Food product, method for manufacturing food product and method for reducing adhesion of food product

Abstract

To provide a food product with reduced adhesion, an oil composition for manufacturing the food product, a method for manufacturing the food product, and a method for reducing the adhesion of a food product.SOLUTION: A food product comprising an oil composition containing an emulsifier with an HLB of 3-8 at 0.05-15 mass% and edible oil at 80-99.95 mass% is provided. The edible oil contains an oil composition comprising medium-chain fatty acid triglycerides with 6-12 carbon atoms as constituent fatty acids at 50-100 mass%. The food product has a hardness of 200-20,000 N / m2 and an adhesion of 1,500 J / m3 or less. Further, a method for manufacturing a food product having a hardness of 200-20,000 N / m2 and an adhesion of 1,500 J / m3 or less, comprising the step of mixing the oil composition is provided. Furthermore, a method for reducing the adhesion of a food product by mixing the oil composition, and the oil composition for manufacturing the food product are provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food, a method for producing the food, and a method for reducing the stickiness of food. More specifically, the present invention relates to a food containing an oil and fat composition containing a specific emulsifier and having reduced stickiness, and a method for producing the food. Furthermore, the present invention relates to a method for reducing the stickiness of a highly sticking food by blending the oil and fat composition containing the specific emulsifier into the food. [Background technology]

[0002] Elderly people requiring nursing care and those suffering from cranial nerve disorders, oral nerve disorders, etc. often suffer from swallowing disorders, and various methods are used to make food easier to swallow when eating in order to improve swallowing. In particular, for those with swallowing disorders, food that sticks to the mouth in a sticky manner is difficult to swallow and is prone to aspiration (accidental entry of food into the trachea), which can cause aspiration pneumonia, so it is necessary to adjust the physical properties of the food to make it less sticky.

[0003] Rice and porridge are staple foods for the Japanese, so it is important that they can be eaten safely and deliciously, even by the elderly and people with swallowing disorders (dysphagia). However, foods that contain a lot of starch, such as cooked rice, are highly adhesive, so adhesiveness can be adjusted by adding water, but as the fluidity increases, aspiration becomes more likely, so a method of adjusting adhesiveness without adding water was desired. Furthermore, when the moisture content of food is increased by adding water or other means to make it easier for elderly people and people with swallowing disorders to consume, the energy intake per unit intake decreases, which poses the problem of reduced energy intake for elderly people and people with swallowing disorders who are unable to increase the amount of food they eat.

[0004] A food quality improver characterized by the incorporation of an emulsifier has been reported to improve the physical properties of sticky foods such as porridge (Patent Document 1). However, there is room for further research into improving the physical properties of foods that are more sticky and have lower energy intake per serving, and how to prevent a decrease in energy intake. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-142138 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above problems, an object of the present invention is to provide a food product with reduced stickiness, a method for producing the food product, and a method for reducing the stickiness of food. [Means for solving the problem]

[0007] The present inventors have found that the adhesiveness of highly adhesive foods can be reduced by adding an oil or fat composition containing a specific emulsifier to the foods, and have completed the present invention. Specifically, the present invention provides the following.

