Oily food product for persons with chewing and swallowing difficulties

Abstract

To provide an oily food product that can be easily consumed by persons with chewing and swallowing difficulties.SOLUTION: The present invention provides an oily food product for persons with chewing and swallowing difficulties, where the oily food product has a single continuous surface, part or all of the surface is curved, the maximum value of the linear distance connecting any two points on the surface is 5.0 mm or more and 50.0 mm or less, and the average thickness of the surface is 3.0 mm or less.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an oily food for people who have difficulty chewing and swallowing. [Background technology]

[0002] People who have difficulty chewing and swallowing (elderly people, people requiring care, etc.) tend to eat less, so it is important for them to consume small amounts of high-energy foods, such as snacks.

[0003] Oily foods are small in quantity and high in energy, and can be effective as foods for people with difficulty chewing and swallowing. For example, Patent Document 1 proposes an oil and fat composition for use as an intake aid for people who have difficulty swallowing or chewing, which has an SFC of 3 to 18% in the range of 5 to 25°C and is obtained by subjecting a composition containing an oil and fat to a rapid cooling and kneading treatment. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2011 / 024827 Summary of the Invention [Problem to be solved by the invention]

[0005] However, there is still a need for oily foods that can be easily ingested by people who have difficulty chewing and swallowing.

[0006] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an oily food that can be easily taken by people who have difficulty chewing and swallowing. [Means for solving the problem]

[0007] The present inventors have discovered that the above-mentioned problems can be solved by molding an oily food (particularly chocolate) into a predetermined shape, and have completed the present invention. Specifically, the present invention provides the following.

[0008] (1) An oily food for people who have difficulty chewing and swallowing, The oily food product is made up of a single continuous surface, The surface is partially or entirely curved, The maximum value of the straight-line distance connecting any two points on the surface is 5.0 mm or more and 50.0 mm or less, The average thickness of the surface is 3.0 mm or less. Oily foods.

[0009] (2) The oily food according to (1), wherein the mass of the oily food is 0.5 g or more and 5.0 g or less.

[0010] (3) The oily food according to (1) or (2), wherein the oily food has a single curved surface.

[0011] (4) The oily food according to (1) or (2), wherein the oily food is in the form of a cylindrical roll.

[0012] (5) An oily food according to any one of (1) to (4), which is solid at 25°C or below and, when tested under the following conditions, no lumps remain on the sieve. (Test conditions) Put 200 mL of water into a 200 mL glass beaker and keep the water temperature at 37°C on a heater-equipped stirrer. Next, place a stirrer tip with a long side of 3 cm in the beaker and rotate (500 rpm) to stir the warm water. Completely submerge the oily food (1.5 g) without touching the stirrer tip, and heat the water. 10 minutes after the start of heating, the entire contents of the beaker are passed through a stainless steel sieve with 2 mm openings, and the presence or absence of lumps (lumps of any shape with a length of 1 mm or more) remaining on the sieve is visually confirmed.

[0013] (6) The oil-based food according to any one of (1) to (5), wherein the oil-based food is chocolate. [Effects of the Invention]

[0014] According to the present invention, an oily food that can be easily taken by people who have difficulty chewing and swallowing is provided. [Brief explanation of the drawings]

[0015] [Figure 1] FIG. 1 is a diagram showing the shape of chocolate produced in the examples. DETAILED DESCRIPTION OF THE INVENTION

[0016] Specific embodiments of the present invention will be described in detail below, but the present invention is not limited to the following embodiments and can be practiced with appropriate modifications within the scope of the object of the present invention. Note that the preferred and more preferred aspects exemplified below can be used in appropriate combination with each other regardless of expressions such as "preferred" and "more preferred." The numerical ranges described are examples, and regardless of expressions such as "preferably" or "more preferably," the upper and lower limits of each range, as well as ranges that appropriately combine these values ​​with the numerical values ​​of the examples, can also be preferably used. Terms such as "contain" or "include" may be read as "essentially consisting of" or "consisting only of," as appropriate. In the present invention, "A (numerical value) to B (numerical value)" means "A or more and B or less."

