WO2017017953A1 - Food product for individuals with difficulty in chewing which is refrigeration and freezing tolerant and which can be cooked - Google Patents

Food product for individuals with difficulty in chewing which is refrigeration and freezing tolerant and which can be cooked Download PDF

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Publication number
WO2017017953A1
WO2017017953A1 PCT/JP2016/003478 JP2016003478W WO2017017953A1 WO 2017017953 A1 WO2017017953 A1 WO 2017017953A1 JP 2016003478 W JP2016003478 W JP 2016003478W WO 2017017953 A1 WO2017017953 A1 WO 2017017953A1
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Prior art keywords
difficulty
chewing
starch
food
curdlan
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PCT/JP2016/003478
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French (fr)
Japanese (ja)
Inventor
小林　俊朗
圭介 金平
好美 宇佐美
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三菱商事フードテック株式会社
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Application filed by 三菱商事フードテック株式会社 filed Critical 三菱商事フードテック株式会社
Priority to SG11201800658TA priority Critical patent/SG11201800658TA/en
Priority to JP2017531018A priority patent/JP7213617B2/en
Priority to CN201680043240.7A priority patent/CN107846958A/en
Publication of WO2017017953A1 publication Critical patent/WO2017017953A1/en
Priority to HK18110509.3A priority patent/HK1251121A1/en

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Definitions

  • the present invention relates to a food for people with difficulty in chewing, and in particular to a gel food for people with difficulty in chewing that has resistance to refrigeration and freezing, can be cooked, and water separation is suppressed.
  • Foods for people with difficulty in chewing are known as foods for medical and nursing use. These foods are easy to crush in the oral cavity, are not too hard, and are easy to swallow.
  • the subjects who mainly use foods for persons with difficulty chewing are elderly people, and swallowing function often deteriorates due to aging / underlying diseases and various symptoms associated therewith. Persons with reduced swallowing function have a high risk of aspiration, and when water is removed from food, the possibility of aspiration during swallowing increases. is there.
  • Japanese Patent Laid-Open No. 02-261364 JP 2003-259820 A Japanese Patent Laid-Open No. 02-411 Japanese Patent Laid-Open No. 05-308913
  • An object of the present invention is to provide a food for persons with difficulty in chewing that has refrigeration / freezing resistance, can be cooked, and water separation is suppressed.
  • the present invention is as follows.
  • a food for people with difficulty in chewing comprising curdlan, modified starch, and food ingredients containing food paste for people with difficulty in chewing.
  • the cross-linked starch is one or more cross-linked starches selected from the group consisting of hydroxypropylated phosphate cross-linked starch or acetylated phosphate cross-linked starch. Food for people with difficulty chewing.
  • a water separation inhibitor for foods for persons with difficulty in chewing comprising curdlan and modified starch.
  • the curdlan in the present invention is a general term for heat-coagulable polysaccharides mainly composed of ⁇ -1,3-glucoside bonds.
  • Such curdlan can be produced by, for example, a microorganism of the genus Alkagenes or Acrobacterium. However, commercially available products can be preferably used.
  • the blending amount of curdlan is 1 to 6% by mass, preferably 1.5 to 5.0% by mass in the food for persons with difficulty in chewing, and 1.5 to 3.5% by mass is particularly from the viewpoint of hardness More preferred.
  • the modified starch in the present invention is obtained by chemically modifying starch obtained from potato, corn, tapioca, etc. Specifically, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphorus Examples include acid-crosslinked starch, phosphorylated starch, phosphoric monoesterified phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, acetylated oxidized cross-linked starch, and octenyl succinate sodium.
  • Cross-linked starch which is preferably a chemically cross-linked starch obtained by treating a raw starch with a cross-linking agent, is suitable for use in foods for persons with difficulty in chewing. More preferably, a cross-linked starch in which the substituent is esterified or etherified is suitable. Specifically, hydroxypropyl phosphate cross-linked starch, acetylated phosphate cross-linked starch and the like can be used as particularly preferable embodiments.
  • the blended amount of the modified starch is 1 to 10% by mass, preferably 2 to 6% by mass in the food for persons with difficulty in chewing.
  • the above-mentioned food paste has been conventionally used to produce vegetables, fruits, seafood, meats, eggs, dairy products, and these processed products, either raw or heated, and then crushed, ground, and strained so that there are no large lumps. It is a pasty food that has been softened and palatable by being refined by a known method.
  • the food for the chewable person of the present invention includes food materials such as seasonings, spices and sweeteners, thickening polysaccharides and dextrins for the purpose of improving seasoning, texture and shelf life. Oils and fats, food additives and the like may be applied.
  • food ingredients for people with difficulty in chewing include food and vegetable oils and fats, thickening polysaccharides other than curdlan and processed starch, water-soluble dietary fiber, sugars such as starch syrup and dextrin, preservatives, and fragrances Further, coloring agents and the like can be appropriately blended.
  • the present invention is a food for people with difficulty in chewing, including curdlan, modified starch, and food paste, or curdlan, modified starch, and food paste, animal and vegetable oils and fats, carbohydrates other than curdlan and modified starch, storage It can be said that it relates to a food for persons with difficulty in chewing consisting of one or two or more selected from the group consisting of foods, fragrances, coloring agents and the like.
  • the animal and vegetable oils and fats include olive oil, palm oil, palm kernel oil, rapeseed oil, palm oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, corn oil, sesame oil, soybean oil and rice oil, cocoa butter, etc.
  • Vegetable oils and fats animal fats such as beef tallow, pork tallow, fish oil, whale oil, milk fat, etc. can be mentioned, and as preservatives, organic acids and salts thereof, amino acids such as glycine, lysozyme having antibacterial action And proteins such as protamine and antioxidants such as L-ascorbic acid and tocopherol.
  • the curdlan and modified starch are contained in the food for persons with difficulty in chewing by mixing with food raw materials for persons with difficulty in chewing when preparing foods for persons with difficulty in chewing.
  • amount of starch When the amount of starch is increased, it may be too hard as a food for people with difficulty in chewing.
