JP2005211021A - Food for people with difficulty swallowing and method for producing food for people with difficulty swallowing - Google Patents

Abstract

[Problem] To provide a food for a person with difficulty in swallowing, comprising three elements of slip, tear, and unity, which are not likely to be accidentally swallowed even by a person with difficulty swallowing.
[MEANS FOR SOLVING PROBLEMS] While heating milk and fresh water, premixed (powder) seasonings are mixed and stirred and heated to 85 ° C, followed by boiling vegetables, meat or fish into a paste. For about 10 minutes. Then, after adding butter and oil to make primary emulsification, adjusting the weight with hot water, heating at about 85 ° C. for 10 minutes. Further, it is put into a mixer and finally emulsified. Each final emulsified food is put into a package such as a bag, cooled to about 20 ° C. with running water, for example, and then frozen to complete a food for persons with difficulty swallowing in a package such as a bag.
[Selection] Figure 1

Description

  TECHNICAL FIELD The present invention relates to a food for a person with difficulty in swallowing and a method for producing a food for a person with difficulty in swallowing that can be made to last for a long time by freezing.

  In the future, the proportion of elderly Japanese people will increase rapidly, and it is expected that the number of people who have difficulty chewing and those who have difficulty swallowing will increase. Under such circumstances, there is a demand for the development of foods that can be easily and reliably replenished with nutrition, especially for those who have difficulty in chewing and swallowing among elderly people. In particular, those who have difficulty swallowing are more likely to experience aspiration in which food or the like is mixed from the trachea into the lung, and development of foods that are difficult to swallow is required. Here, examples of foods that are easily aspirated include dry liquids such as water, miso soup, and juice, foods with low water content such as bread and castella, and foods with adhesive properties such as laver and salmon. On the other hand, food suitable for people with difficulty swallowing is soft enough to be crushed by the tongue, does not adhere to the oral cavity or pharynx, deforms with moderate elasticity when passing through the pharynx, passes smoothly through the pharynx, or in liquid form Then, an appropriate viscosity is required. Therefore, the necessary elements for food for persons with difficulty in swallowing are slipping, cracking and unity, and it is necessary to develop foods with these three elements.

Various foods or compositions for foods for those who have difficulty chewing and swallowing have been proposed in Japanese Patent No. 3061776, Japanese Patent Laid-Open No. 2000-157212, and the like. The foods described in the patent publication No. 3061776 are, for example, 23.0% white fish, 12.0% radish, 10.0% carrot, 3.0% shrimp, 0.1% kelp, 0.1% ginger. % Is heated at 90 ° C. for 20 minutes, water content is 80%, solid part / liquid part is 48.2 / 51.8, starch is 2.5%, thickening polysaccharide is 0.2% The value measured with a spread meter is 5.5 cm. On the other hand, the food composition described in JP-A No. 2000-157212 contains gelatin and at least one selected from agar, carrageenan, native julan gum, locust bean gum and xanthan gum.
Japanese Patent No. 3061776 JP 2000-157212 A

  The problem to be solved by the invention is that the conventionally proposed food for swallowing person or food composition is satisfied with regard to cracking and unity among elements to avoid aspiration, but with respect to slipping, It has not been solved yet.

  The present invention has been made in view of the above circumstances, and provides a food for a person with difficulty in swallowing, which has three elements of slip, crack, and unity, which does not cause aspiration even if it is a person with difficulty in swallowing. It is aimed.

  The food for persons with difficulty in swallowing according to the present invention is mainly composed of one or a plurality of pastes obtained by boiling vegetables, meat or fish and adding agar and gelatin as a gel base material, and further, milk, butter or It contains at least one kind of oil and is emulsified.

  In addition, the method for producing a food for a person with difficulty in swallowing according to the present invention includes one or a plurality of pastes obtained by boiling vegetables, meat, or fish after adding seasonings to the milk while heating, mixing, stirring and heating. It is characterized by adding seeds and heating and stirring, then adding at least one kind of butter and oil, followed by primary emulsification and heating, and further stirring and final emulsification.

  ADVANTAGE OF THE INVENTION According to this invention, even if it is a person with difficulty in swallowing, it can be set as the food for persons with difficulty swallowing provided with 3 elements of a slip, a crack, and a unit which does not have a possibility of aspiration.

  Embodiments of the present invention will be described below with reference to the drawings.