[0017] <Oil-based foods for people with difficulty chewing and swallowing> An oily food for people with difficulty chewing and swallowing according to one embodiment of the present invention (hereinafter also referred to as "oily food of the present invention") satisfies the following requirements. · Oily foods consist of a single continuous surface. A single continuous surface is partially or entirely curved. The maximum straight-line distance between any two points on a single continuous surface is 5.0 mm or more and 50.0 mm or less. The average thickness of a single continuous surface is 3.0 mm or less.

[0018] People with difficulty chewing and swallowing have a reduced ability to crush food in the oral cavity and swallow food boluses, which limits the foods they can eat. For example, oily foods such as chocolate are not only palatable but also tend to be high in calories, making them a suitable energy source for people with difficulty chewing and swallowing, who are prone to energy deficiency. However, the development of oily foods from the viewpoint of ease of chewing and swallowing has not been sufficient.

[0019] Therefore, as a result of intensive research, the present inventors have found that even if an oily food has the same composition as a conventionally known food, by adjusting the shape so as to satisfy the above-mentioned requirements, an oily food that is easy to chew and swallow can be obtained.

[0020] In the present invention, the term "persons with difficulty chewing and swallowing" includes persons who have some difficulty in either or both of chewing (crushing ingested food in the oral cavity) and swallowing (swallowing ingested food).

[0021] People who have difficulty chewing and swallowing include the following: Elderly people (e.g., over 65 years old) and those requiring care who have reduced chewing and / or swallowing ability -People with neurological and / or oral diseases (including people of any age)

[0022] In the present invention, "easily ingestible by persons with difficulty chewing and swallowing" includes the fact that the burden of crushing food is small for persons with difficulty chewing and swallowing, and that the food bolus and dissolved liquid flow naturally down the throat of persons with difficulty chewing and swallowing without spreading too much in the oral cavity. For example, according to a preferred embodiment of the present invention, an oily food can be placed on the tongue of a person with difficulty chewing or swallowing and held in the mouth, whereby the food melts and can be easily swallowed without chewing. Depending on the condition of the person with difficulty chewing or swallowing, the food may be masticated using the tongue and palate during melting.

[0023] The composition of the oily food of the present invention will be described in detail below.

[0024] (1) Shape of oily food The oily food of the present invention has a major technical feature in that its shape is adjusted to meet predetermined requirements.

[0025] (1-1) A single continuous surface The oily food of the present invention consists of a single continuous surface. The term "continuous single surface" includes a single surface formed by combining multiple components, as well as an integrally molded surface.

[0026] The surface of the oily food of the present invention may be composed of only a smooth surface, or may have irregularities, holes, etc. formed in part or entirely.

[0027] (1-2) Curved section The oily food of the present invention has a curved surface, either partially or entirely. By providing the oily food with such a curved portion, the oily food can easily conform to the shape of the tongue or the like in the oral cavity, and the oily food can be melted in a uniform manner.

[0028] As a result of the inventors' investigations, they also found that even if the total mass, surface area, composition, etc. of an oily food are the same, if its shape is not curved (for example, a rectangular prism, a cube, and the "chunk-shaped" and "plate-shaped" shapes shown in the examples), it will have poor melting properties and be difficult to swallow.

[0029] In the present invention, the term "curved" includes a state in which a part or the whole of a surface constituting an oily food is warped in a curved manner.

[0030] Examples of forms in which "part" of the surface constituting an oily food is curved include a cylindrical roll shape (such as (A) and (B) in Figure 1) and a folded shape (surfaces overlapped so that the folds are curved). When viewed from the overall perspective, these shapes can also be called roughly cylindrical (such as (A) and (B) in Figure 1) or roughly polygonal prism (where at least one corner is curved).

[0031] An example of an embodiment in which the "entire" surface constituting the oily food is curved is an embodiment in which the oily food is composed of a single curved surface. Specifically, an example is an oily food that has been spread out into a plate or the like, and two edges of the food are lifted up to form a single, approximately U-shaped curved surface (e.g., (C) in Figure 1). Although FIG. 1C shows a disk whose entire surface is curved, any surface having any shape (polygonal, etc.) other than a disk may be curved.

[0032] The number of curved portions contained in the oily food is not particularly limited as long as it is at least 1. However, from the viewpoint of easily conforming to the shape of the tongue or the like in the oral cavity, the number of curved portions is usually 1 to 2. It should be noted that the shapes shown in (A) to (C) of FIG. 1 all correspond to examples in which the number of curved portions is one.

