TWI832192B - Food kits, food kits with reference tables and packaged soft foods with reference tables - Google Patents

Abstract

The present invention provides a containerized soft food that can reduce the burden of assisting in taking care of meals. The soft food (1) is provided with the following container body (11), a first food (12) and a lid (13): the container body (11) has an opening; the first food (12) is composed of the first soft food (12) 121), or composed of the aforementioned first soft food (121) and the first seasoning liquid (122), and is contained in the aforementioned container body (11); the cover (13) covers the aforementioned opening, and the aforementioned first seasoning liquid (122) is contained in the aforementioned container body (11); 1 The ratio V1/V2 of the volume V1 of the food product (12) to the volume V2 of the container body (11) is 0.7 or less.

Description

Food kits, food kits with reference tables and packaged soft foods with reference tables

The invention relates to a container-packed soft food.

In recent years, as care foods designed for elderly people who have difficulty chewing or swallowing, soft foods are sold on the market that are made by crushing solid foods, solidifying them into a desired shape, and then reconstituting them. This type of soft food is soft and easy to swallow.

[Prior technical literature] [Patent Document]

[Patent Document 1] Japanese Patent Application Publication No. 11-221029

Some of the above-mentioned soft foods are distributed in the form of a container containing the soft foods contained in a cup-shaped container body together with the seasoning liquid, and the opening of the container body is covered with a lid. Such soft food and seasoning liquid can be transferred from the container body to other containers such as utensils for consumption, and the container body containing them can also be used as tableware for consumption.

When soft food is actually packed in the above-mentioned container, the caregiver is assisted in assisting care by scooping up the soft food with a spoon and introducing it into the mouth of the eater. At this time, the assisting caregiver often feeds the eater alternately or mixedly, such as main dishes or side dishes composed of soft food and seasoning liquid, and staple foods such as porridge.

In the former case, one or more containers for main dishes or side dishes, as well as containers for main food, need to be used, which puts a huge burden on the caregiver. In the latter case, a container for mixing the main dish or side dish with the main food is required, and the burden on the caregiver is also great.

The present invention aims to provide a containerized soft food that can reduce the burden of assisting in taking care of meals.

According to one aspect of the present invention, a container-packed soft food is provided, which is provided with the following container body, a first food and a lid: the container system has an opening; the first food is composed of the first soft food, or the aforementioned The first soft food is composed of the first seasoning liquid and is contained in the container body; the lid system covers the opening, and the ratio V1/V2 of the volume V1 of the first food to the volume V2 of the container body is 0.7 or less.

According to another aspect of the present invention, there is provided the containerized soft food of the above aspect, wherein the ratio V1/V2 is 0.4 or more.

According to another aspect of the present invention, there is provided a containerized soft food in any one of the above aspects, wherein the first soft food has a hardness of 5×10 ⁵ N/m ² or less.

According to another aspect of the present invention, there is provided a containerized soft food in any one of the above aspects, wherein the first food is composed of the first soft food and the first seasoning liquid, and the first seasoning liquid has 0.5 to a viscosity of 20.0Pa·s.

According to another aspect of the present invention, there is provided a containerized soft food in any one of the above aspects, wherein the side wall portion of the container body is provided with a structure such that the opening is located above the bottom of the container body and the bottom is kept horizontal. When the soft food in the container is placed, the index portion is located between the upper surface of the first food and the opening.

According to another aspect of the present invention, there is provided the containerized soft food of the above aspect, wherein the index portion includes a linear portion extending in a direction parallel to the bottom.

According to yet another aspect of the present invention, there is provided a containerized soft food in any one of the above aspects, wherein a side wall portion of the container body is provided with a mechanism for inserting a second food into the container body accommodating the first food. The index part of the input amount standard of the aforementioned second food.

According to another aspect of the present invention, there is provided a containerized soft food with a reference table, which is provided with the following containerized soft food and a reference table: the containerized soft food of the above aspect; and the reference table shows the aforementioned second food The type, the input amount of the above-mentioned second food indicated by the above-mentioned indicator part, and the caloric or ingredient amount of the above-mentioned second food, or the total relationship between the caloric or ingredient amount and the caloric or ingredient amount of the above-mentioned first food .

According to another aspect of the present invention, a food set is provided, which is provided with the following container-packed soft food and container-packed food: the container-packed soft food in any one of the above aspects; and the container-packed food, which is provided with a container and The second food contained in the aforementioned container.

According to another aspect of the present invention, there is provided a food set according to the above aspect, wherein the second food is composed of a second soft food with a hardness of 5×10 ⁴ N/m ² or less, and a food with a hardness of 0.5 to 10.0 Pa· It is composed of a second seasoning liquid with a viscosity of s, or it is composed of the aforementioned second soft food and the aforementioned second seasoning liquid.

According to another aspect of the present invention, there is provided a food set according to any one of the above aspects, wherein the second food is porridge.

Or, according to another aspect of the present invention, there is provided a food set according to any one of the above aspects, wherein the second food contains tofu.

According to another aspect of the present invention, a food set with a reference table is provided, which is provided with the following container-packed soft food, container-packed food and reference table: the container-packed soft food as described above; the container-packed food is provided with a container and the second food contained in the aforementioned container; and the reference table represents the input amount of the aforementioned second food indicated by the aforementioned indicator portion and the caloric or ingredient amount of the inputted second food, or the caloric or ingredient amount. The relationship with the total amount of calories or ingredients of the first food.

