JP5552681B2 - Medical test food and manufacturing method thereof - Google Patents

Description

  The present invention provides a medical food for imaging a subject who has ingested a food or a food material containing a medical contrast agent, and for examining the chewing state, swallowing state, digestive tract activity, food movement speed, and the like. It relates to a manufacturing method.

  Examinations such as gastrointestinal tract activity and swallowing are generally performed by a subject taking a food containing a contrast agent and imaging using a contrast device such as X-ray imaging, CT, MRI, or PET. ing. As a method for a subject to take a food containing a contrast agent, a method of directly orally administering a high-density substance composed of carbohydrates and proteins as a contrast agent (Patent Document 1), a jelly mixed with a contrast agent, A method of ingesting liquid food, steam bread, or the like applied to the surface of the food, a method of ingesting a food processed by mixing a contrast medium in the processing stage of the processed food such as biscuits (Patent Documents 2 and 3), etc. are used. ing.

  However, when a high-density substance composed of the above carbohydrates and proteins is used as a contrast agent, a state deviating from the digestive state of the digestive organ when digesting actual foods is detected. In addition, jelly mixed with contrast medium, steamed bread coated with contrast medium on the surface, and biscuits mixed with contrast medium at the processing stage detect chewing and swallowing conditions when actually ingesting food. It is not possible.

  None of the food materials used in these methods is in a state having the original shape of the food material or food material. As long as the contrast medium administration method using such foods is used, the state in which the subject actually ingests the food, for example, the physical state of the food, texture, aroma, taste, color, and nutritional components are accurately determined. It is difficult to accurately test the state in which the subject actually ingests food, that is, the chewing state, swallowing state, gastrointestinal activity, etc. It is.

On the other hand, the present inventors have already developed a method for introducing an enzyme into a tissue of a plant food material in a state where the plant food material is frozen and thawed, immersed in an enzyme solution under reduced pressure, and kept in its original form. (Patent Document 4). Even if this plant food material is a hard food that is difficult for the elderly to eat, the original shape, scent, and taste of the food can be maintained and enjoyed, and it can be produced efficiently. It can be done. However, the plant food material into which an enzyme is introduced by this method is a food material and cannot be used as a medical test food.
JP-A-6-228013 JP 2002-71669 A JP 2004-517921 A JP 2003-284522 A

  The problem of the present invention is that the contrast agent for medical examination retains the original shape, color, taste, fragrance, and nutritional components of the food material, and not only on the surface of the food material or the food material or in the vicinity of the surface, but the entire interior. A medical test meal that can be uniformly contained and can accurately and easily inspect the mastication state, swallowing state, digestive tract activity, food movement speed, etc. of the subject's actual food ingredients, and such a medical test meal Is to provide a method for producing a medical test meal that can be prepared in a short time without waste.

  In addition, by introducing degrading enzymes and thickeners together with medical contrast agents into foods and food materials, it can be ingested even in subjects who have difficulty swallowing, and can be ingested, swallowed, digestive tract activity, food An object of the present invention is to provide a medical test food capable of accurately and simply inspecting the moving speed and a manufacturing method thereof.

  As a result of diligent research, the present inventors have attached a medical contrast agent to the surface, even if the food or food material is in the form of a fluid or jelly, or not in a state of being cut into strips, It has been found that a medical contrast agent can be uniformly contained in a food material or food material by performing pressure treatment of reduced pressure or pressurization while being immersed in a liquid containing a medical contrast agent. By using foods and food materials that uniformly contain a medical contrast agent inside the surface and not in the vicinity of such a surface, the chewing state, swallowing state, gastrointestinal activity, food movement speed, etc. can be accurately and simply The knowledge that it can be set as the medical test food which can be test | inspected was acquired. In particular, it has been found that medical contrast agents can be efficiently introduced into foods by freezing them, using them in a frozen or thawed state, or performing freeze-drying. Based on this finding, the present invention has been completed.

That is, the present invention is Ri Do from foodstuff or food material uniformly containing medical imaging agent therein, or a medical inspection food, wherein Rukoto food material or food material maintains the original shape, 2. The medical test food according to claim 1, wherein the medical test food is made of a food material or a food material that uniformly contains a degradation enzyme and / or a thickener together with a medical contrast agent.

