Food material suitable for patients with disturbance of mastication/swallowing

Abstract

To provide a food material which is suitable for elderly persons and patients with disturbance of mastication / swallowing. [MEANS FOR SOLVING PROBLEMS] The target food material, which sustains the natural shape and color tone of a starting material, has such a softness as allowing mashing with the gum or tongue in the oral cavity and a smooth texture, and shows a compression stress of 5x104 N / m2 or less when measured by using a plunger of 3 mm in diameter at a compression rate of 10 mm / second while setting the clearance to 30% of the sample thickness, is obtained by enzymatically treating the starting material by impregnating with an enzyme.

Description

technical field The present invention relates to a food suitable for the elderly or those who have difficulty chewing or swallowing and a method for producing the same. More specifically, the present invention relates to mushroom-based foods, plant-based foods and animal-based foods having said properties, and methods for producing these foods. Background technique With the advancement of an aging society, the number of people who have difficulty chewing or swallowing due to aging is increasing. Those with chewing or swallowing problems consume eater-friendly meals prepared by finely chopping regular foods or paste meals prepared by using a mixer. Since such a meal has a shape and color different from a normal meal and its contents cannot be visually identified, it is unappetizing and difficult to enjoy. As a method of producing a vegetable food having softening and smoothness while maintaining the form of the vegetable material, a softening method has been developed, whi...

AI Technical Summary

Problems solved by technology

However, since the tissue cannot be uniformly impregnated with the enzyme solution in any of these methods including the contact method, the injection method, and the tumbling method (for example, see Patent Document 5), the tissue can only be partially softened and cannot be completely softened. gain smoothness in tissue

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