According to the present invention, there is provided a containerized soft food that can reduce the burden of assisting in taking care of meals.

[Form of carrying out the invention]

Embodiments of the present invention will be described below with reference to the drawings. In addition, elements having the same or similar functions are assigned the same reference signs and repeated descriptions are omitted.

FIG. 1 is a cross-sectional view schematically showing a container-packed soft food according to an embodiment of the present invention. FIG. 2 is a plan view schematically showing the container body containing the soft food contained in the container shown in FIG. 1 . FIG. 3 is a cross-sectional view along line III-III of the container body shown in FIG. 2 .

The containerized soft food 1 shown in FIG. 1 includes a container body 11, a first food 12, and a lid 13. In addition, in FIG. 1 , the container-packed soft food 1 is in a state where the opening of the container body 11 is located above the bottom 111 described below and the bottom 111 is placed horizontally.

The container-packed soft food 1 is preferably one that can be stored without freezing, and is more preferably a container-packed food that can be stored at room temperature. The container-packed soft food 1 is, for example, one in which the first food 12 contained in the container body 11 is heated by microwave heating, heating by superheated steam, or by water-proof heating when the first food 12 is eaten. The soft food 1 in the container may also be the first food 12 that can be eaten without heating.

As will be described in detail later, this container contains soft food 1, and when eating the first food 12, the container body 11 can be used as a tableware. Furthermore, this container contains the soft food 1, and a second food different from the first food 12 can be put into the container body 11 accommodating the first food 12.

The container body 11 has an opening. The container body 11 here has a cup shape. The container body 11 may also have other shapes such as a bowl shape and a boat-shaped tray shape.

The container body 11 is a molded product, for example. The container body 11 has a shape retaining property that can maintain its shape before and after filling the first food product 12, for example.

The container body 11 is made of plastic, for example. The container body 11 may be made of metal, glass, ceramics or waterproof paper. The container body 11 may also include one or more layers composed of inorganic substances or organic substances on its inner surface. The container body 11 may also include a printing layer or a protective layer to protect it on the outside. When the first food 12 is directly placed in the container body 11 for microwave heating, it is appropriate that the container body 11 does not contain a metal layer.

According to one example, the container body 11 is opaque. The container body 11 may also include a transparent part. When the container body 11 includes a transparent portion, the index portions 114a and 114b described later can be disposed, for example, on the outside of the container body 11 at a position where the transparent portion is provided.

As shown in FIGS. 1 to 3 , the container body 11 includes a bottom 111 , a side wall part 112 and a flange part 113 .

The bottom 111 has a disc shape with a central portion protruding toward the opening side of the container body 11 . The central part of the bottom 111 does not need to protrude toward the opening side. In addition, the shape of the bottom 111 viewed from the thickness direction may be an elliptical shape, an oblate shape, a square shape, a polygonal shape such as a rectangular shape, or other shapes other than a circular shape. When the shape of the bottom 111 viewed from the thickness direction is a polygon, it is appropriate to chamfer each corner.

The side wall portion 112 extends upward from the edge of the bottom portion 111 . An opening of the container body 11 is formed at the upper end of the side wall portion 112 . The diameter of the space enclosed by the side wall portion 112 and the bottom 111 gradually increases from the bottom 111 toward the opening. In this space, the diameter can also be kept substantially constant from the bottom 111 to the opening.

The side wall portion 112 is provided with index portions 114a and 114b. The index portions 114a and 114b serve as a reference for the input amount of the second food when a second food, described later, is put into the container body 11 accommodating the first food 12.

The index portions 114a and 114b are provided on the side wall portion 112 between the upper surface of the first food product 12 and the opening when the containerized soft food product 1 is placed as shown in FIG. 1 . The index portions 114a and 114b are spaced apart from the upper surface and the opening of the first food product 12, and are spaced apart from each other.

Each index portion 114a and 114b is a linear portion extending in a direction parallel to the bottom 111. According to one example, the index portions 114a and 114b are dividing lines generated between regions where the inclination angle is fixed or continuously changes by discontinuously changing the inclination angle of the inner surface of the side wall portion 112 . The index portions 114a and 114b may be grooves, linear protrusions or steps provided on the inner surface of the side wall portion 112 . In addition, the index parts 114a and 114b may also be provided on the inner surface of the side wall part 112 by printing. When the side wall part 112 has visible light transmittance, the indicator parts 114a and 114b can also be disposed outside the side wall part 112.

Each of the index portions 114a and 114b extends along the entire inner circumference of the side wall portion 112. Each of the index portions 114a and 114b may extend only on a part of the inner circumference of the side wall portion 112, or may have a linear shape including discontinuous portions.

Each index portion 114a and 114b may have a shape other than a line. For example, each of the index portions 114a and 114b may be a hemispherical, pyramidal, conical, prism-shaped or cylindrical concave or convex portion. Alternatively, each of the index portions 114a and 114b may be a concave portion or a convex portion indicating characters or symbols.

Alternatively, each of the index portions 114a and 114b may be a combination of two or more of the above. For example, each of the index portions 114a and 114b may include a combination of grooves, linear convex portions or steps, and concave portions or convex portions for marking text or symbols.

Here, the side wall portion 112 is provided with two index portions 114a and 114b. One of the index portions 114a and 114b may be omitted from the side wall portion 112. In addition, in addition to the index portions 114a and 114b, one or more index portions may be further provided on the side wall portion 112.