Further, the present invention is to freeze the food or food material to retain the original shape, the foodstuff or food material surface of the frozen or thawed state, seen including a medical imaging agent, a solution obtained by adjusting the pH4~8 By applying the pressure treatment by depressurization and / or pressurization to the medical contrast agent-attached food material or food material and the process of preparing the medical contrast agent-attached food material or food material to be adhered, and uniformly inside the food material or food material a step of incorporating a medical imaging agent, a food or food material containing a medical imaging agent, foodstuff or food material core temperature and having a heat treatment step of heating to be above 65 ° C. The present invention relates to a method for producing a medical test meal that retains its original shape .

Further, the present invention is to freeze the food or food material to retain the original shape, a foodstuff or food material frozen or thawed state, seen including a medical imaging agent was immersed in a solution adjusted to pH4~8 By performing pressure treatment by decompression and / or pressurization , the center temperature of the step of containing the medical contrast agent uniformly in the food material or food material and the food material or food material containing the medical contrast agent is 65. The present invention relates to a method for producing a medical test food that retains the original shape of a food or food material, characterized in that it has a heat treatment step of heating to at least ° C.

In addition, the present invention provides a medical contrast agent adhering to a surface of a food or food material obtained by freeze-drying a food or food material having an original shape by attaching a liquid containing a medical contrast agent and adjusted to pH 4-8. The medical contrast agent is uniformly contained inside the food or food material by preparing the food or food material and subjecting the medical contrast agent-attached food or food material to pressure reduction and / or pressure treatment by pressurization. And maintaining the original shape of the food or food material, characterized by having a process and a heat treatment step of heating the food or food material containing the medical contrast agent so that the center temperature is 65 ° C. or higher A method for producing medical test meals,
By immersing the food or food material freeze-dried from the food or food material that retains its original shape in a liquid containing a medical contrast medium and adjusted to pH 4 to 8, and performing pressure treatment by reducing pressure and / or pressure A step of uniformly containing a medical contrast agent inside the food material or food material, and a heat treatment step of heating the food material or food material containing the medical contrast agent so that the center temperature is 65 ° C. or higher. It is related with the manufacturing method of the medical test food which hold | maintained the original shape of the foodstuff or foodstuff characterized by having.

  The medical test food of the present invention retains the original shape, color, taste, fragrance, and nutritional components of the food, and is not limited to the surface of the food or food material or the vicinity of the surface. Contrast agent is contained uniformly, and the subject's mastication state, swallowing state, gastrointestinal activity, food movement speed, etc. can be accurately and easily examined. In addition, by introducing a degrading enzyme and a thickener at the same time as a medical contrast agent, it can be ingested even in subjects who have difficulty swallowing, and the chewing state, swallowing state, gastrointestinal activity, food movement speed, etc. An accurate and simple inspection can be performed.

  Moreover, the manufacturing method of the medical test food of this invention can prepare a medical test food in a short time without waste.

Medical inspection food of the present invention, Ri Do from foodstuff or food material uniformly containing medical imaging agent therein, the food material or food material is characterized that you have to hold the original shape.

  As the medical contrast agent used in the medical examination food of the present invention, a medical contrast agent that can be imaged by irradiation with active energy rays by a medical contrast device such as X-ray imaging, CT, MRI, and PET is suitable. Specific examples of the medical contrast agent include iopamidol, iohexol, ioversol, iomeprol, iopromide, ioxirane, iotrolan, amidotrizoic acid, meglumine iotalamate, iotalamic acid, oxaglic acid, meglumine iotroxate, ethyl iodinated poppy oil fatty acid Examples thereof include esters, iopanoic acid, barium sulfate, gadopentetate meglumine, gadoteridol, iron ammonium citrate, and fermoxides.

  The content of the medical contrast agent may be, for example, 3 to 45 g with respect to 100 g of the food, although depending on the type of food and food material.

  Moreover, it is preferable that the medical test food of this invention contains a decomposing enzyme and a thickener with the said medical contrast agent. These degrading enzymes and thickeners can be appropriately selected and used depending on the food and the condition of the subject. Even if the test food for medical use contains a degrading enzyme, it is difficult to chew and swallow foods, and subjects who have undergone resection of the stomach, small intestine, etc. Examinations such as exercise can be easily performed, and by including a thickener, examinations such as mastication, swallowing, and gastrointestinal motility of food can be easily performed even for subjects who are difficult to swallow.

