected to a chopping treatment; wherein the auxiliary edible organic gel contains a grease and a grease gelling agent, and the storage modulus of the storage bomb (above TC and below 40 t is more than 1,000 Pa, 100,000 Pa or less. (10) A method for facilitating the use of food for swallowing and/or chewing. 'Characteristics: those who have difficulty swallowing and/or chewing are accustomed to eating organic gels and The food can be ingested or cut into pieces, and further subjected to chopping treatment; wherein the aforementioned auxiliary food is organic; the suspected person has oil and fat gelling agent, and listens at 0 ° C or above and 40 ° C. <The entangled elastic modulus is 10,000 Pa or more, and 100,000 Pa or less. (11) The edible organic gel for foods of food for swallowing and/or stagnation of any one of the above items 1 to 3, wherein The above subsidy photo 201238498 machine gel system and can take photo The food fine cut or the chopped food is mixed and used. [Effect of the Invention] By using the organic gel which is assisted by the food for swallowing and/or chewing of the present invention, it is possible to produce a food which does not make edible food. (ingestible fo〇d) a finely cut or chopped material that is scattered and has a cohesive food. Therefore, by using the food of the present invention for swallowing and/or chewing, it is convenient to feed the food_ (4) Mixing food and other foods, this is not enough. (4) It is easy to transport to the mouth, and the fine cuts and chopped materials in the mouth will not be scattered. It can be used to make cockroaches and/or 11 Swallow and / or 0 and the lord difficulty food, and by using the swallow " Swallow & / or lord difficult to use the organic gel, even if it is a paste of food with water' It is also possible to prevent the reduction of the calorie intake. The method of the invention is as follows: First, the organic gel for assisting the food for swallowing and/or chewing of the present invention is described. / or chewing people with food supplements to eat organic Gel (hereinafter, it is called "the shape of the auxiliary edible organic gel of the present invention") is used by mixing with the food-cut food fine cuts and chopped materials to make it difficult to swallow or to chew. Those who secretly take the above foods (assisted ingestion). In the conventional minced food, the fine cuts of the food are easy to spread, and it is difficult to form a food mass in the oral cavity, which is considered to be a major cause of the swallowing of the bow. The auxiliary edible organic gel of the present invention is mixed with the fine cut material and the chopped material containing the conventional shredded food or the pasty food, and the solid content can be agglomerated at an appropriate degree of 201238498 without being dispersed, thereby giving a sticky feeling. People who are σ or easy to ingest foods that are difficult to chew. ^, that is, get swallowed and / two: Mingzhi auxiliary food organic gel is based on oil and fat into two = = body formation: the intake is easier to reduce compared with ordinary food = broken food or paste When the food is mixed, the present invention which can prevent calorie intake and the food product which is not required to be ingested in the specification of the present application, including heat treatment or seasoning, etc., can be fed by the eating state of the food. Any food; the food, the fruit, etc. in the cut and chopped material means the combination of the food that can be ingested, "the food that can be eaten is finely disintegrated, chopped or ground. Finely cut or cut. ;;==================================================================================== In addition, it can be cut into thin objects such as cut-offs, and the food that can be ingested is eaten. The food that can be ingested by a kitchen knife is chopped by a cutting and mixing machine, etc.: small pieces, pieces of ground, etc. . In a hurry, you can eat food. In addition, the food chopping method does not have a small amount of ingredients. You can use the chopping machine such as a chopping machine to chop the food by using the chopping machine. . ...for example, specifically, the organic food of the invention is supplemented by the edible food and the oil gelling agent, and has the elastic modulus of the oil-bearing reservoir at 1, _ above, Qingqing (four) = under the storage of the edible organic coagulation Hey, in the above 、t, (four) temple levy. The 201238498 module of the present invention has a modulus of more than 1,000 Pa, 5 Å, and less than 〇〇〇pa; preferably 2 〇〇〇Pa or more and 50,000 Pa or less; more than 2 〇〇〇pa, 3 〇〇〇〇. The following is better. By cutting the elastic modulus of the range below TC above 4 〇 l l l l l l l l l l l , , , , , , , , , , 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易 易The mixture is mixed, and the fine cuts and chopped products of the food described in the preceding paragraph are not scattered, and a cohesive food can be obtained. The temperature is above 0 C '40. (: The following range, the storage elastic modulus is less than I' In the case of OOOPa, the fluidity of the edible organic gel is too large, and the hardness is insufficient. I am afraid that the fine cuts such as broken foods cannot be aggregated. In the range of 〇 or above, 4 (the range below TC, the storage elastic modulus In the case of more than 1 〇〇, 〇〇〇pa, the auxiliary edible organic gel becomes too hard, and it is difficult to mix with the solid component. The storage elastic modulus of the auxiliary edible organic gel of the present invention at 20 ° C and 4 The difference between the storage elastic modulus of 〇C is preferably small. The difference between the storage elastic modulus at 2〇t (near room temperature) and the storage elastic modulus of the thief (close to the oral cavity temperature) is small, and The above-mentioned auxiliary edible organic gel mixed food in the oral cavity It is easy to spread out and is not sticky in the mouth. For example, the difference between the storage elastic modulus of the auxiliary edible organic gel of the present invention at 2 ° C and the