WO2012029902A1 - Composition oléagineuse facilitant l'ingestion pour personnes ayant des difficultés à avaler/mastiquer, et aliment pour personnes ayant des difficultés à avaler/mastiquer - Google Patents

Composition oléagineuse facilitant l'ingestion pour personnes ayant des difficultés à avaler/mastiquer, et aliment pour personnes ayant des difficultés à avaler/mastiquer Download PDF

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Publication number
WO2012029902A1
WO2012029902A1 PCT/JP2011/069894 JP2011069894W WO2012029902A1 WO 2012029902 A1 WO2012029902 A1 WO 2012029902A1 JP 2011069894 W JP2011069894 W JP 2011069894W WO 2012029902 A1 WO2012029902 A1 WO 2012029902A1
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WIPO (PCT)
Prior art keywords
oil
food
swallowing
composition
fat
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PCT/JP2011/069894
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English (en)
Japanese (ja)
Inventor
野田　竜治
淳也 佐野
Original Assignee
日清オイリオグループ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to CN201180041060.2A priority Critical patent/CN103096725B/zh
Priority to KR1020137004428A priority patent/KR101877074B1/ko
Publication of WO2012029902A1 publication Critical patent/WO2012029902A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • the present invention relates to an oil / fat composition for feeding assistance for persons with difficulty in swallowing / chewing, and a food for persons with difficulty in swallowing / chewing using the composition.
  • This application claims priority based on Japanese Patent Application No. 2010-195544 filed in Japan on September 1, 2010 and Japanese Patent Application No. 2010-239075 filed on October 25, 2010 in Japan. , The contents of which are incorporated herein.
  • “Mixed Diet” is a product that is easy to swallow without chewing by cutting the ingredients into a shape that has already been chewed, taking into account those who have problems with the chewing function. It is.
  • the kizami food is widely provided to elderly people with reduced swallowing and chewing functions in nursing homes and the like.
  • the diet of kisami increases the risk of developing aspiration pneumonia.
  • the number of chewing cycles increased rather than the normal diet. As described above, it has recently been found that a kisami meal is not always easier to swallow than a normal meal.
  • Soft Diet is a food that is easy to chew even for people with eating / swallowing disorders while being in the form of a normal meal, and is easy to swallow and easily swallow. Specifically, the hardness and the degree of aggregation are adjusted to be in a certain range.
  • soft food for elderly people is limited in the ingredients (materials) themselves in order to adjust the hardness and cohesion of the food, and it is necessary to devise cooking from the material stage, There is also a fundamental change.
  • the soft food for the elderly has a problem that it takes much more time for cooking than the kizami food.
  • special equipment may be required. For this reason, it is not easy from the viewpoint of budget and capital investment to introduce soft foods for the elderly in place of care meals in nursing care facilities.
  • Non-Patent Document 2 As a problem of foods provided for those who have difficulty swallowing and chewing, there is a reduction in calorie intake (see, for example, Non-Patent Document 2).
  • a large amount of water such as dashi juice is mixed, and thus the capacity often increases due to water.
  • the capacity increases by chopping, and it is often difficult to put the same weight on a plate as ingesting a normal meal, and again there is a problem that the calorie intake is reduced. .
  • the meal of kizami is not suitable as a food form for those having difficulty swallowing and chewing.
  • the present condition is that it is necessary to provide the meal with the meal because the alternative to the meal is not easy because the meal has already become a standard at the cooking site.
  • the mixers used for cooking the meals are different in shape from ordinary tableware, so it is often difficult to use an automatic dishwasher. For this reason, it is preferable that the scraped food adhering to the mixers can be washed and removed by ordinary scrubbing or soaking. Especially in elderly care facilities, etc., it is necessary to prepare meals for many swallowing and chewing difficulties, and since mixers are used repeatedly in a short time, they can be easily washed by hand washing etc. It is desired.
  • An object of the present invention is to provide an oil and fat composition that can easily produce a food with a sense of cohesion, without shredding or crushed foods that can be consumed. And, foods using the oil and fat composition, when ingested, shredded products and crushed materials are not scattered in the oral cavity, even if it is a paste food that has been watered, can prevent the reduction of calorie intake Furthermore, another object of the present invention is to provide a food for persons with difficulty in swallowing and chewing that can easily wash the tableware and cooking utensils to which the food is attached.
  • the present inventors have a SFC (solid fat content) in the range of 5 to 25 ° C. of 3 to 18%, and a composition containing fats and oils It has been found that by mixing an oil / fat composition obtained by quenching and kneading with a kizami food or a paste food, the kizami food or the paste food can be improved into a food that can be easily taken by those who have difficulty swallowing or chewing. Further, by adding an emulsifier having an HLB value of 1 to 10 to the composition before quenching and kneading treatment, it is possible to clean dishes and cooking utensils to which foods produced by mixing the oil and fat composition are adhered. The present invention has been completed.
  • the present invention (1) It is obtained by quenching and kneading a composition containing an emulsifier having an SFC of 3 to 18% in a range of 5 to 25 ° C. and an oil and fat and an HLB value of 1 to 10.
  • An oil and fat composition for feeding assistance for those who have difficulty swallowing and chewing (2)
  • the fat and oil composition for feeding assistance for those with difficulty in swallowing and chewing, (5) The composition according to any one of the above (1) to (4), wherein the composition contains two or more types of fats and oils, for feeding aids for persons with difficulty in swallowing and chewing , (6) The composition contains one or more oils and fats selected from the group consisting of palm oils and fats and oils that are liquid at 20 ° C, and extremely hardened oils and fats having a melting point of 50 to 80 ° C.
