TWI508665B - Eating assistance fat composition for people who have difficulty swallowing and/or chewing and food thereof - Google Patents
Eating assistance fat composition for people who have difficulty swallowing and/or chewing and food thereof Download PDFInfo
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- TWI508665B TWI508665B TW099128632A TW99128632A TWI508665B TW I508665 B TWI508665 B TW I508665B TW 099128632 A TW099128632 A TW 099128632A TW 99128632 A TW99128632 A TW 99128632A TW I508665 B TWI508665 B TW I508665B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
Description
本發明係有關於一種適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物、及使用其而成之吞嚥及/或咀嚼困難者用食品。The present invention relates to an auxiliary edible oil composition suitable for swallowing and/or chewing, and a food for those who have difficulty swallowing and/or chewing using the same.
本發明係基於2009年8月26日在日本申請之特願2009-195620號而主張優先權，並在此引用其內容。The present invention claims priority based on Japanese Patent Application No. 2009-195620, filed on Jan.
吞嚥及/或咀嚼困難者、例如需要照顧的高齡者係多半咀嚼功能或吞嚥功能衰退。因此，各種設法使食物成為容易進食的形態係必要的。在照顧設施，以往，係在日常進行將食材細切或粉碎之調理，除了普通餐食以外，亦提供細切餐食、極細切餐食、攪拌(mixer)餐食、糊餐食、液狀食物等。Those who have difficulty swallowing and/or chewing, such as elderly people who need care, have more chewing function or a decline in swallowing function. Therefore, various forms that seek to make food easy to eat are necessary. In the past, care facilities have been used to finely cut or smash the ingredients. In addition to ordinary meals, they also provide fine cuts, fine cuts, mixer meals, paste meals, and liquids. Food, etc.
所謂細切餐食(Minced Diet)係顧慮咀嚼功能不良者，藉由將食材細切成已經進行咀嚼過的形狀，來調製成為即便不進行咀嚼亦容易吞嚥者。在照顧設施，該細切餐食係廣泛地提供給咀嚼功能低落的高齡者。但是，近年來，細切餐食被指出會提高誤嚥性肺炎發症的風險。如此，最近逐漸知道細切餐食未必比普通餐食容易吞嚥。The so-called "Minced Diet" is a person who cares about chewing dysfunction, and by cutting the food into a shape that has been chewed, it is prepared to be swallowed even without chewing. In the care facility, the fine-cut meals are widely available to elderly people with low chewing function. However, in recent years, fine cut meals have been pointed out to increase the risk of aphthous pneumonia. As such, it has recently become known that fine cut meals are not necessarily easier to swallow than regular meals.
畢竟咀嚼食物的行為不僅只是將食材粉碎而已，乃是藉由粉碎後的食材充分地與唾液混合來形成食塊(bolus)而成為容易吞嚥者。但是，清楚明白由於將食材細切反而難以形成食塊，結果引起誤嚥。認為特別是高齡者時，由於認知症或視覺不良之先行期障礙、或由於唾液腺的感知、分泌不良致使唾液不足，因為多半藉由咀嚼來形成食塊的能力變差，更難以形成食塊。After all, the behavior of chewing food is not only the smashing of the ingredients, but also the smashed ingredients are fully mixed with the saliva to form a bolus and become easy to swallow. However, it is clear that it is difficult to form a food block due to the fine cutting of the ingredients, and the result is a swallowing. It is considered that, particularly in elderly people, saliva is insufficient due to a prognosis of cognitive or visual dysfunction, or saliva deficiency due to perceptual or poor secretion of salivary glands, and it is more difficult to form a food mass because the ability to form a food mass by chewing is often deteriorated.
作為改善食品的嚥下容易度之方法，例如有藉由增加飲食品的黏性，來改善在口腔內的凝集性之方法。對咀嚼功能重度低落的高齡者係通常提供幾乎不需要咀嚼的攪拌餐食、糊餐食、液狀食物。但是，由於該等的固體成分非常少，誤嚥的危險性高，因此，為了防止誤嚥，例如有開發一種方法(例如參照專利文獻1)，其係藉由添加明膠、瓊脂、結冷膠(Gellan gum)等的增黏劑，來使液狀食物等增黏。As a method for improving the ease of swallowing of foods, for example, there is a method of improving agglutination in the oral cavity by increasing the viscosity of foods and drinks. Older people who have a severely depressed chewing function usually provide a stirring meal, a paste meal, or a liquid food that requires little chewing. However, since such a solid component is extremely small, the risk of pharyngeal is high. Therefore, in order to prevent a swallowing, for example, a method has been developed (for example, refer to Patent Document 1) by adding gelatin, agar, gellan gum. (Gellan gum) and other tackifiers to make liquid foods and other thickening.
但是，只有添加如專利文獻1等所記載之水溶性的增黏劑，雖然使液狀食物增黏係適合的，但是添加在細切餐食或攪拌餐食，來製造容易形成食塊之食品係不適合的。However, it is only necessary to add a water-soluble tackifier as described in Patent Document 1 and the like, and it is suitable for a liquid food thickening system, but it is added to a finely cut meal or a stirred meal to produce a food which is easy to form a food mass. Not suitable.
因此，作為與細切餐食不同的新餐食形態，黑田等人開發了高齡者用的軟餐食(例如參照非專利文獻1)。所謂「軟餐食(Soft Diet)」係指雖然是普通餐食的形態，但是有攝食、吞嚥障礙的人亦容易咀嚼且容易形成食塊而且容易吞嚥的食品。具體上，係將硬度及凝集度調整在一定的範圍。Therefore, as a new meal form different from the fine cut meal, Kuroda et al. have developed a soft meal for the elderly (see, for example, Non-Patent Document 1). The term "soft diet" refers to a food that is easy to chew and which is easy to form a food mass and is easy to swallow, although it is a form of ordinary meals. Specifically, the hardness and the degree of aggregation are adjusted to a certain range.
但是，為了調整食品的硬度及凝集度，高齡者用的軟餐食係被食材本身的限定，而且從材料階段必須費工夫來調理，且必須根本地變更調理步驟。亦即，高齡者用的軟餐食會有比細切餐食費工夫來調理之問題。而且，亦有必須專用器具之情形。因此，在照顧設施，導入高齡者用的軟餐食來代替細切餐食，從預算方面或設備投資方面而言並不容易。However, in order to adjust the hardness and the degree of agglomeration of the food, the soft meal system for the elderly is limited by the food itself, and it takes time and effort to adjust from the material stage, and the conditioning step must be fundamentally changed. That is to say, the soft meals used by the elderly will have better problems than the fine cuts of meals. Moreover, there are cases where special appliances are necessary. Therefore, in the care facility, it is not easy to introduce a soft meal for the elderly to replace the fine cut meal, which is not easy in terms of budget or equipment investment.
此外，作為提供吞嚥及/或咀嚼困難者的食品之問題，可舉出攝取卡洛里(calorie)的減少(例如參照非專利文獻2)。例如，為了將食物粉碎並製作糊餐食，而配合大量的湯汁等的水分之緣故，由於加水，多半的情況是容量增大。因此，即便攝取與普通餐食同重量，實質上為減量，致攝取卡洛里減少。細切餐食時，亦是由於切碎致使容量變大，有許多情況係難以將與攝取普通餐食時同樣的重量放入盤子中，還是會有攝取卡洛里減少之問題。In addition, as a problem of providing a food which is difficult to swallow and/or chew, a reduction in the intake of calorie is mentioned (for example, refer to Non-Patent Document 2). For example, in order to pulverize food and prepare a paste meal, a large amount of water such as broth is mixed, and most of the water is added due to the addition of water. Therefore, even if the weight is the same as that of the ordinary meal, it is substantially reduced, resulting in a decrease in the intake of calories. When the meal is cut, the capacity is increased due to the chopping. In many cases, it is difficult to put the same weight as the ordinary meal into the dish, or there is a problem that the calorie intake is reduced.
[專利文獻1] 日本特許第3524359號公報[Patent Document 1] Japanese Patent No. 3524359
[非專利文獻1]黑田留美子，“適合吞嚥及/或咀嚼困難者之「高齡者軟餐食」的開發”，日本攝食吞嚥康復會刊，2004年，第8卷第1期，第10～16頁。[Non-Patent Document 1] Kuroda Umeko, "Development of "Elderly Soft Meals" for Those Who Are Difficult to Swallow and/or Chew," Japan Food and Beverage Rehabilitation, 2004, Vol. 8, No. 1, No. 10 ~ 16 pages.
[非專利文獻2]林靜子，「高齡者營養照料之疑問及驗證(1)切碎餐食、細切餐食的陷阱」，臨床營養，2002年2月，第100卷第2期，第145頁。[Non-Patent Document 2] Lin Jingzi, "Questions and Verification of Nutritional Care for Elderly People (1) Trap of Chopped Meals and Fine Cut Meals", Clinical Nutrition, February 2002, Vol. 100, No. 2, No. 145 pages.
如此，已經比較能夠理解細切餐食係不適合作為吞嚥及/或咀嚼困難者的餐食形態。但是，細切餐食在調理現場係已經基準化，而且細切餐食的代替手段係不簡便，現狀係不得不提供細切餐食。Thus, it has been relatively well understood that a fine cut meal system is not suitable as a meal form for those who have difficulty swallowing and/or chewing. However, fine-cut meals have been benchmarked in the conditioning field, and the replacement of fine-cut meals is not easy, and the current situation has to provide fine cut meals.
本發明係以提供一種油脂組成物作為目的，該油脂組成物能夠容易地製造吞嚥及/或咀嚼困難者攝食容易的食品，亦即，能夠攝食的食品之細切物或粉碎物不會分散地散亂，而能夠製造具有整體感(sense of unity)的食品。又，提供一種適合吞嚥及/或咀嚼困難者之食品作為目的，該食品係使用該油脂組成物而成之食品，在攝取時，細切物或粉碎物在口腔內不會散亂，且即便是加水而成的糊餐食，亦能夠防止攝取卡洛里減少。The present invention has an object of providing a fat or oil composition capable of easily producing a food which is easy to feed by swallowing and/or chewing, that is, a fine cut or a pulverized product of a food which can be ingested is not dispersed. Scattered, and can produce food with a sense of unity. Further, it is an object of the present invention to provide a food suitable for swallowing and/or chewing, which is a food product obtained by using the oil and fat composition, and the fine cut or the pulverized material is not scattered in the oral cavity during ingestion, and even if It is a paste meal added with water, which can also prevent the reduction of calorie intake.
為了解決前述課題，本發明者等專心研討的結果，發現藉由將油脂組成物與細切餐食或糊餐食混合，能夠將細切餐食或糊餐食改善成為吞嚥及/或咀嚼困難者攝取容易的食品，而完成了本發明，該油脂組成物之特徵為在5～25℃的範圍之SFC為3～18%，且將含有油脂的組成物進行急冷混揑處理而得到。In order to solve the above-mentioned problems, the inventors of the present invention have found that it is possible to improve the fine-cut meal or the paste meal to be swallowed and/or chewed by mixing the fat or oil composition with the fine-cut meal or the paste meal. The present invention has been completed by ingesting an easy-to-use food, and the oil-and-fat composition is characterized in that the SFC having a range of 5 to 25 ° C is 3 to 18%, and the composition containing the fat or oil is subjected to rapid mixing and kneading.
