JP2021101696A - Food, method for producing the food, and method for reducing adhesion of food - Google Patents

Abstract

To provide a food having reduced adhesion, a method for producing the food, and a method for reducing the adhesion of a food.SOLUTION: A food contains an oil and fat composition that contains an emulsifier with an HLB of 3-8 of 0.05-15 mass%, the food having a hardness of 200 to 20000 N/m2 and an adhesion of 1500 J/m3 or less. A method for producing a food includes the step of blending the oil and fat composition, the food having a hardness of 200-20000 N/m2 and an adhesion of 1500 J/m3 or less. There is also provided a method for reducing the adhesion of a food by blending the oil and fat composition.SELECTED DRAWING: None

Description

本発明は、食品、該食品の製造方法、及び、食品の付着性の低減方法に関する。より詳しくは、特定の乳化剤を含む油脂組成物を含有し、付着性が低減された食品、及び、該食品の製造方法に関する。さらに、本発明は、付着性が高い食品に、特定の乳化剤を含む油脂組成物を配合することによる、該食品の付着性の低減方法に関する。 The present invention relates to foods, methods for producing the foods, and methods for reducing the adhesiveness of foods. More specifically, the present invention relates to a food containing an oil / fat composition containing a specific emulsifier and having reduced adhesiveness, and a method for producing the food. Furthermore, the present invention relates to a method for reducing the adhesiveness of a food having a high adhesiveness by blending an oil / fat composition containing a specific emulsifier with the food.

要介護高齢者や、脳神経障害、口腔神経障害等を罹患した者は、嚥下障害をともなうことが多く、嚥下を改善するために、食事の際は、食べ物を飲み込み易くするための様々な工夫がされている。特に、嚥下障害を伴う者にとって、口腔内でべたべたと付着する食べ物は、飲み込み難いため誤嚥（誤って気管に食物がはいること）しやすく、それが原因で誤嚥性肺炎をおこすことがあるため、付着性を下げるような物性調整が必要となる。 Elderly people requiring nursing care and those suffering from cranial nerve disorders, oral neuropathy, etc. often have dysphagia, and in order to improve swallowing, various measures are taken to make it easier to swallow food when eating. Has been done. In particular, for people with dysphagia, food that sticks to the oral cavity is difficult to swallow and is prone to aspiration (accidental entry of food into the trachea), which can cause aspiration pneumonia. Therefore, it is necessary to adjust the physical properties so as to reduce the adhesiveness.

ご飯やお粥は、日本人の主食であるため、高齢者や嚥下障害を伴う者（嚥下障害者）にとっても、それらを安全においしく食べられることは重要である。しかし、米飯等の澱粉を多く含む食べ物は、付着性が強いため、加水するなどして付着性を調節することがあるが、流動性が増すと誤嚥しやすくなるため、加水せずに付着性を調節する方法が望まれていた。
また、高齢者や嚥下障害者が摂取しやすい物性とするために、加水等により食品の水分を増やすと、摂取量当たりのエネルギーが減少するため、食事量を増やすことができない高齢者や嚥下障害者にとっては、摂取エネルギーが減少してしまう問題もあった。 Since rice and porridge are the staple foods of Japanese people, it is important for the elderly and people with dysphagia (dysphagia) to be able to eat them safely and deliciously. However, foods containing a large amount of starch, such as cooked rice, have strong adhesiveness, so the adhesiveness may be adjusted by adding water. However, when the fluidity increases, it becomes easier to swallow, so it adheres without adding water. A method of regulating sex has been desired.
In addition, if the water content of food is increased by adding water to make it easier for the elderly and people with swallowing disorders to ingest, the energy per intake decreases, so the elderly and swallowing disorders who cannot increase the amount of food they eat. There was also a problem that the energy intake was reduced for the person.

お粥等の付着性が強い食べ物の物性改善として、乳化剤を配合することを特徴とする食品品質改良剤（特許文献１）が報告されている。しかし、より付着性が強く、摂取量当たりのエネルギーが低い食べ物について、さらなる物性改善や、摂取エネルギーの減少抑制について検討の余地があった。 A food quality improving agent (Patent Document 1) characterized by blending an emulsifier has been reported as an improvement in the physical characteristics of foods having strong adhesiveness such as porridge. However, there was room for further study on improving physical characteristics and suppressing the decrease in energy intake for foods that are more adherent and have lower energy per intake.

特開２０１０−１４２１３８号公報Japanese Unexamined Patent Publication No. 2010-142138

本発明は、上記の問題を鑑み、付着性が低減された食品、該食品の製造方法、及び、食品の付着性の低減方法を提供することを目的とする。 In view of the above problems, an object of the present invention is to provide a food having reduced adhesiveness, a method for producing the food, and a method for reducing the adhesiveness of the food.

本発明者は、付着性が高い食品に、特定の乳化剤を含む油脂組成物を含有させることで、該食品の付着性が低減されることを見出し、本発明を完成した。具体的に、本発明は以下を提供する。 The present inventor has found that by incorporating an oil / fat composition containing a specific emulsifier into a food having high adhesiveness, the adhesiveness of the food is reduced, and the present invention has been completed. Specifically, the present invention provides:

（１）ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を含有する食品であって、直径４０ｍｍ、高さ１５ｍｍの容器に該食品を１５ｍｍの高さまで充填し、レオメーターを用いて、直径２０ｍｍの円柱状プランジャー、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍ、２０±２℃の条件で測定するとき、硬さが２００〜２００００Ｎ／ｍ^２、及び、付着性が１５００Ｊ／ｍ^３以下である食品。
（２）嚥下困難者用である、（１）に記載の食品。
（３）高齢者用である、（１）又は（２）に記載の食品。
（４）食品が澱粉性食品である、（１）〜（３）のいずれか１つに記載の食品。
（５）ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を配合する工程を含む食品の製造方法であって、直径４０ｍｍ、高さ１５ｍｍの容器に該食品を１５ｍｍの高さまで充填し、レオメーターを用いて、直径２０ｍｍの円柱状プランジャー、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍ、２０±２℃の条件で測定するとき、硬さが２００〜２００００Ｎ／ｍ^２、及び、付着性が１５００Ｊ／ｍ^３以下である、食品の製造方法。
（６）ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を配合することによる、食品の付着性の低減方法。 (1) A food containing an oil / fat composition containing an emulsifier having an HLB of 3 to 8 in an emulsifier of 0.05 to 15% by mass, and the food is filled in a container having a diameter of 40 mm and a height of 15 mm to a height of 15 mm. When measured using a meter under the conditions of a columnar plunger with a diameter of 20 mm, a compression rate of 10 mm / sec, a clearance of 5 mm, and 20 ± 2 ° C., the hardness is 200 to 20000 N / m ² and the adhesiveness is 1500 J / Foods that are m ^{3 or less.}
(2) The food according to (1), which is for people who have difficulty swallowing.
(3) The food according to (1) or (2) for the elderly.
(4) The food according to any one of (1) to (3), wherein the food is a starchy food.
(5) A method for producing a food product, which comprises a step of blending an oil / fat composition containing an emulsifier having an HLB of 3 to 8 in an emulsifier of 0.05 to 15% by mass. When measured to a height with a columnar plunger with a diameter of 20 mm, a compression rate of 10 mm / sec, a clearance of 5 mm, and 20 ± 2 ° C. using a leometer, the hardness is 200 to 20000 N / m ² , and A method for producing a food, which has an adhesiveness of 1500 J / m ^{3 or less.}
(6) A method for reducing the adhesiveness of foods by blending an oil / fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8.