  • compositions for feeding assistance for those with difficulty in swallowing / chewing according to (5), (7)
  • Food and fat composition for feeding assistance for people with difficulty in chewing (9) The dietary supplement oil / fat composition for persons with difficulty in swallowing / chewing according to any one of (1) to (7) above, and shredded or crushed food products Food for people with difficulty swallowing and chewing, (10) The food for persons with difficulty in swallowing / chewing according to (9), further comprising water, (11) One or two foods selected from the group consisting of processed meat foods, processed fish foods, vegetables, fruits, noodles, rice, rice cakes, breads, and seaweed The food for a person with difficulty in swallowing / chewing according to (9) or (10) above, (12) Difficult swallowing and chewing obtained by quenching and kneading a composition containing an emulsifier having
  • a method for producing a food for a person with difficulty in swallowing and chewing characterized by mixing an oil-fat composition for feeding aid for a person with a shredded or crushed product of a food that can be consumed, (13) The method for producing a food for persons with difficulty in swallowing / chewing according to (12), further comprising crushing after the mixing, (14) Difficult swallowing and chewing obtained by quenching and kneading a composition containing an emulsifier having an SFC of 3 to 18% in the range of 5 to 25 ° C.
  • a method for producing a food for persons with difficulty in swallowing and chewing characterized by mixing a fat and oil composition for eating aid for a person and a food that can be eaten, followed by crushing treatment, (15)
  • the emulsifier is one or two selected from the group consisting of diglycerin monooleate, diglycerin dioleate, diglycerin monodiolate, pentaglycerin trioleate, and succinic acid monoglycerin monostearate
  • the fat and oil composition for feeding aid for those having difficulty in swallowing and chewing has one or more fats and oils selected from the group consisting of palm fats and fats that are liquid at 20 ° C., and a melting point of 50 to A method for producing a food for persons with difficulty in swallowing / chewing according to (17
  • the oil and fat composition for feeding assistance for persons with difficulty in swallowing and chewing contains vegetable oil as the oil that is liquid at 20 ° C., and contains extremely hardened oil of Hyelin rapeseed oil as the extremely hardened oil and fat.
  • a mixed feeling of food for people with difficulty in swallowing and chewing characterized by mixing an oil-fat composition for feeding aids for the elderly with shredded or crushed food products, and further crushing the food.
  • (21) Difficult swallowing and chewing obtained by quenching and kneading a composition containing an emulsifier having an SFC of 3 to 18% in the range of 5 to 25 ° C. and an oil and fat and an HLB value of 1 to 10 Easily ingestion of food for people with difficulty in swallowing and chewing, characterized by mixing fat and oil composition for feeding aids for the elderly with shredded or crushed foods that can be eaten, and further crushing How to Is to provide.
  • the present invention relates to an oil / fat composition containing an oil / fat and an emulsifier, wherein the oil / fat composition has an SFC of 3 to 18% in the range of 5 to 25 ° C., and the emulsifier has an HLB value of 1 to 10.
  • a certain fat composition is a method for producing a food product, wherein an oil and fat composition is prepared by mixing an oil and fat and an emulsifier.
  • a method for producing a food characterized by subjecting the oil and fat composition having an HLB value of 1 to 10 to a rapid kneading treatment.
  • the present invention is a method for producing a food product, wherein an oil and fat composition is prepared by mixing an oil and fat and an emulsifier.
  • a food characterized by mixing an oil composition obtained by quenching and kneading the oil composition having an HLB value of 1 to 10 with an emulsifier, and a chopped or crushed food product. Manufacturing method.
  • the present invention is used as an oil or fat composition for feeding assistance for persons with difficulty in swallowing and chewing.
  • the oil and fat composition for feeding assistance for those having difficulty in swallowing and chewing according to the present invention, it is possible to obtain a food with a sense of cohesion without breaking shredded or crushed food products. For this reason, by mixing the fat and oil composition for feeding aids for persons with difficulty in swallowing and chewing the present invention with conventional meal food or paste food, it can be easily carried to the mouth without spilling, and It is possible to produce a food for a person with difficulty in swallowing / chewing that can be easily ingested by a person with difficulty in swallowing / chewing because the shredded product or crushed material is not dispersed in the oral cavity.
  • the oil composition for feeding aids for persons with difficulty in swallowing / chewing according to the present invention it is possible to prevent a reduction in calorie intake even with a hydrolyzed paste meal. Furthermore, the oil / fat composition for feeding assistance for persons with difficulty in swallowing and chewing according to the present invention and the tableware and cooking utensils to which foods obtained by mixing the above compositions are attached when using normal-temperature tap water or at 40 ° C. It can be washed well even at a moderate water temperature.
  • the oil / fat composition for feeding aids for those having difficulty in swallowing / chewing (hereinafter sometimes referred to as “the oil / fat composition for feeding aids of the present invention”) is chopped or crushed foods that can be eaten. By using it mixed with an object, a person with difficulty in swallowing or a person with difficulty in mastication can easily ingest the food (assisting ingestion). In the conventional meal, the shredded food is easily loosened and it is difficult to form a bolus in the oral cavity, which is considered to be a major factor in causing aspiration.
  • each solid content is appropriately aggregated and without scattering. It is possible to obtain a food with a sense of unity, that is, a food that can be easily taken by persons with difficulty in swallowing and chewing.