亦即，本發明提供(1)一種適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其特徵在於，在5～25℃的範圍之SFC為3～18%，且係將含有油脂的組成物進行急冷混揑處理而得到；(2)如前述(1)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其中前述組成物在30～40℃的範圍下之SFC為3～16%；(3)如前述(1)或(2)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其中前述組成物含有2種以上的油脂；(4)如前述(3)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其中前述組成物含有：選自於由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組中之1種或2種以上的油脂；及，熔點為50～80℃的極度硬化油脂；(5)如前述(4)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其中前述組成物含有植物油作為前述在20℃下呈液狀的油脂，且含有高三芥子酸甘油酯(high erucin)菜籽油的極度硬化油作為前述極度硬化油脂；(6)如前述(3)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其更含有乳化劑；(7)如前述(1)或(2)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其中前述組成物含有：選自於由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組中之1種或2種以上的油脂；及，熔點為50～80℃的聚甘油酯肪酸酯；(8)一種容器裝之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，其特徵在於：係將如前述(1)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物填充在撓性容器而成者；(9)一種吞嚥及/或咀嚼困難者用食品，其特徵在於含有：如前述(1)之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物以及可攝食的食品之細切物或粉碎物；(10)如前述(9)之吞嚥及/或咀嚼困難者用食品，其更含有水；(11)如前述(9)或(10)之吞嚥及/或咀嚼困難者用食品，其中前述可攝食的食品係選自於由畜肉加工食品、魚肉加工食品、蔬菜類、果實類、麵類、飯、粥、麵包類及海藻類所構成群組中之1種或2種以上食品；(12)一種吞嚥及/或咀嚼困難者用食品的製造方法，其特徵在於：將適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物與可攝食的食品之細切物或粉碎物予以混合，且該適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物在5～25℃的範圍下之SFC為3～18%，且其係將含有油脂的組成物進行急冷混揑處理而製得者；(13)如前述(12)之吞嚥及/或咀嚼困難者用食品的製造方法，其在前述混合後更進行粉碎處理；(14)一種吞嚥及/或咀嚼困難者用食品的製造方法，其特徵在於：將適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物與可攝食的食品予以混合後進行粉碎處理，該適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物在5～25℃的範圍之SFC為3～18%，且其係將含有油脂的組成物進行急冷混揑處理而製得者；(15)如前述(12)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述組成物在30～40℃的範圍下之SFC為3～16%；(16)如前述(12)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物含有2種以上的油脂；(17)如前述(16)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物含有：選自於由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組中之1種或2種以上的油脂；及，熔點為50～80℃的極度硬化油脂；(18)如前述(17)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物含有植物油作為前述在20℃下呈液狀的油脂，且含有高三芥子酸甘油酯菜籽油的極度硬化油作為前述極度硬化油脂；(19)如前述(12)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物更含有乳化劑；(20)如前述(12)之吞嚥及/或咀嚼困難者用食品的製造方法，其中前述適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物含有：選自於由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組中之1種或2種以上的油脂；及，熔點為50～80℃的聚甘油酯肪酸酯；(21)一種吞嚥及/或咀嚼困難者用食品的整體感(sense of unity)之改善方法，其特徵在於：將適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物與能夠攝食的食品之細切物或粉碎物予以混合後進行粉碎處理，且該適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物在5～25℃的範圍下之SFC為3～18%，且其係將含有油脂的組成物進行急冷混揑處理而製得者；(22一種使吞嚥及/或咀嚼困難者容易攝取食品之方法，其特徵在於：將適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物與可攝食的食品之細切物或粉碎物予以混合後進行粉碎處理，且該適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物在5～25℃的範圍下之SFC為3～18%，且其係將含有油脂的組成物進行急冷混揑處理而製得者。That is, the present invention provides (1) an auxiliary edible oil composition suitable for swallowing and/or chewing, characterized in that the SFC in the range of 5 to 25 ° C is 3 to 18%, and the system will contain fat. (2) an auxiliary edible fat or oil composition suitable for swallowing and/or chewing as described in the above (1), wherein the composition is in the range of 30 to 40 ° C. (3) An auxiliary edible fat or oil composition suitable for swallowing and/or chewing as described in (1) or (2) above, wherein the composition contains two or more kinds of fats and oils; (4) The auxiliary edible oil composition for a person who is difficult to swallow and/or chew in the above (3), wherein the composition comprises: selected from the group consisting of palm oil and fat and liquid oil at 20 ° C. One or more fats and oils; and an extremely hardened fat or oil having a melting point of 50 to 80 ° C; (5) an auxiliary edible fat or oil composition suitable for swallowing and/or chewing as described in the above (4), wherein the aforementioned composition Containing vegetable oil as the above-mentioned oil and fat at 20 ° C, and containing high erucic acid glycerol An extremely hardened oil of the high erucin rapeseed oil as the above-mentioned extremely hardened oil; (6) an auxiliary edible oil composition suitable for swallowing and/or chewing as described in the above (3), which further contains an emulsifier; 7) The auxiliary edible oil composition according to the above (1) or (2), which is suitable for swallowing and/or chewing, wherein the composition comprises: selected from palm oil and liquid at 20 ° C One or more fats and oils in a group consisting of fats and oils; and a polyglycerol fatty acid ester having a melting point of 50 to 80 ° C; (8) an auxiliary feeding of a container suitable for swallowing and/or chewing difficulties The oil-and-fat composition is characterized in that the auxiliary edible oil composition suitable for swallowing and/or chewing as described in the above (1) is filled in a flexible container; (9) a swallowing and/or chewing a food for a difficult person, characterized by comprising: an auxiliary edible oil composition suitable for swallowing and/or chewing as described above (1), and a fine cut or pulverized product of the food which can be ingested; (10) as described above ( 9) food for people who have difficulty swallowing and/or chewing, which further contains water; (11) as described above ( 9) or (10) food for swallowing and/or chewing difficulty, wherein the edible food is selected from the group consisting of processed meat products, processed fish products, vegetables, fruits, noodles, rice, porridge, bread. (1) A method for producing a food for a person who is swallowed and/or chewed, and characterized in that it is suitable for those who are difficult to swallow and/or chew. The edible fat and oil composition is mixed with the fine cut or pulverized material of the edible food, and the SFC of the auxiliary edible oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C is 3 to 18%, which is obtained by subjecting a composition containing fats and oils to a quenching and kneading treatment; (13) A method for producing a food for people who have difficulty swallowing and/or chewing as described in the above (12), which is further (14) A method for producing a food for people who have difficulty swallowing and/or chewing, characterized in that an auxiliary edible oil composition suitable for swallowing and/or chewing is mixed with a food that can be eaten, and then Crushing treatment, which is suitable for swallowing And/or the auxiliary edible edible oil and fat composition of the person who has difficulty in chewing is in the range of 5 to 25 ° C, and the SFC is 3 to 18%, and the composition containing the oil and fat is subjected to rapid mixing and kneading treatment; (15) The method for producing a food for people who have difficulty swallowing and/or chewing according to the above (12), wherein the composition has an SFC of 3 to 16% in a range of 30 to 40 ° C; (16) swallowing as described in the above (12) And a method for producing a food for people who have difficulty chewing, wherein the auxiliary edible oil composition suitable for swallowing and/or chewing is more than two kinds of fats and oils; (17) difficulty in swallowing and/or chewing as described in (16) above A method for producing a food product, wherein the auxiliary edible oil composition suitable for swallowing and/or chewing is contained in a group selected from the group consisting of palm oil and fat and liquid at 20 ° C. (2) an extremely hardened fat or oil having a melting point of 50 to 80 ° C; and (18) a method for producing a food for a person who has difficulty swallowing and/or chewing as described in the above (17), wherein the foregoing is suitable for swallowing and/or The auxiliary edible food and fat composition of those who have difficulty chewing contains vegetable oil as the aforementioned at 20 a liquid-like fat or oil at a temperature of ° C, and an extremely hardened oil containing high erucic acid glyceride rapeseed oil as the extremely hardened oil; (19) a method for producing a food for people who have difficulty swallowing and/or chewing as described in the above (12), Wherein the auxiliary edible oil composition suitable for swallowing and/or chewing is more emulsifiable; (20) the method for producing food for swallowing and/or chewing as described in (12) above, wherein the foregoing is suitable for swallowing and/or Or the edible oil composition of the person who has difficulty in chewing comprises: one or more fats and oils selected from the group consisting of palm oil and fat and liquid oil at 20 ° C; and melting point 50 a polyglycerol fatty acid ester at -80 ° C; (21) a method for improving the sense of unity of foods for people who have difficulty swallowing and/or chewing, characterized in that they are suitable for swallowing and/or chewing The auxiliary edible oil and fat composition is mixed with the fine cut or pulverized material of the food which can be ingested, and then pulverized, and the auxiliary edible oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C. The SFC is 3 to 18%. And the method of preparing a composition containing oil and fat by quenching and kneading; (22) a method for making foods easy to swallow and/or chew, which is characterized in that it is suitable for swallowing and/or chewing. The auxiliary edible oil and fat composition is mixed with the finely cut or pulverized material of the edible food, and then pulverized, and the auxiliary edible oil composition suitable for swallowing and/or chewing is in the range of 5 to 25 ° C. The SFC is 3 to 18%, and is obtained by subjecting a composition containing fats and oils to rapid mixing and kneading.
藉由使用本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，能夠攝食的食品之細切物或粉碎物不會分散地散亂，而能夠得到具有整體感的食品。因此，藉由將本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物與先前的細切餐食或糊餐食等混合，能夠製造吞嚥及/或咀嚼困難者攝取容易之吞嚥及/或咀嚼困難者用食品，該食品能夠不溢出而運送至口中，而且細切物或粉碎物在口腔內不會散亂。而且，藉由使用本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，即便是加水而成的糊餐食，亦能夠防止攝取卡洛里減少。By using the auxiliary edible fat or oil composition of the present invention which is suitable for swallowing and/or chewing, the fine cut or the pulverized material of the food which can be ingested can be scattered without being scattered, and a food having an overall feeling can be obtained. Therefore, by mixing the auxiliary edible oil and fat composition of the present invention which is suitable for swallowing and/or chewing, with the conventional fine-cut meal or paste meal, it is possible to produce swallowing and/or chewing difficulty for easy swallowing. And/or a food for people who have difficulty chewing, the food can be delivered to the mouth without overflowing, and the fine cut or pulverized material is not scattered in the oral cavity. Further, by using the auxiliary edible fat or oil composition of the present invention which is suitable for swallowing and/or chewing, even if the paste is added with water, the calorie intake can be prevented from being reduced.
首先，說明本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物。First, an auxiliary edible fat composition suitable for swallowing and/or chewing of the present invention will be described.
本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物(以下有稱為「本發明的輔助攝食用油脂組成物」之情形)，係藉由混合能夠攝食的食品之細切物或粉碎物而使用，來使吞嚥及/或咀嚼困難者容易攝取該食品(輔助攝食者)。在先前的細切餐食，食品的細切物係散亂而容易解開，而難以在口腔內形成食塊，認為係引起誤嚥的重大原因。藉由將本發明的輔助攝食用油脂組成物與含有先前的細切餐食或糊餐食等的細切物或粉碎物之食品混合，能夠得到各固體成分係適當地凝集，且不會分散地散亂而賦予整體感之食品，亦即，能夠得到吞嚥及/或咀嚼困難者容易攝取的食品。The auxiliary edible fat or oil composition suitable for swallowing and/or chewing of the present invention (hereinafter referred to as "the auxiliary edible oil composition of the present invention") is a fine cut of a food which can be ingested by mixing Or use the pulverized material to make it easy for people who have difficulty swallowing and/or chewing to take the food (assisted food eater). In the previous fine-cut meals, the fine cuts of the food were scattered and easily unraveled, and it was difficult to form a food mass in the oral cavity, which was considered to be a major cause of a swallowing. By mixing the auxiliary edible fat and oil composition of the present invention with a food containing a fine cut or a pulverized material such as a fine cut meal or a pasted meal, it is possible to obtain a solid agglomeration of each solid component without being dispersed. A food that is scattered and gives a sense of integrity, that is, a food that is easily ingested by a person who has difficulty swallowing and/or chewing.
又，因為本發明的輔助攝食用油脂組成物係以油脂作為主成分，與相較於普通餐食，固體成分攝取量容易變少之先前的細切餐食或糊餐食混合時，能夠防止攝取卡洛里的減少。In addition, since the auxiliary edible fat and oil composition of the present invention contains oil and fat as a main component, it can be prevented from being mixed with a conventional fine-cut meal or a paste meal in which the amount of solid component intake is likely to be reduced compared with a normal meal. The reduction in calorie intake.
在本發明及本說明書，所謂「可攝食的食品」係意味著不需要進一步調理即可攝食的食品，亦包含經加熱處理或調味等調理完成的食品以及果實等可直接生食的食品中之任一者。又，「所謂可攝食的食品之細切物或粉碎物」係意味著將可攝食的食品中的固體成分細切或解開、粉碎或磨碎而成者。細切物或粉碎處理後的固體成分之大小係沒有特別限定，在「可攝食的食品之細切物或粉碎物」係包含將可攝食的食品使用菜刀、切割刀等切割而成者，將可攝食的食品解開成為較小者，使用切割攪拌機等將可攝食的食品粉碎而成者，將可攝食的食品磨碎而成者。In the present invention and the present specification, the "food that can be ingested" means a food that can be ingested without further conditioning, and includes foods that have been subjected to conditioning such as heat treatment or seasoning, and foods such as fruits that can be directly eaten raw. One. Moreover, "the fine cut or pulverized material of the food which can be eaten" means that the solid component in the food which can be ingested is finely cut or unwound, pulverized or ground. The size of the fine component or the solid content after the pulverization treatment is not particularly limited, and the "cuttable food or pulverized product of the edible food" includes a food knife that can be eaten, a cutting knife, or the like. The food that can be eaten is unwound, and the food that can be eaten is pulverized by using a cutting mixer or the like, and the food that can be eaten is ground.
又，食品的粉碎處理方法係沒有特別限定，可以是將固體成分減小時之通常使用的任何處理方法。例如可藉由使用切割攪拌機等的粉碎機來將食品粉碎。Further, the method of pulverizing the food is not particularly limited, and may be any treatment method generally used when the solid content is reduced. For example, the food can be pulverized by using a pulverizer such as a cutting mixer.
具體上，本發明的輔助攝食用油脂組成物，其特徵為在5～25℃的範圍之SFC為3～18%，且將含有油脂的組成物進行急冷混揑處理而得到。作為本發明輔助攝食用油脂組成物，以在5～25℃的範圍之SFC為8～16%為佳，以8～12%為更佳。Specifically, the auxiliary edible fat and oil composition of the present invention is characterized in that the SFC in the range of 5 to 25 ° C is 3 to 18%, and the composition containing the fat and oil is subjected to rapid mixing and kneading. As the auxiliary edible fat and oil composition of the present invention, the SFC in the range of 5 to 25 ° C is preferably 8 to 16%, more preferably 8 to 12%.