As shown in FIG. 1, the food for persons with difficulty in swallowing of Example 1 of the present invention is mainly composed of one or a plurality of pastes obtained by boiling vegetables, meat or fish, and this is used as a gel base material. Agar and gelatin, milk, butter or (salad) oil, seasoning and fresh water added. Specifically, while mixing milk and fresh water, the premixed (powder) seasoning was mixed and stirred to 85 °. After heating to C, the paste is made by boiling vegetables, meat or fish, and heated and mixed for about 10 minutes. Then, after adding butter and oil to make primary emulsification, adjusting the weight with hot water, heating at about 85 ° C. for 10 minutes. Further, it is put into a mixer and finally emulsified. Each final emulsified food is put into a package such as a bag or a container, cooled to about 20 ° C with running water, for example, and then frozen to complete a package for a person with difficulty in swallowing (such as a bag or container). Let
In the present embodiment, vegetables, meat or fish as the main components are previously boiled and pasted. The main component may be vegetables, meat, fish alone or in combination, and as the vegetables, corn, onion, carrot, pumpkin, green peas, potato bowl, tomato and the like can be used.

  The food is made into a paste after boiling vegetables, meat or fish as the main ingredient of the food, and is soft enough to be crushed with the tongue by mixing and heating with other ingredients, and the food is gelled by agar and gelatin mixed in It does not adhere to the oral cavity or pharynx and can be deformed with an appropriate elastic force when passing through the pharynx, and the pharynx is smoothed by adding milk, butter and (salad) oil to emulsify (emulsion gelation) To pass through.

  That is, the food is gelled by the agar and gelatin mixed therein to give the food a “maize”, boiled vegetables, meat or fish as the main ingredient of the food, and then paste, By mixing and heating together with the ingredients, food is given a “break”. Furthermore, by adding milk, butter and (salad) oil to these and emulsifying them (emulsion gelation), the food is given a “slip”, which is the three elements of foods for people with difficulty swallowing, “Marimari” It has all “slip”.

Next, a trial example of the food for persons with difficulty in swallowing according to the above embodiment will be described.
Prototype Example 1 Corn Soup Prototype Procedure (1) Thaw frozen corn and onion puree.
Here, the frozen corn used was a corn boiled in advance, made into a paste, and then frozen.
Moreover, the onion puree used the thing which boiled the onion beforehand, made it into paste form, and was frozen after that.
(2) Mixing and stirring powdery seasoning mixed in advance while heating milk, water and whipped cream.
(3) Heated to 85 ° C. and charged with the thawed pasty corn and onion puree, mixed with heating and stirring (about 10 minutes).
(4) Thereafter, oil and butter were added and primary emulsification was performed, then the weight was adjusted with hot water and then heated at 85 ° C. for 10 minutes.
(5) Put into a cutter mixer (juicer), mix and final emulsify.
(6) Fill a package such as a bag or container and cool to about 20 ° C with running water.
(7) Freezing
Table 1 shows the blending amount and blending ratio of each material.

Table 1

Prototype 2 Green pea soup
Prototype procedure (1) Thawing green peas and onion puree.
Here, the frozen green peas were prepared by boiling the green peas into a paste and then freezing them. Also, onion puree
Moreover, the onion puree used the thing which boiled the onion beforehand, made it into paste form, and was frozen after that.
(2) Mixing and stirring powdery seasoning mixed in advance while heating milk, water and whipped cream.
(3) The paste-like green peas and onion puree, which were heated to 85 ° C. and thawed, were added, and heated and mixed and stirred (about 10 minutes).
(4) Thereafter, oil and butter were added and primary emulsification was performed, then the weight was adjusted with hot water and then heated at 85 ° C. for 10 minutes.
(5) Put into a cutter mixer (juicer), mix and final emulsify.
(6) Fill a package such as a bag or container and cool to about 20 ° C with running water.
(7) Freezing The blending amount and blending ratio of each material are as shown in Table 2.

Table 2

Prototype Example 3 Pumpkin Soup Prototype Procedure (1) Thaw pumpkin and onion.
Here, the frozen pumpkin used was a paste that was previously boiled and then frozen.
Moreover, the onion puree used the thing which boiled the onion beforehand, made it into paste form, and was frozen after that.
(2) Mixing and stirring powdery seasoning mixed in advance while heating milk and water.
(3) The paste-like pumpkin and onion puree that had been thawed by heating to 85 ° C. were added, and the mixture was heated and stirred with stirring (about 10 minutes).
(4) Thereafter, oil and butter were added and primary emulsification was performed, then the weight was adjusted with hot water and then heated at 85 ° C. for 10 minutes.
(5) Put into a cutter mixer (juicer), mix and final emulsify.
(6) Fill a package such as a bag or container and cool to about 20 ° C with running water.
(7) Freezing The blending amount and blending ratio of each material are as shown in Table 3.