  • the oil and fat composition for feeding aid of the present invention is mainly composed of oil and fat, it is ingested when mixed with a conventional meal or paste food that tends to reduce the amount of solids in comparison with a normal food. Calorie reduction can be prevented.
  • “food that can be eaten” means food that can be eaten without further cooking, cooked food such as heat treatment or seasoning, fruit, etc. Including any food that can be eaten raw.
  • “a shredded or crushed product of food that can be eaten” means a product obtained by chopping or loosening, crushing or crushing a solid content in a food that can be eaten.
  • the size of the solid content after shredding or crushing treatment is not particularly limited, and for “edible food shredded products or shredded products”, edible food is chopped with a knife or cutter, etc. This includes foods that have been eaten, foods that have been eaten small, foods that have been eaten crushed with a cutter mixer, and foods that can be eaten have been ground.
  • the method for crushing food is not particularly limited, and may be any processing method that is normally used for reducing the solid content.
  • food can be crushed by using a crusher such as a cutter mixer.
  • the oil-fat composition for feeding aid of the present invention is a composition comprising an oil and fat and an emulsifier having an HLB value of 1 to 10 in an SFC range of 3 to 18% in the range of 5 to 25 ° C. It is characterized by being obtained by subjecting a product to a rapid cooling and kneading process.
  • the SFC in the range of 5 to 25 ° C. is preferably 8 to 16%, more preferably 8 to 12%.
  • the SFC in the range of 5 to 25 ° C. of the composition before the rapid kneading treatment is in the range of 3 to 18%, so that the food or food that can be consumed It is easy to mix with chopped and crushed food products, and it is possible to obtain a cohesive food product in which the chopped and crushed food products are not scattered.
  • the SFC in the range of 5 to 25 ° C. is less than 3%, the fluidity of the oil and fat composition becomes excessive and the necessary hardness is not obtained, and therefore, shredded food such as kizami food is collected. I can't.
  • the SFC is larger than 18% in the range of 5 to 25 ° C., the fluidity of the oil and fat composition is sufficiently small, but is too hard to be mixed with the solid content.
  • the composition before the rapid-kneading treatment is preferably 3 to 16% in SFC in the range of 30 to 40 ° C. and 4 to 15%. Is more preferable, and 6 to 12% is more preferable.
  • the SFC in the range of 30 to 40 ° C. of the composition before rapid kneading treatment is in the range of 3 to 16%, so that the food is more coherent even when mixed with warm food Can be.
  • the fat in the composition is difficult to dissolve in the oral cavity, and it is easier to maintain the bolus state, so it is easier to swallow Foods for persons with difficulty in swallowing and chewing can be produced.
  • the composition before the rapid kneading treatment is preferably such that the difference between the SFC at 25 ° C. and the SFC at 35 ° C. is 10% or less, and 7% or less. More preferably, it is 5% or less.
  • the difference between the SFC at 25 ° C. (near room temperature) and the SFC at 35 ° C. (temperature in the oral cavity) is within the above range, so that the food mixed with the feeding aid oil and fat composition is more dispersed in the oral cavity. It is hard to stick and sticky in the mouth.
  • SFC of the oil and fat composition for feeding aid of the present invention should be measured according to 2.2.9-2003 solid fat content (NMR method) of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society. Can do.
  • the measurement can be performed as follows using a measuring apparatus SFC-2000 (NMR method) manufactured by Astec Corporation. First, a completely dissolved sample (oil composition) is placed in a measuring cell of a measuring apparatus SFC-2000, held at 60 ° C. for 30 minutes, and then held at 0 ° C. for 30 minutes. Furthermore, after hold
  • the fat and oil composition for feeding aid of the present invention preferably has a hardness at 20 ° C. of 20000 to 60000 N / m 2 , and more preferably 30000 to 50000 N / m 2 .
  • the hardness at 20 ° C. is 20000 N / m 2 or more, when mixed with shredded foods or crushed foods, or eatable foods or shredded foods In the case where the crushing treatment is performed after mixing with the crushed material, the solid content can be more easily collected.
  • the handling property can be further improved.
  • the hardness of the oil-fat composition for feeding aid of the present invention can be measured using RE-33005 manufactured by Yamaden Co., Ltd. Specifically, first, a sample (oil composition) is filled in a cylindrical open stainless steel container having a diameter of 40 mm and a height of 15 mm, stored at 20 ° C. for 2 hours, and then placed on a measurement table of a rheometer. Next, a plunger having a diameter of 3 mm is installed, and the hardness is measured by pushing 10 mm into the measurement sample at a speed of 10 mm / second.
  • the composition before the rapid kneading treatment contains an emulsifier having an HLB value of 1 to 10.
  • the HLB value of the added emulsifier is preferably 2 to 9, more preferably 3 to 9, and even more preferably 6 to 9. Since the composition before the quenching and kneading treatment contains an emulsifier having an HLB value within the above range, the dietary supplement oil and fat composition of the present invention includes an oil and fat composition not containing an emulsifier and an HLB value of 1 to 1. The detergency is much better than an oil and fat composition containing an emulsifier not in the range of 10.
  • an oil or fat composition having an SFC of 3 to 16% in the range of 30 to 40 ° C. is difficult to dissolve when using normal temperature tap water or at a water temperature of about 40 ° C., and has poor cleaning properties.
  • the SFC in the range of 30 to 40 ° C. of the composition containing fats and oils before the rapid kneading treatment is 3 to 16%. Also has high detergency.