在輔助攝食用油脂組成物，藉由急冷混揑處理前的組成物之在5～25℃的範圍之SFC為3～18%的範圍內，能夠使其容易與可攝食的食品或可攝食的食品之細切物或粉碎物混合，又，該食品中的細切物或粉碎物不會分散地散亂，而能夠得到具有整體感的食品。相對地，在5～25℃的範圍之SFC為小於3%，因為油脂組成物的流動性變為過大，而不是必要的黏度，無法將細切餐食等的細切物彙總成為整體。另一方面，SFC為大於18%時，油脂組成物的流動性係十分小，因為太硬而難以與固體成分混合。In the auxiliary edible fat and oil composition, the composition before the quenching and kneading treatment has an SFC of 3 to 18% in the range of 5 to 25 ° C, which makes it easy to be ingestible food or edible. The fine cut or pulverized material of the food is mixed, and the fine cut or pulverized material in the food is not scattered and scattered, and a food having an overall feeling can be obtained. On the other hand, the SFC in the range of 5 to 25 ° C is less than 3%, because the fluidity of the oil and fat composition becomes too large, and the necessary viscosity is not obtained, and fine cuts such as fine cuts cannot be aggregated as a whole. On the other hand, when the SFC is more than 18%, the fluidity of the oil and fat composition is extremely small because it is too hard to be mixed with the solid component.
又，在本發明的輔助攝食用油脂組成物，急冷混揑處理前之組成物在30～40℃的範圍之SFC為3～16%為佳，以4～15%為較佳，以6～12%為更佳。在輔助攝食用油脂組成物，藉由急冷混揑處理前之組成物在30～40℃的範圍之SFC為小於3～16%，即便使其混合溫熱的食品時，亦能夠將該食品彙總成為更具有整體的狀態。又，在攝取混合本發明的輔助攝食用油脂組成物而成的食品時，因為該組成物中的油脂在口腔內不容易溶解且更容易維持食塊狀態，而能夠製造更容易吞嚥之吞嚥及/或咀嚼困難者用食品。Further, in the auxiliary edible fat or oil composition of the present invention, the composition before the rapid kneading treatment preferably has an SFC of from 3 to 16% in the range of from 30 to 40 ° C, preferably from 4 to 15%, and preferably from 6 to 15%. 12% is better. In the auxiliary edible fat and oil composition, the composition before the quenching and kneading treatment has an SFC of less than 3 to 16% in the range of 30 to 40 ° C, and the food can be summarized even when the warm food is mixed. Become a more holistic state. Moreover, when the foodstuff which mixed the edible oil-fat composition of this invention is ingested, since the fats and oils in this composition are not melt|dissolved easily in an oral cavity, and it is more easy to maintain a foodstuff state, it can manufacture the swallow which is easier to swallow and / or food for people who have difficulty chewing.
在本發明的輔助攝食用油脂組成物，急冷混揑處理前之組成物係在25℃之SFC與在35℃之SFC的差異，以10%以下為佳，以7%以下為較佳，以5%以下為更佳。藉由在25℃(室溫附近)之SFC與在35℃(口腔內溫度)之SFC的差異在上述範圍內，混合該輔助攝食用油脂組成物而成之食品，在口腔內更不容易散亂，且不容易在口中黏住。In the auxiliary edible fat and oil composition of the present invention, the difference between the SFC at 25 ° C and the SFC at 35 ° C is preferably 10% or less, more preferably 7% or less, and preferably 7% or less. Less than 5% is better. By mixing the SFC at 25 ° C (near room temperature) with the SFC at 35 ° C (intra-oral temperature) within the above range, the food obtained by mixing the auxiliary edible oil composition is less likely to disperse in the oral cavity. Chaos, and it is not easy to stick in the mouth.
又，本發明的輔助攝食用油脂組成物之SFC(solid fat content；固體脂含量)，能夠依照社團法人日本油化學會編「基準油脂分析試驗法」的2. 2. 9-2003固體脂含量(NMR法)測定。具體上，例如能使用ASTEC股份公司製的測定裝置SFC-2000(NMR法)並如以下進行來測定。首先，將使其完全溶解的試樣(油脂組成物)放入測定裝置SFC-2000的測定容器，並在60℃保持30分鐘，在0℃保持30分鐘。進而在25℃保持30分鐘後，在0℃保持30分鐘，隨後，在測定SFC的溫度保持30分鐘後，測定SFC。Further, the SFC (solid fat content) of the auxiliary edible oil composition of the present invention can be 2. 2 - 2003 solid fat content according to the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Society. (NMR method) measurement. Specifically, for example, it can be measured by using a measuring device SFC-2000 (NMR method) manufactured by ASTEC AG. First, a sample (oil composition) which was completely dissolved was placed in a measurement container of a measuring apparatus SFC-2000, and kept at 60 ° C for 30 minutes and at 0 ° C for 30 minutes. Further, after holding at 25 ° C for 30 minutes, it was kept at 0 ° C for 30 minutes, and then, after the temperature of the SFC was measured for 30 minutes, the SFC was measured.
又，本發明之輔助攝食用油脂化合物係在20℃的硬度，以20000～60000N/m2 為佳，以30000～50000N/m2 為更佳。藉由在20℃的硬度為20000N/m2 以上，在使其與可攝食的食品的細切物或粉碎物混合時，或在與可攝食的食品的細切物或粉碎物混合後，於進行粉碎處理時，能夠容易地使固體成分更良好地成為整體。又，藉由在20℃的硬度為60000N/m2 以下，在該輔助攝食用油脂組成物與可攝食的食品的細切物或粉碎物混合時，或是在該輔助攝食用油脂組成物與可攝食的食品或可攝食的食品的細切物或粉碎物混合後，進一步進行粉碎處理時，能夠更提升處理性。Further, the present invention auxiliary feeding hardness 20 ℃ to 20000 ~ 60000N / m 2 preferably with grease-based compound, to 30000 ~ 50000N / m 2 is more preferred. When the hardness at 20 ° C is 20,000 N/m 2 or more, when it is mixed with a fine cut or pulverized product of the food that can be eaten, or after being mixed with a fine cut or pulverized product of the food that can be eaten, When the pulverization treatment is performed, the solid component can be easily made into a whole. Further, when the hardness at 20 ° C is 60000 N/m 2 or less, when the auxiliary edible fat or oil composition is mixed with the fine cut or pulverized material of the edible food, or in the auxiliary edible fat composition and When the food to be ingested or the finely cut or pulverized material of the food that can be ingested is mixed and further pulverized, the handleability can be further improved.
又，在本發明的輔助攝食用油脂組成物之硬度，能夠使用山電股份公司製的RE-33005來測定。具體上，係將試樣(油脂組成物)填充在直徑為40mm、高度為15mm的圓柱形的開口不鏽鋼容器，並在20℃保存2小時後，放置在流變計的測定台上。隨後，設置直徑為3mm的柱塞，以10mm/秒的速度在測定試樣壓進10mm，來測定硬度。Moreover, the hardness of the auxiliary edible fat and oil composition of the present invention can be measured using RE-33005 manufactured by Sanden Electric Co., Ltd. Specifically, the sample (oil composition) was filled in a cylindrical open stainless steel container having a diameter of 40 mm and a height of 15 mm, and stored at 20 ° C for 2 hours, and then placed on a measuring stand of a rheometer. Subsequently, a plunger having a diameter of 3 mm was set, and the test piece was pressed at 10 mm at a speed of 10 mm/sec to measure the hardness.
在本發明的輔助攝食用油脂組成物，急冷混揑處理前之含有油脂的組成物(油脂組成物)，係在5～25℃的範圍之SFC為3～18%的範圍內即可，可以是由1種類的油脂所構成者，亦可以是由2種類以上的油脂所構成者，且亦可以是含有油脂以外的成分者。In the auxiliary edible fat and oil composition of the present invention, the oil-containing composition (oil and fat composition) before the rapid cooling and kneading treatment may be in the range of 3 to 18% in the range of 5 to 25 ° C, and may be It is composed of one type of fats and oils, and may be composed of two or more types of fats and oils, and may be a component other than fats and oils.
作為本發明的輔助攝食用油脂組成物之原料亦即急冷混揑處理前的組成物(在5～25℃的範圍之SFC為3～18%的組成物)，可例示以下3種態樣的組成物：含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔融為50～80℃的極度硬化油脂之油脂組成物；含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、熔融為50～80℃的極度硬化油脂、及乳化劑之油脂組成物；及含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔點為50～80℃的聚甘油酯肪酸酯之油脂組成物。The raw material of the auxiliary edible fat and oil composition of the present invention, that is, the composition before the rapid kneading treatment (the composition having an SFC of 3 to 18% in the range of 5 to 25 ° C) can be exemplified by the following three aspects. Composition: an oil-and-fat composition containing one or more types of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and extremely hardened oils and fats which are melted at 50 to 80 ° C; One or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, oils and fats which are melted to 50 to 80 ° C and extremely hardened oils and fats, and emulsifiers; and One or two or more kinds of fats and oils of a group consisting of palm oil and fat and liquid fat at 20 ° C, and a fat or oil composition of a polyglycerol fatty acid ester having a melting point of 50 to 80 ° C are selected.
作為含由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂，可舉出例如1種棕櫚系油脂、2種棕櫚系油脂的混合物、3種棕櫚系油脂的混合物、1種在20℃下呈液狀的油脂、2種在20℃下呈液狀的油脂之混合物、3種在20℃下呈液狀的油脂之混合物、1種棕櫚系油脂與1種在20℃下呈液狀的油脂之混合物、1種棕櫚系油脂與2種在20℃下呈液狀的油脂之混合物等。The fat or oil containing one or two or more kinds of fats and oils which are composed of a palm oil and a liquid oil which is liquid at 20° C., for example, one type of palm oil and fat, two types of palm oil and the like, and three kinds of oils and fats a mixture of palm oils and fats, one type of oil and fat which is liquid at 20 ° C, a mixture of two kinds of oils and oils which are liquid at 20 ° C, three kinds of oils and fats which are liquid at 20 ° C, and one type of palm A mixture of fats and oils and a mixture of oils and fats which are liquid at 20 ° C, a mixture of palm oils and fats, and two kinds of oils and fats which are liquid at 20 ° C.
在此，所謂棕櫚系油脂，係指棕櫚油、棕櫚油的分餾油及將該等氫化處理而成者，但是不包含將棕櫚油或棕櫚油的分餾油完全氫化而成者(極度硬化油脂)。作為棕櫚油分餾油，具體上可例示1段分餾油亦即軟質棕櫚油(palm olein)、硬質棕櫚油(palm stearin)；軟質棕櫚油的2段分餾油亦即軟質棕櫚油(超軟質棕櫚油；palm superolein)及中間分餾棕櫚油(palm mid-fraction)；硬質棕櫚油的2段分餾油亦即軟質棕櫚油(soft palm)及硬質棕櫚油(hard palm)等。其中以超軟質棕櫚油(palm superolein)為特佳。Here, the term "palm oil" refers to a fractionated oil of palm oil or palm oil and the like, but does not include a fully hydrogenated fractionated oil of palm oil or palm oil (extremely hardened fat). . As the palm oil fractionated oil, one-stage fractionated oil, that is, palm olein and palm stearin can be exemplified; the two-stage fractionated oil of soft palm oil, that is, soft palm oil (super soft palm) Oil; palm superolein) and palm mid-fraction; two fractions of hard palm oil are soft palm and hard palm. Among them, palm superolein is especially good.
在該等的棕櫚系油脂，雖然亦有如硬質棕櫚油之在5～25℃的範圍之SFC為3～18%的範圍以外者，使用此種棕櫚系油脂時，係藉由並用其他油脂使最後在5～25℃的範圍之SFC為3～18%的範圍內即可。In these palm-based fats and oils, if the SFC of the hard palm oil in the range of 5 to 25 ° C is in the range of 3 to 18%, when the palm oil is used, the other fats and oils are used together. The SFC in the range of 5 to 25 ° C may be in the range of 3 to 18%.
將棕櫚油分餾之方法係沒有特別限制，能夠使用溶劑分餾、乾式分餾、乳化分餾之任何方法。The method of fractionating palm oil is not particularly limited, and any method of solvent fractionation, dry fractionation, or emulsification fractionation can be used.
作為在本發明的輔助攝食用油脂組成物所含有的棕櫚系油脂，可使用任意混合該等棕櫚油及棕櫚分餾油之2種以上而成者。As the palm oil and fat which is contained in the auxiliary edible oil and fat composition of the present invention, two or more of these palm oils and palm fractionated oils may be used.