  As the degrading enzyme, any carbohydrate, protein, and fat degrading enzymes can be used. For example, protease, peptidase and other enzymes that degrade proteins into amino acids and peptides, amylase, glucanase, cellulase, pectinase, pectinesterase, Fats such as hemicellulase, β-glucosidase, mannase, xylanase, alginate lyase, chitosanase, inulinase, chitinase, starch, cellulose, inulin, glucomannan, xylan, alginic acid, fucoidan, etc. Enzymes that digest and degrade foods, such as those that degrade, are suitable.

  As the thickener, any food thickener can be used as long as it has a viscosity-increasing action for liquid foods. When the food or food material contains a degrading enzyme, depending on the type of decomposing enzyme contained Since some of the functions as a thickening agent are reduced, the function can be appropriately selected depending on the type of the degrading enzyme contained. Specific examples of the thickener include pectin, gums, agar, and gelatin.

  The content of the degrading enzyme depends on the type of food, the type of food material, and the condition of the subject. The content may be, for example, 0.01 to 0.5 g with respect to 100 g of food, although depending on the type of food, the type of food material, and the condition of the subject.

  The foodstuff or food material used in the medical test food of the present invention may be any animal or plant food material, and may be a raw food material or a cooked / cooked food material such as boiled, baked, steamed or fried. . Specifically, vegetables such as radish, carrot, beef bowl, salmon, ginger, cabbage, Chinese cabbage, celery, asparagus, salmon, onion, spinach, Japanese mustard spinach, rice cake, broccoli, pepper, eggplant, herbs, potatoes, potatoes, taro Beans such as soybeans, red beans, peas and peas, grains such as rice and wheat, fruits such as mandarin oranges, apples, peaches, cherries, pears, pineapples, bananas, shiitake mushrooms, shimeji, enoki, nameko, Illustrate mushrooms such as matsutake mushrooms, seafood such as sea bream, sea bream, sea bream, sea bream, bandits, sea bream, shallow sea bream, sea bream, and other meats such as chicken, pork and beef, and algae such as young cloth, kelp and laver Can do.

  In order to uniformly introduce the medical contrast agent to the central part, the size of such a food material or food material may be 30 mm or less for one side if it is a substantially cubic shape, and 30 mm or less if it is a substantially spherical shape. Although it is preferable, it can be set to a size suitable for food materials and food materials. In the case of a commercial food or food material, it may be processed into a large form suitable for packaging and transportation. Moreover, the size suitable for cooking and ingestion may be sufficient.

As a method for producing a medical test meal having the original shape of the food or food material of the present invention, the food or food material having the original shape is frozen, and the surface of the frozen or thawed food or food material to, look including a medical imaging agent, a step of preparing the adjusted liquid deposited allowed medical contrast agent adhering foodstuff or food material to pH 4-8, vacuum and / or pressurized to a medical imaging agent adhering foodstuff or food material By performing pressure treatment by pressure , the center temperature of the step of containing the medical contrast agent uniformly in the food material or food material and the food material or food material containing the medical contrast agent are set to 65 ° C. or higher. And a heat treatment step of heating the substrate .

  The above-mentioned ingredients and food materials used in the step of preparing a medical contrast agent-attached food or food material by attaching a liquid containing a medical contrast agent to the surface of the food or food material in the method for producing a medical test food of the present invention Ingredients and food materials can be used.

Such foods and food materials are frozen depending on the type and used in a frozen state or in a thawed state. By freezing the foodstuff, the water contained in the foodstuff freezes and expands its volume in the tissue of the foodstuff and pushes the tissue, then when it becomes a water state, voids are formed and into the tissue The introduction of the contrast agent is facilitated, and the introduction to the food can be performed efficiently and in a short time.

  As a method for freezing foodstuffs and food materials, it is preferable to carry out at a freezing temperature at which ice crystals are generated inside the foodstuffs and food materials, for example, at −5 ° C. or lower. Both quick freezing and slow freezing can be applied at −5 ° C. or lower. However, considering that ice crystals are uniformly distributed throughout the interior and do not deteriorate the texture, −15 ° C. is appropriate. . A freezing time of 30 minutes is sufficient as long as ice crystals can be uniformly distributed throughout the interior, but may be frozen for a longer time.