storage elastic modulus is to store the elastic modulus at 2 G ° C. The 〇% or more and the 5% or less of the number are preferably the same; the G% or more and the 骂% or less are preferred; the above and 20% or less are more preferable. The auxiliary edible organic gel of the present invention is above 〇t 4, t below the known loss modulus of elasticity is Cong or above, chat (four) material is good: chat & above, below 5,000Pa is better; 2〇〇pa or more, 5, coffee ~ below is 12 201238498 better 200Pa or more, 3, 〇〇〇pa or less is the best. When the loss elastic modulus in the range of 〇t or more and 4〇°C or less is in the range of 100 Pa or more and 1 〇〇 (8) ,, it is easy. It can be mixed with the foods that can be ingested or the fine cuts and chopped foods that can be ingested, and the fine cuts and chopped materials of the foods mentioned in the preceding paragraph will not be scattered, and the foods with cohesive properties can be obtained. , 4〇<3 (: the following range, when the loss elastic modulus is less than l〇〇Pa, assisting in the consumption of the organogel If the fluidity is too large and the hardness is insufficient, it may not be able to agglomerate the fine cuts such as broken food. In the case of (TC or more, 40t: or less, when the loss elastic modulus exceeds 10,000Pa, the organic gel is assisted. It is too hard, and it is not easy to mix with solid ingredients. The difference between the loss elastic modulus of TC and the loss elastic modulus of 40 is better in the auxiliary edible organic gel of the present invention. The loss elastic modulus (near room temperature) and the loss of elastic f number of 40t: (close to the oral cavity temperature) are not large, and the food mixed with the above-mentioned auxiliary edible organic gel is not easily dispersed in the oral cavity, and It is not easy to stick in the mouth. For example, the difference between the loss elastic modulus of the auxiliary edible organic gel of the present invention at 2 Gt and the loss elastic modulus at 4 〇 < t is 2 〇. . It is preferable that the loss elastic modulus axis is at least 5% or less; those of Q% or more and N or less are preferable; those of 〇% or more and 20% or less are more preferable. Further, the storage elastic modulus and the loss elastic modulus of the auxiliary edible organic gel of the present invention can be measured by a usual method using a viscoelasticity measuring device. The auxiliary feeding timing of the present invention is that the oil is liquid at normal temperature, the month is lower, the oil is higher than the previous oil, and the oil is mixed with α. The liquid fat or oil is not particularly limited as long as it is a liquid edible oil at normal temperature as a raw material for the edible gel of the present invention. The normal temperature of the present invention means 15 ° C or more and 25 ° C or less. Further, the fat or oil contained in the auxiliary edible organic gel of the present invention may be one type or plural types. The raw material for assisting the edible organic gel of the present invention is preferably 2 (the oil which is liquid when TC is used. When a plurality of types of fats and oils are used, at least one of the fats and oils is preferably a liquid which is liquid at 20 ° C; It is preferred that all the fats and oils are liquid at 20 ° C. The oil of the liquid in the auxiliary edible organic gel of the present invention which exhibits a liquid state at 20 ° C is a vegetable oil which exhibits a liquid state at 20 ° C. Good. Liquid vegetable oil at 20 ° C, specifically, rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, coleus oil, safflower oil, carbon a number 8 and/or 10 medium chain fatty acid as a medium chain fatty acid triglyceride constituting a fatty acid, a medium chain fatty acid having a carbon number of 8 and/or 10, and a long chain fatty acid having a carbon number of 12 to 24 as a triglyceride constituting a fatty acid , palm oil extraction and these mixed oils, etc. Palm oil extraction, specifically, can be listed as two-stage oil palm oleic acid (palm super soft palm oil), etc. In addition, palm oil There is no special restriction on the method of extraction. Any of the methods of fractional extraction, dry fractionation, and emulsification fractionation may be used. One of the above-mentioned oils and fats contained in the auxiliary edible organic gel of the present invention which is liquid at 20 ° C may be used, or may be used. Two or more kinds are used arbitrarily, and it is preferable to use a vegetable oil which is liquid and clarified after storage for 5.5 hours at 0 ° C, that is, it is preferable to use salad oil, wherein there is no strange taste and stability in terms of flavor. According to the viewpoint of supply, rapeseed oil is preferred. The oil gelling agent contained in the auxiliary edible organic gel of the present invention can form a three-dimensional mesh structure in the case of 201238498, as long as it can contain liquid fat inside the above structure. If it is not limited, it can be used in the category of oily oil (4), and it can be selected from the recognized substances having the ability to gel the oil. The oil gelling agent can be, for example, an extremely hardened oil higher than the liquid oil (10) point. a mixture of an emulsifier, an egg fat (lecithin) and a sorbitan tristearate (-for example, refer to Non-Patent Document 3), a rice butterfly (such as a bran wax) (for example, refer to the non-patent literature) 4 or 5), Pakistan West palm wax (for example, auba surface) (for example, refer to Non-Patent Document 4), can be used (for example, see "Non-Patent Document 5 or 8"), @醇和榖维素 (gamma-oryzano) A mixture of 丨) (for example, refer to Non-Patent Document 6 or 7) and the like. The auxiliary edible organic gel of the present invention may contain one type of oil gelling agent, or may contain two or more kinds of oil gelling agents which are appropriately combined. The oil gelling agent contained in the auxiliary edible organic gel of the present invention has a melting point higher than the melting point of the liquid fat and oil by 1 〇. The above is better. Among them, a grease