  • “detergency of the oil / fat composition” means ease of cleaning and removal of the oil / fat composition from tableware, cooking utensils, and the like. That is, when washing the tableware or cooking utensils to which the oil composition and food containing the same adhere, when the oil stain (the oil composition) is easily removed, the oil composition is highly cleanable, It is said that when the oil stain (the oil composition) is difficult to remove, the oil composition has low detergency.
  • the emulsifier used in the oil-fat composition for feeding aid of the present invention may have an HLB value of 1 to 10, and can be appropriately selected from known emulsifiers added to foods and drinks. Further, one type of emulsifier may be used, or two or more types of emulsifiers having an HLB value of 1 to 10 may be used in combination. Specific examples of the emulsifier having an HLB value of 1 to 10 include monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, and sucrose.
  • Examples thereof include fatty acid esters, sorbitan fatty acid esters, polysorbates, lecithins, enzymatically decomposed lecithins, and the like having an HLB value of 1 to 10. More specifically, monoglycerol monooleate, monoglycerol monostearate, monoglycerol monolaurate, monoglycerol monocaprylate, monoglycerol behenate, diglycerol monolaurate, diglycerol monooleate, diglycerol Dioleate, Diglycerol mono-diolate, Diglycerol monostearate, Diglycerol distearate, Diglycerol mono-distearate, Pentaglycerol trioleate, Pentaglycerol trimyristate, Pentaglycerol hexastearate, Decaglycerol pentaoleate Ate, decaglycerin pentastearate, decaglycerin decaoleate, decaglycerin decastate
  • the emulsifier having an HLB value of 1 to 10 is composed of diglycerin monooleate, diglycerin dioleate, diglycerin monodiolate, pentaglycerin trioleate, and succinic acid monoglycerin monostearate.
  • one or more selected from the group is used, and one or more selected from diglycerin monooleate, diglycerin dioleate, and diglycerin monodiolate are used. More preferably, it is more preferable to use diglycerin monooleate or diglycerin monodiolate.
  • a commercially available emulsifier having an HLB value of 1 to 10 can be used for the oil and fat composition for feeding aid of the present invention.
  • Poem DO-100V (HLB value: 8.0, diglycerin monooleate, manufactured by Riken Vitamin Co., Ltd.)
  • Sunsoft Q-17B (HLB value: 6.5, diglycerin mono-diolate, manufactured by Taiyo Chemical Co., Ltd.)
  • Sunsoft Q-18B (HLB value: 6.5, diglycerin distearate, Taiyo Kagaku)
  • Sunsoft A-173E (HLB value: 7.0, pentaglycerin trioleate, Taiyo Kagaku) Sunsoft No.
  • the content of the emulsifier having an HLB value of 1 to 10 with respect to the whole dietary supplement oil and fat composition of the present invention is preferably 0.01 to 5% by mass.
  • the lower limit of the preferable range of the content of the emulsifier with respect to the whole fat oil composition for feeding aid of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more. Preferably, it is 0.3 mass% or more.
  • the upper limit of the preferable range of the content of the emulsifier is more preferably 3% by mass or less, further preferably 2% by mass or less, and further preferably 1.5% by mass or less.
  • the content is particularly preferably 1% by mass or less, and most preferably 0.7% by mass or less.
  • the composition containing the oil / fat prior to the rapid kneading treatment has an SFC in the range of 5 to 25 ° C. in the range of 3 to 18% and an HLB value of 1 to As long as it contains the emulsifier which is 10, it may contain 1 type of fats and oils, and may contain 2 or more types of fats and oils.
  • the emulsifier may contain one type of emulsifier, or may contain two or more types of emulsifiers, an emulsifier having an HLB value of 1 to 10 and an HLB value of less than 1. It may contain an emulsifier.
  • components other than fats and oils and emulsifiers may be included.
  • oils and fats selected from the group consisting of palm-based oil and fat and oil that is liquid at 20 ° C.
  • An oil / fat composition containing an extremely hardened oil / fat having a melting point of 50 to 80 ° C. and an emulsifier having an HLB value of 1 to 10 can be exemplified.
  • palm oil and fat refers to palm oil, palm oil fractionated oil, and those obtained by hydrogenating them, but palm oil or palm fractionated oil that has been completely hydrogenated (extremely hardened fat or oil) is not included.
  • palm fractionated oil specifically, two-stage fractionation of palm olein, palm stearin, two-stage fractionated oil of palm olein (palm super olein) and palm mid-fraction, palm stearin, and palm stearin. Examples thereof include palm olein (soft palm) and palm stearin (hard stearin), which are oils. Among these, palm super olein is particularly preferable.
  • palm oils and fats such as palm stearin
  • SFC SFC outside the range of 3 to 18% in the range of 5 to 25 ° C.
  • the SFC in the range of 5 to 25 ° C. may be finally in the range of 3 to 18%.
  • the palm oil / fat to be contained in the oil / fat composition for feeding aid of the present invention one obtained by arbitrarily mixing two or more of these palm oil and palm fractionated oil may be used.
  • oil and fat that is liquid at 20 ° C. means oil and fat that is liquid at 20 ° C. and other than the palm-based oil and fat described above.
  • the oil / fat liquid at 20 ° C. contained in the oil / fat composition for feeding aid of the present invention is preferably a vegetable oil that is liquid at 20 ° C. Specific examples of vegetable oils that are liquid at 20 ° C.