本発明によれば、付着性が低減された食品、該食品の製造方法、及び、食品の付着性の低減方法が提供される。 According to the present invention, a food having reduced adhesiveness, a method for producing the food, and a method for reducing the adhesiveness of the food are provided.

以下、本発明の具体的な実施形態について、詳細に説明するが、本発明は、以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。 Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and the present invention is carried out with appropriate modifications within the scope of the object of the present invention. can do.

［油脂組成物］
本発明における油脂組成物は、ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含有する。前記油脂組成物は、食用油脂を主原材料とし、油脂組成物中の前記食用油脂の含有量は、好ましくは８０〜９９．９５質量％、より好ましくは８５〜９９．９質量％、さらにより好ましくは９０〜９９．５質量％、最も好ましくは９２〜９９質量％である。
前記食用油脂は、通常の食用に供される油脂であれば、特に限定されない。食用油脂としては、例えば、菜種油、大豆油、コーン油、綿実油、紅花油、オリーブ油、ひまわり油、米油、落花生油、パーム油、胡麻油、紫蘇油、えごま油、亜麻仁油、ぶどう油、マカデミアナッツ油、ヘーゼルナッツ油、かぼちゃ油、くるみ油、椿油、茶油、小麦胚芽油、パーム核油、ヤシ油等の植物油脂、牛脂、豚脂、魚油、乳脂等の動物油脂、ＭＣＴ（中鎖脂肪酸トリグリセリド）等の合成油脂、及びこれらの硬化油脂、分別油脂、あるいはエステル交換油脂が挙げられる。上記食用油脂は、１種類で使用されてもよいし、２種類以上の組み合せで使用されてもよい。また、前記食用油脂は２０℃で液状の油脂が好ましく、具体的には、菜種油、大豆油、コーン油、綿実油、紅花油、紫蘇油、えごま油、亜麻仁油、ＭＣＴから選ばれる１種、又は２種以上が好ましい。また、高オレイン酸菜種油、高オレイン酸大豆油、高オレイン酸紅花油、高オレイン酸ひまわり油等の、高オレイン酸品種の油脂を用いてもよい。 [Fat composition]
The fat and oil composition in the present invention contains 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8. The fat and oil composition uses edible fat and oil as a main raw material, and the content of the edible fat and oil in the fat and oil composition is preferably 80 to 99.95% by mass, more preferably 85 to 99.9% by mass, and even more preferably. Is 90 to 99.5% by mass, most preferably 92 to 99% by mass.
The edible fats and oils are not particularly limited as long as they are fats and oils that are normally used for food. Edible oils and fats include, for example, rapeseed oil, soybean oil, corn oil, cottonseed oil, red flower oil, olive oil, sunflower oil, rice oil, peanut oil, palm oil, sesame oil, shiso oil, sesame oil, flaxseed oil, grape oil, macadamia nut oil. , Hazelnut oil, pumpkin oil, walnut oil, camellia oil, tea oil, wheat germ oil, palm kernel oil, palm oil and other vegetable oils, beef oil, pork oil, fish oil, milk fat and other animal oils, MCT (medium chain fatty acid triglyceride) Examples thereof include synthetic oils and fats such as these, hardened oils and fats, separated oils and fats, and ester-exchanged oils and fats. The above-mentioned edible oils and fats may be used alone or in a combination of two or more types. The edible oil is preferably a liquid oil at 20 ° C., specifically, one selected from rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, shiso oil, sesame oil, linseed oil, and MCT, or Two or more are preferable. Further, oils and fats of high oleic acid varieties such as high oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid safflower oil, and high oleic acid sunflower oil may be used.

前記食用油脂は、ＭＣＴを含有することが好ましい。前記ＭＣＴは、構成脂肪酸として炭素数が６〜１２の脂肪酸（好ましくは炭素数が８及び１０の直鎖飽和脂肪酸）を有する。ＭＣＴは、ヤシ油やパーム核油由来の中鎖脂肪酸を原料として、エステル化反応させることにより得ることができる。エステル化反応の条件は、特に限定されるものではなく、無触媒且つ無溶剤にて大気圧下、又は減圧下で反応させてもよく、触媒や溶剤を用いて反応させてもよい。
前記食用油脂中のＭＣＴの含有量は、好ましくは５０〜１００質量％、より好ましくは７０〜１００質量％、さらにより好ましくは８０〜１００質量％、最も好ましくは９０〜１００質量％である。ＭＣＴの含有量が上記の範囲にあると、本発明の食品の喫食時の油性感（油っぽさ）を抑制することができる。また、速やかにエネルギー補給ができ、かつ、喫食時に油性感が無い点から、前記食用油脂はＭＣＴであることが好ましい。
前記食用油脂中のＭＣＴの分子種を確認、定量する方法としては、例えば、ガスクロマトグラフ法（ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１−１１１４（１９９３）を用いた方法が挙げられる。 The edible fats and oils preferably contain MCT. The MCT has a fatty acid having 6 to 12 carbon atoms (preferably a linear saturated fatty acid having 8 and 10 carbon atoms) as a constituent fatty acid. MCT can be obtained by subjecting a medium-chain fatty acid derived from coconut oil or palm kernel oil to an esterification reaction. The conditions of the esterification reaction are not particularly limited, and the reaction may be carried out without a catalyst and without a solvent under atmospheric pressure or reduced pressure, or may be carried out using a catalyst or a solvent.
The content of MCT in the edible fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, still more preferably 80 to 100% by mass, and most preferably 90 to 100% by mass. When the content of MCT is in the above range, the oily feeling (greasyness) of the food of the present invention at the time of eating can be suppressed. Further, the edible oil / fat is preferably MCT from the viewpoint that energy can be quickly replenished and there is no oily feeling at the time of eating.
Examples of the method for confirming and quantifying the molecular species of MCT in the edible fats and oils include a method using a gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)).