又，所謂在20℃下呈液狀的油脂，係意味著在20℃下呈液狀的油脂，且係前面說明的棕櫚系以外的油脂。作為在本發明的輔助攝食用油脂組成物所含有之在20℃下呈液狀的油脂，以在20℃下呈液狀的植物油為佳。作為在20℃下呈液狀的植物油，具體上可舉出菜籽油、橄欖油、米油、芝麻油、綿籽油、花生油、玉米油、大豆油、向日葵油、紅花油、亞麻仁油、紫蘇子油(perilla oil)、以碳數8及/或10的中鏈脂肪酸作為構成脂肪酸之中鏈脂肪酸三甘油酯、以碳數8及/或10的中鏈脂肪酸及碳數12～24的長鏈脂肪酸作為構成脂肪酸之三甘油酯及該等的混合油等，該等之中，就味道無缺點且能夠穩定供給而言，以菜籽油為佳。In addition, the oil and fat which is liquid at 20 ° C means a fat or oil which is liquid at 20 ° C and is a fat or oil other than the palm type described above. The oil and fat which is liquid at 20 ° C contained in the auxiliary edible fat and oil composition of the present invention is preferably a vegetable oil which is liquid at 20 ° C. Specific examples of the vegetable oil which is liquid at 20 ° C include rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, linseed oil, Perilla oil, a medium chain fatty acid having a carbon number of 8 and/or 10 as a chain fatty acid triglyceride constituting a fatty acid, a medium chain fatty acid having a carbon number of 8 and/or 10, and a carbon number of 12 to 24 The long-chain fatty acid is a triglyceride constituting a fatty acid, a mixed oil thereof, or the like. Among them, rapeseed oil is preferred because the taste is not disadvantageous and stable supply is possible.
作為在本發明的輔助攝食用油脂組成物所含有之在20℃下呈液狀的油脂，可使用該等之中的1種，亦可使用任意混合2種以上而成者。其中特別是使用在0℃保存5.5小時後呈液狀且澄清的植物油亦即沙拉油為更佳。One of these may be used as the oil and fat which is contained in the composition of the edible oil and fat composition of the present invention at 20 ° C, and may be used in any combination of two or more. Among them, it is more preferable to use a vegetable oil which is liquid and clarified after storage for 5.5 hours at 0 ° C, that is, salad oil.
作為極度硬化油脂，可舉出將菜籽油、橄欖油、米油、芝麻油、綿籽油、花生油、玉米油、大豆油、向日葵油、紅花油、亞麻仁油、紫蘇子油、棕櫚油、棕櫚分餾油及魚油等完全氫化而成者。Examples of the extremely hardened fats and oils include rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, linseed oil, perilla oil, and palm oil. It is a complete hydrogenation of palm fractionated oil and fish oil.
作為在本發明的輔助攝食用油脂組成物所含有的極度硬化油脂，可使用該等之中的1種，亦可使用任意混合2種以上而成者。One of these may be used as the extremely hardened fat or oil contained in the auxiliary edible oil and fat composition of the present invention, and two or more kinds may be used.
在本發明的輔助攝食用油脂組成物所使用的極度硬化油脂，以熔點為50～80℃者為佳。藉由使用熔點為50～80℃的極度硬化油脂，能夠將輔助攝食用油脂組成物設為適當的硬度。其中，以使用熔點為55～80℃的極度硬化油脂為佳，以使用55～75℃的極度硬化油脂為更佳。特別是將本發明的輔助攝食用油脂組成物與可攝食的食品或可攝食的食品之細切物或粉碎物混合而製成食品後，對該食品使用電爐等再加熱、或使用恆溫槽來維持其溫熱度時，以使用高三芥子酸甘油酯(high erucin)菜籽油的極度硬化油(熔點60℃)為最佳。因為高三芥子酸甘油酯菜籽油的極度硬化油不容易因油脂的溶解、再結晶化而產生粗大結晶，不容易因油脂的粗大結晶而產生食感粗糙。The extremely hardened fat or oil used in the auxiliary edible fat and oil composition of the present invention preferably has a melting point of 50 to 80 °C. By using an extremely hardened fat or oil having a melting point of 50 to 80 ° C, it is possible to set the auxiliary edible fat and oil composition to an appropriate hardness. Among them, an extremely hardened fat or oil having a melting point of 55 to 80 ° C is preferably used, and an extremely hardened fat or oil having a melting point of 55 to 75 ° C is more preferably used. In particular, after the auxiliary edible oil and fat composition of the present invention is mixed with a finely cut or pulverized product of a food or food that can be ingested, the food is heated by an electric furnace or the like, or a thermostatic chamber is used. When maintaining the warmth, it is most preferable to use an extremely hardened oil (melting point of 60 ° C) using high erucin rapeseed oil. Since the extremely hardened oil of the succinic acid glyceride rapeseed oil is not easily crystallized by the dissolution and recrystallization of the oil, it is not easy to cause coarse texture due to coarse crystallization of the oil.
在本發明所使用之高三芥子酸甘油酯菜籽油的極度硬化油脂，其構成脂肪酸中的蘿酸之含量以30～60質量%為佳，以35～50質量%為較佳，以40～50質量%為更佳。又，前述高三芥子酸甘油酯菜籽油的極度硬化油脂係碘價以2以下為佳，以1以下為更佳。In the extremely hardened fat or oil of the high erucic acid glyceride rapeseed oil used in the present invention, the content of the rosin in the constituent fatty acid is preferably from 30 to 60% by mass, preferably from 35 to 50% by mass, and preferably from 40 to 40% by weight. 50% by mass is more preferred. Further, the extremely hardened fat of the above-mentioned tricus erucic acid rapeseed oil is preferably iodine or less, preferably 1 or less.
又，本發明的輔助攝食用油脂組成物係除了以油脂以外，亦可含有乳化劑。Further, the auxiliary edible fat and oil composition of the present invention may contain an emulsifier in addition to the fat or oil.
作為乳化劑，可舉出一甘油脂肪酸酯、二甘油脂肪酸酯、聚甘油脂肪酸酯、有機酸一甘油酯、丙二醇脂肪酸酯、聚甘油縮合蓖麻醇酸酯、蔗糖脂肪酸酯、山梨糖醇酐脂肪酸酯、聚山梨酸酯、卵磷脂等。作為在本發明的輔助攝食用油脂組成物所含有的乳化劑，可使用該等之中的1種，亦可使用任意混合2種以上而成者。Examples of the emulsifier include monoglyceride fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, sucrose fatty acid ester, Sorbitol fatty acid ester, polysorbate, lecithin, and the like. One type of the emulsifier which is contained in the auxiliary edible oil and fat composition of the present invention may be used, or two or more types may be used.
相對於本發明的輔助攝食用油脂組成物的整體，乳化劑的含量以0～5質量%。The content of the emulsifier is from 0 to 5% by mass based on the total of the auxiliary edible fat and oil composition of the present invention.
本發明的輔助攝食用油脂組成物係含有選自由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組之1種或2種以上的油脂；及熔點為50～80℃的極度硬化油脂時，相對於本發明的輔助攝食用油脂組成物整體，選自由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組之1種或2種以上的油脂之含量係以83～95質量%為佳，以85～92質量%為較佳，以88～92質量%為最佳。另一方面，相對於本發明的輔助攝食用油脂組成物整體，熔點為50～80℃的極度硬化油脂之含量係以5～17質量%為佳，以8～15質量%為較佳，以8～12質量%為最佳。藉由使含量在上述範圍，本發明的輔助攝食用油脂組成物係使可攝食的食品之細切物或粉碎物中的固體成分適當地凝集，不會分散地散亂而能夠賦予整體感。The auxiliary edible fat and oil composition of the present invention contains one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C; and extreme hardening having a melting point of 50 to 80 ° C. In the case of fats and oils, the content of one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C is 83 to 83. It is preferably 95% by mass, more preferably 85 to 92% by mass, and most preferably 88 to 92% by mass. On the other hand, the content of the extremely hardened fat or oil having a melting point of 50 to 80 ° C is preferably 5 to 17% by mass, more preferably 8 to 15% by mass, based on the entire auxiliary edible fat or oil composition of the present invention. 8 to 12% by mass is the best. When the content is in the above range, the auxiliary edible fat and oil composition of the present invention can appropriately agglomerate the finely cut material of the edible food or the solid content of the pulverized material, and can impart a sense of overallity without being scattered and scattered.
本發明的輔助攝食用油脂組成物係含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、熔融為50～80℃的極度硬化油脂、及乳化劑之油脂組成物時，相對於本發明的輔助攝食用油脂組成物整體，選自由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組之1種或2種以上的油脂之含量係以80～94.99質量%為佳，以84.95～91.95質量%為較佳，以87.95～91.95質量%為最佳。另一方面，相對於本發明的輔助攝食用油脂組成物整體，熔點為50～80℃的極度硬化油脂之含量係以5～17質量%為佳，以8～15質量%為較佳，以8～12質量%為最佳。而且，相對於本發明的輔助攝食用油脂組成物整體，乳化劑的含量係以0.01～3質量%為佳，以0.05質量%～2質量%為較佳，以0.05～1質量%為更佳。藉由使含量在上述範圍，本發明的輔助攝食用油脂組成物係使可攝食的食品之細切物或粉碎物中的固體成分適當地凝集，不會分散地散亂而能夠賦予整體感。The auxiliary edible fat and oil composition of the present invention contains one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and extremely hardened fats which are melted at 50 to 80 ° C. In the oil-and-fat composition of the emulsifier, the whole of the auxiliary edible oil and fat composition of the present invention is one or more selected from the group consisting of palm oil and fat and liquid oil at 20 ° C. The content of the oil and fat is preferably from 80 to 94.99 mass%, more preferably from 84.95 to 91.95% by mass, and most preferably from 87.95 to 91.95 mass%. On the other hand, the content of the extremely hardened fat or oil having a melting point of 50 to 80 ° C is preferably 5 to 17% by mass, more preferably 8 to 15% by mass, based on the entire auxiliary edible fat or oil composition of the present invention. 8 to 12% by mass is the best. Further, the content of the emulsifier is preferably 0.01 to 3% by mass, more preferably 0.05% by mass to 2% by mass, even more preferably 0.05% by mass to 1% by mass based on the total of the auxiliary edible fat or oil composition of the present invention. . When the content is in the above range, the auxiliary edible fat and oil composition of the present invention can appropriately agglomerate the finely cut material of the edible food or the solid content of the pulverized material, and can impart a sense of overallity without being scattered and scattered.
本發明的輔助攝食用油脂組成物係含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔點為50～80℃的聚甘油酯肪酸酯之油脂組成物時，相對於本發明的輔助攝食用油脂組成物整體，選自由棕櫚系油脂及在20℃下呈液狀的油脂所構成群組之1種或2種以上的油脂之含量係以95～97質量%為佳。另一方面，相對於本發明的輔助攝食用油脂組成物整體，熔點為50～80℃的聚甘油酯肪酸酯之含量係以3～5質量%為佳。藉由使含量在上述範圍，本發明的輔助攝食用油脂組成物係使可攝食的食品之細切物或粉碎物中的固體成分適當地凝集，不會分散地散亂而能夠賦予整體感。The auxiliary edible oil and fat composition of the present invention contains one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and polyglycerol having a melting point of 50 to 80 ° C. In the case of the fat or oil composition of the fatty acid ester, one or more selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C are contained in the whole of the auxiliary edible oil and fat composition of the present invention. The content of the oil and fat is preferably 95 to 97% by mass. On the other hand, the content of the polyglycerol fatty acid ester having a melting point of 50 to 80 ° C is preferably 3 to 5% by mass based on the entire auxiliary edible oil and fat composition of the present invention. When the content is in the above range, the auxiliary edible fat and oil composition of the present invention can appropriately agglomerate the finely cut material of the edible food or the solid content of the pulverized material, and can impart a sense of overallity without being scattered and scattered.
又，此時，亦可更添加熔點為50～80℃的聚甘油酯肪酸酯以外的乳化劑。Further, in this case, an emulsifier other than the polyglycerin fatty acid ester having a melting point of 50 to 80 ° C may be further added.
在本發明的輔助攝食用油脂組成物，係除了油脂或乳化劑以外，亦能夠按照必要在不損害本發明的功能之範圍，調配通常食品所使用的乳化劑、脫脂奶粉、大豆蛋白、糖類、澱粉、化工澱粉、糊精、生育酚或維生素C等的抗氧化劑、著色劑、香料、增黏劑等。作為增黏劑，可舉出例如瓜爾膠(guar gum)、刺槐豆膠(locust beam gum)、角叉葉膠(carageenan gum)、***樹膠、海藻酸類、果膠、三仙膠(xanthan gum)、普魯蘭多醣體(pullulan)、羅望子膠(tarmarind seed gum)、車前子膠(psyllium seed gum)、結晶纖維素、羧基纖維素、甲基纖維素、瓊脂、葡甘露聚糖(glucomannan)、明膠等。In the auxiliary edible fat and oil composition of the present invention, in addition to the fat or oil or the emulsifier, the emulsifier, skimmed milk powder, soy protein, sugar, and the like used in the usual food can be blended as needed without impairing the function of the present invention. Antioxidants, colorants, perfumes, tackifiers, etc. of starch, chemical starch, dextrin, tocopherol or vitamin C. As the tackifier, for example, guar gum, locust beam gum, carageenan gum, gum arabic, alginic acid, pectin, and xanthan gum can be mentioned. ), pullulan, tarmarind seed gum, psyllium seed gum, crystalline cellulose, carboxy cellulose, methyl cellulose, agar, glucomannan Glucommannan), gelatin, etc.