  • amount of curdlan decreases, sufficient heat resistance cannot be obtained, and when the amount of processed starch decreases, water may be removed from the food for persons with difficulty in chewing, and curdlan dispersion may be deteriorated. is there.
  • hardness of the material temperature 20 ° C. is, 50,000 N / m 2 or less, preferably 30000 N / m 2 or less, still more preferably not more than 20000N / m 2, 3000N / m 2 or more is preferable .
  • the hardness of the food for persons with difficulty in chewing is shown by the result of measuring a cylindrical plunger having a diameter of 20 mm at a speed of 10 mm / sec using an apparatus capable of measuring the compressive stress of a substance such as a texture analyzer or a creep meter. ing.
  • a food raw material for persons with difficulty in chewing including a food paste to be used as a material for foods for persons with difficulty chewing, curdlan, processed starch and water are appropriately mixed, and a cup or An example is a method of filling a food mold or the like and then heating to 80 ° C. or higher.
  • a cup or An example is a method of filling a food mold or the like and then heating to 80 ° C. or higher.
  • the food for persons with difficulty in chewing obtained in this way can be refrigerated and frozen, and can also be cooked by heating because it has heat resistance.
  • the water separation inhibitor for use in foods for persons with difficulty in chewing according to the present invention containing curdlan and modified starch is used for food raw materials for persons with difficulty in chewing, including food paste, and curdlan and processing in water separation inhibitors.
  • the blending ratio of starch is 1: 0.2 to 1: 3, preferably 1: 0.4 to 1: 2, more preferably 1: 1 to 1: 2.
  • the water separation inhibitor for foods for persons with difficulty in chewing according to the present invention is usually accompanied by an instruction manual indicating that the food is for foods for persons with difficulty in chewing.
  • Examples 1 to 15 Food paste and curdlan, modified starch, water, etc. were prepared according to the formulations shown in Tables 1 and 2. Among these, food paste, curdlan, modified starch, water, and the like were stirred with a mixer, and then filled with 60 g each in a food cup. In addition, in the case of stirring with a mixer, it stirred intermittently so that it might not become 40 degreeC or more. The film was heat-sealed and sealed in a cup, and heated in a steam convection oven at 90 ° C. for 30 minutes to obtain a food for persons with difficulty in chewing.
  • Examples 1 to 6 and for Examples 12 to 15 were hydroxypropylated phosphate-crosslinked starch derived from tapioca (precipitation product: 4.0 ml).
  • Examples 7 and 11 are acetylated phosphate cross-linked starches derived from tapioca (sedimentation product: 7.9 ml), and
  • Example 8 is a hydroxypropylated phosphate cross-linked starch derived from corn (sedimentation product: 2.5 ml).
  • 9 used tapioca-derived phosphate-crosslinked starch (precipitation product: 9.2 ml)
  • Example 10 used tapioca-derived starch acetate.
  • the sedimentation product representing the degree of crosslinking of the crosslinked starch was measured as follows.
  • the cross-linked starch used as a sample is precisely weighed in 150 mg in terms of anhydrous water and transferred to a test tube. Add exactly 15 ml of the test solution to be described later, and shake well to disperse, then immediately place in a boiling water bath and heat for 5 minutes. Then, after rapidly cooling and cooling to room temperature, shake again, homogenize, transfer 10 ml to a 10 ml graduated cylinder, leave at 20 ° C. for 18 hours, read the scale of the precipitate, and use this value as the sedimentation product.
  • Examples 1 to 10 were carrot paste, Example 11 was pumpkin paste, Example 12 was spinach paste, Example 13 was cabbage paste, Example 14 was chicken paste, Example 15 Used strawberry paste respectively.
  • the frozen food for those with difficulty in chewing was heated for 1 minute in a household microwave oven (600 W setting), and it was confirmed whether the shape was maintained after heating.
  • the case where the gel did not collapse even after heating and retained its shape was marked as ⁇
  • the case where it was somewhat out of shape but it was self-supporting was marked as ⁇
  • the case where the shape was broken as x was marked as ⁇
  • curdlan when curdlan is mixed with food paste, it can be evenly dispersed, and when the gel after heating is uniform, it can be evenly dispersed, but there is little to the gel after heating.
  • the case where there was unevenness was marked as ⁇ , and the case where the hardness was different depending on the gel part due to the fact that the dispersion was not uniform and the dark and thin portions of the curdlan were formed.
  • the food for people with difficulty in chewing containing curdlan and modified starch has a uniform dispersion of curdlan during production, and the food for people with difficulty in chewing obtained has heat resistance, Water separation is suppressed, but when modified starch is not used, or when raw starch is used instead of modified starch, curdlan may not be dispersed well, and in both cases, water separation is observed and for those with difficulty in chewing Not suitable for food.
  • the food for people with difficulty in chewing according to the present invention has industrial applicability in the fields of medical care and nursing care.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Provided is a food product for individuals with difficulty in chewing, which is refrigeration and freezing tolerant and which can be cooked, and with which water separation is limited. Specifically, a food product for individuals with difficulty in chewing is manufactured by: mixing curdlan and a modified starch such as starch acetate, hydroxypropyl phosphoric acid crosslinked starch, phosphoric acid crosslinked starch, phosphoric acid monoesterized phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, or acetylated oxidized crosslinked starch with a food product starting material for individuals with difficulty in chewing, the food product starting material including a food paste processed into a soft and palatable state by micronizing vegetables, fruits, seafood, meat, eggs, dairy products, or processed products thereof, either raw or after heating, by crushing, grinding, pureeing or the like, so that there are no large chunks; and heating the resultant mixture to 80°C or more.

Description

冷蔵・冷凍耐性を有し、加熱調理のできる咀嚼困難者用食品Food for people with difficulty in chewing that has resistance to refrigeration and freezing and can be cooked by heating
　本発明は、咀嚼困難者用食品，特に、冷蔵・冷凍耐性を有し、加熱調理のでき、離水が抑制されたゲル状の咀嚼困難者用食品に関する。 The present invention relates to a food for people with difficulty in chewing, and in particular to a gel food for people with difficulty in chewing that has resistance to refrigeration and freezing, can be cooked, and water separation is suppressed.