The flange portion 113 expands outward from the upper end of the side wall portion 112 . The flange portion 113 has a step near its outer edge portion such that the height of the outer edge portion is lower than the height of other portions. The flange portion 113 does not need to be provided with a step.

Here, the flange portion 113 has a square shape in which each corner is chamfered and an opening is provided in the center. The flange portion 113 may also have other shapes, such as a circular shape with an opening in the center.

When the first food 12 for one person is accommodated in the container body 11, the volume V2 of the container body 11 is preferably in the range of 170 to 250 mL.

In addition, as will be described later, the container body 11 can be used as a tableware. Considering this use form, the ratio D/R of the depth D of the container body 11 to the opening diameter R of the container body 11 is preferably in the range of 0.25 to 0.8, more preferably in the range of 0.35 to 0.56. When the ratio D/R is lowered, it is easier to scoop up the first food 12 and the second food with a spoon. However, if the ratio D/R is too small, it will be more difficult to adjust the input amount of the second food using the index portions 114a and 114b with high accuracy.

Here, the opening diameter R of the container body 11 is the diameter of a circle having the same area as the area of the opening of the container body 11 . In addition, the depth D of the container body 11 is the maximum depth of the container body 11 , that is, the distance from the lowest height area on the upper surface of the bottom 111 to the opening of the container body 11 .

The cover 13 covers the opening of the container body 11 . The lid 13 and the container body 11 together form a container.

Here, the cover 13 is a film adhered to the upper surface of the flange portion 113 . The cover 13 includes a base material, such as polymer, paper, or a combination thereof; an adhesive layer used to bond the cover 13 to the upper surface of the flange portion 113; and an adhesive layer present on these. gas barrier layer between. The cover 13 may further include a printing layer or a protective layer on it. When the first food 12 is directly placed in the container body 11 composed of the container body 11 and the lid 13 for microwave heating, the lid 13 should preferably not contain a metal layer.

The cover 13 may not be a film adhered to the upper surface of the flange 113 . For example, the cover 13 may be one that covers the opening of the container body 11 by fitting.

The first food 12 is accommodated in the container body 11 . The container body 11 contains the first food 12 for one person.

The first food 12 includes a first soft food 121 and a first seasoning liquid 122 . The first soft food 121 is, for example, a mousse-shaped food. The first soft food 121 may be a protein-containing liquid solidified by thermal denaturation of protein, such as pudding. Alternatively, the first soft food 121 may be such as jelly, almond tofu, or the like, in which liquid is solidified with a gelling agent.

Mousse-like food is a food obtained by grinding solid food, mixing it with a coagulant, etc., and then shaping the mixture.

Solid food is, for example, animal food, plant food, or a combination thereof. Solid food may include meat, seafood, vegetables, mushrooms, seaweed, fruits, nuts, cereals, or two or more of these. Solid food can be food ingredients before preparation or food that has been prepared. In the latter case, the solid food may further include one or more kinds of fats and oils and seasonings such as sugar and salt.

Solid food is preferably ground until the particle size becomes small enough. The smaller the particle size is, the smoother the texture of the first soft food 121 is. The particle size of the ground food is preferably 2.0 mm or less, more preferably 0.5 mm or less, still more preferably 0.1 mm or less. Here, the "particle size" is a value obtained by measuring the particle size distribution using the laser diffraction-scattering method.

The coagulant is, for example, a protein that is thermally denatured by heating and solidified irreversibly. This protein is, for example, in the form of an aqueous solution and mixed with the ground food mentioned above. As the protein or its aqueous solution, for example, egg white can be used. The protein is preferably added so that the concentration in the first soft food 121 is in the range of 0.1 to 25% by mass, and more preferably in the range of 1 to 15% by mass.

The mixture of the ground food and the coagulant is formed into a shape similar to the food whose taste is intended to be reproduced by the food before grinding or the first soft food 121, for example. For example, the mixture is placed in a mold and heated. This heating is preferably performed at a temperature in the range of 50 to 130°C, more preferably at a temperature in the range of 60 to 130°C, still more preferably at a temperature in the range of 60 to 130°C. As a result, thermal denaturation of the protein occurs, causing the mixture to solidify.

According to one example, the first food 12 is a care meal provided in the form of food for people with dysphagia or food for people with difficulty chewing. Care meals can be divided into four categories based on hardness, namely "easy to bite", "can be broken by gums", "can be broken by tongue" and "no bite". Foods classified as "easy to bite" require a hardness of 5×10 ⁵ N/m ² or less; foods classified as "can be broken by the gums" require a hardness of 5×10 ⁴ N/m ² or less; foods classified as "can be broken by the tongue" Foods classified as "broken" are required to have a hardness of 2×10 ⁴ N/m ² or less; foods classified as "bite-free" are required to have a hardness of 5×10 ³ N/m ² or less.

The first soft food 121 preferably has a hardness of 5×10 ⁴ N/m ² or less. The hardness of the first soft food 121 may be 5×10 ³ N/m ² or less.

The first soft food 121 preferably has a hardness of 2×10 ³ N/m ² . If the first soft food 121 is made too soft, it will be difficult to maintain the shape of the first soft food 121 . The hardness of the first soft food 121 is 1×10 ⁴ N/m ² .