[0008] (1) A food product comprising an oil and fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 and 80 to 99.95% by mass of edible oil and fat, wherein the edible oil and fat contains 50 to 100% by mass of medium-chain fatty acid triglycerides having fatty acids with 6 to 12 carbon atoms as constituent fatty acids, and wherein the food product is filled to a height of 15 mm in a container having a diameter of 40 mm and a height of 15 mm, and when measured using a rheometer under conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C, the hardness is 200 to 20,000 N / m 2 , and adhesion of 1500 J / m 3 Foods that are: (2) The food according to (1), wherein the oil and fat composition is contained in the food in an amount of 1 to 30% by mass. (3) A food product according to (1) or (2), which is for people with swallowing difficulties. (4) A food product according to any one of (1) to (3), which is for elderly people. (5) The food according to any one of (1) to (4), wherein the food is a starch-based food. (6) A method for producing a food product, comprising a step of blending an oil and fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 and 80 to 99.95% by mass of edible oil and fat, wherein the edible oil and fat contains 50 to 100% by mass of medium-chain fatty acid triglycerides having fatty acids with 6 to 12 carbon atoms as constituent fatty acids, and wherein the food product is filled to a height of 15 mm in a container having a diameter of 40 mm and a height of 15 mm, and when measured using a rheometer under conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C, the hardness is 200 to 20,000 N / m 2 , and adhesion of 1500 J / m 3 The method of producing food is as follows. (7) The method according to (6), wherein the oil and fat composition is contained in the food in an amount of 1 to 30% by mass. (8) A method for reducing the adhesion of a food containing an oil and fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 and 80 to 99.95% by mass of edible oil and fat, wherein the edible oil and fat contains 50 to 100% by mass of medium-chain fatty acid triglycerides having fatty acids with 6 to 12 carbon atoms as constituent fatty acids, and the food has a hardness of 200 to 20,000 N / m when the food is filled in a container having a diameter of 40 mm and a height of 15 mm to a height of 15 mm and measured using a rheometer under conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C. 2 , and adhesion of 1500 J / m 3 1. A method for reducing food stickiness, comprising: (9) The method according to (8), wherein the oil and fat composition is contained in a food product in an amount of 1 to 30% by mass. (10) An oil and fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 and 80 to 99.95% by mass of edible oil and fat, wherein the edible oil and fat contains 50 to 100% by mass of a medium-chain fatty acid triglyceride having a fatty acid having 6 to 12 carbon atoms as a constituent fatty acid, and wherein the food is filled to a height of 15 mm in a container having a diameter of 40 mm and a height of 15 mm, and when measured using a rheometer under the conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C, the hardness is 200 to 20,000 N / m 2, and adhesion of 1500 J / m 3 An oil and fat composition for producing a food product, which is as follows: (11) The oil and fat composition according to (10), wherein the emulsifier is a polyglycerol fatty acid ester having an average degree of polymerization of 4 to 10. [Effects of the Invention]

[0009] According to the present invention, there are provided a food product with reduced stickiness, a method for producing the food product, and a method for reducing the stickiness of food. DETAILED DESCRIPTION OF THE INVENTION

[0010] 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 implemented with appropriate modifications within the scope of the object of the present invention.

[0011] [Oil composition] The oil and fat composition of the present invention contains 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8. The oil and fat composition is made primarily from edible oil and fat, and the content of the edible oil and fat in the oil and fat composition is preferably 80 to 99.95% by mass, more preferably 85 to 99.9% by mass, even more preferably 90 to 99.5% by mass, and most preferably 92 to 99% by mass. The edible oils and fats are not particularly limited as long as they are oils and fats commonly used in food. Examples of edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, sunflower oil, rice oil, peanut oil, palm oil, sesame oil, shiso oil, perilla oil, linseed oil, grape oil, macadamia nut oil, hazelnut oil, pumpkin oil, walnut oil, camellia oil, tea oil, wheat germ oil, palm kernel oil, and coconut oil; animal oils and fats such as beef tallow, lard, fish oil, and milk fat; synthetic oils and fats such as MCT (medium-chain triglyceride), and hardened oils and fats, fractionated oils and fats, or interesterified oils and fats. The above edible oils and fats may be used alone or in combination of two or more. The edible oil is preferably liquid at 20° C., and specifically, is preferably one or more selected from rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, shiso oil, perilla oil, linseed oil, and MCT. High-oleic-acid oils such as high-oleic-acid rapeseed oil, high-oleic-acid soybean oil, high-oleic-acid safflower oil, and high-oleic-acid sunflower oil may also be used.

[0012] The edible fats and oils preferably contain MCT. The MCT has, as its constituent fatty acids, fatty acids having 6 to 12 carbon atoms (preferably straight-chain saturated fatty acids having 8 or 10 carbon atoms). MCT can be obtained by an esterification reaction using medium-chain fatty acids derived from coconut oil or palm kernel oil as a raw material. The conditions for the esterification reaction are not particularly limited, and the reaction may be carried out under atmospheric pressure or reduced pressure without a catalyst or solvent, or may be carried out using a catalyst or solvent. The content of MCT in the edible oil and fat is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, even more preferably 80 to 100% by mass, and most preferably 90 to 100% by mass. When the MCT content is within the above range, the oily feeling (greasy taste) of the food of the present invention when eaten can be suppressed. Furthermore, the edible oil and fat is preferably MCT, since it can quickly replenish energy and does not give an oily feeling when eaten. Examples of methods for confirming and quantifying the molecular species of MCT in edible oils and fats include a method using gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)).

[0013] The oil and fat composition of the present invention may contain flavorings, colorants, antioxidants, etc., as long as the effects of the invention are not impaired. Furthermore, the oil and fat composition of the present invention is preferably in a liquid form at 20°C. When the oil and fat composition of the present invention is in a liquid form at 20°C, it can be easily mixed with food by manual stirring or the like, and there is no need to grind or mix using a mixer or the like, so the food of the present invention can be provided without changing the original form of the food.