[0033] In one embodiment of the present invention, the "radius of curvature" can be used as an indicator of the presence or absence and degree of curvature. The smaller the radius of curvature, the sharper the curve of the curved portion.

[0034] The radius of curvature can be determined in the following manner. The most curved part of the oily food is identified by visual inspection, and the radius of curvature of that part is measured using a laser interferometer. However, if the oily food has a shape that makes it difficult to measure the internal structure (such as the cylindrical roll shape in Figure 1 (A) and (B)), the measurement site should be set from the curved part of the outermost surface of the oily food (the surface that can be seen from the outside by an observer of the oily food).

[0035] The lower limit of the radius of curvature of the curved portion of an oily food is preferably 2 mm or more, more preferably 5 mm or more, from the viewpoint of easily conforming to the shape of the oral cavity. The upper limit of the radius of curvature of the curved portion in an oily food is preferably 20 mm or less, more preferably 15 mm or less, from the viewpoint of facilitating the formation of an appropriate curve.

[0036] In a preferred embodiment of the present invention, the oily food product comprises a single curved surface. An example of such an embodiment is shown in FIG. 1(C).

[0037] In a preferred embodiment of the present invention, the entire oily food product is in the form of a cylindrical roll. Such embodiments include those shown in Figures 1(A) and 1(B).

[0038] In a preferred embodiment of the present invention, the oily food is placed so that the concave surface of the curved portion conforms to the shape of the tongue of a person who has difficulty chewing and swallowing, thereby allowing the food to melt together in the oral cavity and making it easier to swallow.

[0039] (1-3) Maximum straight-line distance In the oily food of the present invention, the maximum value of the linear distance connecting any two points on its surface (hereinafter also referred to as "maximum linear distance") is 5.0 mm or more and 50.0 mm or less.

[0040] When the length of the oily food satisfies the above requirements, not only can the entire oily food be comfortably contained in the oral cavity, but it also melts well in the oral cavity and becomes easy to swallow.

[0041] In the present invention, "any two points on the surface of the oily food" includes any two points that are different from each other and that exist on the surface, side, or vertex of the oily food.

[0042] When an oily food is rolled up in a cylindrical shape as shown in Figure 1 (A) and (B), the maximum straight-line distance can be the distance ("b" in each figure) drawn by a straight line connecting two points corresponding to the vertices of the diagonal of the shape of the cylinder when viewed from the side (usually approximately rectangular or approximately square). When the oily food is a single, approximately U-shaped curved surface as shown in Figure 1(C), the maximum straight-line distance can be the distance connecting two points at the bottom of the U ('b' in the figure).

[0043] The lower limit of the maximum linear distance of oily foods is 5.0 mm or more, preferably 10.0 mm or more, more preferably 15.0 mm or more, and even more preferably 20.0 mm or more. The upper limit of the maximum linear distance of oily foods is 50.0 mm or less, preferably 45.0 mm or less, more preferably 40.0 mm or less, and even more preferably 35.0 mm or less. If the maximum linear distance of the oily food is shorter than the above lower limit (for example, the "powdered" form shown in the examples), the oily food will spread too much when melted in the oral cavity, making it difficult to swallow and possibly resulting in aspiration, etc. On the other hand, if the maximum linear distance of the oily food is longer than the above upper limit, it will be difficult to hold in the oral cavity.

[0044] The maximum linear distance of the oily food can be adjusted appropriately within the above range. For example, when the person eating oily food is an infant or a child, the shorter the maximum straight-line distance, the easier it may be to swallow.

[0045] (1-4) Average thickness of the surface The average thickness of the surface constituting the oily food is 3.0 mm or less. For oily foods having a curved surface as described above and having a maximum linear distance within a specified range, by making the thickness a thin value of 3.0 mm or less, stable and good meltability in the oral cavity can be achieved.

[0046] The upper limit of the average thickness of the oily food is 3.0 mm or less, preferably 2.5 mm or less, and more preferably 2.0 mm or less. The lower limit of the average thickness of the oily food is not particularly limited as long as the oily food can be molded, but is preferably 0.2 mm or more, more preferably 0.3 mm or more, and even more preferably 0.6 mm or more.