  Moreover, in foodstuffs and food materials with thick epidermis such as beans, it is possible to increase the contrast agent introduction efficiency described later by evaporating the surface moisture until the moisture reduction rate is about 2 to 10% by mass after freezing. Therefore, it is preferable. The evaporation of surface moisture is preferably cold air drying, hot air drying, or freeze drying.

  The frozen food material or food material can be used in a frozen state, but can be used after being thawed. As a method for thawing frozen foods and food materials, a method of leaving them at room temperature may be used, and in order to shorten the thawing time, heating can be performed in a thermostatic apparatus. The higher the heating temperature, the shorter the thawing time, but it is preferably 60 ° C. or lower in order to maintain the quality.

  As a liquid containing a medical contrast agent to be attached to such food or food material, a liquid obtained by dissolving and dispersing the medical contrast agent in water, alcohol, a mixture of these, or the like can be used. The liquid containing a medical contrast agent preferably contains a degrading enzyme or a thickener when producing a food material to be administered to a subject who has difficulty ingesting hard food materials or a subject who has difficulty swallowing. Since the liquid containing the medical contrast agent contains a degrading enzyme or thickener, it can be uniformly contained in the food or food material together with the medical contrast agent, and the obtained medical test food is ingested by the food It can also be used for examinations on subjects who have difficulty swallowing.

  Other liquids containing medical contrast agents include pH adjusters such as organic acids and their salts and phosphates, salt for seasoning, soy sauce, sugars, amino acids, nucleic acids, etc. Seasonings, nutrient enhancers such as gluconate, sugar alcohols, cyclodextrins, colorants and the like may be included.

  The concentration of the medical contrast agent in the liquid of the medical contrast agent is not particularly limited, and can be, for example, 10 to 70% by mass, and preferably 20 to 60% by mass. When the concentration of the medical contrast agent is within this range, an appropriate contrast examination can be performed with a small dose. Moreover, a degradation enzyme and a thickener can also be 0.01-5.0 mass% as a density | concentration in a liquid, and it is preferable that it is 0.1-2.5 mass%.

Further, pH of the liquid medical contrast agent in the range of 4.0 to 8.0.

  As a method of preparing a medical contrast agent-attached food or food material by attaching such a medical contrast agent liquid to the food or food material, for example, when using the food or food material without freezing, When it is used in a thawed state after freezing, it can be applied by a method such as coating, spraying, or dipping. When the food or food material is used in a frozen state, it can be obtained by a method such as dipping. For example, the immersion time may be 5 to 120 minutes, and the temperature may be 10 to 70 ° C.

  The amount of medical contrast medium adhering to the surface of the food or food material can be appropriately selected depending on the concentration of the medical contrast medium in the liquid, and the concentration of the medical contrast medium in the liquid is the above concentration. If it exists, it can be set to about 10g with respect to 100g of foodstuffs and foodstuff materials.

  The pressure treatment of the medical contrast agent-attached food or food material obtained in the step of adjusting the above-mentioned medical contrast agent-attached food or food material includes a combination of reduced pressure or pressurization, reduced pressure and pressurization, etc. Mention may be made of pressure treatment repeated several times. It is preferable that the suction pressure is about 10 to 60 mmHg, and the pressure is 10 to 4000 atmospheres. By the pressure treatment within this range, the contrast agent can be uniformly introduced into the food material or food material in a short time such as 5 to 60 minutes. When the pressure is about 700 atm, it can be sterilized and reused without deteriorating the quality of the remaining medical contrast agent, decomposing enzyme, and thickener if heated at about 30 to 60 ° C. in the subsequent step. This is preferable because it is possible. By such pressure treatment, the destruction of the tissue of the food material can be suppressed, and the medical contrast medium can be rapidly and uniformly introduced into the inside without heating the food material or the food material. In particular, foods and food materials that have been subjected to a freezing treatment have a large number of fine voids generated by thawing of fine ice crystals dispersed therein, so that a contrast medium can be easily and evenly contained. Furthermore, in the case of freeze-dried foodstuffs, the voids created by the evaporation of moisture can make the contrast agent penetrate more easily and can dramatically increase the contrast agent content. The decompression time is sufficient within 60 minutes, and is preferably about 5 minutes.