[0014] [emulsifier] The emulsifier in the present invention has an HLB of 3 to 8. The HLB of the emulsifier is preferably 4 to 8, more preferably 5 to 7.5, and most preferably 6 to 7. When the HLB is within the above range, the effect of reducing adhesion is easily obtained. Here, HLB represents the balance between hydrophilic groups and lipophilic groups in the emulsifier, and is a value determined by a known measurement method. For example, when the emulsifier is a nonionic emulsifier, the HLB value is calculated using the Atlas method. The Atlas method calculation method is as follows: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters This refers to the method for calculating the HLB value.

[0015] The emulsifier used in the present invention is not particularly limited as long as it has an HLB of 3 to 8 and is an emulsifier commonly used in food. Examples of the emulsifier include monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, lecithin, and enzymatically decomposed lecithin. The emulsifiers may be used alone or in combination of two or more. When two or more types are used in combination, the average HLB is set to 3 to 8. Here, the average HLB is a value calculated by multiplying the HLB of each emulsifier by the mixing ratio (mass).

[0016] The emulsifier in the present invention is preferably a polyglycerol fatty acid ester, more preferably a polyglycerol fatty acid ester having an average degree of polymerization of 4 to 10, and most preferably a decaglycerol fatty acid ester having an average degree of polymerization of 10. Furthermore, the constituent fatty acids of the polyglycerol fatty acid ester are preferably fatty acids having 16 or more carbon atoms, more preferably oleic acid. When the average degree of polymerization and the constituent fatty acids of the polyglycerol fatty acid ester are within the above ranges, separation of the oil and fat composition from the food is unlikely to occur, and an unpleasant taste is unlikely to be perceived when eating the food of the present invention. The average degree of polymerization is a value calculated from the hydroxyl value of the polyglycerol fatty acid ester.

[0017] The content of the emulsifier having an HLB of 3 to 8 in the oil and fat composition of the present invention is preferably 0.1 to 10% by mass, more preferably 0.5 to 5% by mass, and most preferably 1 to 3% by mass. When the content of the emulsifier is within the above range, the effects of the present invention are easily achieved, and precipitation of the emulsifier is less likely to occur, resulting in excellent storage stability of the oil and fat composition of the present invention.

[0018] [Food] The food of the present invention contains an oil and fat composition containing 0.05 to 15 mass % of an emulsifier having an HLB of 3 to 8, and has a hardness of 200 to 20,000 N / m 2 , and adhesion of 1500 J / m 3The food product of the present invention has a hardness of 200 to 20,000 N / m when the food product is filled to a height of 15 mm in a container having a diameter of 40 mm and a height of 15 mm, and measured using a rheometer under the conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20°C. 2 , and adhesion of 1500 J / m 3 There are no particular limitations on the food as long as it is one of the following:

[0019] The content of the oil and fat composition in the food product of the present invention is not particularly limited as long as the food product has the desired hardness and adhesiveness, but from the viewpoint of efficient energy intake for elderly people and people with swallowing disorders who cannot increase their food intake, it is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, and most preferably 5 to 10% by mass. For example, when the food product of the present invention is in the form of soft rice, the content of the oil and fat composition in the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by about 1.5 to 2 times.

[0020] The food of the present invention contains a certain amount of an oil and fat composition whose main ingredient is edible oil and fat, thereby adding energy (9 kcal / g) from the oil and fat, thereby providing energy (increasing the energy density) to foods whose energy density has been reduced by adding water or other factors due to an increase in moisture content. This also has the secondary effect of allowing the desired energy intake without increasing the amount of food eaten. In addition, because the oil and fat composition is less likely to separate from the food (the oil and fat composition is well-compatible with food ingredients), it also has the secondary effect of allowing the oil and fat to be efficiently ingested.

[0021] The food of the present invention is preferably a food for people with dysphagia. Here, the term "people with dysphagia" refers to people who have some kind of difficulty swallowing. Examples include elderly people with reduced swallowing ability and people with neurological disorders or oral diseases. The food for people with dysphagia of the present invention has low adhesiveness, making it easy for people with dysphagia to ingest. The food for persons with dysphagia of the present invention may be a food that satisfies the "Standards for Approval of Labeling as a Food for Persons with Dysphagia" prescribed by the Ministry of Health, Labor and Welfare. The food for persons with dysphagia of the present invention may also be a thickened food prepared by adding a thickening agent to a liquid food such as a beverage, soup, or broth.