[0047] The average thickness of an oily food is determined by the following method. Note that the "thickness of an oily food" means the length in the direction perpendicular to a single surface that constitutes the oily food. First, the thickest and thinnest parts of the oily food are identified by visual inspection. Next, the thickness of the identified portion is measured with a vernier caliper (in accordance with JIS B 7507), and the average value of the obtained values ​​is taken as the average thickness.

[0048] (2) Mass of oily food The mass of the oily food is not particularly limited, and can be set to a mass that is easy to hold in the mouth depending on the shape, size, etc. of the oily food.

[0049] The mass of the oily food is preferably 0.5 g or more and 5.0 g or less, more preferably 0.6 g or more and 3.0 g or less, and even more preferably 0.7 g or more and 2.0 g or less. The above mass may be the value per serving (i.e., the amount for one mouthful) to be placed in the oral cavity of a person consuming the oily food. The above mass may be set as the mass per oily food item, or as the mass of a plurality of oily foods as a whole, but the former is preferred from the viewpoint of easier swallowing.

[0050] (3) Characteristics of oily foods The oil-based food of the present invention has excellent melting properties in the oral cavity and can be easily taken by people who have difficulty chewing and swallowing. For example, the oil-based food of the present invention can satisfy the following conditions:

[0051] The oily food of the present invention may be in a solid state at room temperature (for example, 15 to 30° C.) or below so that it can be distributed while maintaining the above-mentioned shape. On the other hand, the oily food of the present invention can be melted well by contacting with saliva in the oral cavity (for example, at 35 to 42°C).

[0052] In a preferred embodiment of the present invention, the oily food is solid at 25°C or below, and when tested under the following conditions, no lumps remain on the sieve. An oily food having such properties can be evaluated as having good meltability in the mouth. (Test conditions) Put 200 mL of water into a 200 mL glass beaker and keep the water temperature at 37°C on a heater-equipped stirrer. Next, place a stirrer tip with a long side of 3 cm in the beaker and rotate (500 rpm) to stir the warm water. Completely submerge the oily food (1.5 g) without touching the stirrer tip, and heat the water. 10 minutes after the start of heating, the entire contents of the beaker are passed through a stainless steel sieve with 2 mm openings, and the presence or absence of lumps (lumps of any shape with a length of 1 mm or more) remaining on the sieve is visually confirmed.

[0053] (4) Types of oily foods and manufacturing methods, etc. The type and manufacturing method of the oily food are not particularly limited, and any conventionally known method can be used.

[0054] (4-1) Types of oily foods In the present invention, the term "oily food" encompasses food that contains at least edible oils and fats as ingredients and is solid at room temperature (for example, 15 to 30°C) or below.

[0055] In a preferred embodiment of the present invention, the oily food satisfies the "Standards for Approval of Labeling as Food for People with Dysphagia" (Shokuan Notification No. 0212001) prescribed by the Ministry of Health, Labor and Welfare.

[0056] Specific examples of oily foods include oily sweets (chocolate, etc.). The oil-based food is preferably chocolate, since the effect of improving meltability by satisfying the requirements of the present invention is particularly high.

[0057] The method for producing oily food can be appropriately selected depending on the type of oily food to be obtained.

[0058] (4-2) Edible oils and fats that make up oily foods The edible fats and oils that constitute oil-based foods are not particularly limited, but examples include cocoa butter, butter, butter oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, coconut oil, etc. The fats and oils may be used alone or in combination of two or more.

[0059] From the viewpoint of not only improving the meltability of oil-based foods but also suppressing the oily sensation (such as an oily aftertaste that remains in the mouth after eating an oil-based food), it is preferable that the edible oils and fats that make up the oil-based foods contain powdered oils and fats.

[0060] In the present invention, "powdered oil" refers to oil droplets of edible oil wrapped in carbohydrates or proteins and made into a powder form.

[0061] Powdered oils and fats can be produced by preparing an oil-in-water emulsion containing water, oils and fats, carbohydrates, proteins, etc., and spray-drying it using a spray dryer or the like.