gelling agent having a melting point of 50 ° C or more is preferred. In the present invention, it is preferred that the melting point of the liquid fats and oils is higher than the melting point of the liquid fat or oil, and the melting point of the extremely hardened oil as the oil gelling agent is 50 °C or higher. Specifically, the melting point of the extremely hardened oil is preferably 50 ° C or more and 80 ° C or less; preferably 55 ° C or more and 80 ° C or less; and 55 ° C or more and 75 °. (The following is more preferable. In the present invention, the emulsifier as the oil gelling agent has a melting point of 5 〇〇c or more. Specifically, the melting point of the emulsifier is 5 (rc or more, 85 〇c). The emulsifier may be exemplified by, for example, DES-70V (glycerin mono-fatty acid ester, 50 C), POEMB-100 (manufactured by Riken Vitamin Co., Ltd., glycerin mono-fatty acid) 15 201238498 ester, melting point: 69~75°C), P〇EMB-200 (Glycerol mono-fatty acid ester, melting point: 75~85°C), RIKEMAL PB-100 (manufactured by Riken Vitamin Co., Ltd.) , propylene glycol fatty acid ester, refining point: 54~60 ° C). The oil gelling agent for assisting the edible organic gel of the present invention is selected from the group consisting of: behenic acid at 45% or more. Extremely hardened oil, 55% or less, melting point above 50 C, rice bran wax, Brazil
棕櫚蠟(carnauba wax)、堪帶蠟(candeli丨la wax)、熔點在50°C 以上之乳化劑、固醇（sterol)與穀維素（gamma_oryZano丨)之混 合物、印磷脂（lecithin)與去水山梨醇三硬脂酸醋（s〇rbitan tristearate)之混合物所構成群組中之一種或二種以上的物 質為佳。 藉由適當調整液態油脂及油脂膠化劑的含量比，本發 明之輔助攝食用有機凝膠之貯藏彈性模數及損失彈性模數 可調整在期望的範圍内》本發明之輔助攝食用有機凝膠中 的油脂膠化劑含量相對於液態油脂以在丨質量％以上、15質 量％以下為佳；以5質量％以上、1〇質量％以下為較佳。 本發明之輔助攝食用有機凝膠中，除了油脂或油脂膠 化劑以外’還可因應必要’在不損及本發明之機能的範圍: 摻合一般而言使用於食品的乳化劑、脫脂奶粉、大豆蛋白、 糖類、澱粉、化工澱粉、糊精、生育酚或維他命〇等抗氧化 劑、著色劑、香料、增黏劑等。增點劑可列舉例如瓜爾膠、 刺槐豆膠、鹿角菜膠、阿拉伯膠、海藻酸膠、果膠、黃原 膠、聚三葡萄糖、羅望子膠、洋車前子膠、結晶纖維素、 16 201238498 羧基纖維素、甲基纖維素、洋菜、葡甘露聚糖、明膠等。 本發明之輔助攝食用有機凝膠，藉由混合油脂及油脂 膠化劑而得以形成。依據使用油脂膠化劑的種類，為使兩 者均勻混合，將油脂及油脂膠化劑之混合物加熱，油脂膠 化劑溶融、混合後，冷卻之為宜。其他，在已加熱的油脂 中，混合入已加熱熔融的油脂膠化劑亦可。將油脂及油脂 勝化劑之混合物加熱炫融的溫度，可考慮油脂膠化劑的熔 點來適當決定，但加熱以5 01以上、1 〇 〇 °C以下為佳；以6 0 r 以上、90°C以下為較佳。 已加熱熔融的油脂及油脂膠化劑之混合物，可緩慢冷 卻，亦可急速冷卻。可藉由急冷混捏來凝膠化的情況，將 加熱熔融的油脂及油脂膠化劑之混合物以急冷混捏處理為 宜。急冷混捏無法凝膠化的情況，則以緩慢冷卻為宜。 急冷混捏處理通常能以與製造乳瑪琳或酥油情況相同 的方式進行。例如冷卻條件可設定為-0.5°C/分鐘以上，以 -5°C/分鐘以上為宜。 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 使用的刮面式熱交換器（Votator)、協聯機構(combinator)、 Perfector、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處理。另外，在急冷混捏處理 中，亦可使用開放型的DiaCooler與Complector的組合。 其次，針對本發明之吞嚥及/或咀嚼困難者用食品及其 5 17 201238498 製造方法説明之。 本發明之吞嚥及/或°且嚼困難者用食品以含有本發明 之輔助攝食用有機凝膠及可攝食的食品之細切物或切碎物 為特徵。 可攝食的食品可列舉例如：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 鲽、鰹魚、黃鰭鮪、旗魚、鮭魚、鱈魚、圓鳕等魚類，或 高麗菜、胡蘿蔔、洋蔥、馬鈴薯、菠菜、萵苣、蕃茄等蔬 菜類，或顏果、蜜柑、梨子、鳳梨、草莓、柿子、西瓜、 哈密瓜等水果，或裙帶菜、昆布、羊栖菜等海藻類，或飯、 粥、麵包、烏龍麵、蕎麥麵、義大利麵等已調理的食品。 關於水果或蕃茄、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。 本發明之呑嚥及/或咀嚼困難者用食品，係以含有選自於由 畜肉加工食品、魚肉加工食品、蔬菜類、果實類、麵類、 飯、粥、麵包類、及海藻類所構成群組中的1種或2種以上 的食品及其切碎物，與本發明之輔助攝食用有機凝膠為佳。 本發明之吞嚥及/或咀嚼困難者用食品，係不會使食品 中較小的固體成份散開，且具有黏聚性的食品。這是因為 將藉由細切或切碎而使固體成份變小的食品，與本發明之 輔助攝食用有機凝膠混合，使固體成份彼此適度地凝集， 而容易將食物整體化。亦即，可改善食品的黏聚性。因此， 18 201238498 本發明之呑嚥及/或咀嚼困難者用食品在攝取食品時，能夠 不政落而容易地運至口中，且即使在口腔内固體成份也不 易散開，容易形成食塊，讓呑嚥及/或咀嚼困難者亦容易吞 如。再者，即使是加水的糊狀食物，也能防止攝取卡路里 的減低。 本發明之吞嚥及/或咀嚼困難者用食品，可藉由將食品 中較小的固體成份與本發明之輔助攝食用有機凝膠混合而 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有機凝膠，可製 造出本發明之吞嚥及/或咀嚼困難者用食品。將切碎處理前 固體成份大的食品’與本發明之輔助攝食用有機凝膠混合 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°燕及/或α且嚼困難者用食品。另外，還可將預先使固 體成份變小的食品’與本發明之輔助攝食用有機凝膠混合 之後，進一步藉由攪拌機等進行切碎處理。 本發明之吞嚥及/或咀嚼困難者用食品，若以食品的形 狀來大致分類，可分成糊狀食物與糰狀食物。 此處’「糊狀食物(Paste Food)」是指將加水的可攝食的 食品之細切物或切碎物，以切割攪拌機等切碎，流動性高 的食品。另一方面，「糰狀食物(Aggregated Food)」是指含 有可攝食的食品之細切物或切碎物，不具有流動性或流動 性低，而固體成份不易散開的食品。 例如’糊狀食物’可藉由將可攝食的食品、將固體成 份切細為宜的食品（所謂碎末食物）、本發明之輔助攝食用有 19 201238498 機凝膠及高湯等水份之混合物，混合、切碎而製造。 糊狀食物的配方，可依據製成何種流動程度的流動性 的糊狀食物、以及作為原料使用的食品種類、或所含有的 油份或水份等，以適當的調整。例如，可以下述這個配方 為例：可攝食的食品之細切物或切碎物100質量份，本發明 之辅助攝食用有機凝膠1質量份以上、100質量份以下（宜為 1質量份以上、50質量份以下），及水200質量份以上、1000 質量份以下。 就糊狀食物的製造方法而言，例如在漢堡排的糊狀食 物的情況，可藉由在切成塊狀而調理過後的漢堡排中，加 入本發明之輔助攝食用有機凝膠與高湯之後，以食物處理 器切碎、混合10秒鐘〜1分鐘而製造。 另一方面，糰狀食物可藉由將固體成份切細的食品（所 謂碎末食物）、與本發明之輔助攝食用有機凝膠混合而製 造。亦可因應必要，在混合後，以食物處理器切碎、混合。 另外，糰狀食物亦可藉由將可攝食的食品與本發明之輔助 攝食用有機凝膠混合，並以食物處理器將該混合物切碎、 混合而製造。可藉由適當的加水而調整所得到的食品的流 動性。 糰狀食物的配方，可依據作為原料使用的食品種類、 或所含有的油份或水份等，以適當的調整。例如，可以下 述這個配方為例：可攝食的食品之細切物或切碎物100質量 份，呑嚥及/或咀嚼困難者用食品之輔助攝食用有機凝膠5 質量份以上、100質量份以下（宜為5質量份以上、50質量份 20 201238498 以下）。另外，還可因應必要添加高湯等水份。 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 用有機凝膠之後，以食物處理器切碎、混合10秒鐘〜1分鐘 而製造。 另外，在高麗菜的糰狀食物的情況，可藉由將川烫後 的高麗菜切細成約5mm以下的大小之後，加入本發明之輔 助攝食用有機凝膠，加以混合而製成。 其他，本發明之吞嚥及/或咀嚼困難者用食品，亦可因 應必要在不損及本發明機能的範圍内摻合一般食品所添加 的生育酚或維他命C等抗氧化劑、鹽、砂糖等調味料、增黏 劑等。增黏劑可使用上述所列舉的物質。 【實施例】 (實施例1、比較例1〜2) 接下來，揭示實施例等，而對本發明作進一步詳細説 明，而本發明並不受以下實施例等所限定。 <輔助攝食用有機凝膠之製造> 菜籽油（曰清Oillio Group股份有限公司，商品名：曰清 菜奸沙拉油（S))和二十二酸(Behenic acid)組成在45°/〇以 上、55%以下且熔點在50°C以上之極度硬化油，以菜籽油： 極度硬化油=9 : 1的質量比裝入容器，以80°C加熱溶解、混 合。之後，藉由將上述的容器放入冰水中混捏，得到50g急 冷混捏處理的有機凝膠(實施例1)。 <貯藏彈性模數和損失彈性模數的測定> 21 201238498 上述製造的有機凝膠(實施例i)之貯藏彈性模數和損失 彈性模數的測定。以豬油（Bell食品股份有限公司，商品名： Lard)(比較例丨）及乳瑪琳（雪印股份有限公司，商品名··，Carnauba wax, candeli丨la wax, emulsifier with melting point above 50 °C, mixture of sterol and oryzanol (gamma_oryZano), lecithin and go Preferably, one or more of the group consisting of a mixture of sorbitan tristearate and sorbium tristearate is preferred. By appropriately adjusting the content ratio of the liquid fat and the oil gelling agent, the storage elastic modulus and the loss elastic modulus of the auxiliary edible organic gel of the present invention can be adjusted within a desired range. The content of the oil gelling agent in the gel is preferably 5% by mass or more and 15% by mass or less based on the 5% by mass of the liquid fat or not, and preferably 5% by mass or more and 1% by mass or less. In the auxiliary edible organic gel of the present invention, in addition to the oil or fat gelling agent, 'may be necessary' without damaging the function of the present invention: blending is generally used in food emulsifiers, skimmed milk powder , soy protein, sugar, starch, chemical starch, dextrin, tocopherol or vitamins and other antioxidants, colorants, perfumes, tackifiers, etc. The addition agent may, for example, be guar gum, locust bean gum, carrageenan, gum arabic, alginate gum, pectin, xanthan