本発明における油脂組成物は、発明の効果を損なわない限りにおいて、香料、色素、抗酸化剤等を含有してもよい。また、本発明における油脂組成物は、２０℃で液状の態様が好ましい。本発明における油脂組成物が２０℃で液状の態様であると、食品と混合がしやすいため手撹拌等で容易に混合することができ、ミキサー等を使用して粉砕・混合する必要がないので、本来の食品の態様を変えることなく、本発明の食品を提供することができる。 The fat and oil composition in the present invention may contain a fragrance, a pigment, an antioxidant and the like as long as the effects of the present invention are not impaired. Further, the oil and fat composition in the present invention is preferably in a liquid state at 20 ° C. When the fat and oil composition in the present invention is in a liquid state at 20 ° C., it can be easily mixed with food because it can be easily mixed by hand stirring or the like, and it is not necessary to grind and mix using a mixer or the like. , The food product of the present invention can be provided without changing the aspect of the original food product.

［乳化剤］
本発明における乳化剤は、ＨＬＢが３〜８である。前記乳化剤のＨＬＢは、好ましくは４〜８、より好ましくは５〜７．５、最も好ましくは６〜７である。ＨＬＢが上記の範囲にあると、付着性の低減効果が得やすい。ここで、ＨＬＢとは、乳化剤中の親水基と親油基のバランスを表しており、公知の測定方法により求めた数値である。例えば、前記乳化剤が非イオン性の乳化剤の場合、ＨＬＢ値の算出はアトラス法の算出法を用いる。アトラス法の算出法は、
ＨＬＢ＝２０×（１−Ｓ／Ａ）
Ｓ：ケン化価
Ａ：エステル中の脂肪酸の中和価
からＨＬＢ値を算出する方法を言う。 [emulsifier]
The emulsifier in the present invention has an HLB of 3 to 8. The HLB of the emulsifier is preferably 4 to 8, more preferably 5 to 7.5, and most preferably 6 to 7. When the HLB is in the above range, the effect of reducing the adhesiveness can be easily obtained. Here, HLB represents the balance between the hydrophilic group and the lipophilic group in the emulsifier, and is a numerical value obtained by a known measuring method. For example, when the emulsifier is a nonionic emulsifier, the calculation method of the Atlas method is used for the calculation of the HLB value. The calculation method of the Atlas method is
HLB = 20 × (1-S / A)
S: Saponification value A: A method of calculating the HLB value from the neutralization value of fatty acids in the ester.

本発明における乳化剤は、ＨＬＢが３〜８であり、通常の食用に利用される乳化剤であれば特に限定されない。前記乳化剤としては、例えば、モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノール酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、レシチン、酵素分解レシチン等が挙げられる。上記乳化剤は、１種類で使用されてもよいし、２種類以上の組み合せで使用されてもよいが、２種類以上を組み合せて使用される場合は、平均ＨＬＢを３〜８とする。ここで、平均ＨＬＢとは、乳化剤の個々のＨＬＢに混合比率（質量）を乗じて算出される数値である。 The emulsifier in the present invention has an HLB of 3 to 8, and is not particularly limited as long as it is an emulsifier used for ordinary food. Examples of the emulsifier 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, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, and lecithin. , Enzymatically degraded lecithin and the like. The above emulsifier may be used alone or in a combination of two or more types, but when two or more types are used in combination, the average HLB is 3 to 8. Here, the average HLB is a numerical value calculated by multiplying each HLB of the emulsifier by the mixing ratio (mass).

本発明における乳化剤は、ポリグリセリン脂肪酸エステルが好ましく、平均重合度が４〜１０であるポリグリセリン脂肪酸エステルがより好ましく、平均重合度が１０であるデカグリセリン脂肪酸エステルが最も好ましい。また、ポリグリセリン脂肪酸エステルの構成脂肪酸は、炭素数１６以上の脂肪酸が好ましく、オレイン酸がより好ましい。ポリグリセリン脂肪酸エステルの平均重合度、及び、構成脂肪酸が上記の範囲にあると、食品から油脂組成物の分離が起きにくく、また、本発明の食品の喫食時に、異味を感じにくい。なお、平均重合度とは、ポリグリセリン脂肪酸エステルの水酸基価から算出される数値である。 The emulsifier in the present invention is preferably a polyglycerin fatty acid ester, more preferably a polyglycerin fatty acid ester having an average degree of polymerization of 4 to 10, and most preferably a decaglycerin fatty acid ester having an average degree of polymerization of 10. Further, as the constituent fatty acid of the polyglycerin fatty acid ester, a fatty acid having 16 or more carbon atoms is preferable, and oleic acid is more preferable. When the average degree of polymerization of the polyglycerin fatty acid ester and the constituent fatty acids are within the above ranges, the oil and fat composition is less likely to be separated from the food, and the food of the present invention is less likely to be unpleasant when eaten. The average degree of polymerization is a numerical value calculated from the hydroxyl value of the polyglycerin fatty acid ester.

本発明における油脂組成物中のＨＬＢが３〜８の乳化剤の含有量は、好ましくは０．１〜１０質量％、より好ましくは０．５〜５質量％、最も好ましくは１〜３質量％である。前記乳化剤の含有量が上記の範囲にあると、本発明の効果を奏しやすく、また、乳化剤の析出が起きにくいため、本発明における油脂組成物の保存安定性に優れる。 The content of the emulsifier having an HLB of 3 to 8 in the fat and oil composition in the present invention is preferably 0.1 to 10% by mass, more preferably 0.5 to 5% by mass, and most preferably 1 to 3% by mass. is there. When the content of the emulsifier is in the above range, the effect of the present invention is likely to be exhibited, and the precipitation of the emulsifier is unlikely to occur, so that the storage stability of the oil and fat composition in the present invention is excellent.