　医療・介護用途の食品として、咀嚼困難者用食品が知られている。これらの食品は、口腔内での押しつぶしが容易で、かたすぎず、飲込みやすい特徴がある。また、咀嚼困難者用食品を主に利用する対象は高齢者であり、加齢・基礎疾患、それに伴う諸症状により嚥下機能が衰えている場合が多い。嚥下機能が低下している者は、誤嚥を起こす危険性が高く、食品から離水が生ずると、飲み込みの際に誤嚥を起こす可能性が高まるため、食品の離水が抑制されている必要がある。 Foods for people with difficulty in chewing are known as foods for medical and nursing use. These foods are easy to crush in the oral cavity, are not too hard, and are easy to swallow. In addition, the subjects who mainly use foods for persons with difficulty chewing are elderly people, and swallowing function often deteriorates due to aging / underlying diseases and various symptoms associated therewith. Persons with reduced swallowing function have a high risk of aspiration, and when water is removed from food, the possibility of aspiration during swallowing increases. is there.
　これまでは、これらの咀嚼困難者用食品は、病院や施設などの介護の現場で食事のたびに手作りされていたが、対象者が少ないこと、調理時間の短縮などの理由により、近年、利便性のある加工済みの咀嚼困難者用食品を、病院・施設なども購入するようになっている。これらの加工済み咀嚼困難者用食品は、冷蔵・冷凍されて配送されることが多く、特に冷凍の場合では、解凍後の離水が問題となっていた。また、食事の配膳の際には、加熱されるため、耐熱性も必要となっていた。 Until now, these foods for people with difficulty in chewing have been hand-made for each meal at a nursing care site such as a hospital or facility. Hospitals and facilities are now purchasing sexually processed foods for people with difficulty in chewing. These processed foods for those having difficulty in chewing are often delivered refrigerated and frozen, and in particular in the case of freezing, water separation after thawing has been a problem. In addition, heat resistance is also necessary because the food is heated when serving meals.
　従来、カードランを使用して食品に耐熱性を付与することが行われている。カードランを添加した、加熱可能食品としては、カードラン及びデンプンを具材のつなぎ剤として含有する、加熱後冷蔵しても老化・糊化しない固形状調理食品が知られている（特許文献１参照）。 Conventionally, heat resistance has been imparted to foods using curdlan. As a heatable food to which curdlan is added, a solid cooked food containing curdlan and starch as a binder for ingredients and not aged or gelatinized even after refrigeration after heating is known (Patent Document 1). reference).
　また、食品の離水については、カードラン使用時に生デンプンやデキストリン等の糊料を併用することで低減させられることも知られていた（特許文献２及び３参照）。その他、カードランとα化デンプンを含む粘稠食品（特許文献４参照）等も提案されているが、カードランは溶解時の分散性が悪く、均一に分散させることが困難であり、この点においても課題があった（非特許文献１参照）。 Also, it has been known that the water separation of food can be reduced by using a paste such as raw starch or dextrin when using curdlan (see Patent Documents 2 and 3). In addition, viscous foods containing curdlan and pregelatinized starch (see Patent Document 4) have also been proposed, but curdlan has poor dispersibility when dissolved and is difficult to disperse uniformly. (See Non-Patent Document 1).
特開平０２－２６１３６４号公報Japanese Patent Laid-Open No. 02-261364 特開２００３－２５９８２０号公報JP 2003-259820 A 特開平０２－４１１号公報Japanese Patent Laid-Open No. 02-411 特開平０５－３０８９１３号公報Japanese Patent Laid-Open No. 05-308913
　本発明の課題は、冷蔵・冷凍耐性を有し、加熱調理ができ、離水が抑制された咀嚼困難者用食品を提供することにある。 An object of the present invention is to provide a food for persons with difficulty in chewing that has refrigeration / freezing resistance, can be cooked, and water separation is suppressed.
　本発明者らは、上記課題を解決するため鋭意検討した結果、カードランとともに特定の処理を施した加工デンプンを配合することでこれらの課題を解決することができることを見いだし、本発明を完成するに至った。より詳細には、食品中でカードランと加工デンプンを併用しつつ、その配合量を特定することで、よりカードランの分散を容易にし、効率よくカードランを含有せしめ、咀嚼困難者用食品として最適な物性が得られることを見いだした。そして、得られた咀嚼困難者用食品はカードランにより耐熱性を有するため、冷凍保存したものを加熱解凍することができ、加工でん粉により解凍後も内部から水が滲出するというような離水が抑制されているという利点を有することを確認した。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that these problems can be solved by blending modified starch that has been subjected to a specific treatment together with curdlan, and complete the present invention. It came to. More specifically, by combining the curdlan and modified starch in the food, by specifying the amount of the curdlan, the curdlan can be more easily dispersed and efficiently contained. We found that optimal physical properties can be obtained. And since the food for persons with difficulty in chewing has heat resistance due to curdlan, it can be thawed in a frozen state, and water release from the inside is suppressed even after thawing with processed starch. Confirmed that it has the advantage of being.