As a method for producing a medical test food that retains the original shape of the food or food material of the present invention, the food or food material that retains the original shape is frozen, and the frozen or thawed food or food material , look including a medical imaging agent, the pressure treatment with immersed in a liquid which is adjusted to pH4~8 vacuum and / or pressure, a step of containing uniformly medical contrast agent inside a foodstuff or food material, medical It may be a method having a heat treatment step of heating a food material or a food material containing a contrast agent so that the center temperature becomes 65 ° C. or higher .

  This method is a method in which the step of preparing the medical contrast agent-attached food material or food material and the pressure treatment step by pressure reduction and / or pressurization are simultaneously performed on the medical contrast agent-attached food material or food material. Medical test meals can often be manufactured. In this method, the food or food material and the liquid containing the medical contrast agent can be the same as those described above. That is, as the food or food material, the food or food material may be frozen in advance and used in a frozen state or a thawed state, or a freeze-dried one.

  The following can be mentioned as an example of the apparatus which performs the said pressure processing.

  Pressure-resistant device that seals a medical contrast agent, a solution in which a degrading enzyme or thickener is dissolved or dispersed, and a food that has been pretreated, such as freezing, thawing, or lyophilization, as necessary A pressure-sensitive airtight container (may be a pressure-resistant airtight bag), a temperature adjusting device capable of adjusting the temperature of the airtight container, a pressure pump for pressurizing 10 to 4000 atmospheres, and suction with a pressure of 50 mmHg or the like And a vacuum pump that can perform pressure treatment by appropriately switching between a pressure pump and a vacuum pump.

  Such a pressure treatment device can manufacture a medical test food in a sealed state, and can hygienically prevent growth of microorganisms by pressurizing and heating a liquid containing a medical contrast liquid in which food is immersed. Since it can manufacture, it is preferable. Specifically, a medical contrast agent, in some cases a solution in which a degrading enzyme or thickener is dissolved and dispersed, and a food or food material are placed in a pressure-resistant sealed container, and a gas such as air or nitrogen is dissolved. The pressure is reduced by pulling the piston with a pump. Pressurization is performed by pressing the piston with a pump.

  In addition, if the thickener is one whose function as a thickener is reduced by a degrading enzyme, a liquid containing a thickener is not prepared in a liquid containing a medical contrast agent or degrading enzyme. In addition, food containing a medical contrast agent or a degrading enzyme introduced by pressure treatment can be adhered to and permeated on the surface by dipping.

  Food materials or food materials into which a contrast medium or the like has been introduced through the above steps may be stored in a state of immersion in a liquid containing a medical contrast medium, but immediately removed from a pressure device that has returned to normal pressure after pressure treatment. It may be stored in a constant temperature device at room temperature or 20 ° C. to 60 ° C. or left in the air. The storage time is preferably about 5 minutes to 120 minutes, and preferably 10 minutes to 30 minutes.

Further, the medical examination foods obtained after the pressure treatment, sealed packaging to maintain quality, sterile, sterilized performed. Sterilization and sterilization treatment is performed by heat sterilization at a center temperature of 65 to 80 ° C. for 10 to 35 minutes if the medical test food has a pH of 4.3 or less. If the medical test food has a pH of 4.3 to 8.0, heating at 100 ° C. or higher is necessary, and it is preferable to sterilize by heating at 120 ° C. for 20 minutes to 60 minutes. Furthermore, in order to maintain quality, it can be frozen after the heat sterilization and stored and distributed in a frozen state.

  Moreover, about the obtained medical test meal, it can also heat and cook in the said heating temperature range.

  EXAMPLES Next, although this invention is demonstrated in detail from an Example, the technical scope of this invention is not limited to these Examples.