［食品］
本発明の食品は、ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を含有し、硬さが２００〜２００００Ｎ／ｍ^２、及び、付着性が１５００Ｊ／ｍ^３以下である。本発明の食品は、直径４０ｍｍ、高さ１５ｍｍの容器に、該食品を１５ｍｍの高さまで充填し、レオメーターを用いて、直径２０ｍｍの円柱状プランジャー、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍ、２０℃の条件で測定したときに、硬さが２００〜２００００Ｎ／ｍ^２、及び、付着性が１５００Ｊ／ｍ^３以下である食品であれば特に限定されない。 [Food]
The food product of the present invention contains an oil / fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8, has a hardness of 200 to 20000 N / m ² , and has an adhesiveness of 1500 J / m ³ or less. is there. The food product of the present invention is prepared by filling a container having a diameter of 40 mm and a height of 15 mm with the food product to a height of 15 mm, using a leometer, a columnar plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, and a clearance of 5 mm, 20. The food is not particularly limited as long as it has a hardness of 200 to 20000 N / m ² and an adhesiveness of 1500 J / m ^{3 or less when measured under the condition of ° C.}

本発明の食品中の前記油脂組成物の含有量は、該食品が所望の硬さと付着性となる限り、特に限定されないが、食事量を増やすことができない高齢者や嚥下障害者が、効率よくエネルギー摂取できる観点から、好ましくは、１〜３０質量％、より好ましくは、３〜２０質量％、最も好ましくは、５〜１０質量％である。例えば、本発明の食品が軟飯の態様の場合、本発明における油脂組成物の含有量は、好ましくは、１〜１５質量％、より好ましくは、３〜１２質量％、最も好ましくは、５〜１０質量％である。前記軟飯中の前記油脂組成物の含有量が上記の範囲にあると、エネルギー密度を約１．５〜２倍に高めることができる。 The content of the fat and oil composition in the food of the present invention is not particularly limited as long as the food has a desired hardness and adhesiveness, but is efficiently used by elderly people and persons with swallowing disorders who cannot increase the amount of food. From the viewpoint of energy intake, it is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, and most preferably 5 to 10% by mass. For example, when the food product of the present invention is in the form of soft rice, the content of the fat and oil composition in the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. It is mass%. When the content of the oil / fat composition in the soft rice is in the above range, the energy density can be increased about 1.5 to 2 times.

本発明の食品は、食用油脂が主原料である油脂組成物を一定量含有することにより、油脂のエネルギー（９Ｋｃａｌ／ｇ）が加わるため、加水等により食品中の水分が増えてエネルギー密度が減少した食品について、エネルギーを付与する（エネルギー密度を高める）ことができる。これにより、食事量を増やすことなく、所望のエネルギーが摂取できるという、副次的な効果も有する。また、食品から油脂組成物の分離が起きにくい（食材への油脂組成物の馴染みが良い）ため、油脂を効率よく摂取できるという、副次的な効果も有する。 Since the food of the present invention contains a certain amount of fat and oil composition whose main raw material is edible fat and oil, the energy of fat and oil (9 Kcal / g) is added, so that the water content in the food increases due to water addition and the like, and the energy density decreases. It is possible to add energy (increase the energy density) to the food that has been prepared. This also has a secondary effect of being able to ingest desired energy without increasing the amount of food. In addition, since the fat and oil composition is less likely to be separated from the food (the fat and oil composition is well-adapted to the foodstuff), it has a secondary effect that the fat and oil can be efficiently ingested.

本発明の食品は、好ましくは嚥下困難者用の食品である。ここで、本発明における嚥下困難者とは、嚥下に何らかの支障がある者を指す。例えば、嚥下能力が低下している高齢者、脳神経疾患や口腔疾患を有する者が挙げられる。本発明の嚥下困難者用の食品は、付着性が低いため、嚥下困難者にとって摂取しやすい。
本発明の嚥下困難者用の食品は、厚生労働省が規定する「嚥下困難者用食品たる表示の許可基準における規格基準」を満たす食品であってもよい。また、本発明の嚥下困難者用の食品は、飲料、汁物、スープ等の液状食品に、トロミ剤を添加して調製したトロミ調整食品であってもよい。 The food of the present invention is preferably a food for people with dysphagia. Here, the person who has difficulty swallowing in the present invention refers to a person who has some trouble in swallowing. For example, elderly people with reduced swallowing ability, persons with cranial nerve diseases and oral diseases can be mentioned. Since the food for people with dysphagia of the present invention has low adhesiveness, it is easy for people with dysphagia to ingest.
The food for dysphagia of the present invention may be a food that satisfies the "standard standard in the permission standard for labeling as a food for dysphagia" defined by the Ministry of Health, Labor and Welfare. In addition, the food for people with dysphagia of the present invention may be a tromi-adjusted food prepared by adding a tromi agent to a liquid food such as a beverage, soup, or soup.

本発明の食品は、好ましくは高齢者用の食品である。ここで、本発明における高齢者とは、６０歳以上を意味し、好ましくは６５歳以上であり、より好ましくは７０歳以上の者である。本発明の高齢者用の食品は、油脂（本発明の油脂組成物に由来する）を効率よく摂取できるため、高齢者にとって少量で高いカロリーを摂ることができる。また、本発明の食品は、老人福祉施設で使用される食品であってもよい。 The food of the present invention is preferably a food for the elderly. Here, the elderly person in the present invention means a person aged 60 or over, preferably a person aged 65 or over, and more preferably a person aged 70 or over. Since the food for the elderly of the present invention can efficiently ingest fats and oils (derived from the fats and oils composition of the present invention), it is possible for the elderly to consume a small amount of high calories. Further, the food of the present invention may be a food used in a welfare facility for the elderly.

本発明の食品は、好ましくは澱粉性食品の態様である。ここで、本発明における澱粉性食品とは、具体的には、米飯類やそれらの粉砕物、麺類やそれらの粉砕物、パン類やそれらの粉砕物、芋類やそれらの粉砕物等に、本発明における油脂組成物を含有する食品が挙げられる。また、本発明の澱粉性食品は、米飯類の態様が好ましく、軟飯、又は粥の態様がより好ましい。
本発明における油脂組成物は、混ざりやすく、且つ、馴染みも良好なため、軟飯や粥に配合する場合、ミキサー等を使用して粉砕・均質化する必要がないので、軟飯や粥の態様を変えることなく（米粒の形を崩さず）、本発明の食品を提供することができる。 The food product of the present invention is preferably a starchy food product. Here, the starchy food in the present invention specifically refers to cooked rice and its crushed products, noodles and their crushed products, breads and their crushed products, potatoes and their crushed products, and the like. Examples thereof include foods containing the fat and oil composition in the present invention. Further, the starchy food of the present invention is preferably in the form of cooked rice, more preferably in the form of soft rice or porridge.
Since the oil and fat composition in the present invention is easy to mix and has good familiarity, it is not necessary to grind and homogenize it using a mixer or the like when blending it with soft rice or porridge, so that the mode of soft rice or porridge is changed. The food product of the present invention can be provided without breaking the shape of rice porridge.