本發明的輔助攝食用油脂組成物係將含有油脂的組成物進行急冷混揑處理而得到之油脂組成物。具體上，係藉由將在輔助攝食用油脂組成物所含有的油脂加熱使其熔解後，進行急冷混揑處理，能夠得到本發明的輔助攝食用油脂組成物。在本發明的輔助攝食用油脂組成物含有2種類以上的油脂時，係在混合所含有的全部油脂後之狀態下進行急冷混揑處理。又，油脂以外亦含有乳化劑時，能夠藉由在混合乳化劑及油脂後之狀態下進行急冷混揑處理來製造。The auxiliary edible fat and oil composition of the present invention is a fat or oil composition obtained by subjecting a composition containing fats and oils to rapid cooling and kneading. Specifically, the oil and fat contained in the auxiliary edible oil and fat composition is heated and melted, and then subjected to rapid cooling and kneading treatment, whereby the auxiliary edible fat and oil composition of the present invention can be obtained. When the auxiliary edible fat or oil composition of the present invention contains two or more kinds of fats and oils, the mixture is subjected to rapid cooling and kneading in a state in which all the fats and oils contained therein are mixed. Moreover, when an emulsifier is contained in addition to a fats and oils, it can manufacture by the quick-mixing kneading process in the state after mixing an emulsifier and a fats and oils.
使油脂加熱熔解的溫度能夠考慮油脂的熔點而適當地決定，以加熱至50～100℃為佳，以加熱至60～90℃為更佳。又，使用2種以上的油脂時，可混合油脂後進行加熱熔解，亦可以各自各別地加熱熔解後，在急冷混揑處理前使其混合。The temperature at which the grease is heated and melted can be appropriately determined in consideration of the melting point of the fat or oil, and is preferably heated to 50 to 100 ° C, more preferably 60 to 90 ° C. Further, when two or more kinds of fats and oils are used, the fats and oils may be mixed and then melted by heating, or they may be separately heated and melted, and then mixed before being quenched and kneaded.
急冷混揑處理能夠與通常製造人造奶油(margarine)或酥油(shortening)時同樣進行。例如冷卻條件可以是-0.5℃/分鐘以上，較佳是設為5℃/分鐘以上。The quenching and kneading treatment can be carried out in the same manner as in the usual production of margarine or shortening. For example, the cooling condition may be -0.5 ° C / min or more, preferably 5 ° C / min or more.
又，急冷混揑處理藉由使用通常製造人造奶油或酥油時同樣所使用的急冷混揑機來進行，按照必要亦可混入例如空氣、氮等。例如藉由使用作為人造奶油製造機所使用之VOTATOR(商品名)、COMBINATOR(商品名)、PERFECTOR(商品名)、ONLATOR(商品名)等的密閉型連續式管路冷卻機、或板型熱交換器來進行急冷混揑處理。又，急冷混揑處理亦能夠使用開放型的DIACOOLER(商品名)、COMPLECTOR(商品名)之組合。Further, the quenching and kneading treatment is carried out by using a quenching kneader which is also used in the usual production of margarine or ghee, and may be mixed with, for example, air, nitrogen or the like as necessary. For example, a closed type continuous line cooler or a plate type heat using a VOTATOR (trade name), a COMBINATOR (trade name), a PERFECTOR (trade name), an ONLATOR (trade name) or the like used as a margarine maker is used. The exchanger is used for quenching and kneading. Further, a combination of an open type DIACOOLER (trade name) and COMPLECTOR (trade name) can be used for the quenching and kneading treatment.
例如，本發明的輔助攝食用油脂組成物係含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔融為50～80℃的極度硬化油脂之油脂組成物時，係藉由將選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔融為50～80℃的極度硬化油脂加熱混合後，使用急冷混揑機進行急冷混揑處理，能夠製造本發明的輔助攝食用油脂組成物。For example, the auxiliary edible fat and oil composition of the present invention contains one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and melted at 50 to 80 ° C. When the fat or oil composition of the fat or oil is extremely hardened, one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C are melted and melted at 50 to 80 ° C. After the extremely hardened fats and oils are heated and mixed, the quenching and kneading treatment is carried out using a quenching kneader, whereby the auxiliary edible oil composition of the present invention can be produced.
又，例如本發明的輔助攝食用油脂組成物係含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、熔融為50～80℃的極度硬化油脂、及乳化劑之油脂組成物時，係藉由將含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、熔融為50～80℃的極度硬化油脂、及乳化劑加熱混合後，使用急冷混揑機進行急冷混揑處理，能夠製造本發明的輔助攝食用油脂組成物。In addition, for example, one or two or more kinds of fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C are melted at 50 to 80 ° C. In the case of the oil-and-fat composition of the squeezing oil and the emulsifier, the oil or fat containing one or two or more kinds selected from the group consisting of palm oil and fat and liquid oil at 20 ° C is melted to 50. The extremely hardened fats and oils of ～80° C. and the emulsifier are heated and mixed, and then subjected to rapid cooling and kneading treatment using a quenching kneader, whereby the auxiliary edible fat and oil composition of the present invention can be produced.
又，例如本發明的輔助攝食用油脂組成物係含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔點為50～80℃的聚甘油酯肪酸酯之油脂組成物時，係藉由將含有選自由棕櫚系油脂及在20℃下呈液狀之油脂所構成群組之1種或2種以上的油脂、及熔點為50～80℃的聚甘油酯肪酸酯加熱混合後，使用急冷混揑機進行急冷混揑處理，能夠製造本發明的輔助攝食用油脂組成物。In addition, for example, the auxiliary edible fat and oil composition of the present invention contains one or more fats and oils selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and has a melting point of 50 to 80 ° C. In the case of the oil composition of the polyglycerol fatty acid ester, one or two or more kinds of fats and oils having a group selected from the group consisting of palm oils and fats and oils which are liquid at 20 ° C, and melting points are The polyglycerol fatty acid ester of 50 to 80 ° C is heated and mixed, and then subjected to rapid cooling kneading treatment using a quenching kneader to produce the auxiliary edible fat and oil composition of the present invention.
本發明的輔助攝食用油脂組成物能夠使其填充在撓性容器或罐容器而使用。特別是使本發明的輔助攝食用油脂組成物填充在撓性容器而成之容器裝適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，能夠容易地從容器取出輔助攝食用油脂組成物而處理性優良。又，所謂撓性容器係意味著美乃滋(mayonnaise)等所使用之具有柔軟的容器，可舉出例如聚乙烯製的容器等。又，撓性容器的形狀係沒有特別限定，可以是杯狀、管狀、枕頭包裝狀、錢袋(pouch)狀之任一形狀。The auxiliary edible fat and oil composition of the present invention can be used by being filled in a flexible container or a can container. In particular, the auxiliary edible fat and oil composition of the present invention is filled in a container made of a flexible container, and the edible fat or oil composition suitable for swallowing and/or chewing is easily taken out, and the auxiliary edible fat composition can be easily taken out from the container. The handling is excellent. In addition, the flexible container means a flexible container used for mayonnaise or the like, and examples thereof include a polyethylene container. Further, the shape of the flexible container is not particularly limited, and may be any shape such as a cup shape, a tubular shape, a pillow package shape, or a pouch shape.
作為杯狀的撓性容器之材質，能夠使用聚丙烯等。As a material of the cup-shaped flexible container, polypropylene or the like can be used.
又，作為管狀的撓性容器之材質，管狀部分能夠使用聚乙烯、聚對酞酸乙二酯、將鋁積層而成之積層管等，蓋子部分能夠使用聚丙烯、硬質聚乙烯等。Further, as the material of the tubular flexible container, polyethylene, polyethylene terephthalate or a laminate tube in which aluminum is laminated can be used as the tubular portion, and polypropylene or rigid polyethylene can be used as the lid portion.
又，作為枕頭包裝狀的撓性容器之材質，能夠使用聚丙烯等。Moreover, as a material of the flexible container of a pillow package shape, a polypropylene etc. can be used.
其次，說明本發明的吞嚥及/或咀嚼困難者用食品及其製造方法。Next, the food for people who have difficulty swallowing and/or chewing according to the present invention and a method for producing the same will be described.
本發明的吞嚥及/或咀嚼困難者用食品，其特徵為含有本發明的輔助攝食用油脂組成物及可攝食的食品之細切物或粉碎物。The food for people having difficulty swallowing and/or chewing according to the present invention is characterized by comprising the auxiliary edible oil composition of the present invention and a fine cut or pulverized product of the food which can be ingested.
作為可攝食的食品，可舉出例如牛肉、豬肉、雞肉、羊肉、馬肉等的畜肉類、或竹莢魚、青花魚、秋刀魚、鬼頭刀魚(dolphinfish)、比目魚、鰹魚、黃肌鮪魚、旗魚、鮭魚、鱈魚、圓鱈(merluza)等的魚類；甘藍、紅蘿蔔、洋葱、馬鈴薯、菠菜、萵苣、蕃茄等的蔬菜類；蘋果、柑橘、梨子、鳳梨、草莓、柿子、西瓜、香瓜等的水果；裙帶菜、海帶、羊栖菜等的海藻類、飯、粥、麵包、麵條、蕎麥、義大利麵等經調理過的食品。關於水果或蕃茄、生魚片用的魚類等可生食者，亦可被包含在可攝食的食品。此外，可攝食的食品亦包含漢堡等將畜肉類加工而成之畜肉加工食品、鮪魚片或煮魚丸等將魚肉類加工而成之魚肉加工食品等經調理過的食品。作為本發明之吞嚥及/或咀嚼困難者用食品，以含有選自由畜肉加工食品、魚肉加工食品、蔬菜類、果實類、麵類、飯、粥、麵包及海藻類所構成群組之1種或2種以上的食品或其粉碎物、及本發明的輔助攝食用油脂組成物為佳。Examples of the foods that can be eaten include meat, such as beef, pork, chicken, lamb, and horse meat, or horse mackerel, mackerel, saury, dolphinfish, flounder, squid, and yellow muscle squid. Fish such as swordfish, squid, squid, merluza; vegetables such as cabbage, carrots, onions, potatoes, spinach, lettuce, tomatoes; apples, citrus, pears, pineapples, strawberries, persimmons, watermelons, cantaloupes Fruits such as seaweed, rice, porridge, bread, noodles, buckwheat, and Italian noodles, such as wakame, kelp, and sauerkraut. Raw foods such as fruits or tomatoes and fish for sashimi can also be included in foods that can be eaten. In addition, foods that can be ingested include foods processed such as hamburgers, processed meat products processed from meat, squid pieces, or boiled fish balls, and processed foods such as processed fish products. The food for swallowing and/or chewing difficulty of the present invention contains one selected from the group consisting of processed meat products, processed fish products, vegetables, fruits, noodles, rice, porridge, bread, and seaweed. Or two or more kinds of foods or pulverized materials thereof, and the auxiliary edible oil and fat composition of the present invention are preferred.
本發明的吞嚥及/或咀嚼困難者用食品，係食品中的小固體成分不會分散地散亂而具有整體感之食品。這是因為藉由將利用細切或粉碎減小固體成分而成的食品、及本發明的輔助攝食用油脂組成物混合，固體成分之間係適當地凝集而容易將食品彙總品成為整體，亦即，能夠改善食品的整體感之緣故。因此，本發明的吞嚥及/或咀嚼困難者用食品係在攝食食品時，能夠容易地運送至口中，而且，固體成分即便在口腔中亦不容易散亂而容易形成食塊，即便吞嚥及/或咀嚼困難者亦容易嚥下。而且，即便是經加水的糊餐食，亦能夠防止攝取卡洛里的減少。The food for people who have difficulty swallowing and/or chewing according to the present invention is a food having a holistic feeling that the small solid components in the food are scattered without being dispersed. This is because the food obtained by reducing the solid content by fine cutting or pulverization and the auxiliary edible fat and oil composition of the present invention are mixed, and the solid components are appropriately aggregated, so that the food product can be easily integrated. That is, it is possible to improve the overall feeling of the food. Therefore, the food for swallowing and/or chewing of the present invention can be easily transported to the mouth when the food is ingested, and the solid component is not easily scattered even in the oral cavity, and the food piece is easily formed, even if swallowed and/or Or people who have difficulty chewing can easily swallow. Moreover, even a paste meal with added water can prevent a reduction in the intake of calories.