[Example 1]
Cucumbers were cut into 10 mm thicknesses. It was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 0.5% by mass of pectinase (trade name: Macero Team 2A) at 50 ° C. for 10 minutes. Next, it is immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300), 0.5% by mass of pectinase (trade name: Macero Team 2A) and 1.5% by mass of a thickener (trade name: Sanus Well α). The mixture was allowed to stand at room temperature for 5 minutes under reduced pressure (initial pressure 40 mmHg), and then returned to normal pressure. Degassing packaging by mixing 20 g of a liquid containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 40 g of a seasoning liquid (commercially available soup made of soy sauce, bonito extract, sugar, kelp extract, sodium glutamate). Then, sterilization was performed by heating at 118 ° C. for 30 minutes to obtain a medical test food (cucumber 1).

  The obtained cucumber was observed with an energy dispersive X-ray analyzer, and as a result, the contrast medium was uniformly contained up to the center.

  When the subject who had difficulty swallowing ingested the obtained medical test meal (cucumber 1), good swallowing was possible. As a result of X-ray swallowing imaging (Video fluorography: VF) examination, a good swallowing contrast image was obtained.

[Comparative Example 1]
Cucumbers were cut into 10 mm thicknesses. It was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 0.5% by mass of pectinase (trade name: Macero Team 2A) at 50 ° C. for 10 minutes. Next, it is immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300), 0.5% by mass of pectinase (trade name: Macero Team 2A) and 1.5% by mass of a thickener (trade name: Sanus Well α). And left at 50 ° C. for 5 minutes. When a contrast agent in cucumber obtained in the same manner as in Reference Example 1 was detected, no contrast agent was contained in the center, and a swallowing contrast examination was performed in the same manner as in Example 1 to find a contrast image. Was not obtained.

[Example 2]
Burdocks were peeled, cut into 10 mm thicknesses, boiled with boiling water for 2 minutes, cooled in water, and frozen at -15 ° C. Subsequently, it was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Oipalomin 300) at 50 ° C. for 10 minutes and thawed. After being left at room temperature for 5 minutes in a reduced pressure state (initial pressure 40 mmHg), the pressure was returned to normal pressure. 20 g of a liquid containing 33% by mass of a contrast agent (trade name: Oipalomine 300) and 40 g of a seasoning liquid (commercially available soup made of soy sauce, bonito extract, sugar, kelp extract, sodium glutamate) are mixed into a pouch for retort. Degassed and packaged and sterilized by heating at 118 ° C. for 30 minutes to obtain a medical test meal (burdock 2).

  The obtained burdock was observed with an energy dispersive X-ray analyzer, and as a result, the contrast agent was uniformly contained up to the center.

  As a result of subjecting the subject who took the medical test meal (burdock 2) to X-ray swallowing imaging (Video fluorography: VF), a good swallowing contrast image was obtained.

[Comparative Example 2]
Burdocks were peeled, cut into 10 mm thicknesses, boiled with boiling water for 2 minutes, cooled in water, and frozen at -15 ° C. Subsequently, it was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Oipalomin 300) at 50 ° C. for 15 minutes and thawed. When a contrast agent in burdock obtained in the same manner as in Example 2 was detected, no contrast agent was contained in the center, and a swallowing contrast examination was performed in the same manner as in Example 2 to find a contrast image. Was not obtained.

[Example 3]
Commercially boiled bamboo shoots were cut into approximately 30 mm × 30 mm × 10 mm triangular prisms and frozen at −15 ° C. Subsequently, it was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 0.1% by mass of hemicellulase (trade name: hemicellulase “Amano” 90) at 50 ° C. for 10 minutes and thawed. Next, 33% by mass of contrast agent (trade name: Iopamylon 300), 0.1% by weight of hemicellulase (trade name: hemicellulase “Amano” 90) and 1.5% by weight of thickener (trade name: Sanus Well α) It was immersed in the aqueous solution to be used, and allowed to stand at room temperature for 5 minutes under reduced pressure (initial pressure 40 mmHg), and then returned to normal pressure. It preserve | saved for 60 minutes in a 50 degreeC thermostat. Mix with 20 g of a liquid containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 40 g of a seasoning liquid (commercially available soup made from soy sauce, bonito extract, sugar, kelp extract, sodium glutamate) and degassed. Sterilized by heating at 118 ° C. for 30 minutes to obtain a medical test food (bamboo shoot 3).

  The obtained bamboo shoots were observed with an energy dispersive X-ray analyzer, and as a result, the contrast agent was uniformly contained up to the center.