［食品の硬さ］
本発明の食品の硬さは、好ましくは７００〜１５０００Ｎ／ｍ^２、より好ましくは、１０００〜１５０００Ｎ／ｍ^２、さらにより好ましくは、１５００〜１００００Ｎ／ｍ^２、最も好ましくは、２０００〜１００００Ｎ／ｍ^２である。食品の硬さが前記の範囲にあると、嚥下困難者でも容易に舌で押し潰せて且つ食べ応えがある物性となる。 [Food hardness]
Hardness of the food of the present invention, preferably 700~15000N / ^{m 2,} more preferably, 1000~15000N / ^{m 2,} even more preferably, 1500~10000N / ^{m 2,} and most preferably, 2000~10000N / m It is ^2. When the hardness of the food is within the above range, even a person who has difficulty swallowing can easily crush it with the tongue and has a physical characteristic that is responsive to eating.

［食品の付着性］
本発明の食品の付着性は、好ましくは、０〜１５００Ｊ／ｍ^３、より好ましくは、１００〜１０００Ｊ／ｍ^３、さらにより好ましくは、１５０〜８００Ｊ／ｍ^３、最も好ましくは、２００〜６００Ｊ／ｍ^３である。
本発明の食品は、該食品の製造３０分後の付着性が、製造直後の付着性の１５０％以下（すなわち１．５倍以下）であることが好ましく、１２０％以下であることがより好ましく、１００％以下であることがさらにより好ましく、６５〜１００％が最も好ましい。３０分後の付着性が上記の範囲にあると、付着性の経時変化が小さく、食品の製造後、時間が経過しても安全に飲み込みことができる。 [Food adhesion]
Adhesion of food of the present invention, preferably, 0~1500J / ^{m 3,} more preferably, 100~1000J / ^{m 3,} even more preferably, 150~800J / ^{m 3,} most preferably, 200～600J / m is ^3.
The adhesiveness of the food product of the present invention 30 minutes after production is preferably 150% or less (that is, 1.5 times or less) of the adhesiveness immediately after production, and more preferably 120% or less. , 100% or less, more preferably 65 to 100%. When the adhesiveness after 30 minutes is within the above range, the change in adhesiveness with time is small, and the food can be safely swallowed even after a lapse of time.

［食品の製造方法］
本発明の食品の製造方法は、ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を、撹拌等により混合して、食品全体に分散させる工程を含む。例えば、本発明の食品が軟飯、又は粥の態様の場合、軟飯、又は粥に前記油脂組成物を配合し、前記油脂組成物が軟飯、又は粥全体に行き渡るように撹拌することで製造することができる。また、本発明の食品がトロミ調整食品の態様の場合、トロミ調整食品に前記油脂組成物を配合し、前記油脂組成物がトロミ調整食品全体に行き渡るように撹拌することで製造することができる。本発明における撹拌とは、油脂組成物が食品全体に行き渡るように、手撹拌や、機械による撹拌で十分にかき混ぜる行為を指す。
本発明の食品の製造方法における前記油脂組成物の添加量は、例えば、本発明の食品が軟飯の態様の場合、該軟飯中の前記油脂組成物の含有量が、好ましくは、１〜１５質量％、より好ましくは、３〜１２質量％、最も好ましくは、５〜１０質量％となるように調整すればよい。 [Food manufacturing method]
The method for producing a food product of the present invention includes a step of mixing an oil / fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 by stirring or the like and dispersing it in the entire food product. For example, when the food product of the present invention is in the form of soft rice or porridge, it is produced by blending the oil and fat composition with the soft rice or porridge and stirring the oil and fat composition so as to spread over the soft rice or porridge. Can be done. Further, when the food of the present invention is in the form of a tromi-adjusted food, it can be produced by blending the fat and oil composition with the tromi-adjusted food and stirring the fat and oil composition so as to spread over the entire tromi-adjusted food. The stirring in the present invention refers to the act of sufficiently stirring the oil / fat composition by hand stirring or mechanical stirring so that the oil / fat composition is distributed throughout the food.
The amount of the fat and oil composition added in the method for producing a food product of the present invention is, for example, when the food product of the present invention is in the form of soft rice, the content of the fat and oil composition in the soft rice is preferably 1 to 15 mass by mass. %, More preferably 3 to 12% by mass, and most preferably 5 to 10% by mass.

［付着性の低減方法］
本発明の食品の付着性の低減方法は、ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を、澱粉性食品、トロミ調整食品等の付着性が高い食品に配合することにより、該食品の付着性を低減する方法である。本発明の食品の付着性の低減方法より、嚥下困難者にとって食品の摂取がしやすくなる。本発明において付着性の高い食品とは、食品全体の付着性の測定値が１５００Ｊ／ｍ^３よりも高い食品である。また、本発明において付着性を低減するとは、本発明の油脂組成物を食品に配合することにより、配合前の食品の付着性（測定値）を、配合後に５０％以下に低下させることを指す。
本発明の食品の付着性の低減方法において、食品に配合する油脂組成物の量は特に限定されないが、該油脂組成物を配合した食品中の含有量として、好ましくは１〜３０質量％、より好ましくは３〜２０質量％、最も好ましくは５〜１０質量％である。例えば、本発明の食品が軟飯の態様の場合、本発明における油脂組成物の含有量は、好ましくは、１〜１５質量％、より好ましくは、３〜１２質量％、最も好ましくは、５〜１０質量％である。 [Method of reducing adhesion]
In the method for reducing the adhesiveness of foods of the present invention, an oil / fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 is blended with a highly adhesive food such as a starchy food or a tromi-adjusted food. This is a method for reducing the adhesiveness of the food. The method for reducing the adhesiveness of foods of the present invention makes it easier for people with dysphagia to ingest foods. In the present invention, the highly adhesive food is a food in which the measured value of the adhesiveness of the entire food is higher than ^{1500 J / m 3.} Further, reducing the adhesiveness in the present invention means that by blending the oil and fat composition of the present invention into a food, the adhesiveness (measured value) of the food before blending is reduced to 50% or less after blending. ..
In the method for reducing the adhesiveness of foods of the present invention, the amount of the fats and oils composition to be blended in the food is not particularly limited, but the content in the foods containing the fats and oils composition is preferably 1 to 30% by mass, more. It is preferably 3 to 20% by mass, most preferably 5 to 10% by mass. For example, when the food product of the present invention is in the form of soft rice, the content of the fat and oil composition in the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. It is mass%.