　すなわち、本発明は以下のとおりのものです。
（１）カードラン、加工デンプン、及び食品ペースト含有咀嚼困難者用食品原料からなる咀嚼困難者用食品。
（２）加工デンプンが、架橋デンプンであることを特徴とする上記（１）の咀嚼困難者用食品。
（３）架橋デンプンが、ヒドロキシプロピル化リン酸架橋デンプン、又はアセチル化リン酸架橋デンプンからなる群より選ばれた１種又は２種以上の架橋デンプンであることを特徴とする上記（２）の咀嚼困難者用食品。
（４）加工デンプンの配合量が、２．０～６．０質量％であることを特徴とする上記（１）～（３）のいずれかの咀嚼困難者用食品。
（５）カードランの配合量が、１．５～５．０質量％であることを特徴とする上記（１）～（４）のいずれかの咀嚼困難者用食品。
（６）品温２０℃のかたさが、３０００～２００００Ｎ／ｍ２であることを特徴とする上記（１）～（５）のいずれかの咀嚼困難者用食品。
（７）カードランと加工デンプンの配合割合が、１：０．４～１：２であることを特徴とする上記（１）～（６）のいずれかの咀嚼困難者用食品。
（８）カードラン及び加工デンプンと、食品ペースト含有咀嚼困難者用食品原料とを混合し、８０℃以上に加熱することを特徴とする咀嚼困難者用食品の製造方法。
（９）カードランと加工デンプンを含む咀嚼困難者用食品の離水抑制剤。
（１０）加工デンプンが、架橋デンプンであることを特徴とする上記（９）の咀嚼困難者用食品の離水抑制剤。
（１１）架橋デンプンが、ヒドロキシプロピル化リン酸架橋デンプン、又はアセチル化リン酸架橋デンプンからなる群より選ばれた１種又は２種以上の架橋デンプンであることを特徴とする上記（１０）の咀嚼困難者用食品の離水抑制剤。 That is, the present invention is as follows.
(1) A food for people with difficulty in chewing, comprising curdlan, modified starch, and food ingredients containing food paste for people with difficulty in chewing.
(2) The food for persons with difficulty in chewing according to (1), wherein the modified starch is a crosslinked starch.
(3) The cross-linked starch is one or more cross-linked starches selected from the group consisting of hydroxypropylated phosphate cross-linked starch or acetylated phosphate cross-linked starch. Food for people with difficulty chewing.
(4) The food for persons with difficulty in chewing according to any one of (1) to (3) above, wherein the amount of the modified starch is 2.0 to 6.0% by mass.
(5) The food for persons with difficulty in chewing according to any one of (1) to (4) above, wherein the curdlan content is 1.5 to 5.0% by mass.
(6) The food for persons with difficulty in chewing according to any one of (1) to (5) above, which has a hardness of 3000 to 20000 N / m 2 at a product temperature of 20 ° C.
(7) The food for persons with difficulty in chewing according to any one of (1) to (6) above, wherein the blending ratio of curdlan and modified starch is 1: 0.4 to 1: 2.
(8) A method for producing a food product for persons with difficulty in chewing, comprising mixing curdlan and modified starch with food ingredients containing food paste and heating to 80 ° C. or higher.
(9) A water separation inhibitor for foods for persons with difficulty in chewing, comprising curdlan and modified starch.
(10) The water separation inhibitor for foods for persons with difficulty in chewing according to (9), wherein the modified starch is a crosslinked starch.
(11) The crosslinked starch according to (10) above, wherein the crosslinked starch is one or two or more kinds of crosslinked starch selected from the group consisting of hydroxypropylated phosphate crosslinked starch or acetylated phosphate crosslinked starch Water separation inhibitor for foods for people with difficulty in chewing.
　また上記（９）カードランと加工デンプンを含む咀嚼困難者用食品の離水抑制剤に関する発明の他の態様としては、カードラン及び加工デンプンの、咀嚼困難者用食品の離水抑制剤の製造における使用や、咀嚼困難者用食品の離水抑制剤の製造のためのカードラン及び加工デンプンや、食品ペースト含有咀嚼困難者用食品原料にカードランと加工デンプンを配合することを特徴とする咀嚼困難者用食品の離水抑制方法を挙げることができる。 Moreover, as another aspect of the invention relating to the water separation inhibitor for foods for people with difficulty in chewing, comprising (9) curdlan and modified starch, use of curdlan and processed starch in the production of water separation inhibitors for foods for people with difficulty in chewing Curdlan and processed starch for the production of water separation inhibitors for foods for people with difficulty in chewing, and foodstuffs containing food paste for foods for people with difficulty in chewing, curdlan and processed starch, A method for suppressing water separation of foods can be mentioned.
　本発明によると、冷蔵・冷凍耐性や耐熱性を有し、加熱調理ができ、離水が抑制された咀嚼困難者用食品を提供することができる。 According to the present invention, it is possible to provide a food for people with difficulty in chewing that has refrigeration / freezing resistance and heat resistance, can be cooked, and water separation is suppressed.
　本発明におけるカードランは、β－１,３－グルコシド結合を主体とする加熱凝固性多糖類の総称であり、かかるカードランとしては、例えば、アルカリゲネス属又はアクロバクテリウム属の微生物によって生産することもできるが、市販品を好適に用いることができる。カードランの配合量は、咀嚼困難者用食品中１～６質量％、好ましくは１．５～５．０質量％であり、特に硬さの面からは１．５～３．５質量が％より好ましい。 The curdlan in the present invention is a general term for heat-coagulable polysaccharides mainly composed of β-1,3-glucoside bonds. Such curdlan can be produced by, for example, a microorganism of the genus Alkagenes or Acrobacterium. However, commercially available products can be preferably used. The blending amount of curdlan is 1 to 6% by mass, preferably 1.5 to 5.0% by mass in the food for persons with difficulty in chewing, and 1.5 to 3.5% by mass is particularly from the viewpoint of hardness More preferred.