Table 3

Prototype Example 4 Carrot Soup Prototype Procedure (1) Thaw carrots and onions.
Here, the frozen ginseng was used after boiling the ginseng in a paste form and then frozen.
Moreover, the onion puree used the thing which boiled the onion beforehand, made it into paste form, and was frozen after that.
(2) Mixing and stirring powdery seasoning mixed in advance while heating milk, water and whipped cream.
(3) Heated to 85 ° C. and charged with the thawed pasta carrot and onion puree, and heated and mixed and stirred (about 10 minutes).
(4) Thereafter, oil and butter were added and primary emulsification was performed, then the weight was adjusted with hot water and then heated at 85 ° C. for 10 minutes.
(5) Put into a cutter mixer (juicer), mix and final emulsify.
(6) Fill a package such as a bag or container and cool to about 20 ° C with running water.
(7) Freezing The blending amount and blending ratio of each material are as shown in Table 4.

Table 4

Prototype Example 5 Tomato Soup Prototype Procedure (1) Thaw the tomato, carrot and onion.
Here, the frozen tomato puree used was a paste that was previously boiled tomato and then frozen.
Moreover, the frozen ginseng puree used the thing which boiled the carrot beforehand, made it into the paste form, and was frozen after that.
Furthermore, the frozen onion puree used the thing which boiled the onion beforehand, made it into a paste form, and was frozen after that.
(2) Mixing and stirring powdery seasoning mixed in advance while heating milk, water and whipped cream.
(3) The paste-like tomato puree, pasty carrot puree, and onion puree that were heated to 85 ° C. and thawed were added, and heated and mixed with stirring (about 10 minutes).
(4) Thereafter, oil and butter were added and primary emulsification was performed, then the weight was adjusted with hot water and then heated at 85 ° C. for 10 minutes.
(5) Put into a cutter mixer (juicer), mix and final emulsify.
(6) Fill a package such as a bag or container and cool to about 20 ° C with running water.
(7) Freezing The blending amount and blending ratio of each material are as shown in Table 5.

Table 5

Next, test results of the above prototypes are shown.
This test was performed using a “breaking strength measuring device RE-33005” manufactured by Yamaden Co., Ltd., and using a stainless steel petri dish having a diameter of 40 mm × height of 15 mm and a plunger having a diameter of 20 mm.

  The test conditions are as follows: temperature: 20 ± 2 ° C. (the test material is put in a constant temperature bath in advance), compression speed: 10 mm / sec, clearance: 5 mm.

  The above test method and test conditions are based on the notification of the director of the newly developed food health management office, Food Health Division, Ministry of Health and Welfare, Ministry of Health and Welfare (No. 15 of Sanshin No. 15 February 23, 1994). Is.

コーンスープ

グリーンピーススープ

カボチャスープ

Test results of the above prototype example Carrot soup

corn soup

Green pea soup

Pumpkin soup

The breaking stresses in the test results all indicate 50,000 N / m ² or less, but this value is “Notice of permission to display special-purpose foods” (Ministry of Health and Welfare, Director General of Public Health). No.) is evaluated as “can be crushed with the tongue”, and it is confirmed that the prototype is a food suitable for those with difficulty swallowing.

  In addition, although the above-mentioned trial manufacture example is all about vegetable paste, it replaces with this vegetable paste, and it applies similarly to what mixed these also about the paste of meat or fish. Of course, the soup is an example and not limited thereto.

  Even if you have difficulty swallowing, you can make it a food for people with difficulty swallowing with the three elements of slipping, tearing, and cohesion, without the risk of accidental swallowing. It can be used in hospitals and homes.

It is a flowchart which shows the manufacture procedure of the foodstuff for persons with difficulty in swallowing in Example 1 of this invention. Attorney Susumu Ito

Claims (2)

One or a plurality of pastes prepared by boiling vegetables, meat, or fish, and agar and gelatin as a gel base material, and further containing at least one kind of milk, butter or oil, gel A food for persons with difficulty in swallowing, characterized by being made into an emulsified and emulsified product. Add the seasoning while heating the milk, mix and stir and heat, then boil vegetables, meat or fish, add one or more as a paste, heat and stir, then at least one of butter and oil A method for producing a food product for persons with difficulty swallowing, characterized in that it is first emulsified and heated, and then stirred and finally emulsified.

Images