  • rapeseed oil examples include rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, sesame oil, sesame oil, carbon number 8 And / or medium-chain fatty acid triglycerides having medium-chain fatty acids as constituent fatty acids, triglycerides having medium-chain fatty acids having 8 and / or 10 carbon atoms and long-chain fatty acids having 12 to 24 carbon atoms as constituent fatty acids, and these A mixed oil etc. are mentioned, Among these, a rapeseed oil is preferable at the point of a stable supply, without the habit of a flavor.
  • oils and oils liquid at 20 degreeC contained in the oil-fat composition for feeding assistance of this invention 1 type of these may be used and what mixed 2 or more types arbitrarily may be used. Among them, it is more preferable to use a vegetable oil that is liquid and clear after storing at 0 ° C. for 5.5 hours, that is, salad oil.
  • Extremely hardened oils and fats include rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, sesame oil, egoma oil, palm oil, palm fractionation oil, fish oil, etc. A completely hydrogenated product can be mentioned.
  • extremely hardened fats and oils contained in the oil-fat composition for feeding aid of the present invention one of these may be used, or a mixture of two or more of them may be used.
  • the extremely hardened oil and fat used in the oil and fat composition for feeding aid of the present invention preferably has a melting point of 50 to 80 ° C.
  • the oil and fat composition for feeding aid can be made to have an appropriate hardness.
  • the food composition is mixed with the food composition that can be fed or mixed with shredded or crushed food products, and then the food is microwaved, It is most preferable to use an extremely hardened oil (melting point: 60 ° C.) of Hyelsin rapeseed oil when it is reheated in the oven or is kept warm in a thermostatic bath. This is because the extremely hardened oil of Hyelsin rapeseed oil is less likely to generate coarse crystals due to dissolution and recrystallization of fats and oils, and is therefore less likely to cause a rough texture due to the coarse crystals of fats and oils.
  • an extremely hardened oil melting point: 60 ° C.
  • the content of behenic acid in the constituent fatty acid is preferably 30 to 60% by mass, more preferably 35 to 50% by mass, and 40 to 50% by mass. % Is more preferable.
  • the extremely hardened oil of the Hyelsin rapeseed oil preferably has an iodine value of 2 or less, and more preferably 1 or less.
  • the content of one or more selected fats and oils is preferably 89.99 to 94.99% by mass, more preferably 84.9 to 91.9% by mass, and 87.7. Most preferably, it is ⁇ 91.7% by mass.
  • the oil-fat composition for feeding aid of the present invention can aggregate the solids in edible food shredded products and crushed materials appropriately, and can be assembled without being scattered. A feeling can be given and it is excellent in detergency.
  • the dietary supplement fats and oils composition of the present invention includes emulsifiers, skim milk powder, and soy protein that are generally used in foods as long as they do not impair the functions of the present invention.
  • emulsifiers emulsifiers, skim milk powder, and soy protein that are generally used in foods as long as they do not impair the functions of the present invention.
  • Sugars, starches, modified starches, dextrins, tocopherols, vitamin C and other antioxidants, colorants, fragrances, thickeners and the like can be blended.
  • thickeners examples include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin Etc.
  • the oil and fat composition for feeding aid of the present invention is an oil and fat composition obtained by quenching and kneading a composition containing oil and fat and an emulsifier. Specifically, after the mixture obtained by mixing the fats and oils and the emulsifier to be blended as a food supplement oil composition is heated and melted, the mixture is quenched and kneaded, or heated and melted into the fats and oils. By adding an emulsifier and melt-mixing, the mixture is quenched and kneaded, whereby the oil-fat composition for feeding aid of the present invention can be obtained.
  • the temperature at which the oil / fat is heated and melted can be appropriately determined in consideration of the melting point of the oil / fat, but is preferably heated to 50 to 100 ° C., more preferably 60 to 90 ° C. Moreover, when using 2 or more types of fats and oils, you may heat-melt after mixing fats and oils, you may heat-melt each separately, and you may mix before a rapid kneading process.
  • the quenching and kneading treatment can be usually performed in the same manner as when manufacturing margarine or seaning.
  • the cooling condition can be ⁇ 0.5 ° C./min or more, preferably ⁇ 5 ° C./min or more.
  • the quenching and kneading treatment can be performed by using a quenching and kneading machine that is usually used when manufacturing margarine and seaning, and may contain a gas such as air or nitrogen as necessary. it can.
  • a quenching and kneading machine that is usually used when manufacturing margarine and seaning, and may contain a gas such as air or nitrogen as necessary. it can.
  • a closed continuous tube cooler such as a botator, a combinator, a perfector, an onlator, etc. used as a margarine manufacturing machine, a plate heat exchanger, etc.
  • a rapid cooling and kneading treatment can be performed.
  • a combination of an open-type diacooler and a compressor can be used for the rapid cooling and kneading process.
  • the dietary supplement fat composition of the present invention comprises one or more fats and oils selected from the group consisting of palm fats and fats that are liquid at 20 ° C., and a melting point of 50 to 80 ° C.
  • an oil and fat composition containing an extremely hardened oil and fat and an emulsifier having an HLB value of 1 to 10 one or two kinds selected from the group consisting of palm oil and fat and oil that is liquid at 20 ° C
  • the present invention is subjected to quenching and kneading using a quenching kneader.
  • An oil-fat composition for feeding aids can be produced.
  • the oil-fat composition for feeding aid of the present invention can be used by filling a flexible container or a can container.
  • an oil / fat composition for feeding aids for persons with difficulty in swallowing / chewing filled with a flexible container with the oil / fat composition for food intake of the present invention can be easily removed from the container. It can be put out and has excellent handling properties.