　本発明における加工デンプンは、バレイショ、コーン、タピオカなどからとれるデンプンを化学的に変性させたものであり、具体的には、酢酸デンプン、酸化デンプン、ヒドロキシプロピルデンプン、ヒドロキシプロピルリン酸架橋デンプン、リン酸架橋デンプン、リン酸化デンプン、リン酸モノエステル化リン酸架橋デンプン、アセチル化リン酸架橋デンプン、アセチル化アジピン酸架橋デンプン、アセチル化酸化架橋デンプン、オクテニルコハクデンプンナトリウムなどを挙げることができる。好ましくは架橋剤を使用して原料デンプンを処理し、化学的に架橋させたデンプンである架橋デンプンが咀嚼困難者用食品の利用に適している。さらに好ましくは置換基がエステル化又はエーテル化処理された架橋デンプンが適しており、具体的にはヒドロキシプロピルリン酸架橋デンプン、アセチル化リン酸架橋デンプンなどが特に好ましい態様として使用できる。加工デンプンの配合量は、咀嚼困難者用食品中１～１０質量％、好ましくは２～６質量％である。 The modified starch in the present invention is obtained by chemically modifying starch obtained from potato, corn, tapioca, etc. Specifically, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphorus Examples include acid-crosslinked starch, phosphorylated starch, phosphoric monoesterified phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, acetylated oxidized cross-linked starch, and octenyl succinate sodium. Cross-linked starch, which is preferably a chemically cross-linked starch obtained by treating a raw starch with a cross-linking agent, is suitable for use in foods for persons with difficulty in chewing. More preferably, a cross-linked starch in which the substituent is esterified or etherified is suitable. Specifically, hydroxypropyl phosphate cross-linked starch, acetylated phosphate cross-linked starch and the like can be used as particularly preferable embodiments. The blended amount of the modified starch is 1 to 10% by mass, preferably 2 to 6% by mass in the food for persons with difficulty in chewing.
　上記食品ペーストは、野菜、果物、魚介類、肉類、卵類、乳製品類、また、これらの加工品を、生又は加熱した後、大きな塊のないように破砕、摩砕や、裏ごしなど従来知られた方法で微細化することにより、柔らかで口当たりの良い状態にしたペースト状食品である。 The above-mentioned food paste has been conventionally used to produce vegetables, fruits, seafood, meats, eggs, dairy products, and these processed products, either raw or heated, and then crushed, ground, and strained so that there are no large lumps. It is a pasty food that has been softened and palatable by being refined by a known method.
　本発明の咀嚼困難者用食品には、発明の効果を阻害しない限りにおいて、味付けやテクスチャー改善、日持ち向上などの目的から、調味料や香辛料、甘味料などの食品素材、増粘多糖類やデキストリン、油脂、食品添加物などを適用してもよい。すなわち、咀嚼困難者用食品原料には、食品ペーストに加えて、動植物油脂類、カードランや加工デンプン以外の増粘多糖類、水溶性食物繊維、水飴、デキストリン等の糖質、保存料、香料、着色料などを適宜配合することができる。すなわち本発明は、カードラン、加工デンプン、及び食品ペーストを含む咀嚼困難者用食品、あるいは、カードラン、加工デンプン、及び食品ペーストと、動植物油脂類、カードランや加工デンプン以外の糖質、保存料、香料、着色料等からなる群から選ばれる１種又は２種以上とからなる咀嚼困難者用食品に関するということができる。また、上記動植物油脂類としては、オリーブ油、パーム油、パーム核油、菜種油、ヤシ油、落花生油、サフラワー油、ひまわり油、綿実油、コーン油、ごま油、大豆油及び米油、カカオ脂等の植物油脂類、並びに、牛脂、豚脂、魚油、鯨油、乳脂等の動物油脂類を挙げることができ、保存料としては、制菌作用のある、有機酸やその塩、グリシン等のアミノ酸、リゾチーム、プロタミン等のタンパク質、及びＬ-アスコルビン酸、トコフェロール等の酸化防止剤を挙げることができる。 As long as the effects of the invention are not hindered, the food for the chewable person of the present invention includes food materials such as seasonings, spices and sweeteners, thickening polysaccharides and dextrins for the purpose of improving seasoning, texture and shelf life. Oils and fats, food additives and the like may be applied. In other words, food ingredients for people with difficulty in chewing include food and vegetable oils and fats, thickening polysaccharides other than curdlan and processed starch, water-soluble dietary fiber, sugars such as starch syrup and dextrin, preservatives, and fragrances Further, coloring agents and the like can be appropriately blended. That is, the present invention is a food for people with difficulty in chewing, including curdlan, modified starch, and food paste, or curdlan, modified starch, and food paste, animal and vegetable oils and fats, carbohydrates other than curdlan and modified starch, storage It can be said that it relates to a food for persons with difficulty in chewing consisting of one or two or more selected from the group consisting of foods, fragrances, coloring agents and the like. The animal and vegetable oils and fats include olive oil, palm oil, palm kernel oil, rapeseed oil, palm oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, corn oil, sesame oil, soybean oil and rice oil, cocoa butter, etc. Vegetable oils and fats, animal fats such as beef tallow, pork tallow, fish oil, whale oil, milk fat, etc. can be mentioned, and as preservatives, organic acids and salts thereof, amino acids such as glycine, lysozyme having antibacterial action And proteins such as protamine and antioxidants such as L-ascorbic acid and tocopherol.
　上記カードランと加工デンプンは、咀嚼困難者用食品を製造する際に、食品ペーストを含む咀嚼困難者用食品原料と混合されることで咀嚼困難者用食品に含有されるが、カードランと加工デンプンの配合量が多くなると咀嚼困難者用食品として、かたさが出すぎるおそれがある。また、カードランの配合量が少なくなると、十分な加熱耐性が得られないし、加工デンプンの配合量が少なくなると、咀嚼困難者用食品から離水が生じ、また、カードランの分散が悪くなるおそれがある。 The curdlan and modified starch are contained in the food for persons with difficulty in chewing by mixing with food raw materials for persons with difficulty in chewing when preparing foods for persons with difficulty in chewing. When the amount of starch is increased, it may be too hard as a food for people with difficulty in chewing. In addition, when the amount of curdlan decreases, sufficient heat resistance cannot be obtained, and when the amount of processed starch decreases, water may be removed from the food for persons with difficulty in chewing, and curdlan dispersion may be deteriorated. is there.