In addition, the hardness of soft food can be measured by the following method. The measuring device uses a device that can measure the compressive stress of a material through linear motion. The sample was filled into a container with a diameter of 40 mm to a height of 15 mm, compressed with a plunger with a diameter of 20 mm, and the compressive stress was measured. This measurement is performed at a temperature of 20±2°C, with a compression speed of 10mm/second, until the gap between the bottom surface of the container and the plunger reaches 5mm. When the sample is amorphous, etc., the gap can also be measured by setting the gap to 30% of the thickness of the sample. This measurement was performed five times, and the average of the three values minus the maximum value and the minimum value was used as the measured value.

The first seasoning liquid 122 is mixed with the first soft food 121 . The first seasoning liquid 122 is a liquid containing water, seasonings, an extract of animal food, an extract of plant food, or a combination thereof. The first seasoning liquid 122 is, for example, a dispersion liquid such as a solution, a sol, or a combination thereof.

The first seasoning liquid 122 may further contain a thickening agent. Examples of thickeners are not limited to these and include guar gum, xanthan gum, tamarind gum, carrageenan, carboxymethyl cellulose, tara gum, locust bean gum, Cattleya polysaccharide, sodium alginate, Psyllium gum, gellan gum, acacia gum, karaya gum, chitin, chitosan, arabinogalactan, welan gum, sesbania gum, aloe vera extract, Dalman resin, dawa gum, lu Song olive resin, dextran, glucosamine oligosaccharide, marshmallow, microfibrillar cellulose, tragacanth gum, natto gum, bag seaweed extract, red algin, cinnamon gum, stem point gum, polytriglucose , aloe vera extract, peach resin, black yeast culture medium, guar gum enzyme decomposition product, rhamnan gum, glucosamine, fructan, Agrobacterium tumefaciens succinate, yeast cell membrane, linseed gum, Mugwort seed gum, almond gum, hard core gum or two or more of these.

Preferred tackifiers are guar gum, xanthan gum, tamarind gum, carboxymethylcellulose, tara gum, locust bean gum, sodium alginate, psyllium gum, arabic gum, karaya gum, Welan gum, tragacanth gum, natto gum, red algae gum, cinnamon gum, peach resin, guar gum enzyme decomposition product, rhamnan gum, Agrobacterium tumefaciens succinate, or two or more of these .

More preferably, the tackifiers are guar gum, xanthan gum, tamarind gum, carboxymethyl cellulose, tara gum, locust bean gum, sodium alginate, psyllium gum, welan gum, tragacanth gum , rhamnan gum, Agrobacterium tumefaciens succinate, or two or more of these.

As a thickening agent, it is advisable to use two or more types with different properties in combination. For example, the tackifier can be combined with one that exhibits excellent thermal stability for tackification properties and one that is less likely to exhibit pseudoplasticity.

Those that show excellent thermal stability in terms of viscosity-increasing properties are not prone to damage at temperatures exceeding 100°C. Therefore, those exhibiting excellent thermal stability in thickening properties can maintain high thickening properties even after a heating step when manufacturing the containerized soft food 1 .

Here, the thermal stability related to the thickening performance is a performance related to the difference between the viscosity before heating and the viscosity after cooling to normal temperature after heating. For example, when manufacturing containerized soft food 1, if retort sterilization is performed at 120°C for 30 seconds, as long as the viscosity at normal temperature before retort sterilization is equal to the viscosity at normal temperature after retort sterilization, The thermal stability is excellent. On the contrary, if the viscosity at normal temperature after sterilization by the retort is lower than the viscosity at normal temperature before sterilization by the retort, the thermal stability will be lower.

On the other hand, those that are less likely to exhibit pseudoplasticity are less likely to undergo structural changes or changes in molecular configuration when external forces are applied, so viscosity changes are less likely to occur. Those that are less likely to exhibit pseudoplasticity, for example, when the second food put into the container body 11 containing the first food 12 is porridge, and the porridge is dehydrated, it is easy to exhibit pseudoplasticity if the viscosity is the same as measured with a rotational viscometer. Compared with those, it will mix quickly with free water.

Therefore, according to the above combination, the first seasoning liquid 122 exhibits high viscosity when the container-packed soft food 1 is transported or when the first food 12 is heated for eating. Furthermore, the above combination is advantageous in preventing the formation of low-viscosity liquid due to water separation when the second food is, for example, porridge.

Xanthan gum, tara gum, locust bean gum, welan gum, guar gum enzyme decomposition product, Agrobacterium tumefaciens succinoglycan or two of these are preferred for those showing excellent thermal stability in terms of thickening properties. above.

Those that are less likely to exhibit pseudoplasticity are preferably guar gum, tamarind gum, carboxymethyl cellulose, sodium alginate, psyllium gum, or two or more of these.

The ratio of the amount of the tackifier that is less likely to exhibit pseudoplasticity to the total amount of the tackifier that exhibits excellent thermal stability for the tackifier performance and the amount of the tackifier that is less likely to exhibit pseudoplasticity is preferably 5 to 50% by mass. within the range, preferably within the range of 10 to 30 mass %. If this ratio is increased, when the second food is porridge, the effect of suppressing the formation of low-viscosity liquid due to water separation will increase. However, if this ratio is increased, the decrease in viscosity of the first seasoning liquid 122 caused by heating the first food 12 will be accelerated.

According to one example, the first seasoning liquid 122 contains xanthan gum and guar gum as the thickening agent. Moreover, according to one example, the concentration of the thickener in the first food 12 is in the range of 0.16 to 1.16 mass %.