以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

〔油脂組成物１〜８の調製〕
表１の配合に従い、各原料をブレンドして油脂組成物１〜８を得た。なお表中の各原料は、以下の原料を使用した。
・ＭＣＴ（商品名：Ｏ．Ｄ．Ｏ（カプリル酸：カプリン酸＝７５：２５（質量比）の中鎖脂肪酸トリグリセリド）、日清オイリオグループ（株）製）
・菜種油（商品名：日清キャノーラ油、日清オイリオグループ（株）製）
・乳化剤１（商品名：リョートーポリグリエステルＢ−１００Ｄ（デカベヘン酸デカグリセリン，ＨＬＢ３）、三菱ケミカルフーズ（株）製）
・乳化剤２（商品名：リョートーポリグリエステルＣＡ−Ｆ４（ペンタラウリン酸デカグリセリン，ＨＬＢ５）、三菱ケミカルフーズ（株）製）
・乳化剤３（商品名：リョートーポリグリエステルＯ−５０Ｄ（ペンタオレイン酸デカグリセリン，ＨＬＢ７）、三菱ケミカルフーズ（株）製）
・乳化剤４（商品名：サンソフトＮｏ．６２３Ｍ（クエン酸モノオレイン酸グリセリン，ＨＬＢ７）、太陽化学（株）製）
・乳化剤５（商品名：ＳＹグリスター（モノオレイン酸テトラグリセリン，ＨＬＢ８．８）、阪本薬品工業（株）製） [Preparation of fat and oil compositions 1 to 8]
According to the formulation shown in Table 1, each raw material was blended to obtain oil and fat compositions 1 to 8. The following raw materials were used as the raw materials in the table.
・ MCT (trade name: ODO (caprylic acid: capric acid = 75:25 (mass ratio) medium-chain fatty acid triglyceride), manufactured by Nisshin Oillio Group Co., Ltd.)
・ Canola oil (trade name: Nissin Canola Oil, manufactured by Nissin Oillio Group Co., Ltd.)
-Emulsifier 1 (trade name: Ryoto Polyglycerate B-100D (decaglycerin decabehenoate, HLB3), manufactured by Mitsubishi Chemical Foods Co., Ltd.)
-Emulsifier 2 (trade name: Ryoto polyglycerate CA-F4 (decaglycerin pentalaurate, HLB5), manufactured by Mitsubishi Chemical Foods Co., Ltd.)
-Emulsifier 3 (trade name: Ryoto Polyglycerate O-50D (decaglycerin pentaoleate, HLB7), manufactured by Mitsubishi Chemical Foods Co., Ltd.)
-Emulsifier 4 (trade name: Sunsoft No. 623M (glycerin monooleate citrate, HLB7), manufactured by Taiyo Kagaku Co., Ltd.)
-Emulsifier 5 (trade name: SY glycerin (tetraglycerin monooleate, HLB 8.8), manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)

〔油脂組成物１〜７を含有する軟飯の製造〕
炊飯器に、生米と、生米の３．３倍質量の炊き水を投入し、炊き上げて軟飯を製造した。なお、軟飯中の水分を乾燥減量法（１０５℃、４時間）で測定した結果、７５質量％であった。また、前記軟飯のエネルギーは１．１Ｋｃａｌ／ｇである。次に、室温まで冷ました軟飯１５０ｇに油脂組成物を１３ｇ添加し、へらで十分に混ぜ込み、油脂組成物１〜７を含有する軟飯（実施例１〜７）を製造した。油脂組成物を含有する軟飯のエネルギーは１．８Ｋｃａｌ／ｇである。なお、油脂組成物８は、乳化剤が析出したため、軟飯の製造に使用しなかった。
乳化剤を含まず、ＭＣＴのみを含有する軟飯（比較例１）も製造した。さらに、軟飯１５０ｇに乳化剤３を０．１３ｇ添加し、十分に混ぜ込み、乳化剤３を含有する軟飯（比較例２）も製造した。なお、油脂組成物を含まない軟飯を対照例とした。 [Manufacturing of soft rice containing oil and fat compositions 1 to 7]
Raw rice and 3.3 times the mass of cooking water as raw rice were put into a rice cooker and cooked to produce soft rice. The water content in the soft rice was measured by the dry weight loss method (105 ° C., 4 hours) and found to be 75% by mass. The energy of the soft rice is 1.1 Kcal / g. Next, 13 g of the fat and oil composition was added to 150 g of the soft rice cooled to room temperature and sufficiently mixed with a spatula to produce soft rice containing the fat and oil compositions 1 to 7 (Examples 1 to 7). The energy of soft rice containing the fat composition is 1.8 Kcal / g. The oil / fat composition 8 was not used in the production of soft rice because the emulsifier was precipitated.
Soft rice (Comparative Example 1) containing only MCT without containing an emulsifier was also produced. Further, 0.13 g of emulsifier 3 was added to 150 g of soft rice and mixed sufficiently to produce soft rice containing emulsifier 3 (Comparative Example 2). A soft rice containing no oil / fat composition was used as a control example.

〔軟飯の評価−１：風味〕
上記で製造した油脂組成物を含有する軟飯について、５名の専門パネラーが約１０ｇを食し、対照例の評価を「◎」、実施例６の評価を「△」と設定し、５名の総意により下記の４段階で評価した。評価結果を表２及び３に示す。
（評価基準）
◎：苦味やエグ味等の異味を感じない
○：苦味やエグ味等の異味を若干感じるが、「△」よりも感じない（食品として許容できる）
△：苦味やエグ味等の異味を若干感じる（食品として許容できる）
×：苦味やエグ味等の異味を感じる（食品として許容できない） [Evaluation of soft rice-1: Flavor]
Regarding the soft rice containing the oil and fat composition produced above, five specialized panelists ate about 10 g, and the evaluation of the control example was set to "◎" and the evaluation of Example 6 was set to "△", and the consensus of the five people. The evaluation was made in the following four stages. The evaluation results are shown in Tables 2 and 3.
(Evaluation criteria)
◎: No offensive taste such as bitterness or astringent taste ○: Some offensive taste such as bitterness or astringent taste is felt, but less than “△” (acceptable as food)
Δ: Slightly different tastes such as bitterness and astringent taste (acceptable as food)
×: Feeling a strange taste such as bitterness or astringent taste (not acceptable as food)