　本発明の嚼困難者用食品は、品温２０℃のかたさが、５００００Ｎ／ｍ２以下、好ましくは３００００Ｎ／ｍ２以下、さらに好ましくは２００００Ｎ／ｍ２以下であり、３０００Ｎ／ｍ２以上が好ましい。ここで、咀嚼困難者用食品のかたさは、テクスチャーアナライザーやクリープメーターなどの物質の圧縮応力を測定できる装置を用い、直径２０ｍｍの円柱型プランジャーを１０ｍｍ／秒の速度で測定した結果で示されている。   嚼困flame's food of the present invention, hardness of the material temperature 20 ° C. is, 50,000 N / m 2 or less, preferably 30000 N / m 2 or less, still more preferably not more than 20000N / m 2, 3000N / m 2 or more is preferable . Here, the hardness of the food for persons with difficulty in chewing is shown by the result of measuring a cylindrical plunger having a diameter of 20 mm at a speed of 10 mm / sec using an apparatus capable of measuring the compressive stress of a substance such as a texture analyzer or a creep meter. ing.
　本発明の咀嚼困難者用食品の製造方法としては、咀嚼困難者用食品の素材としたい食品ペーストを含む咀嚼困難者用食品原料と、カードラン、加工デンプン及び水分とを適宜混合し、カップや食品型などに充填して、その後８０℃以上に加熱する方法を挙げることができる。このように、カップや食品型に充填された原料を８０℃以上に加熱することで、カードランにゲル化が生じ、食品ペーストを固めたゲル状の咀嚼困難者用食品を得ることができる。こうして得られた咀嚼困難者用食品は、冷蔵・冷凍することもでき、また耐熱性を有するため、加熱調理することもできる。 As a method for producing a food for persons with difficulty in chewing according to the present invention, a food raw material for persons with difficulty in chewing including a food paste to be used as a material for foods for persons with difficulty chewing, curdlan, processed starch and water are appropriately mixed, and a cup or An example is a method of filling a food mold or the like and then heating to 80 ° C. or higher. Thus, by heating the raw material filled in the cup or food mold to 80 ° C. or higher, gelling occurs in the curdlan, and a gel-like food for persons with difficulty in chewing in which the food paste is hardened can be obtained. The food for persons with difficulty in chewing obtained in this way can be refrigerated and frozen, and can also be cooked by heating because it has heat resistance.
　なお、咀嚼困難者用食品に離水が生じる場合は、カップや食品型内で加熱成形し、そのまま冷蔵・冷凍したのちに常温に戻した咀嚼困難者用食品を皿などに出した際に、保形性のある食品ゲルには含まれない水分が、皿などに広がることで、その多寡を知ることが出来る。 If water is generated in food for people with difficulty in chewing, when food for people with difficulty in chewing, which is hot-molded in a cup or food mold, refrigerated and frozen as it is, and then returned to room temperature, is kept on a plate or the like. The amount of water that is not contained in the food gel with formability spreads out on a plate or the like, so you can know how much it is.
　また、カードランと加工デンプンを含む本発明の咀嚼困難者用食品に用いるための離水抑制剤は、食品ペーストを含む咀嚼困難者用食品原料に対して用いられ、離水抑制剤におけるカードランと加工デンプンの配合割合は、１：０．２～１：３、好ましくは１：０．４～１：２、より好ましくは１：１～１：２である。本発明の咀嚼困難者用食品の離水抑制剤は、通常、咀嚼困難者用食品用途である旨の取扱説明書が添付されることがある。 Further, the water separation inhibitor for use in foods for persons with difficulty in chewing according to the present invention containing curdlan and modified starch is used for food raw materials for persons with difficulty in chewing, including food paste, and curdlan and processing in water separation inhibitors. The blending ratio of starch is 1: 0.2 to 1: 3, preferably 1: 0.4 to 1: 2, more preferably 1: 1 to 1: 2. The water separation inhibitor for foods for persons with difficulty in chewing according to the present invention is usually accompanied by an instruction manual indicating that the food is for foods for persons with difficulty in chewing.
　以下、実施例を挙げて本発明を具体的に説明するが、本発明の技術的範囲は、かかる実施例により限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples. However, the technical scope of the present invention is not limited to the examples.
＜実施例１～１５＞
　表１及び表２の配合で食品ペーストとカードラン、加工デンプン、水等を用意した。これらのうち、食品ペーストとカードランと加工デンプンと水等をミキサーで撹拌したのちに、食品カップに６０ｇずつ充填した。なお、ミキサーでの撹拌の際には４０℃以上にならないように断続的に撹拌を行った。カップにフィルムをヒートシールし密閉して、スチームコンベクションオーブンで９０℃、３０分間加熱することで咀嚼困難者用食品を得た。 <Examples 1 to 15>
Food paste and curdlan, modified starch, water, etc. were prepared according to the formulations shown in Tables 1 and 2. Among these, food paste, curdlan, modified starch, water, and the like were stirred with a mixer, and then filled with 60 g each in a food cup. In addition, in the case of stirring with a mixer, it stirred intermittently so that it might not become 40 degreeC or more. The film was heat-sealed and sealed in a cup, and heated in a steam convection oven at 90 ° C. for 30 minutes to obtain a food for persons with difficulty in chewing.
　カードランはＭＣフードスペシャリティーズ社のカードランを用い、加工デンプンは実施例１～６、実施例１２～１５はタピオカ由来のヒドロキシプロピル化リン酸架橋デンプン（沈降積：４．０ｍｌ）を、実施例７、１１はタピオカ由来のアセチル化リン酸架橋デンプン（沈降積：７．９ｍｌ）を、実施例８はコーン由来のヒドロキシプロピル化リン酸架橋デンプン（沈降積：２．５ｍｌ）を、実施例９はタピオカ由来のリン酸架橋デンプン（沈降積：９．２ｍｌ）を、実施例１０はタピオカ由来の酢酸デンプンをそれぞれ用いた。 For the curdlan, a curdlan manufactured by MC Food Specialties was used, and for modified starches, Examples 1 to 6 and for Examples 12 to 15 were hydroxypropylated phosphate-crosslinked starch derived from tapioca (precipitation product: 4.0 ml). Examples 7 and 11 are acetylated phosphate cross-linked starches derived from tapioca (sedimentation product: 7.9 ml), and Example 8 is a hydroxypropylated phosphate cross-linked starch derived from corn (sedimentation product: 2.5 ml). 9 used tapioca-derived phosphate-crosslinked starch (precipitation product: 9.2 ml), and Example 10 used tapioca-derived starch acetate.