本發明的吞嚥及/或咀嚼困難者用食品，能夠藉由將食品的小固體成分與本發明的輔助攝食用油脂組成物混合來製造。例如，藉由在使用預先細切或使用切割攪拌機等的粉碎機粉碎而成的食品，混合本發明的輔助攝食用油脂組成物，能夠製造本發明的吞嚥及/或咀嚼困難者用食品。藉由將粉碎處理前之固體成分大的食品、及本發明的輔助攝食用油脂組成物混合後，使用切割攪拌機等進行粉碎處理，亦能夠製造本發明的吞嚥及/或咀嚼困難者用食品。又，將預先細切或使用切割攪拌機等的粉碎機粉碎而成的食品與本發明的輔助攝食用油脂組成物混合後，亦可進而使用攪拌機等進行粉碎處理。The food for swallowing and/or chewing of the present invention can be produced by mixing a small solid component of the food with the auxiliary edible fat and oil composition of the present invention. For example, the food for swallowing and/or chewing of the present invention can be produced by mixing the food product pulverized by a pulverizer such as a cutting mill or the like using a pulverizer which is previously finely cut or the like. By mixing the food having a large solid content before the pulverization treatment and the auxiliary edible fat and oil composition of the present invention, the pulverization treatment is carried out using a cutting mixer or the like, and the food for swallowing and/or chewing of the present invention can also be produced. In addition, the food which was pulverized in advance by a pulverizer such as a cutting mixer or the like and the auxiliary edible oil and fat composition of the present invention may be mixed, and then the pulverization treatment may be further carried out using a stirrer or the like.
本發明的吞嚥及/或咀嚼困難者用食品以食品形狀來大致分類時，能夠區分為糊餐食及整體餐食。When the food for swallowing and/or chewing of the present invention is roughly classified into food shapes, it can be classified into a paste meal and an overall meal.
在此，所謂「糊餐食(Mixer Diet)」係指將加水後可攝食的食品之細切物或粉碎物，使用切割攪拌機等粉碎而成之流動性高的食品。另一方面，「整體餐食(“Matome” Diet)」係指含有可攝食的食品之細切物或粉碎物且不具有流動性或流動性低，而且固體成分不容易分散地散亂之食品。Here, the "Mixer Diet" refers to a finely cut or pulverized product of a food that can be ingested after adding water, and is pulverized by a cutting mixer or the like to have a highly fluid food. On the other hand, ""Matome" Diet" refers to a food containing finely cut or pulverized food that can be ingested and which has no fluidity or low fluidity, and which is not easily dispersed in a solid component. .
例如，糊餐食可藉由將可攝食的食品、較佳是固體成分被細切而成的食品(亦即細切餐食)、本發明的輔助攝食用油脂組成物及湯汁等的水分之混合物混合、粉碎來製造。For example, the paste meal may be a food product (i.e., a fine cut meal) in which the food which can be ingested, preferably a solid component, is finely cut, the auxiliary edible oil composition of the present invention, and the moisture of the soup. The mixture is mixed and pulverized to produce.
糊餐食的調配係能夠製成某種流動性的糊餐食，又，能夠藉由作為原料使用的食品之種類、或含有的油分或水分等來適當地調整。例如，可例示100質量份可攝食的食品之細切物或粉碎物、1～100質量份本發明的輔助攝食用油脂組成物(較佳是1～50質量份)及200～1000質量份水之調配。The paste meal can be prepared into a fluid paste meal, and can be appropriately adjusted by the type of food used as a raw material, or the oil content or moisture contained therein. For example, a fine cut or pulverized product of 100 parts by mass of the ingestible food, 1 to 100 parts by mass of the auxiliary edible fat and oil composition of the present invention (preferably 1 to 50 parts by mass), and 200 to 1000 parts by mass of water can be exemplified. The deployment.
作糊餐食的製造方法，例如漢堡的糊餐食時，能夠藉由在切成塊狀之經調理完成的漢堡，添加本發明的輔助攝食用油脂組成物及湯汁後，使用食物處理器粉碎、混合10秒～1分鐘來製造。In the method of producing a paste meal, for example, in the mash of a hamburger, the food processor can be added by adding the auxiliary edible oil composition and the broth of the present invention to the hamburger which has been cut into a block shape. It is pulverized and mixed for 10 seconds to 1 minute to manufacture.
另一方面，整體餐食能夠藉由將固體成分被細切的食品(亦即細切餐食)、及本發明的輔助攝食用油脂組成物混合來製造。亦可按照必要在混合後使用食物處理器粉碎、混合。又，整體餐食能夠藉由將可攝食的食品及本發明的輔助攝食用油脂組成物混合，並使用食物處理器粉碎、混合該混合物來製造。藉由適當地調配水，能夠調整所得到的食品之流動性。On the other hand, the whole meal can be produced by mixing a food in which the solid component is finely cut (that is, a finely cut meal) and the auxiliary edible oil composition of the present invention. It can also be pulverized and mixed using a food processor after mixing as necessary. Further, the whole meal can be produced by mixing the edible food and the auxiliary edible fat and oil composition of the present invention, and pulverizing and mixing the mixture using a food processor. The fluidity of the obtained food can be adjusted by appropriately mixing the water.
整體餐食能夠藉由使用作為原料之食品的種類、或含有的油分或水分等來適當地調整。例如，可例示100質量份可攝食的食品之細切物或粉碎物、5～100質量份(較佳是5～50質量份)適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物之調配。又，按照必要亦可添加湯汁等的水分。The overall meal can be appropriately adjusted by using the type of the food as a raw material, or the oil content or moisture contained therein. For example, a fine cut or pulverized product of 100 parts by mass of the ingestible food, and 5 to 100 parts by mass (preferably 5 to 50 parts by mass) of an auxiliary edible fat composition suitable for swallowing and/or chewing can be exemplified. Provisioning. Further, water such as broth may be added as necessary.
作為整體餐食的製造方法，例如雞肉的整體餐食之情況，能夠藉由在煮沸的雞肉之雞胸肉，添加本發明的輔助攝食用油脂組成物後，使用食物處理器粉碎、混合10秒～1分鐘來製造。As a method of producing the whole meal, for example, in the case of the whole meal of chicken, the edible oil composition of the present invention can be added to the boiled chicken breast meat, and then pulverized and mixed for 10 seconds using a food processor. Made in 1 minute.
又，甘藍的整體餐食時，能夠藉由將經溫水浸過的甘藍切成約5mm以下的大小後，添加本發明的輔助攝食用油脂組成物並混合來製造。Moreover, in the whole meal of the cabbage, the cabbage which was immersed in the warm water can be cut into a size of about 5 mm or less, and the auxiliary edible oil composition of the present invention is added and mixed.
此外，本發明的吞嚥及/或咀嚼困難者用食品係按照必要在不損害本發明的功能之範圍，能夠調配通常在食品所添加的生育酚或維生素C等的抗氧化劑、鹽、砂糖等的調味料、增黏劑等。作為增黏劑，能夠使用上述所列舉者。In addition, the food for the person who is swallowed and/or chewed in the present invention can blend antioxidants, salts, sugars, etc., such as tocopherol or vitamin C, which are usually added to the food, as long as the function of the present invention is not impaired. Seasonings, tackifiers, etc. As the tackifier, those enumerated above can be used.
其次，舉出實施例而更詳細地說明本發明，但是本發明不被以下的實施例限定。Next, the present invention will be described in more detail by way of examples, but the invention is not limited by the following examples.
依照表1～3所記載之比率，來製造調配各種油脂及聚甘油脂肪酸酯之油脂組成物。所使用的原材料係如以下。According to the ratios shown in Tables 1 to 3, a fat or oil composition in which various fats and oils and polyglycerin fatty acid esters were blended was produced. The raw materials used are as follows.
菜籽油：日清OILLIO GROUP股份公司製、商品名：菜種白絞油(S)Rapeseed oil: Nissin OILLIO GROUP Co., Ltd., trade name: vegetable white skein (S)
棕櫚分餾油：SOUTHEN NISSHIN BIO-TECHSDN. BHD.公司製、碘價68的超軟質棕櫚油Palm fractionated oil: SOUTHEN NISSHIN BIO-TECHSDN. BHD. Company's ultra-soft palm oil with an iodine price of 68
高三芥子酸甘油酯菜籽油的極度硬化油：橫閥油脂工業股份公司製、商品名：高三芥子酸甘油酯菜籽極度硬化油、熔點：60℃Extremely hardened oil of glucosinolate rapeseed oil: manufactured by Heng Valve Oil Industry Co., Ltd., trade name: high erucic acid glyceride rapeseed extremely hardened oil, melting point: 60 ° C
棕櫚油的極度硬化油：橫閥油脂工業股份公司製、商品名：棕櫚油極度硬化油、熔點：58℃Extremely hardened oil of palm oil: manufactured by Heng Valve Oil & Fat Industry Co., Ltd., trade name: palm oil, extremely hardened oil, melting point: 58 ° C
聚甘油脂肪酸酯酯：市售品、熔點：65℃Polyglycerol fatty acid ester ester: commercial product, melting point: 65 ° C
測定依照上述調配例所調製的各油脂組成物之SFC。SFC係使用ASTEC股份公司製的測定裝置SFC-2000(NMR法)來測定。The SFC of each of the oil and fat compositions prepared according to the above formulation examples was measured. The SFC system was measured using a measuring device SFC-2000 (NMR method) manufactured by ASTEC AG.
首先，將3g加熱至80℃且完全使其溶解的試樣(油脂組成物)放入測定容器，並在60℃保持30分鐘後，於0℃保持30分鐘。而且，在25℃保持30分鐘後，於0℃保持30分鐘，隨後，在測定SFC的溫度(5℃)保持30分鐘後，測定SFC。以相同條件測定2次，將所得到2個值的平均值設作在5℃的SFC(%)。使用同樣的方法，測定在10℃、15℃、20℃、25℃、30℃、35℃、40℃的SFC(%)。測定結果係如表4及5所表示。First, 3 g of a sample (oil composition) heated to 80 ° C and completely dissolved was placed in a measuring container, and held at 60 ° C for 30 minutes, and then kept at 0 ° C for 30 minutes. Further, after holding at 25 ° C for 30 minutes, it was kept at 0 ° C for 30 minutes, and then, after maintaining the temperature of the SFC (5 ° C) for 30 minutes, the SFC was measured. The measurement was performed twice under the same conditions, and the average value of the obtained two values was set to SFC (%) at 5 °C. SFC (%) at 10 ° C, 15 ° C, 20 ° C, 25 ° C, 30 ° C, 35 ° C, and 40 ° C was measured by the same method. The measurement results are shown in Tables 4 and 5.
該結果，相對於油脂組成物整理，熔點為50～80℃的極度硬化油的含量為小於5質量%之調配例1及2，在5～25℃的範圍下之SFC為小於3%。又，使其含有20質量%熔點為50～80℃的極度硬化油而成之調配例12，在5～25℃的範圍下之SFC為大於18%。其他的調配例在5～25℃的範圍下之SFC為3～18%。As a result, the blending examples 1 and 2 in which the content of the extremely hardened oil having a melting point of 50 to 80° C. was less than 5% by mass, and the SFC in the range of 5 to 25° C. was less than 3%. Further, in Formulation Example 12 in which 20% by mass of an extremely hardened oil having a melting point of 50 to 80 ° C was contained, the SFC in the range of 5 to 25 ° C was more than 18%. In other formulation examples, the SFC in the range of 5 to 25 ° C is 3 to 18%.
依照表1～3的調配例，將各種油脂及聚甘油脂肪酸酯放入容器，並在80℃加熱熔解混合後，藉由將容器放入冰水中並混揑，來得到50g經急冷混揑處理而成之油脂組成物。將基於調配例3～11所得到的油脂組成物，各自使用於實施例1～9(有急冷混揑處理)。另一方面，將基於調配例1、2及12所得到的油脂組成物，各自使用於比較例1、2及3(有急冷混揑處理)。According to the formulation examples of Tables 1 to 3, various fats and oils and polyglycerin fatty acid esters were placed in a container, and after heating and melting at 80 ° C, the container was placed in ice water and kneaded to obtain 50 g of quenched and kneaded. The resulting oil composition. The oil and fat compositions obtained in Formulation Examples 3 to 11 were used in Examples 1 to 9 (with quenching and kneading treatment). On the other hand, the oil and fat compositions obtained based on Formulation Examples 1, 2, and 12 were each used in Comparative Examples 1, 2, and 3 (with quenching and kneading treatment).
依照調配例4、7、9及10，將各種油脂及聚甘油脂肪酸酯放入容器，並在80℃加熱熔解混合後，使用CONBINA TOR(商品名)，來得到6kg經急冷混揑處理而成之油脂組成物。將基於調配例4、7、9及10所得到的油脂組成物，各自使用於實施例10～13(有急冷混揑處理)。According to Formulations 4, 7, 9, and 10, various fats and oils and polyglycerin fatty acid esters were placed in a container, and after heating and melting at 80 ° C, CONBINA TOR (trade name) was used to obtain 6 kg of quenched and kneaded treatment. A composition of oil and fat. The oil and fat compositions obtained based on Formulation Examples 4, 7, 9, and 10 were each used in Examples 10 to 13 (with quenching and kneading treatment).