〔軟飯の評価―２：硬さ〕
上記で製造した油脂組成物を含有する軟飯を、直径４０ｍｍ、高さ１５ｍｍの容器に、１５ｍｍの高さまで充填し、２０℃で１０分間静置した後、レオメーター（ＲＥ−３３００５ ＲＨＥＯＮＥＲ、（株）山電製）を用いて測定した。直径２０ｍｍの樹脂製の円柱状プランジャーを用いて、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍの条件により、硬さ（Ｎ／ｍ^２）を測定し、以下の評価基準で評価した。評価結果を表２及び３に示す。
（評価基準）
◎：適度な硬さで良好（２０００〜１００００Ｎ／ｍ^２）
○：少し軟らかい又は少し硬い（２００〜１９９９Ｎ／ｍ^２，１０００１〜２００００Ｎ／ｍ^２）
×：軟らかすぎる又は硬すぎる（〜１９９Ｎ／ｍ^２，２０００１Ｎ／ｍ^２〜） [Evaluation of soft rice-2: hardness]
The soft rice containing the oil and fat composition produced above is filled in a container having a diameter of 40 mm and a height of 15 mm to a height of 15 mm, and allowed to stand at 20 ° C. for 10 minutes. ) Made by Sanyo Electric Railway). ^{The hardness (N / m 2} ) was measured using a resin columnar plunger having a diameter of 20 mm under the conditions of a compression rate of 10 mm / sec and a clearance of 5 mm, and evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 and 3.
(Evaluation criteria)
⊚: Good with moderate hardness (2000-10000 N / m ² )
◯: Slightly soft or slightly hard (200 to 1999 N / m ² , 10001 to 20000 N / m ² )
X: Too soft or too hard (~ 199N / m ² , 20001N / m ² ~)

〔軟飯の評価―３：付着性〕
軟飯の硬さの測定方法と同様の方法で付着性（Ｊ／ｍ^３）を測定し、以下の評価基準で評価した。また、２０℃で３０分間静置した後の付着性（Ｊ／ｍ^３）も同様に測定し、評価した。評価結果を表２及び３に示す。
（評価基準）
◎：適度な付着性で良好（０〜８００Ｊ／ｍ^３）
○：若干付着性が強いが問題なく喫食できる（８０１〜１５００Ｊ／ｍ^３）
×：付着性が強すぎる（１５０１Ｊ／ｍ^３〜） [Evaluation of soft rice-3: Adhesiveness]
^{Adhesion (J / m 3} ) was measured by the same method as the method for measuring the hardness of soft rice, and evaluated according to the following evaluation criteria. ^{The adhesiveness (J / m 3} ) after standing at 20 ° C. for 30 minutes was also measured and evaluated in the same manner. The evaluation results are shown in Tables 2 and 3.
(Evaluation criteria)
⊚: Good adhesion with moderate adhesion (0 to 800 J / m ³ )
◯: Although it has a little strong adhesion, it can be eaten without any problem (801 to 1500 J / m ³ ).
X: Adhesiveness is too strong (1501 J / m ³ ~)

〔軟飯の評価−４：馴染み〕
上記で製造した油脂組成物を含有する軟飯を、２０℃の恒温槽に１０分間静置した後、篩（目開き：８５０μｍ）に投入し、１０分後に篩下に落ちた液体の重量を測定し、対照例について同様に測定した重量を差し引いた重量について、以下の評価基準で評価した。評価結果を表２及び３に示す。なお、比較例２は、油脂組成物を含有しないため、上記の評価を実施しなかった。
（評価基準）
◎：軟飯への馴染みが非常に良い（篩下に落ちた液体量：〜１．９ｇ）
○：軟飯への馴染みが良い（篩下に落ちた液体量：２．０〜９．９ｇ）
×：軟飯への馴染みが悪い（篩下に落ちた液体量：１０．０ｇ〜） [Evaluation of soft rice-4: Familiarity]
The soft rice containing the fat and oil composition produced above is allowed to stand in a constant temperature bath at 20 ° C. for 10 minutes, then put into a sieve (opening: 850 μm), and the weight of the liquid dropped under the sieve is measured after 10 minutes. Then, the weight obtained by subtracting the weight measured in the same manner for the control example was evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 2 and 3. In addition, since Comparative Example 2 did not contain the oil / fat composition, the above evaluation was not carried out.
(Evaluation criteria)
⊚: Very familiar with soft rice (amount of liquid dropped under the sieve: ~ 1.9 g)
◯: Good compatibility with soft rice (amount of liquid dropped under the sieve: 2.0 to 9.9 g)
×: Poor compatibility with soft rice (amount of liquid dropped under the sieve: 10.0 g ~)

表２及び３の結果より、ＨＬＢが３〜７である乳化剤を０．１〜１０質量％含む油脂組成物を含有する軟飯（実施例１〜７）は、該油脂組成物を含有しない軟飯（対照例）、乳化剤のみを含有する軟飯（比較例２）、及び、ＭＣＴのみを含有する軟飯（比較例１）と比べて、付着性が著しく低減した。また、実施例１〜７の軟飯は、実際に食してみると、対照例や比較例１と比べて、口腔内での付着性が明らかに低下しており、嚥下困難者が安全に飲み込める物性であった。
なお、油脂に菜種油を使用した実施例５は、風味の評価基準にある異味は感じられなかったが、油性感（油っぽい味）があった。他方、油脂にＭＣＴを使用した実施例は、油性感が無かった。
さらに、実施例１〜７の軟飯は、乳化剤を含まず、ＭＣＴのみを含有する軟飯（比較例１）と比べて、油脂組成物の分離が著しく抑制され、馴染みが良好であった。 From the results of Tables 2 and 3, soft rice containing an oil / fat composition containing 0.1 to 10% by mass of an emulsifier having an HLB of 3 to 7 (Examples 1 to 7) is a soft rice containing no oil / fat composition (Examples 1 to 7). Adhesiveness was significantly reduced as compared with control example), soft rice containing only an emulsifier (Comparative Example 2), and soft rice containing only MCT (Comparative Example 1). In addition, when the soft rice of Examples 1 to 7 was actually eaten, the adhesiveness in the oral cavity was clearly reduced as compared with the control example and the comparative example 1, and the physical characteristics that a person with dysphagia could swallow safely. Met.
In Example 5 in which rapeseed oil was used as the fat and oil, no off-flavor, which was in the evaluation criteria for flavor, was felt, but there was an oily feeling (greasy taste). On the other hand, in the example in which MCT was used as the fat and oil, there was no oily feeling.
Further, the soft rice of Examples 1 to 7 did not contain an emulsifier and contained only MCT (Comparative Example 1), and the separation of the fat and oil composition was remarkably suppressed, and the familiarity was good.