gum, polytriglucose, tamarind gum, psyllium gum, crystalline cellulose, 16 201238498 Carboxy cellulose, methyl cellulose, Chinese cabbage, glucomannan, gelatin, etc. The auxiliary edible organic gel of the present invention is formed by mixing a fat and a grease gelling agent. Depending on the type of the grease gelling agent, in order to uniformly mix the two, the mixture of the grease and the grease gelling agent is heated, and the grease gelling agent is melted and mixed, and then cooled. In addition, it is also possible to mix the heated and melted grease gelling agent into the heated grease. The temperature at which the mixture of the oil and fat and the agent is heated and melted may be appropriately determined in consideration of the melting point of the oil gelling agent, but the heating is preferably 5 01 or more and 1 〇〇 ° C or less; Below °C is preferred. A mixture of heated and melted grease and grease gelling agent can be slowly cooled or rapidly cooled. In the case of gelation by quenching and kneading, it is preferred to subject the mixture of the heated molten fat and the oil gelling agent to a quenching and kneading treatment. In the case where the quenching and kneading cannot be gelled, it is preferred to use slow cooling. The quenching and kneading treatment can usually be carried out in the same manner as in the case of making a milky margarine or ghee. For example, the cooling condition can be set to -0.5 ° C / 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 used as a closed-type continuous tube-tube cooler such as a wiped-type heat exchanger (Votator), a combinator, a Perfector or an Onlator used in a milk Marin manufacturing machine, or a plate heat exchanger or the like. Perform quenching and kneading treatment. In addition, in the quenching and kneading process, an open combination of DiaCooler and Complector can also be used. Next, it is described in the food for swallowing and/or chewing of the present invention and its manufacturing method. The food for swallowing and/or chewing of the present invention is characterized by a fine cut or chopped product containing the auxiliary edible organic gel of the present invention and the food which can be ingested. Foods that can be eaten include, for example, beef, pork, chicken, lamb, horse meat, etc., or horse mackerel, squid, saury, ghost head knife, horse tongue, squid, yellowfin, swordfish, squid, squid, Fish such as scallions, or vegetables such as cabbage, carrots, onions, potatoes, spinach, lettuce, tomatoes, or fruits such as fruit, mandarin, pear, pineapple, strawberry, persimmon, watermelon, cantaloupe, or wakame, kelp, Seaweed such as sage, or rice, porridge, bread, udon noodles, soba noodles, and pasta. Foods that can be eaten raw, such as fruits or tomatoes, and fish for sashimi, are also included in foods that can be eaten. In addition, among the foods that can be eaten, processed foods such as processed meat processed by meat and processed meat, and fish processed foods processed with fish such as squid pieces or sardines are also processed. The food for the choking and/or chewing difficulty of the present invention comprises a food selected from the group consisting of processed meat products, processed fish products, vegetables, fruits, noodles, rice, porridge, bread, and seaweed. One or more foods and their chopped materials in the group are preferably used in combination with the edible organic gel of the present invention. The food for people who have difficulty swallowing and/or chewing according to the present invention is a food product which does not disperse a small solid component in food and has a cohesive property. This is because the food having a small solid content by finely chopping or chopping is mixed with the auxiliary edible organic gel of the present invention, whereby the solid components are appropriately agglomerated with each other, and the food is easily integrated. That is, it can improve the cohesiveness of foods. Therefore, 18 201238498 The food for people with difficulty in pharyngeal and/or chewing of the present invention can be easily transported to the mouth when the food is ingested, and even if the solid component in the oral cavity is not easily dispersed, it is easy to form a food mass. Those who are sobbing and/or chewing are also easily swallowed. 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 organic gel of the present invention. For example, the food for swallowing and/or chewing of the present invention can be produced by mixing the edible organic gel of the present invention in a food product shredded by a chopper which is previously shredded and cut using a cutting mixer. The food having a large solid content before the chopping treatment is mixed with the auxiliary edible organic gel of the present invention, and then chopped by a cutting mixer or the like, thereby producing the swallow and/or α of the present invention and chewing. Food for the poor. Further, the food product having a small solid content in advance may be mixed with the auxiliary edible organic gel of the present invention, and then further subjected to a chopping treatment by a stirrer or the like. The food for people 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. Here, "Paste Food" refers to a finely cut or chopped food that can be ingested with water, and is chopped and cut into a blender and has a high fluidity. On the other hand, "Aggregated Food" means a fine cut or chopped product containing foods that can be ingested, and which does not have fluidity or low fluidity, and which has a solid content which is not easily dispersed. For example, a 'paste food' can be obtained by mixing a food that can be ingested, a food that is finely divided into solid ingredients (so-called smashed food), and a mixture of water of 19 201238498 machine gel and broth. , mixed, chopped and manufactured. The formulation of the mushy food can be appropriately adjusted depending on the fluidity of the paste, the type of food to be used as a raw material, the type of food to be used as a raw material, or the oil or moisture contained therein. For example, the following formula may be