  • a flexible container means the container which has the softness
  • the shape of the flexible container is not particularly limited, and may be any shape such as a cup shape, a tube shape, a pillow packaging shape, and a pouch.
  • Polypropylene or the like can be used as the material for the cup-shaped flexible container.
  • polyethylene, polyethylene terephthalate, a laminated tube laminated with aluminum or the like can be used for the tube portion, and polypropylene, hard polyethylene or the like can be used for the cap portion.
  • polypropylene or the like can be used as the material of the pillow-wrapped flexible container.
  • the food for persons with difficulty in swallowing and chewing according to the present invention contains the oil / fat composition for feeding assistance of the present invention and shredded products or crushed products of food that can be consumed.
  • Examples of food that can be consumed include livestock such as beef, pork, chicken, lamb, and horse meat, and fish such as horse mackerel, mackerel, saury, sheila, crow flounder, skipjack, yellowfin tuna, swordfish, salmon, cod, hake, etc.
  • Vegetables such as cabbage, carrot, onion, potato, spinach, lettuce, tomato, fruits such as apple, tangerine, pear, pineapple, strawberry, strawberries, watermelon, melon, seaweed such as wakame, kelp, hijiki, rice, rice
  • Examples include foods made from rice cakes, bread, udon, soba and pasta.
  • Foods that can be eaten raw, such as fruits, tomatoes, and fish for sashimi, are also included in the foods that can be consumed.
  • the foods that can be eaten include cooked processed foods such as processed meat products processed from meat such as hamburgs, and processed fish products processed from fish such as tuna flakes and tsunami.
  • the food for persons having difficulty in swallowing and chewing according to the present invention is one kind selected from the group consisting of processed meat foods, processed fish foods, vegetables, fruits, noodles, rice, rice cakes, breads, and seaweeds, or It is preferable to contain 2 or more types of foods or crushed products thereof and the oil and fat composition for feeding assistance of the present invention.
  • the food for persons with difficulty in swallowing / chewing according to the present invention is a food with a sense of unity because small solids in the food are not dispersed. This is by mixing the food with a reduced solid content by shredding or crushing and the fat composition for feeding aid of the present invention, the solid content is appropriately aggregated, making it easier to organize the food, This is because the sense of unity of food can be improved. For this reason, the food for persons with difficulty in swallowing / chewing according to the present invention can be easily carried into the mouth without spilling when eating the food, and the solid content is difficult to disperse even in the mouth, forming a bolus. It is easy to swallow even for those who have difficulty swallowing and chewing. Furthermore, even if the paste food is hydrated, it is possible to prevent a reduction in calorie intake.
  • the food for persons with difficulty in swallowing / chewing according to the present invention can be produced by mixing the small solid content of the food with the oil composition for feeding aid of the present invention.
  • the food for people with difficulty in swallowing / chewing of the present invention is produced by mixing the oil composition for feeding aid of the present invention with food that has been finely chopped in advance or crushed using a crusher such as a cutter mixer. can do.
  • a crusher such as a cutter mixer. can do.
  • the edible food shredded product or crushed product contains a large amount of water, it can be used in combination with the dietary supplement oil / fat composition of the present invention, such as potato starch or commercially available tromi preparations.
  • the foods for persons with difficulty in swallowing and chewing according to the present invention can be roughly classified into paste foods and batch foods when roughly classified by the shape of the food.
  • the “paste food” refers to a highly fluid food obtained by crushing a shredded product or a crushed product of a hydrated food product with a cutter mixer or the like.
  • “Matome Diet” refers to foods that contain shredded or crushed foods that are ingestible, have no fluidity or low fluidity, and are difficult to disperse solids. I mean.
  • a paste food is a mixture of foods that can be eaten, preferably foods that are finely chopped with solids (so-called savory meals), an oil composition for feeding aids of the present invention, and a mixture of water such as broth.
  • the composition of the paste food can be adjusted as appropriate depending on the degree of fluidity of the paste food, the type of food used as a raw material, the oil content and moisture contained therein, and the like. For example, 100 parts by weight of edible food shredded product or crushed material, 1 to 100 parts by weight (preferably 1 to 50 parts by weight) of the oil-fat composition for feeding assistance of the present invention, and 200 to 1000 parts by weight of water Can be exemplified.
  • the food processor As a paste food production method, for example, in the case of a hamburger paste food, after adding the dietary supplement oil and fat composition of the present invention and broth to cooked hamburger cut into blocks, the food processor is used for 10 seconds to 1 It can be produced by crushing and mixing for a minute.
  • a batch food can be produced by mixing a food finely chopped with solids (so-called kizami food) and the oil composition for feeding aid of the present invention. If necessary, the food processor may crush and mix after mixing.
  • the batch food can also be produced by mixing a food that can be eaten with the oil-fat composition for feeding aid of the present invention, and crushing and mixing the mixture with a food processor. The fluidity of the resulting food can be adjusted by appropriately adding water.
  • the composition of the batch food can be adjusted as appropriate according to the type of food used as a raw material, the oil content and moisture contained therein, and the like. For example, 100 parts by mass of edible food shredded products or crushed materials, and 5 to 100 parts by mass (preferably 5 to 50 parts by mass) of an oil-fat composition for feeding aids for those who have difficulty swallowing and chewing are exemplified. be able to. Further, if necessary, water such as soup stock can be added.