　なお、架橋デンプンの架橋の程度を表す沈降積は、以下のように測定した。
　試料とする架橋デンプンを無水換算１５０ｍｇ精秤し、試験管に移す。その中へ後述する試験用液を正確に１５ｍｌ加え、よく振とうして分散させたのち、直ちに沸騰水浴中に入れ５分間加熱する。その後、急冷して室温まで冷却した後、再度振とうし、均一化して１０ｍｌメスシリンダーに１０ｍｌ移し、２０℃で１８時間静置後、沈殿物の目盛を読み取り、この値を沈降積とする。
　試験用液の調製方法はイオン交換水６４質量％に、塩化亜鉛１０質量％、塩化アンモニウム２６質量％となるように加温溶解して調整し、この液１０ｍｌを取り、ブロムフェノールブルー液を加え、０．１ｍｏｌ／ＬのＨＣｌで呈色が紫から黄色に変わる点を終点として滴定して塩酸度（塩酸度＝ＨＣｌのファクター×滴定に要したｍｌ数）を求める。塩酸度が３．９±０．１になるようにアンモニア水、塩酸を用いて調整する。調整後、再度塩酸度を確認して、最後にろ過して用いる。 The sedimentation product representing the degree of crosslinking of the crosslinked starch was measured as follows.
The cross-linked starch used as a sample is precisely weighed in 150 mg in terms of anhydrous water and transferred to a test tube. Add exactly 15 ml of the test solution to be described later, and shake well to disperse, then immediately place in a boiling water bath and heat for 5 minutes. Then, after rapidly cooling and cooling to room temperature, shake again, homogenize, transfer 10 ml to a 10 ml graduated cylinder, leave at 20 ° C. for 18 hours, read the scale of the precipitate, and use this value as the sedimentation product.
The test solution was prepared by heating and dissolving in 64% by mass of ion-exchanged water so as to be 10% by mass of zinc chloride and 26% by mass of ammonium chloride. Take 10 ml of this solution and add bromophenol blue solution. Then, titration is carried out with the point at which the color changes from purple to yellow with 0.1 mol / L HCl as the end point, and the hydrochloric acid degree (hydrochloric acid degree = factor of HCl × ml number required for titration) is obtained. Adjust using hydrochloric acid and aqueous ammonia so that the degree of hydrochloric acid is 3.9 ± 0.1. After adjustment, check the degree of hydrochloric acid again, and finally use after filtration.
　また食品ペーストは、実施例１～１０はにんじんペーストを、実施例１１はかぼちゃペーストを、実施例１２はホウレンソウペーストを、実施例１３はキャベツペーストを、実施例１４は鶏肉ペーストを、実施例１５は鮭ペーストをそれぞれ用いた。 As for the food paste, Examples 1 to 10 were carrot paste, Example 11 was pumpkin paste, Example 12 was spinach paste, Example 13 was cabbage paste, Example 14 was chicken paste, Example 15 Used strawberry paste respectively.
　さらに、実施例８～１５では食品素材としてデキストリン及び／又は油脂として市販の家庭用サラダ油を用いた。 Furthermore, in Examples 8 to 15, commercially available salad oil as dextrin and / or fat / oil was used as a food material.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
＜比較例１～４＞
　比較例として、加工デンプンを用いない例及び加工デンプンの代わりに化学的変性のされていない生デンプンを用いたほかは、実施例と同様にして咀嚼困難者用食品を得た。生デンプンは、比較例３はコーンスターチを、比較例４はバレイショデンプンを用いた。なお、食品ペーストは、比較例１、３、４はにんじんを、比較例２はホウレンソウを用いた。配合は表３に示す通りである。 <Comparative Examples 1 to 4>
As comparative examples, foods for persons with difficulty in chewing were obtained in the same manner as in Examples except that modified starch was not used and raw starch that was not chemically modified was used instead of modified starch. For raw starch, Comparative Example 3 used corn starch, and Comparative Example 4 used potato starch. In addition, the food paste used the carrot for the comparative examples 1, 3, and 4, and used spinach for the comparative example 2. The formulation is as shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
＜結果＞
　実施例１～１５及び比較例１～４の各咀嚼困難者用食品について、かたさ、離水、耐熱性及び分散性の各項目について評価した。結果を表１～表３に示す。咀嚼困難者用食品は、もっとも離水しやすい冷凍後常温に戻した状態で離水を確認し、その後かたさを測定した。離水については、冷凍後皿に出した際に、ほとんど水が広がらない場合を○、少し水が出るが許容範囲の場合を△、多くの水が皿に広がる場合を×とした。かたさは直径２０ｍｍの円柱型プランジャーを１０ｍｍ／秒の速度で測定した結果（Ｎ／ｍ２）を示す。 <Result>
Each of the foods for persons with difficulty in chewing in Examples 1 to 15 and Comparative Examples 1 to 4 was evaluated for each item of hardness, water separation, heat resistance and dispersibility. The results are shown in Tables 1 to 3. The food for persons with difficulty in chewing was checked for water separation in a state where it was returned to room temperature after freezing, which was the easiest for water separation, and then the hardness was measured. With regard to water separation, the case where the water hardly spreads when it is put out on the plate after freezing is indicated as ◯, the case where a little water comes out but within the allowable range is indicated as Δ, and the case where a large amount of water spreads on the plate is indicated as x. Hardness indicates the result (N / m 2 ) of measuring a cylindrical plunger having a diameter of 20 mm at a speed of 10 mm / sec.