exemplified: 100 parts by mass of the finely cut or chopped food of the food to be ingested, and 1 part by mass or more and 100 parts by mass or less (preferably 1 part by mass) of the auxiliary edible organic gel of the present invention. More than 50 parts by mass or less, and 200 parts by mass or more and 1000 parts by mass or less of water. In the case of the method for producing a mushy food, for example, in the case of a mushy food of a hamburger hamburger, after the sterilized organic gel and broth of the present invention are 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 10 seconds to 1 minute. On the other hand, the dough-like food can be produced by mixing a solid food-cut food (so-called ground food) with the auxiliary edible organic gel of the present invention. It may also be chopped and mixed with a food processor after mixing as necessary. Further, the dough may be produced by mixing the edible food with the auxiliary edible organic gel of the present invention, and chopping and mixing the mixture with a food processor. The fluidity of the obtained food can be adjusted by appropriate water addition. The formula of the lumpy food can be appropriately adjusted depending on the type of food used as the raw material, or the oil or moisture contained therein. For example, the following formula can be exemplified: 100 parts by mass of the finely cut or chopped food of the food that can be ingested, and more than 5 parts by mass, 100 masses of the edible organic gel for foods which are difficult to swallow and/or chew. The amount is below (preferably 5 parts by mass or more, 50 parts by mass 20 201238498 or less). In addition, it is also necessary to add water such as broth. In the case of a method for producing a lumpy food, for example, in the case of a lumpy food of chicken, it can be chopped and mixed by a food processor by adding the auxiliary edible organic gel of the present invention to the cooked chicken breast. Manufactured in 10 seconds to 1 minute. Further, in the case of the lumpy food of the Korean cabbage, the Korean cabbage after the scald is cut into a size of about 5 mm or less, and then the auxiliary edible organic gel of the present invention is added and mixed. In addition, the food for people who have difficulty swallowing and/or chewing in the present invention may also be seasoned with antioxidants, salt, sugar, etc., such as tocopherol or vitamin C, which are added to the general food in a range that does not impair the function of the present invention. Materials, tackifiers, etc. As the tackifier, the materials listed above can be used. [Embodiment] (Embodiment 1, Comparative Example 1 to 2) Next, the present invention will be further described in detail by way of examples, and the present invention is not limited by the following examples. <Manufacture of auxiliary edible organic gel> Rapeseed oil (Oryo Group Co., Ltd., trade name: 曰清菜香油(S)) and behenic acid (Behenic acid) are composed at 45° An extremely hardened oil having a melting point of 50 ° C or higher and a melting point of 50 ° C or more is placed in a container at a mass ratio of rapeseed oil: extremely hardened oil = 9:1, and dissolved and mixed at 80 ° C by heating. Thereafter, the above container was kneaded in ice water to obtain 50 g of a quenched and kneaded organogel (Example 1). <Measurement of storage elastic modulus and loss elastic modulus> 21 201238498 Measurement of storage elastic modulus and loss elastic modulus of the above-mentioned organogel (Example i). Lard (Bell Food Co., Ltd., trade name: Lard) (comparative example) and milk Marlene (Snow Printing Co., Ltd., trade name ·,
Ne〇S0fut〇)(比較例2)為比較對象，也測定貯藏彈性模數和 損失彈性模數。 貯藏彈性模數[G，（G-prime)]和損失彈性模數[G” (G-double prime)]是使用壓力控制型流變儀 (stress-controlled rheometer)的 Rheo Stress RS1(HAKKE公 司製）測量的。具體而言，在感應器上使用直徑3允爪的圓 錐i盤首先，在保持0 C的測定器盤上，農入各樣本。其 ••人，將分類間距調到〇 1〇5mm後，讓樣本在〇它保持2分鐘。 之後，一邊以10艺/分鐘的速度昇溫，一邊測量0。〇到40。0之 貯藏彈性模數(G’)和損失彈性模數(G”）。 測結果和損失彈性模的 π υ到之貯藏彈性模數的變化率 ::=::=τ貯藏彈性模數之差相_之 較例2败嫩，物ΓΓ例〗)為99.6%，乳瑪琳( 之損失彈性榲㈣ 之損失彈性模數的變化率丨 損失彈性模數的;=:損失彈性模數之差相對於2° 為8.3%’非常地，丨、“ '絕對值）顯示有機凝膠（實施 —豬油（比較例1)為99 8%，乳瑪為 22 201238498 較例2)為99.9%，非常地大。 【表1】 貯藏彈 -模數(g，）單~η o°c urc 20°C 30°C 4〇°r 實施例1 有機凝膠 14,940 9,459 6,046 5,955 ———— 5 674 比較例1 比較例2 豬油 ------— $\ 500,500 352,200 466,700 319,100 8,846 4,065 ------ —--- 38 35,620 3,088 4 【表2】 ~"損失彈性模數(G”）單 o°c 10°C 20°C 30°C 40°C 3,234 實施例1 有機凝膠 2,811 3,085 3,527 比較例1 豬油 548,900 134,700 33,140 5,724 ------ 69 比較例2 乳瑪琳 249,600 16,340 14,090 2,271 14 〈使用有機凝膠(實施例1)的魚板的糰狀食物之製造及評估> 將上述製造的有機凝膠(實施例1)與魚板粉碎混合後， 製造並評估魚板的糰狀食物。 具體而言，在魚板（紀文股份有限公司’商品名： Maroyaka-shikomiTai-iri-otsukuri-kamaboko 白）l8〇g中，加 入30g有機凝膠(實施例1)後，以食物處理器切碎、混合3分 鐘，製造出魚板的糰狀食物。評估得到的魚板的糰狀食物 之外觀及口感。 其結果’使用有機凝膠(實施例〖)所製造的魚板的糰狀 食物之外觀及口感都良好。具體來說’不會散開’具黏聚 性。而且試吃時’在口中的黏聚性能持續，沒有黏糊性。 在味道方面，濃郁感增加，是美味之物。 23 201238498 進-步地’將上述的魚板的糰狀食物保存在6〇。〇的恆 温配腾車中，1小時後其外觀仍舊良好，試吃時，在口中的 黏聚性能持續，沒有黏糊性。 <魚板的切碎物（無添加）之製造及評估〉 作為對照組，不添加有機凝膠（實施例1}，將魚板(紀文 股份有限公司’商品名：Maroyaka-shikomi Tai-iri-otsukud-kamaboko白）丨80g直接以食物處理器切碎、 ί昆合3分鐘’製造出魚板的切碎物。 其結果，得到的魚板的切碎物會散開，不具黏聚性。 而且試吃得到的魚板的切碎物時，在口中散開了。 <使用豬油（比較例1)的魚板的糰狀食物之製造及評估> 在魚板（紀文股份有限公司，商品名：Maroyaka-shikomi Tai-iri-otsukuri-kamaboko白）i8〇g中，加入30g豬油（比較例 1)後，以食物處理器切碎、混合3分鐘，製造出魚板的糰狀 食物（添加緒油的魚板）。 得到的添加豬油的魚板不會散開，具黏聚性。但是， 試吃添加豬油的魚板時’在口中的黏聚性無法持續，感覺 到油腻感。 而且，將添加豬油的魚板保存在60°c的恆温配膳車 中’ 1小時後觀察其外觀時，油已滲出。又，試吃時，在口 中的黏聚性無法持續，感覺油腻。 <使用乳瑪琳（比較例2)的魚板的糰狀食物之製造及評估> 在魚板(紀文股份有限公司，商品名：Maroyaka-shikomiNe〇S0fut〇) (Comparative Example 2) was a comparison object, and the storage elastic modulus and the loss elastic modulus were also measured. The storage elastic modulus [G, (G-prime)] and the loss elastic modulus [G" (G-double prime) are Rheo Stress RS1 (manufactured by HAKKE Co., Ltd.) using a stress-controlled rheometer. In particular, a cone-shaped disc with a diameter of 3 is used on the sensor. First, the sample is implanted on the measuring instrument tray that holds 0 C. The person is set to adjust the classification pitch to 〇1. After 〇5 mm, let the sample hold it for 2 minutes. After that, while heating at a rate of 10 sen/min, measure 0. 贮 to 40. 