〔油脂組成物９及び１０の調製〕
表４の配合に従い、各原料をブレンドして油脂組成物９及び１０を得た。なお表中の各原料は、上記と同等の原料を使用し、乳化剤６は以下の原料を使用した。
・乳化剤６（商品名：サンソフトＡ−１７３Ｅ（トリオレイン酸ペンタグリセリン，ＨＬＢ７）、太陽化学（株）製） [Preparation of fat and oil compositions 9 and 10]
According to the formulation shown in Table 4, each raw material was blended to obtain oil and fat compositions 9 and 10. As each raw material in the table, the same raw material as above was used, and as the emulsifier 6, the following raw materials were used.
-Emulsifier 6 (trade name: Sunsoft A-173E (pentaglycerin trioleate, HLB7), manufactured by Taiyo Kagaku Co., Ltd.)

〔油脂組成物９及び１０を含有する軟飯の製造、及び軟飯の評価〕
調製した油脂組成物９及び１０について、上記と同様に該油脂組成物を含有する軟飯を製造し、風味、硬さ、付着性、及び馴染みについて評価した。評価結果を表５に示す。 [Production of soft rice containing oil and fat compositions 9 and 10 and evaluation of soft rice]
With respect to the prepared fat and oil compositions 9 and 10, soft rice containing the fat and oil composition was produced in the same manner as described above, and the flavor, hardness, adhesiveness, and familiarity were evaluated. The evaluation results are shown in Table 5.

〔油脂組成物４を含有するうどんペースト食の製造〕
生うどんを沸騰した湯浴中で３分間茹でた後、フードプロセッサーで３０秒間粉砕処理して、うどんペースト食を製造した。次に、室温まで冷ましたうどんペースト食１５０ｇに油脂組成物を１３ｇ添加し、へらで十分に混ぜ込み、油脂組成物４を含有するうどんペースト食（実施例１０）を製造した。なお、油脂組成物を含まないうどんペースト食を対照例とした。 [Manufacturing of udon paste food containing oil and fat composition 4]
Raw udon was boiled in a boiling water bath for 3 minutes and then crushed with a food processor for 30 seconds to produce a udon paste meal. Next, 13 g of the fat and oil composition was added to 150 g of the udon paste meal cooled to room temperature, and the mixture was sufficiently mixed with a spatula to produce a udon paste meal (Example 10) containing the fat and oil composition 4. A udon paste diet containing no fat or oil composition was used as a control example.

〔うどんペースト食の評価〕
上記で製造した油脂組成物を含有するうどんペースト食について、上記の軟飯の評価と同様に、風味、硬さ、及び付着性について評価した。評価結果を表６に示す。 [Evaluation of udon paste food]
The udon paste food containing the fat and oil composition produced above was evaluated for flavor, hardness, and adhesiveness in the same manner as for the evaluation of soft rice described above. The evaluation results are shown in Table 6.

表６の結果より、油脂組成物４を含有するうどんペースト食（実施例１０）は、該油脂組成物を含有しないうどんペースト食（対照例）と比べて、付着性が著しく低減した。また、実施例１０のうどんペースト食は、実際に食してみると、対照例と比べて、口腔内での付着性が明らかに低下しており、嚥下困難者が安全に飲み込める物性であった。 From the results shown in Table 6, the udon paste diet containing the oil / fat composition 4 (Example 10) had a significantly reduced adhesiveness as compared with the udon paste diet containing no oil / fat composition (Control Example). Further, when the udon paste food of Example 10 was actually eaten, the adhesiveness in the oral cavity was clearly reduced as compared with the control example, and the udon paste food had physical characteristics that could be safely swallowed by a person who had difficulty swallowing.

Claims (6)

ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を含有する食品であって、直径４０ｍｍ、高さ１５ｍｍの容器に該食品を１５ｍｍの高さまで充填し、レオメーターを用いて、直径２０ｍｍの円柱状プランジャー、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍ、２０±２℃の条件で測定するとき、硬さが２００〜２００００Ｎ／ｍ^２、及び、付着性が１５００Ｊ／ｍ^３以下である食品。 A food containing an oil / fat composition containing an emulsifier having an HLB of 3 to 8 in an emulsifier of 0.05 to 15% by mass. The food is filled in a container having a diameter of 40 mm and a height of 15 mm to a height of 15 mm, and a leometer is used. When measured under the conditions of a columnar plunger with a diameter of 20 mm, a compression rate of 10 mm / sec, a clearance of 5 mm, and 20 ± 2 ° C., the hardness is 200 to 20000 N / m ² , and the adhesiveness is 1500 J / m ³ or less. Food that is. 嚥下困難者用である、請求項１に記載の食品。 The food according to claim 1, which is for people who have difficulty swallowing. 高齢者用である、請求項１又は２に記載の食品。 The food according to claim 1 or 2, which is for the elderly. 食品が澱粉性食品である、請求項１〜３のいずれか１項に記載の食品。 The food according to any one of claims 1 to 3, wherein the food is a starchy food. ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を配合する工程を含む食品の製造方法であって、直径４０ｍｍ、高さ１５ｍｍの容器に該食品を１５ｍｍの高さまで充填し、レオメーターを用いて、直径２０ｍｍの円柱状プランジャー、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍ、２０±２℃の条件で測定するとき、硬さが２００〜２００００Ｎ／ｍ^２、及び、付着性が１５００Ｊ／ｍ^３以下である、食品の製造方法。 A method for producing a food product, which comprises a step of blending an oil / fat composition containing an emulsifier having an HLB of 3 to 8 in an emulsifier of 0.05 to 15% by mass, wherein the food product is filled in a container having a diameter of 40 mm and a height of 15 mm to a height of 15 mm. When measured using a leometer under the conditions of a columnar plunger with a diameter of 20 mm, a compression rate of 10 mm / sec, a clearance of 5 mm, and 20 ± 2 ° C., the hardness is 200 to 20000 N / m ² and the adhesiveness is high. Is 1500 J / m ³ or less, a method for producing a food product. ＨＬＢが３〜８の乳化剤を０．０５〜１５質量％含む油脂組成物を配合することによる、食品の付着性の低減方法。 A method for reducing the adhesiveness of foods by blending an oil / fat composition containing an emulsifier having an HLB of 3 to 8 in an emulsifier of 0.05 to 15% by mass.