　また、耐熱性の確認のため、冷凍した咀嚼困難者用食品を家庭用電子レンジ（６００Ｗ設定）で1分間加熱し、加熱後に形を保っているかどうかを確認した。加熱後もゲルが崩れず保形している場合を○、多少型崩れするが自立できている場合を△、形が崩れてしまう場合を×とした。 In addition, in order to confirm heat resistance, the frozen food for those with difficulty in chewing was heated for 1 minute in a household microwave oven (600 W setting), and it was confirmed whether the shape was maintained after heating. The case where the gel did not collapse even after heating and retained its shape was marked as ◯, the case where it was somewhat out of shape but it was self-supporting was marked as Δ, and the case where the shape was broken as x.
　さらに、カードランの分散性については、カードランを食品ペーストと混合したときに、均一に分散でき、加熱後のゲルが均一な場合を○、均一な分散はできるが、加熱後のゲルに少しムラがある場合を△、分散が均一にならず、カードランの濃い部分と薄い部分が出来ることによってゲルの部位によってかたさが異なってしまった場合を×とした。 Furthermore, regarding the dispersibility of curdlan, when curdlan is mixed with food paste, it can be evenly dispersed, and when the gel after heating is uniform, it can be evenly dispersed, but there is little to the gel after heating. The case where there was unevenness was marked as Δ, and the case where the hardness was different depending on the gel part due to the fact that the dispersion was not uniform and the dark and thin portions of the curdlan were formed.
　表１～表３の結果からわかるように、カードランと加工デンプンを含む咀嚼困難者用食品は、製造時にカードランの分散が均一となり、得られた咀嚼困難者用食品に耐熱性があり、離水が抑制されているが、加工デンプンを用いない場合や、加工デンプンではなく生デンプンを用いた場合にはカードランの分散がうまくいかない場合があり、またいずれも離水がみられ、咀嚼困難者用食品として適していなかった。 As can be seen from the results of Tables 1 to 3, the food for people with difficulty in chewing containing curdlan and modified starch has a uniform dispersion of curdlan during production, and the food for people with difficulty in chewing obtained has heat resistance, Water separation is suppressed, but when modified starch is not used, or when raw starch is used instead of modified starch, curdlan may not be dispersed well, and in both cases, water separation is observed and for those with difficulty in chewing Not suitable for food.
　本発明の咀嚼困難者用食品は、医療・介護の分野で産業上の利用可能性がある。 The food for people with difficulty in chewing according to the present invention has industrial applicability in the fields of medical care and nursing care.

Claims (11)

  1. 　カードラン、加工デンプン、及び食品ペースト含有咀嚼困難者用食品原料からなる咀嚼困難者用食品。 Food for people with difficulty in chewing, consisting of curdlan, modified starch, and food ingredients containing food paste for people with difficulty in chewing.
  2. 　加工デンプンが、架橋デンプンであることを特徴とする請求項１記載の咀嚼困難者用食品。 Processed starch is cross-linked starch, The food product for persons with difficulty in chewing according to claim 1,
  3. 　架橋デンプンが、ヒドロキシプロピル化リン酸架橋デンプン、又はアセチル化リン酸架橋デンプンからなる群より選ばれた１種又は２種以上の架橋デンプンであることを特徴とする請求項２記載の咀嚼困難者用食品。 The person having difficulty in chewing according to claim 2, wherein the crosslinked starch is one or more kinds of crosslinked starch selected from the group consisting of hydroxypropylated phosphate crosslinked starch or acetylated phosphate crosslinked starch. For food.
  4. 　加工デンプンの配合量が、２．０～６．０質量％であることを特徴とする請求項１～３のいずれか記載の咀嚼困難者用食品。 The food product for persons with difficulty in chewing according to any one of claims 1 to 3, wherein the amount of the modified starch is 2.0 to 6.0 mass%.
  5. 　カードランの配合量が、１．５～５．０質量％であることを特徴とする請求項１～４のいずれか記載の咀嚼困難者用食品。 5. The food product for persons with difficulty in chewing according to any one of claims 1 to 4, wherein the amount of curdlan is 1.5 to 5.0% by mass.
  6. 　品温２０℃のかたさが、３０００～２００００Ｎ／ｍ２であることを特徴とする請求項１～５のいずれか記載の咀嚼困難者用食品。 6. The food product for persons with difficulty in chewing according to any one of claims 1 to 5, which has a hardness of 3000 to 20000 N / m 2 at a product temperature of 20 ° C.
  7. 　カードランと加工デンプンの配合割合が、１：０．４～１：２であることを特徴とする請求項１～６のいずれか記載の咀嚼困難者用食品。 7. The food for persons with difficulty in chewing according to any one of claims 1 to 6, wherein the blending ratio of curdlan and modified starch is 1: 0.4 to 1: 2.
  8. 　カードラン及び加工デンプンと、食品ペースト含有咀嚼困難者用食品原料とを混合し、８０℃以上に加熱することを特徴とする咀嚼困難者用食品の製造方法。 A method for producing a food product for persons with difficulty in chewing, comprising mixing curdlan and modified starch with food ingredients containing food paste and heating to 80 ° C. or higher.
  9. 　カードランと加工デンプンを含む咀嚼困難者用食品の離水抑制剤。 ∙ Water separation inhibitor for foods for people with difficulty in chewing, including curdlan and modified starch.
  10. 　加工デンプンが、架橋デンプンであることを特徴とする請求項９記載の咀嚼困難者用食品の離水抑制剤。 The processed starch is a cross-linked starch, The water separation inhibitor for foods for those having difficulty in chewing according to claim 9.
  11. 　架橋デンプンが、ヒドロキシプロピル化リン酸架橋デンプン、又はアセチル化リン酸架橋デンプンからなる群より選ばれた１種又は２種以上の架橋デンプンであることを特徴とする請求項１０記載の咀嚼困難者用食品の離水抑制剤。 The person having difficulty in chewing according to claim 10, wherein the crosslinked starch is one or more kinds of crosslinked starch selected from the group consisting of hydroxypropylated phosphate crosslinked starch or acetylated phosphate crosslinked starch. Water release inhibitor for foods.
PCT/JP2016/003478 2015-07-27 2016-07-27 Food product for individuals with difficulty in chewing which is refrigeration and freezing tolerant and which can be cooked WO2017017953A1 (en)

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