The first seasoning liquid 122 may further contain a gelling agent. The gelling agent is, for example, pectin, gelatin, agar, or two or more of these. The concentration of the gelling agent in the first seasoning liquid 122 is preferably 0.2 mass% or less, more preferably 0.1 mass% or less.

The viscosity of the first seasoning liquid 122 is preferably in the range of 0.5 to 20.0 Pa·s, more preferably in the range of 0.5 to 10.0 Pa·s, and still more preferably in the range of 1.5 to 2.0 Pa·s. Solutions or sols classified as "able to be broken by tongue" and "bite-free" are required to have a temperature of 1500mPa·s or above. In addition, the sol system classified as "breakable with tongue" requires a hardness of 1×10 ⁴ N/m ² or less. In addition, sol classified as "bite-free" requires a hardness of 3×10 ³ N/m ² or less.

As long as the viscosity of the first seasoning liquid 122 is high enough, the vibration of the first soft food 121 can be mitigated during transportation of the container-packed soft food 1 . In addition, as long as the viscosity of the first seasoning liquid 122 is high enough, it can prevent the first soft food 121 from shaking in the container body 11 and make it difficult for the first soft food 121 to come into contact with the inner surface of the container or the first soft food 121 to contact each other. . Therefore, the deformation of the first soft food 121 caused by this is less likely to occur.

In addition, the viscosity of the seasoning liquid is measured using a B-type rotational viscometer. The measurement temperature is set to 20±2°C, the M3 rotor is rotated at 12 rpm, the reading value after 2 minutes is read, and the value obtained is multiplied by the count corresponding to the value. , and express the value in Pa·s.

The ratio V1L/V1S of the volume V1L of the first seasoning liquid 122 to the volume V1S of the first soft food 121 is preferably in the range of 1/4 to 1, more preferably in the range of 2/5 to 4/5. The first seasoning liquid 122 makes the first soft food 121 and the second soft food easy to swallow. Furthermore, the first seasoning liquid 122 suppresses deformation of the first soft food 121 during transportation of the container-packed soft food 1 . Furthermore, as will be described later, the first seasoning liquid 122 containing a viscosity-increasing agent can prevent the viscosity reduction associated with water separation from occurring when the second food is porridge.

The first food 12 is, for example, a main dish or a side dish. Examples of main dishes and side dishes reproduced by the first food 12 are not limited to these, but include stews such as curry, stew, vegetable stew, and sukiyaki, or hamburger steaks and tomato stew combined with sauce. Chicken; stir-fried meat and vegetables, fish stew, vegetable stew and other grilled, stir-fried or steamed food and sauce combinations. The first food 12 may be desserts such as almond tofu.

The ratio V1/V2 of the volume V1 of the first food 12 to the volume V2 of the container body 11 is 0.7 or less. The ratio V1/V2 is preferably 0.55 or less. When the ratio V1/V2 is larger, a sufficient amount of the second food cannot be placed in the container body 11 accommodating the first food 12.

The ratio V1/V2 is preferably 0.4 or more, and more preferably 0.5 or more. If the ratio V1/V2 is too small, the first food 12 is likely to move largely within the container body 11 during transportation of the container-packed soft food 1, and as a result, the first soft food 121 is easily deformed. In addition, if the ratio V1/V2 is too small, even if the maximum amount of the predetermined second food is put into the container body 11 containing the first food 12, a large head gap may still remain in the container body 11. Therefore, the display or storage of the containerized soft food 1 requires a larger space.

When the first food 12 is a main dish or a side dish, the second food is a staple food such as porridge. Therefore, according to the above-mentioned container-packed soft food 1, the caregiver can, for example, pour the second food as a staple food into the container body 11 containing the first food 12 as a main dish or a side dish, and scoop up the staple food together with a spoon. Main course or side dish. Therefore, according to the above-mentioned container-packed soft food 1, it is possible to reduce the burden on caregivers who assist in eating and drinking such as those with dysphagia.

Container-packed soft food 1 can be circulated individually. Alternatively, the containerized soft food 1 can be distributed in combination with the containerized food including the second food, that is, it can be distributed in the form of a food set including the containerized food including the containerized soft food 1 and the second food.

A food kit may contain only one container of soft food1. A food set may contain only 1 or multiple containerized foods including a second food. In the food set, the quantity of the containerized soft food 1 and the quantity of the containerized food including the second food may be equal to or different from each other.

FIG. 4 is a top view of an example of a containerized food that can be distributed in combination with the containerized soft food shown in FIG. 1 . The containerized food 2 shown in FIG. 4 includes a container 21 and a second food 22.

The container 21 is a four-sided sealed bag with an easy-opening structure and a notch. The container 21 may also be a three-side sealed bag, a gusseted packaging bag, or other bag bodies. Alternatively, the container 21 may be a can or bottle. Alternatively, the container 21 may be a combination of the container body 11 and the lid 13 having the above-mentioned structures respectively.

The second food 22 is accommodated in the container 21 . The container 21 contains the second food 22 for one person or more. The container 21 may also contain multiple portions or a larger amount of the second food 22 .

The second food 22 is composed of, for example, a second soft food, a second seasoning liquid, or a second soft food and a second seasoning liquid. The second soft food preferably has the above-mentioned hardness relative to the first soft food 121 . Moreover, it is preferable that the 2nd seasoning liquid has the above-mentioned viscosity with respect to the 1st seasoning liquid 122.