依照表1～3的調配例，將各種油脂及聚甘油脂肪酸酯放入容器，並在80℃加熱熔解混合後，在室溫放冷來得到50g。將基於調配例1～12所得到的油脂組成物，各自使用於比較例4～15(無急冷混揑處理)。According to the formulation examples of Tables 1 to 3, various fats and oils and polyglycerin fatty acid esters were placed in a container, and the mixture was heated and melted at 80 ° C, and then allowed to cool at room temperature to obtain 50 g. The oil and fat compositions obtained in Formulation Examples 1 to 12 were each used in Comparative Examples 4 to 15 (without quenching and kneading treatment).
評價所得到的各油脂組成物之外觀、味道、食感。評價結果係各自如表6及表7所表示。又，各項目的評價基準係如下述所表示。The appearance, taste, and texture of each of the obtained oil and fat compositions were evaluated. The evaluation results are shown in Tables 6 and 7, respectively. Moreover, the evaluation criteria of each item are as follows.
油脂組成物的外觀◎：無流動性且具有硬度。○：無流動性且具有硬度，但是比◎軟。△：無流動性但是太硬。亦即太硬而不容易與細切餐食等混合。×：有流動性而無硬度。亦即，因為有流動性而無硬度，無法將細切餐食等彙總成為整體。Appearance of the oil and fat composition ◎: no fluidity and hardness. ○: no fluidity and hardness, but softer than ◎. △: No fluidity but too hard. That is too hard and not easy to mix with fine cut meals. ×: There is fluidity without hardness. That is, since there is fluidity and no hardness, it is impossible to summarize the fine cut meals and the like as a whole.
味道、食感○：無異味、臭味；無粗糙且舌觸感滑順。△：粗糙且舌觸感差。×：有異味、臭味。Taste, food ○: no odor, odor; no rough and smooth tongue feel. △: Rough and poor tongue touch. ×: There is an odor and an odor.
該結果，將在5～25℃的範圍下之SFC為3～18%之調配例3～11急冷混揑處理後的油脂組成物[實施例1～13(有急冷混揑處理)]，係任一者的外觀亦即流動性均良好，又，味道及食感亦良好。另一方面，將在5～25℃的範圍下之SFC為小於3%之調配例1及2急冷混揑處理後的油脂組成物[比較例1～2(有急冷混揑處理)]，係任一者的流動性均太高而無用以將細切餐食等彙總成為整體之充分的硬度。又，將在5～25℃的範圍下之SFC為大於18%之調配例12急冷混揑處理後的油脂組成物[比較例3(有急冷混揑處理)]，係非常硬而不容易與細切餐食等混合。As a result, the oil and fat composition after the rapid mixing and kneading treatment of the mixing examples 3 to 11 in which the SFC in the range of 5 to 25 ° C is 3 to 18% [Examples 1 to 13 (with quenching and kneading treatment)] The appearance of either one is good, and the taste and texture are also good. On the other hand, in the case where the SFC in the range of 5 to 25 ° C is less than 3%, the oil and fat compositions after the rapid mixing and kneading treatment of Comparative Examples 1 and 2 [Comparative Examples 1 and 2 (with quenching and kneading treatment)] are The fluidity of either one is too high and there is no sufficient hardness for summarizing fine cut meals and the like as a whole. Further, the oil-and-fat composition after the quenching and kneading treatment of the preparation example 12 in which the SFC in the range of 5 to 25 ° C is more than 18% [Comparative Example 3 (with quenching and kneading treatment)] is very hard and not easy with Finely cut meals and other mixes.
另一方面，無急冷混揑處理之油脂組成物[比較例4～15(無急冷混揑處理)，係任一者的流動性均太高而無用以將細切餐食等彙總成為整體之充分的硬度。從該結果，清楚明白即便是在5～25℃的範圍下之SFC為3～18%，若未將油脂急冷混揑處理時，係無法得到達成本發明的效果之油脂組成物。On the other hand, the oil-and-fat composition without the quenching and kneading treatment [Comparative Examples 4 to 15 (without quenching and kneading treatment), the fluidity of either of them was too high, and it was not used to summarize the fine cut meals and the like as a whole. Full hardness. From this result, it is clear that even if the SFC in the range of 5 to 25 ° C is 3 to 18%, if the oil is not quenched and kneaded, the oil and fat composition which achieves the effect of the present invention cannot be obtained.
將上述所製造的調配例4、7、9、及10急冷混揑處理而成之油脂組成物][實施例10～13(有急冷混揑處理)]與鮪魚片混合，來製造鮪魚片的整體餐食並評價。The fat or oil composition obtained by quenching and kneading the prepared preparation examples 4, 7, 9, and 10 described above [Examples 10 to 13 (with quenching and kneading treatment)] and the squid pieces were mixed to produce squid. The whole meal of the piece is evaluated.
具體上，係藉由在180g鮪魚片(INABA食品股份公司製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加30g各油脂組成物後，使用食物處理器粉碎、混合30秒，來製造鮪魚片的整體餐食。對所得到之鮪魚片的整體餐食評價外觀及食感。Specifically, 30 g of each of the oil and fat compositions was added to 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, and no added salt NON-OIL), and then pulverized and mixed for 30 seconds using a food processor. To make a whole meal of salmon fillets. The appearance and texture of the whole meal of the obtained cod fillet were evaluated.
該結果，使用任一油脂組成物所製造之鮪魚片的整體餐食，係外觀及食感均良好者。具體上，係不會分散地散亂而具有整體感者。又，試食時，係在口中不會散亂且不會黏住者，就味道而言亦是味道濃且味美者。As a result, the overall meal of the cod fillet produced using any of the oil and fat compositions was good in appearance and texture. Specifically, there is no overall distraction and a sense of overallity. In addition, when you try the food, it will not be scattered in the mouth and will not stick to it. It is also tasteful and delicious.
作為對照，在180g鮪魚片(INABA食品股份公司製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，不添加油脂組成物並使用食物處理器粉碎、混合30秒，來製造鮪魚片的粉碎餐食。In contrast, 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, and NON-OIL without added salt) were used to produce squid without adding a fat or oil composition and pulverizing and mixing for 30 seconds using a food processor. Slices of smashed meals.
該結果，所得到之鮪魚片的粉碎餐食係分散地散亂而無整體感者。又，試食所得到之鮪魚片的粉碎餐食時，係在口中散亂者。As a result, the pulverized meals of the obtained squid pieces were scattered and scattered without an overall feeling. In addition, when the smashed meal of the squid pieces obtained by the test food is scattered in the mouth.
在180g鮪魚片(INABA食品股份公司製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加30g市售美乃滋後，使用食物處理器粉碎、混合30秒，來製造鮪魚片的美乃滋拌菜。After adding 30 g of commercially available mayonnaise to 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, and no added salt NON-OIL), the squid pieces were pulverized and mixed for 30 seconds using a food processor. Mix of cannabis.
所得到之鮪魚片的美乃滋拌菜係不會分散地散亂且具有整體感者。但是試食所得到之鮪魚片的美乃滋拌菜時，係在口中散亂且具有少許黏住感者。The resulting squid slices of the sautéed salad are not scattered and have a holistic feel. However, when the squid slices of the squid slices obtained from the test were mixed, they were scattered in the mouth and had a little sticky feeling.
在100g切成塊狀之經調理完成的漢堡，添加10g將在上述所製造的調配例4急冷混揑處理後的油脂組成物[實施例10(有急冷混揑處理)]及400g湯汁後，使用食物處理器粉碎、混合30秒來製造漢堡的糊餐食。After 100 g of the hamburger which was cut into a block shape, 10 g of the oil composition which was subjected to the quenching and kneading treatment of the preparation example 4 prepared above [Example 10 (with quenching and kneading treatment)] and 400 g of broth was added. Use a food processor to smash and mix for 30 seconds to make a burger meal.
所得到之漢堡的糊餐食係流動性高，試食時係味道佳但未感覺油膩。如此，藉由將本發明的輔助攝食用油脂組成物調配成水分多的糊餐食，能夠防止因加水致使攝取卡洛里減少。The obtained hamburger's paste meal system has high fluidity, and tastes good when tested, but does not feel greasy. As described above, by blending the auxiliary edible oil and fat composition of the present invention into a paste meal having a large amount of water, it is possible to prevent the intake of calori from being reduced by the addition of water.
在100g煮沸雞肉的雞胸肉，添加10g將在上述所製造的調配例4急冷混揑處理後的油脂組成物[實施例10(有急冷混揑處理)]後，使用食物處理器粉碎、混合30秒來製造雞肉的整體餐食。所得到的雞肉的整體餐食係不會分散地散亂而具有整體感者。又，試食所得到之雞肉的整體餐食時，係在口中不會散亂且不會黏住者，就味道而言亦是味道濃且美味者。10 g of chicken breast which boiled chicken was added, and 10 g of the fat or oil composition after the quenching and kneading treatment of the preparation example 4 prepared above [Example 10 (with quenching and kneading treatment)] was added, and then pulverized and mixed using a food processor. Seconds to make a whole meal of chicken. The whole meal of the obtained chicken meat is not scattered and has an overall feeling. In addition, the whole meal of the chicken meat obtained by the test is not scattered and does not stick to the mouth, and the taste is also rich and delicious.
在100g經溫水浸過的甘藍，添加10g將在上述所製造的調配例4急冷混揑處理後的油脂組成物[實施例10(有急冷混揑處理)]後，使用食物處理器粉碎、混合30秒來製造甘藍的整體餐食。所得到的甘藍的整體餐食係不會分散地散亂而具有整體感者。又，試食所得到之甘藍的整體餐食時，係在口中不會散亂且不會黏住者，就味道而言亦是味道濃且美味者。In 100 g of warm-water-impregnated cabbage, 10 g of the oil-fat composition after the quenching and kneading treatment of the preparation example 4 produced above [Example 10 (with quenching and kneading treatment)] was added, and then pulverized using a food processor. Mix for 30 seconds to make a whole meal of cabbage. The overall meal system of the obtained cabbage is not scattered and has an overall feeling. In addition, when the whole meal of the cabbage obtained by the test is not scattered and does not stick to the mouth, the taste is also rich and delicious.
藉由將100g經溫水浸過的甘藍切成為5mm以下的大小後，添加50g將在上述所製造的調配例4急冷混揑處理後的油脂組成物[實施例10(有急冷混揑處理)]並混合來製造甘藍的整體餐食。所得到的甘藍的整體餐食係不會分散地散亂而具有整體感者。又，試食所得到之甘藍的整體餐食時，係在口中不會散亂且不會黏住者，就味道而言亦是味道濃且美味者。After 100 g of the warm-dipped cabbage was cut into a size of 5 mm or less, 50 g of the oil-and-fat composition which was quenched and kneaded in the preparation example 4 prepared above was added [Example 10 (with quenching and kneading treatment) ] and mixed to make a whole meal of cabbage. The overall meal system of the obtained cabbage is not scattered and has an overall feeling. In addition, when the whole meal of the cabbage obtained by the test is not scattered and does not stick to the mouth, the taste is also rich and delicious.
藉由將100g經溫水浸過的紅蘿蔔切成為5mm以下的大小後，添加50g將在上述所製造的調配例4急冷混揑處理後的油脂組成物[實施例10(有急冷混揑處理)]並混合來製造紅蘿蔔的整體餐食。所得到的紅蘿蔔的整體餐食係不會分散地散亂而具有整體感者。又，試食所得到之甘藍的整體餐食時，係在口中不會散亂且不會黏住者，就味道而言亦是味道濃且美味者。After cutting 100 g of the warm-water-impregnated carrot into a size of 5 mm or less, 50 g of the oil-and-fat composition which was subjected to the quenching and kneading treatment in the preparation example 4 produced above was added [Example 10 (with quenching and kneading treatment) )] and mix to make a whole meal of carrots. The whole meal of the obtained carrots is not scattered and has an overall feeling. In addition, when the whole meal of the cabbage obtained by the test is not scattered and does not stick to the mouth, the taste is also rich and delicious.
依照表8之記載比率，來製造調配各種油脂而成之油脂組成物。又，所使用的原材料係如以下。According to the ratio described in Table 8, a fat or oil composition prepared by blending various fats and oils was produced. Moreover, the raw materials used are as follows.
酯交換油：將86質量份菜籽油(日清OILLIO GROUP股份公司製、商品名：日清CANOLA油)及14質量份構成脂肪酸質量比為正辛酸/正癸酸=3/1的中鏈脂肪酸三甘油酯(日清OILLIO GROUP股份公司製、商品名：ODO)之混合物，酵素性酯化反應、精製所調製而成者。Ester exchange oil: 86 parts by mass of rapeseed oil (manufactured by Nissin OILLIO GROUP Co., Ltd., trade name: Nissin CANOLA oil) and 14 parts by mass of medium chain having a mass ratio of fatty acid to n-octanoic acid/n-decanoic acid=3/1 A mixture of fatty acid triglyceride (made by Nissin OILLIO GROUP Co., Ltd., trade name: ODO), prepared by enzyme esterification reaction and purification.