0 storage elastic modulus (G') and loss elastic modulus (G "). The measurement result and the rate of change of the storage elastic modulus of the loss elastic modulus π :::=::=τ The difference between the storage elastic modulus _ is compared with the case of Example 2, the case of ΓΓ) is 99.6%, milk Marlene (loss of elasticity 榲 (4) rate of change of elastic modulus 丨 loss elastic modulus; =: difference of loss elastic modulus is 8.3% relative to 2° 'very, 丨, 'absolute value' display The organic gel (implemented - lard (Comparative Example 1) was 99 8%, milkma was 22 201238498 compared with Example 2) was 99.9%, very large. [Table 1] Storage bomb - modulus (g,) single ~ η o°c urc 20°C 30°C 4〇°r Example 1 Organogel 14,940 9,459 6,046 5,955 ———— 5 674 Comparative Example 1 Comparative Example 2 Lard ------— $\ 500,500 352,200 466,700 319,100 8,846 4,065 ------ —--- 38 35,620 3,088 4 [Table 2] ~" Loss modulus (G)) Single o°c 10°C 20°C 30°C 40°C 3,234 Example 1 Organogel 2,811 3,085 3,527 Comparative Example 1 Lard 548,900 134,700 33,140 5,724 ------ 69 Comparative Example 2 Milkmaline 249,600 16,340 14,090 2,271 14 <Fish plate using organic gel (Example 1) Manufacturing and evaluation of food shaped > organogel produced above (Example 1) mixed with crushed fish cake, fish plate manufacture and evaluation of food dough. Specifically, after adding 30 g of an organogel (Example 1) to a fish plate (Jiwen Co., Ltd. 'trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko white) l8 g, chopped with a food processor Mix for 3 minutes to make a fish-like food. The appearance and taste of the food of the fish plate obtained were evaluated. As a result, the appearance and texture of the dough-like food of the fish plate produced using the organic gel (Example 〖) were good. Specifically, 'will not spread' with cohesiveness. And when trying to eat, the cohesive properties in the mouth continued, and there was no stickyness. In terms of taste, the richness is increased and it is delicious. 23 201238498 Further steps to keep the food of the fish plate mentioned above at 6〇. In the constant temperature of the car, the appearance is still good after 1 hour. When trying to eat, the cohesive property in the mouth continues, and there is no stickyness. <Manufacturing and Evaluation of Chopped Fish (No Addition)> As a control group, no organogel was added (Example 1), and fish plate (Jiwen Co., Ltd.' trade name: Maroyaka-shikomi Tai-iri -otsukud-kamaboko white) 丨 80g directly chopped with a food processor, ί 合 3 3 3 3 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造 制造. Moreover, when the chopped material of the fish plate obtained was tasted, it spread out in the mouth. <Manufacture and evaluation of the dough-like food of the fish plate using the lard (Comparative Example 1) > In the fish plate (Jiwen Co., Ltd., Product name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko white) i8〇g, after adding 30g lard (Comparative Example 1), chopped and mixed for 3 minutes with a food processor to make a fish-like food. (Adding the fish plate of the oil.) The fish plate added with the lard will not spread and is sticky. However, when trying to eat the fish plate with lard, the 'cohesiveness in the mouth cannot be sustained, and it feels greasy. Sense. Moreover, the fish plate with added lard is stored in a 60 °c constant temperature food cart. When the appearance was observed after 1 hour, the oil had oozing out. Also, the taste in the mouth was unsatisfactory and felt greasy when the test was taken. <Production of the dough-like food of the fish plate using the milk marlin (Comparative Example 2) And evaluation> in fish plate (Jiwen Co., Ltd., trade name: Maroyaka-shikomi
Tai-iri-otsukuri-kamaboko 白）180g中，加入30g乳瑪琳（比較 24 201238498 例2)後，以食物處理器切碎、混合3分鐘，製造出魚板的糰 狀食物（添加乳瑪琳的魚板）。 得到的添加乳瑪琳的魚板不會散開，具黏聚性。但是， 試吃添加乳瑪琳的魚板時，在口中的黏聚性無法持續，感 覺到油腻感。 而且，將添加乳瑪琳的魚板保存在60°C的恆温配膳車 中，1小時後觀察其外觀時，油已滲出。又，試吃時，在口 中的黏聚性無法持續，感覺油腻。 (實施例2〜3) <輔助攝食用有機凝膠之製造> 菜籽油（曰清Oillio Group股份有限公司，商品名：曰清 菜籽沙拉油（S))和米糠蠟（東亞化成股份有限公司，商品 名：TOWAX-3F9，熔點80.9°C)，以菜籽油：米糠蠟=97 : 3 的質量比裝入容器，以l〇〇°C加熱溶解、混合。之後，藉由 放冷，得到50g有機凝膠(實施例2)。 <輔助攝食用有機凝膠之製造> 菜籽油（曰清Oillio Group股份有限公司，商品名：曰清 菜籽沙拉油（S))和堪帶蠟（東亞化成股份有限公司，商品 名：TOWAX-4F2，熔點72.0°C)，以菜籽油：堪帶蠟=97 : 3 的質量比裝入容器，以80°C加熱溶解、混合。之後，藉由 放冷，得到50g有機凝膠(實施例3)。 <貯藏彈性模數和損失彈性模數的測定> 和實施例1的有機凝膠一樣，測定實施例2〜3之貯藏彈 性模數和損失彈性模數。貯藏彈性模數(G ’）的測定結果和損 25 201238498 失彈性模數(G”)的測定結果各別揭示於表3及辛*。 其結果，2(TC到40。(：之貯藏彈性模數的變化率，有機 凝膠（實施例2)為49.6%，有機凝膠(實施例3)為46 另〆 方面，2〇。(：到4〇°C之損失彈性模數的變化率，有機凝#(實 施例2)為9.7%，有機凝膠(實施例3)為2.3%，非常地小。 【表3】 ---^一 貯藏彈性模數(G，TJiT^— __ o°c 10°C 20°C ' 30°C 40°C _ 贲施例2 44,300 43,530 39,590 31,220 19,970 實施例3 42,800 44,700 42,810 32,470 22,720 .^—-- 【表4】 損失彈性模數(G”）單位：Pa o°c 10°C 20°C 30°C 40°C 實施例2 9,847 9,524 9,322 9,315 8,420 實施例3 9,258 9,160 8,917 8,823 8,708 <使用有機凝膠(實施例2)的魚板的糰狀食物之製造及評估> 將上述製造的有機凝膠(實施例2)與魚板粉碎混合後， 製造並評估魚板的糰狀食物。 具體而言，在魚板（紀文股份有限公司，商品名： Mamyaka-shikomi Tai-iri_otsukuri_kamab〇k〇 白）18〇g中，加 入30g有機凝膠(實施例2)後，以食物處理器切碎、混合3分 鐘，製造&,#、板的她食物。評料到的,#、板龍狀食物 之外觀及口感。 其結果’《 #機_(實施例2)的魚板的糰狀食物之 外觀及α感都良好。具體來說，不會散開，具黏聚性。而 26 201238498 且試吃時，在口中的黏聚性能持續，沒有黏糊性。在味道 方面，濃郁感增加，是美味之物。 進一步地，將上述的魚板的糰狀食物保存在6(rc的恆 温配膳車中，1小時後其外觀仍舊良好，試吃時，在口中的 黏聚性能持續，沒有黏糊性。 <使用有機凝勝(貫施例3)的魚板的糰狀食物之製造及評估> 將上述製造的有機凝膠(實施例3)與魚板粉碎混合後， 製造並評估魚板的糰狀食物。 具體而言，在魚板（紀文股份有限公司，商品名：In the 180g of Tai-iri-otsukuri-kamaboko white, add 30g of milk marlin (compare 24 201238498 example 2), and then chop it up and mix for 3 minutes with food processor to make a fish-like food. Fish plate). The obtained fish-filled fish plate will not be scattered and has a cohesive property. However, when you try to add the milky marlin's fish plate, the cohesiveness in the mouth cannot be sustained, and you feel a greasy feeling. Further, the frymarind fish plate was stored in a constant temperature food cart at 60 ° C, and the oil was oozing out when the appearance was observed after 1 hour. Also, when trying to eat, the cohesiveness in the mouth is not continuous and it feels greasy. (Examples 2 to 3) <Manufacture of auxiliary edible organic gel> Rapeseed oil (Oryo Group Co., Ltd., trade name: 曰清菜籽沙拉油(S)) and rice bran wax (East Asian Chemicals) Co., Ltd., trade name: TOWAX-3F9, melting point 80.9 ° C), filled with a rapeseed oil: rice bran wax = 97: 3 mass ratio, dissolved and mixed at l ° ° C. Thereafter, 50 g of an organogel (Example 2) was obtained by allowing