When the first food 12 is a main dish or a side dish, the second food 22 is a staple food such as porridge.

Porridge is, for example, five times porridge (whole porridge) prepared with 5 parts by mass of water per 1 part by mass of rice, and seven times porridge prepared with 7 parts by mass of water per 1 part by mass of rice. Double porridge, ten times porridge (five-minute porridge) prepared by adding 10 parts by mass of water to 1 part by mass of rice, or 20 parts by mass of water per 1 part by mass of rice. Twenty times as much porridge. This magnification ratio is appropriately selected according to the condition of the consumer.

Porridge may or may not contain salt. When the consumer suffers from high blood pressure, the porridge is best without salt.

Porridge can be a protein-adjusting food. Patients with kidney disease are advised to reduce their intake of potassium, sodium, protein and phosphorus. Porridge with reduced protein content is suitable for such patients.

When the first food 12 is a main dish or a side dish, the second food 22 may be tofu. Diabetic patients are advised to reduce sugar intake. Tofu is suitable for such patients.

As mentioned above, the first food 12 may also be dessert. When the first food 12 is a dessert, the second food 22 is a sauce such as fruit sauce or chocolate sauce.

In this way, the second food 22 combined with the first food 12 can be selected from various items. The type of the second food 22 can be selected according to the condition of the eater. That is, it can be either porridge or tofu, for example, depending on the condition of the user. In the case of porridge, the ratio of the amount of water based on the amount of rice, the presence or absence of salt, and whether it is a protein-adjusted food can be determined.

In addition, the amount of the second food 22 put into the container body 11 containing the first food 12 can also be determined according to the state of the eater. For example, the input amount of the second food 22 can be determined based on the calories or the amount of a specific ingredient that the eater should consume. The indicator parts 114a and 114b can make it easier to complete the process of inserting the second food 22 in the determined amount.

FIG. 5 is a cross-sectional view schematically showing an example of a usage form of the container-packed soft food shown in FIG. 1 . FIG. 6 is a cross-sectional view schematically showing another example of the usage form of the container-packed soft food shown in FIG. 1 . FIG. 7 is a cross-sectional view schematically showing another example of the usage form of the container-packed soft food shown in FIG. 1 .

In FIG. 5 , the second food 22 is inserted into the container body 11 containing the first food 12 to the position of its opening. In FIG. 6 , the second food 22 is inserted into the container body 11 containing the first food 12 to the position of the index portion 114b. In FIG. 7 , the second food 22 is inserted into the container body 11 containing the first food 12 to the position of the index portion 114a. In this way, the amount of the second food 22 put into the container body 11 accommodating the first food 12 can be adjusted in multiple stages based on the index portions 114a and 114b and the like.

In addition, when adjusting the input amount of the second food 22 based on the index portions 114a and 114b, etc., the reference table explained below can be used.

For example, a reference table indicating the relationship between the type of the second food 22, the input amount of the second food 22 indicated by the index portions 114a and 114b, and the caloric or component amounts of the input second food 22 is prepared in advance. Next, the caloric amount or the amount of ingredients of the second food 22 is calculated based on the caloric amount or the amount of ingredients that the eater should ingest based on the condition of the eater, and the amount of calories or ingredients of the first food 12 . Then, the type of the second food 22 determined based on the condition of the eater, the caloric value or the amount of ingredients calculated as above are compared with the above reference table to determine which index part should be used as the reference for the input amount.

Alternatively, it is prepared in advance to indicate the type of the second food 22, the input amount of the second food 22 indicated by the indicator portions 114a and 114b, and the caloric or ingredient amount of the second food 22 and the caloric or component amount of the first food 12. Reference table for the total relationship between ingredient amounts. Next, the caloric amount or the amount of ingredients that the eater should ingest based on the eater's condition and the type of the second food 22 are compared with the above-mentioned reference table to determine which index part should be used as the basis for the input amount.

The containerized soft food 1 can be distributed in combination with the above reference table. That is, the container-packed soft food 1 can also be distributed in the form of a container-packed soft food including a reference table attached thereto and a reference table.

The containerized soft food with reference table can include the reference table in the form of a printed layer provided on the container body 11 or the lid 13, or in the form of a printed layer provided on the packaging body of the packaged containerized soft food 1. Alternatively, the packaged soft food with a reference table can include the reference table in the form of a card or booklet in which the reference table is recorded.

Similarly, a food set including the containerized soft food 1 and the containerized food 2 can be distributed in combination with the above-mentioned reference table. That is, the food set can also be distributed in the form of a food set including a reference table and a reference table. In addition, at this time, since the type of the second food 22 contained in the container food 2 has been specified, the reference table only needs to indicate the input amount of the second food 22 indicated by the indicator parts 114a and 114b, etc. and the input second food. 22, or represents the input amount of the second food 22 indicated by the indicator portions 114a and 114b, and the caloric or ingredient amount of the second food 22 and the caloric or component amount of the first food 12. The total amount of ingredients is sufficient.

The food set with the reference table can be in the form of a printed layer provided on the container body 11, lid 13 or container 21, or in the form of a package provided on at least one of the packaging container for soft food 1 and the container for food 2. The shape of the printed layer includes a reference table. Alternatively, the food set with the reference list can include the reference list in the form of a card or booklet in which the reference list is recorded.