[0062] The size of the powdered oil or fat is not particularly limited, but the median diameter of the powdered oil or fat is preferably 50 to 400 μm, more preferably 75 to 350 μm, even more preferably 100 to 300 μm, and most preferably 125 to 250 μm. In the present invention, the "median diameter" means the particle size at 50% of the cumulative value in the particle size distribution determined by a laser diffraction / scattering method. In addition, the particle size distribution of the powdered oil or fat is preferably such that the 10% cumulative value measured by the above method is 0.3 times or more the median diameter, and the 90% cumulative value is 3 times or less the median diameter. When the powdered oil or fat contains a plurality of types of powdered oil or fat, it is preferable that the median diameter of the mixture of the plurality of types of powdered oil or fat falls within the above-mentioned desired range.

[0063] The composition of the powdered oil and fat is not particularly limited, but the oil and fat content is preferably 50 to 85% by mass, more preferably 60 to 85% by mass, and most preferably 70 to 80% by mass, based on the powdered oil and fat. When the oil and fat content in the powdered oil and fat is within the above range, it is advantageous in that the energy density of the obtained oil-based food can be easily increased.

[0064] The edible oil and fat constituting the powdered oil and fat is preferably an oil and fat that is liquid at 20° C., and more preferably contains a medium-chain fatty acid oil (MCT).The MCT preferably contains n-octanoic acid and / or n-decanoic acid as constituent fatty acids.

[0065] From the viewpoint of further suppressing oily feeling, the carbohydrate constituting the powdered oil or fat preferably contains starch sodium octenyl succinate and dextrin. The content of starch sodium octenyl succinate is preferably 3 to 20% by mass, more preferably 5 to 15% by mass, based on the powdered oil or fat. The content of dextrin is preferably 5 to 25% by mass, more preferably 10 to 20% by mass, based on the powdered oil or fat.

[0066] The content of the powdered oil or fat can be adjusted appropriately depending on the type of oily food, etc. The content of the powdered oil and fat is preferably 5 to 30% by mass, more preferably 10 to 27% by mass, and even more preferably 15 to 25% by mass of the oil-based food, from the viewpoint of further suppressing oily feeling and making it easier to ingest, particularly for people who have difficulty chewing and swallowing.

[0067] (4-3) Chocolate As mentioned above, in a preferred embodiment of the present invention, the oily food is chocolate.

[0068] In the present invention, "chocolate" refers to an oil-based confectionery containing fats and sugars as the main ingredients. Chocolate may further contain cacao components (cacao mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. as needed.

[0069] The type of chocolate in the present invention is not particularly limited, and includes chocolate that satisfies the "Fair Competition Code for Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or legal regulations, dark chocolate, milk chocolate, white chocolate, colored chocolate, etc.

[0070] Chocolate can be produced through some or all of the conventionally known manufacturing processes (mixing process, refining process, conching process, tempering process, molding process, cooling process, aging process, etc.). [Example]

[0071] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0072] Oily foods were prepared using the following method, and their chewing, swallowing, and melting properties were evaluated.

[0073] (1) Manufacture of oily foods Chocolate was produced as an oily food product by the following method.

[0074] Chocolate was produced using the ingredients shown in Table 1 according to a conventional method. Specifically, the ingredients were mixed, granulated, refined, and cooled, and the cooled chocolate was molded by one of the following methods. However, in Example 2, the powdered oil was added and mixed before refining.

[0075] [Table 1]

[0076] The powdered oil used in this example was a product name "Nissin MCT Powder" (manufactured by Nisshin Oillio Group, Inc., containing 75% by mass of medium-chain fatty acid triglyceride (MCT) as the oil).

[0077] The chocolates were molded into one of six shapes as shown in Table 2. All chocolates had a shape consisting of a single continuous surface. In this example, the chocolate was prepared so that it had a uniform thickness, and hereinafter, "thickness" corresponds to "average thickness."

[0078] [Table 2]

[0079] In Table 2, "maximum straight-line distance" refers to the maximum straight-line distance between any two points on the surface (surface, side, or vertex) of the chocolate. In the shape of the chocolate shown in Figure 1, the length of "a" corresponds to the thickness of the chocolate surface, and the length of "b" corresponds to the maximum linear distance.

[0080] (2) Evaluation of oily foods The chocolates obtained in (1) above were subjected to the following tests. The following tests were carried out at room temperature (25°C), and at the start of each test, all chocolates were in a solid state.