to cool. <Production of Assisted Food Organic Gel> Rapeseed Oil (Ou Qing Oillio Group Co., Ltd., trade name: 曰清菜籽沙拉油(S)) and waxy wax (East Asia Chemical Co., Ltd., trade name : TOWAX-4F2, melting point 72.0 ° C), filled with a rapeseed oil: wax with a mass ratio of 97:3, dissolved and mixed at 80 ° C. Thereafter, 50 g of an organogel (Example 3) was obtained by allowing to cool. <Measurement of Storage Elastic Modulus and Loss Elastic Modulus> As in the case of the organogel of Example 1, the storage elastic modulus and the loss elastic modulus of Examples 2 to 3 were measured. The measurement results of the storage elastic modulus (G ') and the measurement results of the damage modulus (G") of 201238498 are disclosed in Table 3 and Xin*. The result is 2 (TC to 40. (: storage elasticity) The rate of change of the modulus, the organogel (Example 2) was 49.6%, the organogel (Example 3) was 46, and the other was 2 〇. (: The rate of change of the elastic modulus lost to 4 °C) The organic gel # (Example 2) was 9.7%, and the organogel (Example 3) was 2.3%, which was very small. [Table 3] --- A storage elastic modulus (G, TJiT^ - __ o °c 10°C 20°C ' 30°C 40°C _ 贲 Example 2 44,300 43,530 39,590 31,220 19,970 Example 3 42,800 44,700 42,810 32,470 22,720 .^—-- [Table 4] Loss modulus of elasticity (G”) Unit: Pa o°c 10°C 20°C 30°C 40°C Example 2 9,847 9,524 9,322 9,315 8,420 Example 3 9,258 9,160 8,917 8,823 8,708 <Group of fish plate using organogel (Example 2) Manufacture and evaluation of foods> After the above-prepared organogel (Example 2) was pulverized and mixed with fish plate, a dough-like food of fish plate was produced and evaluated. Specifically, in fish plate (Jiwen shares) Ltd., trade name: Mamyaka-shikomi Tai-iri_otsukuri_kamab〇k〇 white), add 30g of organogel (Example 2) to 18〇g, chopped and mixed for 3 minutes with food processor, manufacture &,# The food of the plate, the taste of the food, the appearance and the taste of the plate-shaped food. The result of the '# machine_ (Example 2) fish plate has a good appearance and a sense of α. In fact, it does not spread, and it is cohesive. On the 26 201238498, when it is tried, the cohesive properties in the mouth are continuous and there is no stickyness. In terms of taste, the richness is increased and it is delicious. Further, the above The food of the fish plate is preserved in a 6 (rc constant temperature food sharing cart, and its appearance is still good after 1 hour. When trying to eat, the cohesive property in the mouth continues and there is no stickyness. <Use organic condensate Production and evaluation of the dough-like food of the fish plate of Example 3) > The organic gel (Example 3) produced above was pulverized and mixed with the fish plate, and the dough-like food of the fish plate was manufactured and evaluated. Specifically, In the fish plate (Jiwen Co., Ltd., trade name:
Maroyaka-shikomiTai-iri-otsukuri-kamaboko 白）l8〇g中，加 入3〇g有機凝膠（實施例3)後，以食物處理器切碎、混合3分 鐘，製造出魚板的糰狀食物。評估得到的魚板的糰狀食物 之外觀及口感。 其結果’使用有機凝膠(實施例3)的魚板的糰狀食物之 外觀及口感都良好。具體來說，不會散開，具黏聚性。而 且試吃時，在口中的黏聚性能持續，沒有黏糊性。在味道 方面，濃部感增加，是美味之物。 進一步地，將上述的魚板的糰狀食物保存在6〇°C的恆 温配膳車中’ 1小時後其外觀仍舊良好，試吃時，在口中的 黏聚性能持續，沒有黏糊性。 (實施例4〜8) <輔助攝食用有機凝膠之製造> 菜籽油（日清Oillio Group股份有限公司，商品名：日清 菜籽沙拉油（S))和熔點5〇。〇以上的乳化劑（太陽化學股份有 27 201238498 限公司製、商品名：TAISET26，含有200/〇Behenic acid glyceryl、20%Octa stearic acid glyceryl、及60%硬化棕搁 油），以菜籽油：乳化劑=95 : 5的質量比裝入容器，以8〇。(： 加熱溶解、混合。之後，藉由放冷，得到50g有機凝膠(實 施例4)。 <輔助攝食用有機凝膠之製造> 菜籽油（曰清Oillio Group股份有限公司，商品名：曰清 菜籽沙拉油（S))和熔點5(TC以上的乳化劑（太陽化學股份有 限公司製、商品名：TAISET26，含有20%Behenic acid glyceryl、20%Octa stearic acid glyceryl、及 60%硬化棕櫚 油），以菜籽油：乳化劑=93 : 7的質量比裝入容器，以8〇t： 加熱溶解、混合。之後，藉由放冷，得到50g有機凝膠(實 施例5)。 <輔助攝食用有機凝膠之製造> 菜籽油（曰清Oillio Group股份有限公司，商品名：日清 菜籽沙拉油（S))和熔點50°C以上的乳化劑（太陽化學股份有 限公司製、商品名：TAISET26，含有20%Behenic acid glyceryl、20%Octa stearic acid glyceryl、及60%硬化棕橺 油），以菜籽油：乳化劑=90 : 10的質量比裝入容器，以8(TC 加熱溶解、混合。之後，藉由放冷，得到50g有機凝膠（實 施例6)。 <輔助攝食用有機凝膠之製造> 菜軒油（曰清Oillio Group股份有限公司，商品名：曰清 菜籽沙拉油（S))和熔點50°C以上的乳化劑（太陽化學股份有 28 201238498 限公司製、商品名：TAISET50，含有50%Behenic acid glyceryl及50%〇cta stearic acid glyceryl)，以菜籽油：乳化 劑=95 : 5的質量比裝入容器，以8〇°C加熱溶解、混合。之 後’藉由放冷，得到50g有機凝膠(實施例7)。 <輔助攝食用有機凝膠之製造> 菜籽油（曰清Oillio Group股份有限公司，商品名：曰清 菜籽沙拉油（S))和熔點5〇。(：以上的乳化劑（太陽化學股份有 限公司製、商品名：TAISET50，含有50%Behenic acid glyceryl及50%〇cta stearic add glyceryl)，以菜籽油：乳化 劑=93 : 7的質量比裝入容器，以8〇°c加熱溶解、混合。之 後，藉由放冷，得到5〇g有機凝膠(實施例8)。 <計藏彈性模數和損失彈性模數的測定> 和貫細>例1的有機凝膠一樣，測定實施例4〜8之貯藏彈 性模數和損失彈性模數。貯藏彈性模數[G，（G-prime)]的測 疋、、’。果和損失彈性模數[G”（G d〇uble pHme)]的測定結果各 別揭示於表5及表6。 其結果’ 2〇t到啊之貯藏彈性模數的變化率(贼之 財藏彈性模數與贼之貯藏彈性模數之差相對㈣。c之貯 藏彈性模數的百分比之絕對值），實施例4為38 ι%，實施例 為5。3.2%，實施例6為38 8%，實施例7為4 8% ’實施例8為 C之貯藏彈性模數與贼之貯藏彈,丨 之貯藏彈性模數的百分比之絕對值) 苑例5為34.8% ’實施例6為1〇 9%，』 $方面2〇〇到40〇之損失彈性模數的變化率（20 彈性模數之差相對於2 〇它 I) ’實施例4為27.5%，實 ’實施例7為27.2%，實施 29 201238498 【表5】 貯藏彈性模數(G，）單位：Pa 0°C 10°c 20°C 30°C 40°C 實施例4 1,778 1,947 2,059 1,938 1,274 實施例5 2,762 2,481 — 2,809 2,689 1,314 實施例6 11,900 13,590 18,420 17,730 11,270 實施例7 2,242 1 2,322 2,457 2,536 2,339 實施例8 29,170 32,500 30,050 26,080 24,400 【表6】 損失彈性模數(G”）單位：pa 0°C 10°c 20°C 30°C 40°C 實施例4 858 462 541 645 392 實施例5 1,353 847 1,327 1,011 865 實施例6 6,719 4,008 5,590 7,529 4,983 實施例7 498 519 558 455 406 實施例8 5,908 6,122 3,334 3,124 3,390 <使用有機凝膠(實施例4〜實施例8)的魚板的糰狀食物之製 造及評估> 將上述製造的有機凝膠(實施例4〜實施例8)與魚板粉碎 混合後，製造並評估魚板的糰狀食物。 具體而言，在魚板（紀文股份有限公司，商品名： Maroyaka-shikomi Tai-iri-otsukuri-kamaboko 白）180g 中，力α 入30g的實施例4〜實施例8的任一個有機凝膠後，以食物處 理器切碎、混合3分鐘，製造出含有實施例4〜實施例8的任 一個魚板的糰狀食物。評估得到的魚板的糰狀食物之外觀 30 201238498 及口感。 其結果，使用有機凝膠（實施例4〜8)的魚板的糰狀食物 之外觀及口感都良好。具體來說，不會散開，具黏聚性。 而且試吃時，在口中的黏聚性能持續，沒有黏糊性。在味 道方面，濃郁感增加，是美味之物。 [產業上之可利用性] 藉由本發明之吞嚥及/或咀嚼困難者用食品的輔助攝 食用有機凝膠，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，本發明之吞嚥及/或咀嚼困難者用食品 的輔助攝食用有機凝膠，主要可利用在吞嚥及/或咀嚼困難 者用食品的製造領域或看護醫療的領域。 