As described above, during distribution, the container body 11 accommodating the first food 12 does not contain the second food 22 . Therefore, for example, the type or amount of the second food 22 can be determined according to the state of the eater.

The second food 22 can be put into the container body 11 containing the first food 12. This can reduce the burden of assisting with dietary care.

Furthermore, as mentioned above, the index portions 114a and 114b make it easier to adjust the input amount of the second food 22. In this way, the burden of assisting with dietary care can be reduced.

In addition, the first seasoning liquid 122 containing a thickening agent can reduce the risk of accidental swallowing due to the generation of free water, as explained below. If the second food 22 is heated, steam may be generated, and the steam may condense to generate free water. This free water increases the risk of accidental swallowing. In this way, even if free water is generated, as long as the second food 22 put into the container body 11 is mixed with the first seasoning liquid 122 containing the thickener, the low-viscosity liquid can be prevented from being consumed.

In addition, when the second food 22 is porridge, as explained below, the first seasoning liquid 122 containing a thickening agent can reduce the risk of accidental swallowing.

When you eat porridge with a spoon, the alpha amylase in your saliva will be mixed into the porridge through the spoon. The alpha amylase mixed into the porridge breaks down the starch. As a result, dehydration associated with starch decomposition occurs.

People with dysphagia often take a longer time to finish a meal. Therefore, in the porridge eaten by people with dysphagia, α-amylase may be mixed into the porridge, resulting in the formation of a large amount of free water. Low viscosity free water increases the risk of accidental swallowing.

Viscosifiers reduce water dissociation or its attendant viscosity reduction. The following table shows the relevant test results.

In the above table, ordinary porridge is prepared according to the following methods. First, measure half a cup (75g) of white rice and wash it. Secondly, put the drained white rice and 900mL of water into a pot and heat over medium heat. When it starts to boil, stir it gently, then reduce the heat to a simmer, leaving a slight gap and cover with the lid. Heat over low heat for 30 to 40 minutes, then add about two pinches of salt and stir.

In addition, in the above table, the thick porridge is prepared by adding a thickening agent, and is obtained according to the above method as described above for ordinary porridge. Here, xanthan gum is used as the thickening agent. The thickening agent is added so that the concentration of the mixture of white rice, water and thickening agent becomes 1% by mass.

The table above shows the viscosity and temperature of each porridge just before consumption, and the viscosity and temperature 60 minutes after the start of consumption. The viscosity was measured using a tuning fork type vibration viscometer SV-10 (manufactured by A&D Co., Ltd.). In addition, the data obtained were processed by RsVisco Ver.1.11 provided with the above-mentioned viscometer.

As shown in the table above, the viscosity of both commercially available porridge and ordinary porridge is significantly reduced 60 minutes after consumption compared with before consumption. In contrast, although the viscosity of the thick porridge 60 minutes after the start of consumption is lower than the viscosity just before consumption, it still maintains a relatively high value.

In this way, the tackifier can reduce the viscosity loss associated with water separation. Therefore, as long as the second food 22 put into the container body 11 is mixed with the first seasoning liquid 122 containing the thickening agent, even if the second food 22 is porridge, the viscosity reduction caused by dehydration can still be reduced.

In addition, even if such mixing is not performed, the viscosity reduction associated with water separation can still be reduced. This is explained below.

When the second food 22 is put into the container body 11 accommodating the first food 12 as shown in FIG. The layer composed of 2 food products 22 then enters the layer composed of the first food product 12. When the mouth of the spoon passes through the layer composed of the second food 22, part of the α-amylase attached to the spoon is transferred to the second food 22.

The portion of the second food 22 to which the α-amylase is transferred from the inner surface of the spoon mouth is immediately scooped up with a spoon. Therefore, the α-amylase transferred from the inner surface of the key mouth to the second food 22 does not remain in the container body 11 .

The portion of the second food 22 in which the α-amylase is transferred from the outside of the spoon mouth is not immediately scooped up with a spoon. However, in the recessed portion formed in the layer of the first food 12 as the first soft food 121 is scooped up together with the second food 22 with a spoon, the first seasoning liquid 122 and the second food 22 move rapidly. Thereby, the α-amylase transferred from the outside of the key mouth to the second food 22 can come into contact with the thickener containing the first seasoning liquid 122 .

Therefore, even if the second food 22 is porridge, the viscosity decrease caused by water separation can be reduced.

1: Soft food in containers 2: Food in containers 11:Container body 12: No. 1 food 13: cover 21: Container 22:Second food 111: Bottom 112: Side wall part 113:Flange part 114a:Indicators Department 114b:Indicator Department 121: No. 1 soft food 122: 1st seasoning liquid

[Fig. 1] is a cross-sectional view schematically showing a container-packed soft food according to an embodiment of the present invention. [Fig. 2] A plan view schematically showing the container body containing the soft food contained in the container shown in Fig. 1. [Fig. [Fig. 3] is a cross-sectional view taken along line III-III of the container body shown in Fig. 2. [Fig. [Fig. 4] is a plan view of an example of a containerized food that can be distributed in combination with the containerized soft food shown in Fig. 1. [Fig. [Fig. 5] is a cross-sectional view schematically showing an example of a usage form of the container-packed soft food shown in Fig. 1. [Fig. [Fig. 6] A cross-sectional view schematically showing another example of the use form of the container-packed soft food shown in Fig. 1. [Fig. [Fig. 7] A cross-sectional view schematically showing another example of the use form of the container-packed soft food shown in Fig. 1. [Fig.