  When the subject who had difficulty swallowing ingested the obtained medical test meal (bamboo shoot 3), good swallowing was possible. As a result of X-ray swallowing imaging (Video fluorography: VF) examination, a good swallowing contrast image was obtained.

[Comparative Example 3]
Commercially boiled bamboo shoots were cut into approximately 30 mm × 30 mm × 10 mm triangular prisms and frozen at −15 ° C. Subsequently, it was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 0.1% by mass of hemicellulase (trade name: hemicellulase “Amano” 90) at 50 ° C. for 10 minutes and thawed. Next, 33% by mass of contrast agent (trade name: Iopamylon 300), 0.1% by weight of hemicellulase (trade name: hemicellulase “Amano” 90) and 1.5% by weight of thickener (trade name: Sanus Well α) The sample was immersed in an aqueous solution and left at 50 ° C. for 5 minutes. When the contrast agent in the bamboo shoots obtained in the same manner as in Example 3 was detected, no contrast agent was contained in the center. When a swallowing contrast examination was performed in the same manner as in Example 3, a contrast image was not obtained.

[Example 4]
Commercial raw beef was cut into 20 mm × 20 mm × 10 mm and frozen at −15 ° C. Subsequently, it was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 0.5% by mass of protease (trade name: Papain W-40) at 50 ° C. for 10 minutes and thawed. Then, it is immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300), 0.5% by mass of protease (trade name: Papain W-40) and 1% by mass of agar, and in a reduced pressure state (initial pressure 40 mmHg). After 5 minutes at room temperature, the pressure was returned to normal pressure. 20 g of a liquid containing 33% by mass of a contrast agent (trade name: Iopamylon 300) and 40 g of a seasoning liquid (commercially available soup made of soy sauce, bonito extract, sugar, kelp extract, sodium glutamate), deaerated and packaged, Sterilized by heating at 118 ° C. for 30 minutes to obtain a medical test food (beef 4).

  The obtained beef was observed with an energy dispersive X-ray analyzer, and as a result, the contrast medium was uniformly contained up to the center.

  When the subject who had difficulty in swallowing ingested the obtained medical test meal (beef 4), good swallowing was possible. As a result of X-ray swallowing imaging (Video fluorography: VF) examination, a good swallowing contrast image was obtained.

[Comparative Example 4]
Commercial raw beef was cut into 20 mm × 20 mm × 10 mm and frozen at −15 ° C. Subsequently, it was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamilon 300), 0.5% by mass of protease (trade name: Papain W-40) and 1% by mass of agar at 50 ° C. for 15 minutes and thawed. When a contrast agent in beef obtained in the same manner as in Example 4 was detected, no contrast agent was contained in the center. When a swallowing contrast examination was performed in the same manner as in Example 4, a contrast image was not obtained.

[Example 5]
The edible part of pineapple was cut into 20 mm × 30 mm × 10 mm, steamed with steam for 2 minutes, cooled in water, and frozen at −15 ° C. After thawing at room temperature, an aqueous solution containing 33% by mass of a contrast medium (trade name: Iopamylon 300) and 1% by mass of agar was sprayed on the surface at about 10% by mass with respect to the food, and degassed and packaged with a film. This was left at room temperature for 30 minutes to obtain a medical test meal (pineapple 5).

  The obtained pineapple was observed with an energy dispersive X-ray analyzer, and as a result, the contrast medium was uniformly contained up to the center.

  When the subject who had difficulty in swallowing ingested the obtained medical test meal (pineapple 5), good swallowing was possible. As a result of X-ray swallowing imaging (Video fluorography: VF) examination, a good swallowing contrast image was obtained.

[Comparative Example 5]
The edible part of pineapple was cut into 20 mm × 20 mm × 20 mm, steamed with steam for 2 minutes, cooled in water, and frozen at −15 ° C. Thaw at room temperature, spray an aqueous solution containing 33% by mass of contrast medium (trade name: Iopamilon 300) and 1% by mass of agar on the surface of the food, package it with a film, and leave it at room temperature for 30 minutes. . When a contrast medium in the pineapple obtained in the same manner as in Example 5 was detected, no contrast medium was contained in the center. When a swallowing contrast examination was performed in the same manner as in Example 5, a contrast image was not obtained.