ί；圖式簡單說明3 (無） 【主要元件符號說明】 (無） 31In the Maroyaka-shikomiTai-iri-otsukuri-kamaboko white) l3 g, 3 g of the organogel (Example 3) was added, and the food processor was chopped and mixed for 3 minutes to prepare a dough-like food of the fish plate. The appearance and taste of the food of the fish plate obtained were evaluated. As a result, the dough of the fish plate using the organic gel (Example 3) was good in appearance and texture. Specifically, it does not spread out and is sticky. And when trying to eat, the cohesive properties in the mouth continued, and there was no stickyness. In terms of taste, the richness is increased and it is delicious. Further, the above-mentioned food of the fish plate was preserved in a constant temperature food storage cart at 6 ° C. The appearance was still good after 1 hour, and the cohesive property in the mouth continued during the test, without stickiness. (Examples 4 to 8) <Production of auxiliary edible organic gel> Rapeseed oil (Nissin Oillio Group Co., Ltd., trade name: Nissin Rapeseed Salad Oil (S)) and melting point of 5 〇. The above emulsifier (Sun Chemical Co., Ltd. 27 201238498 limited company, trade name: TAISET26, containing 200 / 〇 Behenic acid glyceryl, 20% Octa stearic acid glyceryl, and 60% hardened brown oil), with rapeseed oil: Emulsifier = 95:5 mass ratio to the container, 8 〇. (: Dissolved and mixed by heating. Thereafter, 50 g of an organogel was obtained by allowing to cool (Example 4). <Production of an auxiliary edible organic gel> Rapeseed oil (Oryo Group Co., Ltd., commodity) Name: 曰清菜籽沙拉油(S)) and emulsifier of melting point 5 (TC or higher (made by Sun Chemical Co., Ltd., trade name: TAISET26, containing 20% Behenic acid glyceryl, 20% Octa stearic acid glyceryl, and 60 % hardened palm oil), filled into a container with a mass ratio of rapeseed oil: emulsifier = 93:7, dissolved and mixed by heating at 8 〇t: After cooling, 50 g of an organogel was obtained (Example 5) <Manufacture of auxiliary edible organic gel> Rapeseed oil (Oryo Group Co., Ltd., trade name: Nissin seed oil (S)) and emulsifier having a melting point of 50 ° C or higher (Sun) Chemical Co., Ltd., trade name: TAISET26, containing 20% Behenic acid glyceryl, 20% Octa stearic acid glyceryl, and 60% hardened palm oil, loaded with rapeseed oil: emulsifier = 90:10 The container is dissolved and mixed with 8 (TC heating. After that, borrow The mixture was allowed to cool to obtain 50 g of an organic gel (Example 6). <Production of Assisted Edible Organic Gel> 菜轩油(曰清Oillio Group Co., Ltd., trade name: 曰清菜籽沙拉油(S) And emulsifiers with a melting point of 50 ° C or higher (Sun Chemical Co., Ltd. 28 201238498 limited company, trade name: TAISET50, containing 50% Behenic acid glyceryl and 50% 〇cta stearic acid glyceryl), with rapeseed oil: emulsifier = The mass ratio of 95:5 was placed in a container, and dissolved and mixed by heating at 8 ° C. Then, by cooling, 50 g of an organogel (Example 7) was obtained. <Manufacture of auxiliary edible organic gel> Rapeseed oil (Oryo Group Co., Ltd., trade name: 曰清菜籽沙拉油(S)) and melting point of 〇. (: The above emulsifier (made by Sun Chemical Co., Ltd., trade name: TAISET50, contains 50% Behenic acid glyceryl and 50% 〇cta stearic add glyceryl), filled into a container with a mass ratio of rapeseed oil: emulsifier = 93:7, dissolved and mixed by heating at 8 ° C. Thereafter, by letting cool, 5 〇g of organogel was obtained (Example 8). The storage elastic modulus and the loss elastic modulus of Examples 4 to 8 were measured in the same manner as in the measurement of the loss elastic modulus and the organic gel of Example 1. The storage elastic modulus [G, (G-prime)] is measured, ’. The results of the measurement of the fruit and the loss elastic modulus [G" (G d〇uble pHme) are respectively disclosed in Tables 5 and 6. The results of the change rate of the storage modulus of the '2〇t to the ah (the thief's wealth) The difference between the elastic modulus of the reservoir and the storage modulus of the thief is (4). The absolute value of the percentage of the storage elastic modulus of c), 38% in Example 4, 5.3.2% in the example, and 38 in Example 6. 8%, Example 7 is 4 8% 'Example 8 is the storage elastic modulus of C and the storage bomb of the thief, the absolute value of the percentage of the storage elastic modulus of the )). Example 5 is 34.8% 'Example 6 is 1〇9%, 』 $ aspect 2〇〇 to 40〇 loss elastic modulus change rate (20 difference between elastic modulus relative to 2 〇 it I) 'Example 4 is 27.5%, real' example 7 is 27.2%, implementation 29 201238498 [Table 5] Storage elastic modulus (G,) Unit: Pa 0 ° C 10 ° c 20 ° C 30 ° C 40 ° C Example 4 1,778 1,947 2,059 1,938 1,274 Example 5 2,762 2,481 — 2,809 2,689 1,314 Example 6 11,900 13,590 18,420 17,730 11,270 Example 7 2,242 1 2,322 2,457 2,536 2,339 Example 8 29,170 32,500 30,050 26,080 24,400 Table 6] Loss modulus of elasticity (G") Unit: pa 0 ° C 10 ° c 20 ° C 30 ° C 40 ° C Example 4 858 462 541 645 392 Example 5 1,353 847 1,327 1,011 865 Example 6 6,719 4,008 5,590 7,529 4,983 Example 7 498 519 558 455 406 Example 8 5,908 6,122 3,334 3,124 3,390 <Manufacture and evaluation of dough-like food using fish gels of organic gels (Examples 4 to 8)> After the organic gel (Examples 4 to 8) was pulverized and mixed with the fish plate, the dough-like food of the fish plate was produced and evaluated. Specifically, in 180 g of fish plate (Jiwen Co., Ltd., trade name: Maroyaka-shikomi Tai-iri-otsukuri-kamaboko white), the force α was 30 g after any of the organogels of Examples 4 to 8. The foodstuffs were chopped and mixed for 3 minutes with a food processor to produce a dough-like food containing any of the fish plates of Examples 4 to 8. Evaluate the appearance of the food of the fish plate obtained 30 201238498 and taste. As a result, the dough of the fish plate using the organic gel (Examples 4 to 8) had good appearance and texture. Specifically, it does not spread out and is sticky. Moreover, when trying to eat, the cohesive properties in the mouth continued, and there was no stickiness. In terms of taste, the richness is increased and it is delicious. [Industrial Applicability] By the use of the organic gel in the food for swallowing and/or chewing of the present invention, it is possible to easily produce a food which can be easily ingested by those who have difficulty swallowing and/or chewing. Therefore, the assisted edible organic gel of the food for swallowing and/or chewing of the present invention can be mainly used in the field of manufacturing foods for people who have difficulty swallowing and/or chewing, or in the field of nursing care. ;;Simple diagram 3 (none) [Main component symbol description] (none) 31