1: Soft food in containers

11: Container body

12: No. 1 food

13: cover

111: Bottom

112: Side wall part

113:Flange part

114a:Indicators Department

114b:Indicator Department

121: No. 1 soft food

122: 1st seasoning liquid

Claims (20)

A food set, which includes the following container-packed soft food and the container-packed food: the container-packed soft food has an opening and the ratio D/R of the depth D to the opening diameter R is in the range of 0.35 to 0.56 The container body is composed of the shaped first soft food, or the first soft food and the first seasoning liquid, and the first food is accommodated in the container body, and a lid covering the opening, And the ratio V1/V2 of the volume V1 of the first food to the volume V2 of the container body is 0.7 or less; the container-packed food is provided with a container and a second food contained in the container, and the second food is composed of 5 It consists of a second soft food with a hardness of ×10 ⁴ N/m ² or less, a second seasoning liquid with a viscosity of 0.5 to 10.0 Pa‧s, or the aforementioned second soft food and the aforementioned second seasoning liquid. It is composed of porridge or tofu. Such as the food set of claim 1, wherein the aforementioned second food is composed of a second soft food with a hardness of 5×10 ⁴ N/m ² or less, and a second seasoning with a viscosity of 0.5 to 10.0 Pa‧s liquid, or composed of the above-mentioned second soft food and the above-mentioned second seasoning liquid. For example, the food set of claim 1, wherein the aforementioned second food is porridge. For example, the food set of claim 1, wherein the aforementioned second food contains tofu. For example, in the food set of claim 1, the aforementioned ratio V1/V2 is above 0.4. Such as the food set of claim 1, wherein the first soft food has a hardness of 5×10 ⁴ N/m ² or less. The food set of claim 1, wherein the first food is composed of the first soft food and the first seasoning liquid, and the first seasoning liquid has a viscosity of 0.5 to 20.0 Pa‧s. The food set of claim 1, wherein the side wall portion of the container body is provided with an opening positioned above the bottom of the container body when the soft food in the container is placed in a manner that the bottom is kept horizontal. 1. The index part between the upper surface of the food and the aforementioned opening. The food set of claim 8, wherein the index portion includes a linear portion extending in a direction parallel to the bottom. The food set according to claim 1, wherein the side wall portion of the container body is provided with an indicator portion that serves as a reference for the amount of the second food to be inserted into the container body containing the first food. A food set with a reference table, which is a food set and a reference table as described in claim 8 below: the reference table indicates the input amount of the aforementioned second food indicated by the aforementioned index part and the input amount of the aforementioned second food The calories or ingredients of the second food, or This calorie or ingredient amount is related to the sum of the calories or ingredient amounts of the first food. A container-packed soft food with a reference table, which has the following container-packed soft food and a reference table: the container-packed soft food has an opening and the ratio D/R of the depth D to the opening diameter R is in the range of 0.35 to 0.56 The container body inside is composed of the formed first soft food, or the first soft food and the first seasoning liquid, and the first food is contained in the container body, and a lid covering the opening body, and the containerized soft food is a containerized soft food intended to put a second food into the container body containing the first food so that the first food and the second food can be eaten together, wherein the first food The ratio V1/V2 of the volume V1 to the volume V2 of the container body is 0.7 or less, and a side wall of the container body is provided with a second food when the second food is put into the container body containing the first food. The index part of the food input amount standard; the reference table shows the type of the aforementioned second food, the input amount of the aforementioned second food indicated by the aforementioned index part, and the calories or ingredients of the aforementioned second food added, or A reference table of the total relationship between the calories or component amounts and the calories or component amounts of the first food, in which the second soft food having a hardness of 5×10 ⁴ N/m ² or less is shown as the type of the second food. Food consisting of a second seasoning liquid having a viscosity of 0.5 to 10.0 Pa‧s, food consisting of the aforementioned second soft food and the aforementioned second seasoning liquid, and one or more types of porridge and tofu. For example, the containerized soft food with reference table in claim 12, wherein the aforementioned second food is composed of a second soft food with a hardness of 5×10 ⁴ N/m ² or less and a hardness of 0.5 to 10.0 Pa‧s. It is composed of the second seasoning liquid with a high viscosity, or it is composed of the aforementioned second soft food and the aforementioned second seasoning liquid. For example, claim 12 is a container-packed soft food with a reference table, wherein the second food is porridge. For example, the containerized soft food with reference table in claim 12, wherein the aforementioned second food contains tofu. For example, the reference table in claim 12 is for packaged soft foods, in which the aforementioned ratio V1/V2 is 0.4 or more. For example, claim 12 is a containerized soft food with a reference table, wherein the first soft food has a hardness of 5×10 ⁴ N/m ² or less. For example, the containerized soft food with reference table in claim 12, wherein the first food is composed of the first soft food and the first seasoning liquid, and the first seasoning liquid has a viscosity of 0.5 to 20.0 Pa‧s . For example, the soft food in a container with the reference table of claim 12, wherein the index portion is located at the first position when the soft food in the container is placed in such a manner that the opening is located above the bottom of the container body and the bottom is kept horizontal. 1 The area between the top of the food and the aforementioned opening is arranged on the side wall of the container body. For example, claim 19 is a containerized soft food with a reference table, wherein the index portion includes a linear portion extending in a direction parallel to the bottom.

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