[0081] (2-1) Sensory test Five panelists were asked to place 1.5g of each chocolate in their mouths and chew it using only their tongue and palate. For the curved chocolate, the concave surface was positioned to fit the shape of the tongue. After the chocolate had completely melted in the mouth, the sensory sensation when swallowed was evaluated by consensus based on the following evaluation criteria. The results are shown in the "Sensory Test" section of Table 3.

[0082] (Evaluation criteria) A: The chocolate melts well in the mouth and is very easy to swallow. B: The chocolate melts well in the mouth and is easy to swallow. C1: The chocolate does not melt easily in the mouth and is difficult to chew. C2: The chocolate melts in the mouth but spreads too much, making it difficult to swallow.

[0083] (2-2) Melting test The following model test was conducted to predict the melting state of chocolate when it comes into contact with saliva in the oral cavity during consumption.

[0084] First, 200 mL of water was placed in a 200 mL glass beaker and kept at a water temperature of 37°C on a stirrer equipped with a heater. Next, a stirrer tip with a long side of 3 cm was placed in the beaker and rotated (500 rpm). While stirring the warm water, chocolate (1.5 g) was completely submerged without touching the stirrer tip, and the chocolate was heated. Ten minutes after the start of heating, the entire contents of the beaker were passed through a stainless steel sieve with 2 mm openings, and the presence or absence of lumps (lumps of any shape with a length of 1 mm or more) remaining on the sieve was visually confirmed. The results are shown in the "Melting Test" section of Table 3.

[0085] [Table 3]

[0086] As shown in Table 3, all of the chocolates according to the examples melted well in the mouth and were easy to swallow. Therefore, it was found that oily foods such as chocolate that meet the requirements of the present invention can be easily ingested by people who have difficulty chewing and swallowing.

[0087] When powdered oils and fats were included in the chocolate components (Example 2), not only did the chocolate melt well and was easy to swallow, but the oily feeling was reduced and the mouthfeel was particularly good.

[0088] As can be seen from a comparison between Example 1 and Example 3, the greater the maximum linear distance of the chocolate (within the range satisfying the requirements of the present invention), the easier it tended to be to swallow. However, since the panels in this example are all adults, for example, in the case of infants and children, the chocolate may be easier to swallow if the maximum linear distance is smaller (within a range that meets the requirements of the present invention).

[0089] The chunk-shaped chocolate (Comparative Example 1) melted poorly in the mouth and was difficult to chew.

[0090] The chocolate bar (Comparative Example 2) also had poor melting properties in the mouth and was difficult to chew. The area and thickness of this chocolate are not significantly different from those of the chocolate of Example 4. However, it was a very unexpected finding that the chewability differs greatly depending on whether the chocolate is curved or not.

[0091] The powdered chocolate (Comparative Example 3) melted after spreading throughout the oral cavity, so the chocolate remained in the oral cavity and was very difficult to swallow.

Claims

1. An oily food for people who have difficulty chewing and swallowing, The oily food product is made up of a single continuous surface, The surface is partially or entirely curved, the maximum value of the straight-line distance connecting any two points on the surface is 5.0 mm or more and 50.0 mm or less; The average thickness of the surface is 3.0 mm or less. Oily foods.

2. The oily food according to claim 1, wherein the mass of the oily food is 0.5 g or more and 5.0 g or less.

3. The oily food of claim 1 , wherein the oily food consists of a single curved surface.

4. The oily food according to claim 1, wherein the oily food is in the form of a cylindrical roll.

5. 2. The oily food according to claim 1, which is solid at 25°C or below and, when tested under the following conditions, no lumps remain on the sieve. (Test conditions) 200 mL of water is placed in a 200 mL glass beaker and kept at a water temperature of 37°C on a stirrer equipped with a heater. Next, a stirrer tip with a long side of 3 cm is placed in the beaker and rotated (500 rpm) to stir the warm water, and the oily food (1.5 g) is completely submerged without coming into contact with the stirrer tip, and heated. Ten minutes after the start of heating, the entire contents of the beaker are passed through a stainless steel sieve with 2 mm openings, and the presence or absence of lumps (lumps of any shape having a portion with a length of 1 mm or more) remaining on the sieve is visually confirmed.

6. The oil-based food according to any one of claims 1 to 5, wherein the oil-based food is chocolate.

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