  • the oil composition for feeding aid of the present invention is added to the boiled chicken fillet and then crushed and mixed in a food processor for 10 seconds to 1 minute.
  • a food processor for 10 seconds to 1 minute.
  • it in the case of a bulk meal of cabbage and carrots, it can be produced by chopping boiled cabbage and carrots into a size of about 5 mm or less, and then adding and mixing the fat composition for feeding aid of the present invention. it can.
  • after adding the oil-fat composition for feeding assistance of this invention to cabbage and carrot which boiled it can also manufacture by crushing with a food processor etc.
  • the foods for persons with difficulty in swallowing and chewing according to the present invention can be added to antioxidants such as tocopherol and vitamin C, salts and sugars that are generally added to foods as long as they do not impair the functions of the present invention.
  • antioxidants such as tocopherol and vitamin C
  • salts and sugars that are generally added to foods as long as they do not impair the functions of the present invention.
  • seasonings, thickeners and the like can be blended.
  • the thickener those listed above can be used.
  • Polyglycerin fatty acid ester commercial product, melting point: 65 ° C.
  • the SFC of each oil and fat composition prepared according to the formulations shown in Tables 1 to 3 was measured.
  • the SFC was measured using a measuring device SFC-2000 (NMR method) manufactured by Astec Corporation. First, 3 g of a sample (oil composition) heated to 80 ° C. and completely dissolved is placed in a measurement cell, held at 60 ° C. for 30 minutes, and then held at 0 ° C. for 30 minutes. Furthermore, after hold
  • the blending examples 1 and 2 in which the content of the extremely hardened oil having a melting point of 50 to 80 ° C. with respect to the entire oil and fat composition was less than 5% by mass had an SFC of less than 3% in the range of 5 to 25 ° C.
  • the SFC in the range of 5 to 25 ° C. was larger than 18%.
  • the SFC in the range of 5 to 25 ° C. was 3 to 18%.
  • Appearance A of oil and fat composition There is no fluidity and hardness.
  • B Although there is no fluidity and hardness, it is softer than A.
  • C Not fluid but too hard. In other words, it is too hard to mix with a meal such as a meal.
  • D Fluidity and no hardness. In other words, since it is fluid and not hard, it is not possible to put together the meals.
  • Flavor, texture A There is no off-flavor, off-flavor, no roughness, and the texture is smooth.
  • the fat and oil composition [Reference Comparative Example 3 (with quenching and kneading treatment)] obtained by quenching and kneading Formulation Example 12 having an SFC greater than 18% in the range of 5 to 25 ° C. is very hard and mixed with kizami food etc. It was difficult to do.
  • the fat composition (Reference Examples 10 to 13 (with quenching and kneading treatment)) obtained by quenching and kneading the above-described blending examples 4, 7, 9, and 10 and tuna flakes were mixed, and the tuna flakes were mixed. Manufactured and evaluated. Specifically, by adding 30 g of each oil and fat composition to 180 g of tuna flake (Inaba Foods Co., Ltd., trade name: light tuna flake, non-salt-free oil), crushing and mixing with a food processor for 30 seconds A tuna flake bulk meal was produced. About the packaged meal of the obtained tuna flakes, appearance and texture were evaluated. As a result, the tuna flakes prepared using any of the oil and fat compositions had good appearance and texture. Specifically, it was a unity that was not scattered. In addition, when I ate it, it was not sticky in my mouth and was not sticky.
  • Examples 1 to 11, Comparative Examples 1 to 5 Manufacture of an oil and fat composition for feeding assistance for persons with difficulty swallowing and chewing>
  • the oil and fat composition was manufactured by carrying out the rapid kneading process of the composition which added the emulsifier shown in Table 8 to said combination example 4 so that it might respectively become 0.5 mass%.
  • the used emulsifier is as follows.
  • Emulsifier A manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft O-30V Emulsifier B: manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft Q-1810S Emulsifier C: manufactured by Taiyo Chemical Co., Ltd., trade name: Sunsoft Q-1710S Emulsifier D: manufactured by Taiyo Chemical Co., Ltd., trade name: Sunsoft Q-17B Emulsifier E: manufactured by Taiyo Chemical Co., Ltd., trade name: Sunsoft Q-18B Emulsifier F: manufactured by Taiyo Chemical Co., Ltd., trade name: Sunsoft A-173E Emulsifier G: Riken Vitamin Co., Ltd., trade name: Poem DO-100V Emulsifier H: Riken Vitamin Co., Ltd., trade name: Poem J-0081HV Emulsifier I: manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-181E Emulsifier J: manufactured by Taiyo
  • rapeseed oil was added to each container so that 90% by mass, high-hardened rapeseed oil was 10% by mass, and various emulsifiers described in Table 8 were added so as to be 0.5% by mass, After heating and mixing at 80 ° C., the container was put into ice water and kneaded to obtain 50 g of a fat and oil composition subjected to rapid kneading treatment. As a comparative control, 50 g of an oil / fat composition that had been quenched and kneaded in the same manner except that no emulsifier was added was obtained.
  • Emulsifier solubility, flavor, scrubbing scrubbing and scrubbing scrubbing were evaluated for each of the resulting oil and fat compositions.
  • Detergency in scrubbing was evaluated by the following method. A ceramic dish (18 cm in diameter) on which 5 g of each oil / fat composition has been uniformly applied, with a detergent solution soaked in a sponge, rub the entire dish for 5 seconds, and rinse with 40 ° C water. Observed.