紫蘇子油(perilla oil)：日本紫蘇子油會製造品，商品名：紫蘇子油Perilla oil: manufactured by Japanese perilla oil, trade name: perilla oil
高三芥子酸甘油酯菜籽油的極度硬化油：橫關油脂工業股份公司製、商品名：棕櫚極度硬化油、熔點：58℃Extremely hardened oil of glucosinolate rapeseed oil: manufactured by Hengguan Oil Industry Co., Ltd., trade name: Palm Extreme Hardening Oil, Melting Point: 58°C
棕櫚分餾油：SOUTHEN NISSHIN BIO-TECHSDN. BHD.公司製、碘價為68之超軟棕櫚油Palm fractionated oil: SOUTHEN NISSHIN BIO-TECHSDN. BHD. Company's ultra soft palm oil with an iodine price of 68
測定依照上述調配例13～15所調製的各油脂組成物之SFC。SFC的測定係使用在上述<各種油脂組成物的SFC之測定>所記載之方法來進行。測定結果係如表9所表示。The SFC of each of the oil and fat compositions prepared in accordance with the above-mentioned Formulation Examples 13 to 15 was measured. The measurement of SFC was carried out by the method described in the above <Measurement of SFC of various oil and fat compositions>. The measurement results are shown in Table 9.
該結果，調配例13及14係在5～25℃之SFC為在3～18%的範圍內。又，調配例15係在5～25℃之SFC為小於3%。As a result, in the blending examples 13 and 14, the SFC at 5 to 25 ° C was in the range of 3 to 18%. Further, in Formulation Example 15, the SFC at 5 to 25 ° C was less than 3%.
依照表8的調配例，將各種油脂放入容器中，並在80加熱熔解混合後，將容器放入冰水中並混揑，來得到50g經急冷混揑處理而成之油脂組成物。將基於調配例13～15所得到的油脂組成物，各自使用於實施例14、15及比較例16(有急冷混揑處理)。According to the formulation example of Table 8, various fats and oils were placed in a container, and after heating and melting at 80, the container was placed in ice water and kneaded to obtain 50 g of a fat or oil composition which was subjected to rapid mixing and kneading. The oil and fat compositions obtained in Formulation Examples 13 to 15 were used in Examples 14 and 15 and Comparative Example 16 (with quenching and kneading treatment).
評價所得到的各油脂組成物之外觀、味道、食感。評價結果係各自如表10所表示。又，各項目的評價基準係如下述所表示。The appearance, taste, and texture of each of the obtained oil and fat compositions were evaluated. The evaluation results are each shown in Table 10. Moreover, the evaluation criteria of each item are as follows.
◎：無流動性且具有硬度。◎: no fluidity and hardness.
○：無流動性且具有硬度，但是比◎軟。○: no fluidity and hardness, but softer than ◎.
△：無流動性但是太硬。亦即太硬而不容易與細切餐食等混合。△: No fluidity but too hard. That is too hard and not easy to mix with fine cut meals.
×：有流動性而無硬度。亦即，因為有流動性而無硬度，無法將細切餐食等彙總成為整體。×: There is fluidity without hardness. That is, since there is fluidity and no hardness, it is impossible to summarize the fine cut meals and the like as a whole.
○：無異味、臭味；無粗糙且舌觸感滑順。○: no odor, odor; no roughness and smooth tongue feel.
△：粗糙且舌觸感差。△: Rough and poor tongue touch.
×：有異味、臭味。×: There is an odor and an odor.
該結果，將調配例13及14急冷混揑處理而成之油脂組成物[實施例14及15(有急冷混揑處理)]，係任一者的外觀均良好，又，味道及食感亦良好。As a result, the fat or oil composition obtained by the rapid mixing and kneading treatment of Examples 13 and 14 [Examples 14 and 15 (with quenching and kneading treatment)] was used, and the appearance was good, and the taste and texture were also good. good.
將上述所製造的調配例13及14急冷混揑處理而成之油脂組成物][實施例14及15(有急冷混揑處理)]與鮪魚片混合，來製造鮪魚片的整體餐食並評價。The oil and fat composition [Examples 14 and 15 (with quenching and kneading treatment)] obtained by quenching and kneading the prepared preparation examples 13 and 14 described above was mixed with a squid piece to prepare an overall meal of the squid pieces. And evaluation.
具體上，係藉由在180g鮪魚片(INABA食品股份公司製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加30g各油脂組成物後，使用食物處理器粉碎、混合30秒，來製造鮪魚片的整體餐食。對所得到之鮪魚片的整體餐食評價外觀及食感。Specifically, 30 g of each of the oil and fat compositions was added to 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, and no added salt NON-OIL), and then pulverized and mixed for 30 seconds using a food processor. To make a whole meal of salmon fillets. The appearance and texture of the whole meal of the obtained cod fillet were evaluated.
該結果，使用任一油脂組成物所製造之鮪魚片的整體餐食，係外觀及食感均良好者。具體上，係不會分散地散亂，而具有整體感者。又，試食時，係在口中不會散亂且不會黏住者，就味道而言，亦是味道濃且味美者。As a result, the overall meal of the cod fillet produced using any of the oil and fat compositions was good in appearance and texture. Specifically, it is not scattered and has a sense of unity. In addition, when you try the food, it will not be scattered in the mouth and will not stick to it. In terms of taste, it is also a taste and taste.
作為對照，在180g鮪魚片(INABA食品股份公司製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，不添加油脂組成物並使用食物處理器粉碎、混合30秒，來製造鮪魚片的粉碎餐食。In contrast, 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, and NON-OIL without added salt) were used to produce squid without adding a fat or oil composition and pulverizing and mixing for 30 seconds using a food processor. Slices of smashed meals.
該結果，所得到之鮪魚片的粉碎餐食係分散地散亂而無整體感者。又，試食所得到之鮪魚片的粉碎餐食時，係在口中散亂者。As a result, the pulverized meals of the obtained squid pieces were scattered and scattered without an overall feeling. In addition, when the smashed meal of the squid pieces obtained by the test food is scattered in the mouth.
作為對照，在180g鮪魚片(INABA食品股份公司製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加30g油脂(比較例3(有急冷混揑處理)後，使用食物處理器粉碎、混合30秒，來製造鮪魚片的粉碎餐食。As a control, after adding 180 g of fat and oil (Comparative Example 3 (with quenching and kneading treatment) to 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, no added salt NON-OIL), a food processor was used. It was pulverized and mixed for 30 seconds to produce a smashed meal of squid slices.
該結果，所得到之鮪魚片的粉碎餐食係對油脂的鮪魚片之親和性差而無整體感者。又，試食所得到之鮪魚片的粉碎餐食時，係在口中散亂者。As a result, the obtained smashed meal of the squid pieces had poor affinity with the squid pieces of the oil and fat, and there was no overall feeling. In addition, when the smashed meal of the squid pieces obtained by the test food is scattered in the mouth.
作為對照，在180g鮪魚片(INABA食品股份公司製、商品名：LIGHT TUNA FLAKE、無添加食鹽NON-OIL)，添加30g油脂(比較例16(有急冷混揑處理)後，使用食物處理器粉碎、混合30秒，來製造鮪魚片的粉碎餐食。As a control, after adding 180 g of fats and oils (Comparative Example 16 (with quenching and kneading treatment) in 180 g of squid pieces (manufactured by INABA Foods Co., Ltd., trade name: LIGHT TUNA FLAKE, no added salt NON-OIL), a food processor was used. It was pulverized and mixed for 30 seconds to produce a smashed meal of squid slices.
該結果，所得到之鮪魚片的粉碎餐食係無整體感者。又，試食所得到之鮪魚片的粉碎餐食時，係在口中散亂且有黏住感者。As a result, the obtained smashed meal of the squid pieces did not have an overall feeling. In addition, when the smashed meals of the squid pieces obtained by the test were scattered, they were scattered in the mouth and had a sticky feeling.
在照顧老人保健設施，以吞嚥及/或咀嚼困難的高齡者5名作為對象，關於將使用油脂組成物[實施例10(有急冷混揑處理)]之表11的菜單，連續2天在晚餐採用時之吃食狀況，向設施的營養管理人員及語言聽覺管理人員進行傾聽。其結果，有「食感變為滑順，吞嚥容易」、「即便是乾癟的食材亦容易彙總成為整體」、「不損害材料的味道，而且是自然的調味」、「運送至口中而不容易掉落，吃食時間可以縮短」、「因為吃食掉落變少，可以減輕照顧者的勞力」、「經常噎住者，亦不會噎住了」等的意見，能夠確認對吞嚥及/或咀嚼困難者係有用的。所謂若竹煮係將裙帶菜及竹筍單煮後合盛而成之煮物。所謂冷涮係將薄切的牛弱或豬肉在熱水中涮浸後冷卻並與蔬菜一同擺放在盤子之料理。所謂涼拌菜係在煮過的食材淋上醬油而成者。所謂芝麻料醬係將醬油及味醂煮好並冷卻後，混合研磨芝麻或切割芝麻而成者。In the care of the elderly health care facility, the menu of Table 11 of the oil and fat composition [Example 10 (with quenching and kneading treatment)] is used for 5 consecutive days for the elderly who are swallowed and/or chewed. Listen to the nutrition management staff and language auditory management staff at the time of eating. As a result, "the food is smooth, and it is easy to swallow." "Even if it is a dry ingredient, it is easy to aggregate it into a whole", "not to damage the taste of the material, and it is a natural seasoning", "It is not easy to transport to the mouth." Dropping, eating time can be shortened, "Because eating and drinking less, it can reduce the care of the caregiver", "The person who often catches, will not hold back", etc., can confirm the swallowing and / or chewing Difficult people are useful. The so-called bamboo boil is a boiled dish of wakame and bamboo shoots. The so-called cold clam is a dish in which thinly cut beef is weak or pork is immersed in hot water, cooled and placed on a plate with vegetables. The so-called salad dressing is made by soaking the cooked ingredients. The sesame sauce is prepared by mixing and cooling the soy sauce and miso, and then mixing and grinding the sesame or cutting the sesame.
藉由使用本發明的適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，能夠簡單地製造吞嚥及/或咀嚼困難者可容易地攝食之食品。因此，本發明之適合吞嚥及/或咀嚼困難者之輔助攝食用油脂組成物，係主要能夠利用於吞嚥及/或咀嚼困難者用食品之製造領域或照顧、醫療的領域。By using the auxiliary edible fat and oil composition of the present invention which is suitable for swallowing and/or chewing, it is possible to easily produce a food which can be easily ingested by those who have difficulty swallowing and/or chewing. Therefore, the auxiliary edible fat and oil composition of the present invention which is suitable for swallowing and/or chewing is mainly used in the field of manufacturing of food for people who have difficulty swallowing and/or chewing, or in the field of care and medical treatment.
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| JP5938161B2 (en) * | 2010-09-01 | 2016-06-22 | 日清オイリオグループ株式会社 | Oil and fat composition for feeding aids for foods for people with difficulty in swallowing and chewing and foods for people with difficulty in swallowing and chewing |
| JP6147009B2 (en) * | 2012-04-02 | 2017-06-14 | 日清オイリオグループ株式会社 | Gel food |
| KR101490031B1 (en) * | 2013-07-04 | 2015-02-06 | 숙명여자대학교산학협력단 | Development of spinach seasoned with soy sauce of chewing and swallowing silver food |
| JP6630877B2 (en) | 2013-09-13 | 2020-01-15 | 株式会社大塚製薬工場 | Food composition |
| JP6598172B1 (en) * | 2018-12-03 | 2019-10-30 | キユーピー株式会社 | High calorie swallowability improving composition for food and method for improving swallowability of food |
| KR102300001B1 (en) * | 2019-04-24 | 2021-09-10 | 주식회사 신세계푸드 | Manufacturing method of care food and care food |
| JP7033630B2 (en) * | 2020-07-14 | 2022-03-10 | 株式会社天柳 | Food composition for people with dysphagia and its manufacturing method |
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| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| TW200406156A (en) * | 2002-01-23 | 2004-05-01 | Asahi Denka Co Ltd | Fat composition |
| TW200700012A (en) * | 2005-05-11 | 2007-01-01 | Nisshin Oillio Group Ltd | Oil and fat composition |
| JP2007267603A (en) * | 2006-03-30 | 2007-10-18 | Showa Sangyo Co Ltd | Oil and fat for fry |
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| JP2005110677A (en) * | 2003-09-17 | 2005-04-28 | Itoham Foods Inc | Meat soft-processed food and method for producing the same |
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| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| TW200406156A (en) * | 2002-01-23 | 2004-05-01 | Asahi Denka Co Ltd | Fat composition |
| TW200700012A (en) * | 2005-05-11 | 2007-01-01 | Nisshin Oillio Group Ltd | Oil and fat composition |
| JP2007267603A (en) * | 2006-03-30 | 2007-10-18 | Showa Sangyo Co Ltd | Oil and fat for fry |
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| IN2012DN00997A (en) | 2015-04-10 |
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