[Example 6]
The kidney beans were not cut, heated at 90 ° C. for 30 minutes, frozen at −15 ° C. for 16 hours, and then lyophilized for 60 minutes. Immerse it in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300), 1% by mass of hemicellulase (trade name: hemicellulase “Amano” 90), and 1.5% by mass of agar at 50 ° C. did. Next, the sample was immersed in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300), 1% by mass of hemicellulase (trade name: hemicellulase “Amano” 90) and 1.5% by mass of agar, and under pressure (1000 (Atmospheric pressure) at 50 ° C. for 5 minutes and then returned to normal pressure. Degassed and packaged, and sterilized by heating at 118 ° C. for 30 minutes to obtain a medical test meal (green beans 6).

  The obtained kidney bean was observed with an energy dispersive X-ray analyzer, and as a result, the contrast medium was uniformly contained up to the center.

  When the subject who had difficulty swallowing ingested the obtained medical test meal (green beans 6), good swallowing was possible. As a result of X-ray swallowing imaging (Video fluorography: VF) examination, a good swallowing contrast image was obtained.

[Comparative Example 6]
The kidney beans were not cut, heated at 90 ° C. for 30 minutes, frozen at −15 ° C. for 16 hours, and then lyophilized for 60 minutes. Immerse it in an aqueous solution containing 33% by mass of a contrast agent (trade name: Iopamylon 300), 1% by mass of hemicellulase (trade name: hemicellulase “Amano” 90), and 1.5% by mass of agar at 50 ° C. for 15 minutes. did. When the contrast agent in the kidney beans obtained in the same manner as in Example 6 was detected, no contrast agent was contained in the center, and when a swallowing contrast examination was performed in the same manner as in Example 6, the contrast image was It was not obtained.

Claims (7)

  The medical contrast agent is uniformly distributed inside by applying pressure treatment by reducing pressure and / or pressurizing after adhering a liquid adjusted to pH 4-8 on the surface of the food or food material. A medical test food characterized by comprising a food material or food material contained therein, wherein the food material or food material retains its original shape.   Freeze food or food material that retains its original shape, and attach medical contrast agent to the surface of frozen or thawed food or food material, and adjust the pH to 4-8, and attach medical contrast agent The medical contrast agent is uniformly contained inside the food or food material by preparing the food or food material and subjecting the medical contrast agent-attached food or food material to pressure reduction and / or pressure treatment by pressurization. A method for producing a medical test food that retains the original shape of a food material or food material, characterized by comprising a step.   The food or food material that retains its original shape is frozen, and the frozen or thawed food or food material is immersed in a liquid containing a medical contrast agent and adjusted to pH 4 to 8, and is subjected to reduced pressure and / or pressure. A method for producing a medical test food that retains the original shape of the food or food material, comprising the step of uniformly containing a medical contrast agent inside the food or food material by performing pressure treatment .   Prepare a medical contrast agent-attached food or food material by adhering a liquid adjusted to pH 4 to 8 containing a medical contrast agent on the surface of the food or food material freeze-dried from the food or food material retaining its original shape. And a step of uniformly containing the medical contrast agent in the food material or food material by subjecting the medical contrast material-attached food material or food material to pressure reduction and / or pressure treatment by pressurization. A method for producing a medical test food that retains the original shape of the characteristic food material or food material.   By immersing the food or food material freeze-dried from the food or food material that retains its original shape in a liquid containing a medical contrast medium and adjusted to pH 4 to 8, and performing pressure treatment by reducing pressure and / or pressure A method for producing a medical test food that retains the original shape of the food or food material, comprising the step of uniformly containing a medical contrast agent inside the food or food material.   The method for producing a medical test meal according to claim 2, wherein the liquid containing a medical contrast agent contains a degrading enzyme and / or a thickener. Following the step of uniformly containing a medical contrast agent in the food material or food material, the liquid or the food material containing the medical contrast agent is adjusted to a pH of 4.3 or lower to a central temperature of 65 ° C to 85 ° C. As described above, the liquid adjusted to pH 4.3 to 8.0 has a heat treatment step of heating to a center temperature of 100 ° C. or higher. The food or food material according to claim 2, A method for producing a medical test meal that retains its original shape.