  • As the detergent solution a 1% by mass aqueous solution obtained by diluting a commercially available kitchen detergent (trade name: Kyukut, manufactured by Kao Corporation) with water at 25 ° C. was used.
  • the washability in soaking was evaluated by the following method. First, 70 g of the same detergent solution as that used for rubbing was added to a 100 ml sample bottle in which 0.5 g of each oil composition was applied thinly from the bottom to 3 cm, and sealed with a screw cap. After shaking vigorously up and down for 30 seconds, it was allowed to stand for 30 minutes. After the stationary sample bottle was washed with water at 25 ° C., the state of oil adhering to the sample bottle was compared and evaluated before and after washing. Table 9 shows the evaluation results. The evaluation criteria for each item are shown below. In the table, “detergency 1” indicates evaluation of detergency in scrubbing, and “detergency 2” indicates evaluation of detergency in soaking. In the table, “-” means that evaluation is not performed.
  • Emulsifier solubility A Completely dissolved.
  • B Not completely dissolved.
  • Flavor A Good.
  • B There is a nasty taste and nasty smell.
  • Detergency in scrubbing (detergency 1) A: The fat and oil on the plate completely dropped. B: The fats and oils on the plate were not completely removed.
  • Detergency in soaking and washing (detergency 2) A: A considerable amount of oil and fat dropped compared to before washing. B: Although many fats and oils fell compared with before washing
  • the container After dissolving and mixing, the container was put into ice water and kneaded to obtain 50 g of a fat and oil composition subjected to rapid kneading treatment.
  • 50 g of an oil / fat composition that had been quenched and kneaded in the same manner except that no emulsifier was added was obtained.
  • the SFC of the oil and fat composition to which the emulsifier was added to 0.5 or 0.9% by mass was almost the same as the SFC of the oil and fat composition to which no emulsifier was added. That is, it was confirmed that the addition of an emulsifier does not significantly affect SFC.
  • the use of the oil-fat composition for feeding assistance for persons with difficulty in swallowing / chewing according to the present invention makes it possible to easily produce foods that can be easily eaten by persons with difficulty in swallowing / chewing. It can be used in the field of manufacturing food for the elderly and in the fields of nursing and medical care.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
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Abstract

La présente invention concerne une composition oléagineuse facilitant l'ingestion destinée aux personnes ayant des difficultés à avaler/mastiquer et qui est obtenue par mélange/malaxage à refroidissement rapide d'une composition ayant une teneur en graisses solides (SFC) entre 3 et 18% dans la plage de 5 à 25°C et contenant une huile et un émulsifiant ayant une valeur de balance hydrophile-lipophile (HLB) entre 1 et 10; un aliment pour des personnes ayant des difficultés à avaler/mastiquer contenant un aliment comestible émincé ou haché et la composition oléagineuse facilitant l'ingestion pour personnes ayant des difficultés à avaler/mastiquer; et un procédé pour la production de l'aliment pour des personnes ayant des difficultés à avaler/mastiquer, qui est caractérisé par le mélange de l'aliment comestible émincé ou haché avec la composition oléagineuse facilitant l'ingestion destinée aux personnes ayant des difficultés à avaler/mastiquer, qui est obtenue par mélange/malaxage à refroidissement rapide d'une composition ayant une teneur en graisses solides (SFC) entre 3 et 18% dans la plage de 5 à 25°C et contenant une huile et un émulsifiant ayant une valeur de balance hydrophile-lipophile (HLB) entre 1 et 10. Ainsi, il est possible de fournir: une composition oléagineuse facilitant l'ingestion pour des personnes ayant des difficultés à avaler/mastiquer qui permet de produire aisément un aliment que des personnes ayant des difficultés à avaler/mastiquer peuvent consommer facilement; et un aliment pour des personnes ayant des difficultés à avaler/mastiquer utilisant une telle composition.
PCT/JP2011/069894 2010-09-01 2011-09-01 Composition oléagineuse facilitant l'ingestion pour personnes ayant des difficultés à avaler/mastiquer, et aliment pour personnes ayant des difficultés à avaler/mastiquer WO2012029902A1 (fr)

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KR1020137004428A KR101877074B1 (ko) 2010-09-01 2011-09-01 연하·저작곤란자용 식품의 섭식보조용 유지 조성물 및 연하·저작곤란자용 식품

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JP2016007187A (ja) * 2014-06-26 2016-01-18 日油株式会社 植物油脂組成物およびこれを用いた調味料組成物
WO2016010008A1 (fr) * 2014-07-16 2016-01-21 日清オイリオグループ株式会社 Composition d'huile et de graisse destinée à aider des personnes présentant des difficultés à avaler et/ou à mâcher à ingérer des aliments et aliments pour personnes présentant des difficultés à avaler et/ou à mâcher

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EP3769630B1 (fr) * 2018-06-08 2024-02-14 Mizkan Holdings Co., Ltd. Composition d'huile et de matière grasse qui contient un composite de particules fines et procédé de préparation
JP7083070B2 (ja) * 2019-04-25 2022-06-09 阪本薬品工業株式会社 油脂の結晶化促進剤
JP6980936B2 (ja) * 2019-09-12 2021-12-15 マルハニチロ株式会社 物性が制御されたエマルション食品の製造方法
KR102617517B1 (ko) * 2021-04-02 2023-12-27 숙명여자대학교산학협력단 인지기능 개선용 연하저작 용이 사차인치 볶음 및 이의 제조방법

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KR101877074B1 (ko) 2018-07-10
KR20130097730A (ko) 2013-09-03
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