[0022] The food of the present invention is preferably a food for elderly people. Here, elderly people in the present invention refer to people aged 60 or older, preferably 65 or older, and more preferably 70 or older. The food for elderly people of the present invention allows the elderly to efficiently ingest fats and oils (derived from the fat and oil composition of the present invention), so that elderly people can ingest a large amount of calories in a small amount. Furthermore, the food of the present invention may be a food used in elderly care facilities.

[0023] The food of the present invention is preferably in the form of a starch-based food. Specific examples of the starch-based food of the present invention include cooked rice and pulverized products thereof, noodles and pulverized products thereof, bread and pulverized products thereof, potatoes and pulverized products thereof, and the like, which contain the oil or fat composition of the present invention. Furthermore, the starch-based food of the present invention is preferably in the form of cooked rice, and more preferably in the form of soft rice or porridge. The oil and fat composition of the present invention is easy to mix and has good affinity, so when it is added to soft rice or porridge, there is no need to grind or homogenize it using a mixer or the like. Therefore, the food of the present invention can be provided without changing the form of the soft rice or porridge (without destroying the shape of the rice grains).

[0024] [Food hardness] The hardness of the food product of the present invention is preferably 700 to 15,000 N / m 2 , more preferably 1000 to 15000 N / m 2 , and even more preferably 1500 to 10000 N / m 2 , most preferably 2000 to 10000 N / m 2 When the hardness of the food falls within the above range, the food has physical properties that allow even a person with swallowing difficulty to easily crush it with their tongue and have a satisfying texture when eaten.

[0025] [Food adhesion] The adhesiveness of the food of the present invention is preferably 0 to 1500 J / m 3 , more preferably 100 to 1000 J / m 3 , and even more preferably 150 to 800 J / m 3 , most preferably 200 to 600 J / m 3 is. The adhesiveness of the food of the present invention 30 minutes after production is preferably 150% or less (i.e., 1.5 times or less) of the adhesiveness immediately after production, more preferably 120% or less, even more preferably 100% or less, and most preferably 65 to 100%. When the adhesiveness after 30 minutes is within the above range, there is little change in adhesiveness over time, and the food can be safely swallowed even after a long time has passed since production.

[0026] [Food manufacturing method] The method for producing a food product of the present invention includes a step of mixing, by stirring or the like, an oil and fat composition containing 0.05 to 15% by mass of an emulsifier with an HLB of 3 to 8, and dispersing it throughout the food product. For example, when the food product of the present invention is soft rice or rice porridge, it can be produced by blending the oil and fat composition with the soft rice or rice porridge and stirring the mixture so that the oil and fat composition is distributed throughout the soft rice or rice porridge. When the food product of the present invention is a thickened food product, it can be produced by blending the oil and fat composition with the thickened food and stirring the mixture so that the oil and fat composition is distributed throughout the thickened food. In the present invention, stirring refers to the act of thoroughly stirring the food by hand or mechanically so that the oil and fat composition is distributed throughout the food product. In the method for producing a food product of the present invention, the amount of the oil and fat composition added may be adjusted so that, for example, when the food product of the present invention is soft rice, the content of the oil and fat composition in the soft rice is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass.

[0027] [Methods for reducing adhesion] The method for reducing food stickiness of the present invention is a method for reducing the stickiness of food by blending an oil and fat composition containing 0.05 to 15 mass % of an emulsifier with an HLB of 3 to 8 into highly adhesive foods such as starchy foods and thickened foods. The method for reducing food stickiness of the present invention makes it easier for people with dysphagia to take food. In the present invention, a highly adhesive food is one in which the measured stickiness of the entire food is 1500 J / m 3 Furthermore, in the present invention, reducing the adhesiveness means that, by blending the oil or fat composition of the present invention into a food, the adhesiveness (measured value) of the food before blending is reduced to 50% or less after blending. In the method for reducing food adhesion of the present invention, the amount of the oil or fat composition to be blended into the food is not particularly limited, but the content of the oil or fat composition in the food blended with the oil or fat composition is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, and most preferably 5 to 10% by mass. For example, when the food of the present invention is soft rice, the content of the oil or fat composition in the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. [Example]

[0028] The present invention will be explained in more detail below by showing examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0029] [Preparation of Oil and Fat Compositions 1 to 8] The raw materials were blended according to the formulations in Table 1 to obtain oil and fat compositions 1 to 8. The raw materials used in the table were as follows. MCT (product name: ODO (medium-chain fatty acid triglyceride with a mass ratio of 75:25 caprylic acid:capric acid), manufactured by Nisshin Oillio Group Co., Ltd.) Rapeseed oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) Emulsifier 1 (trade name: Ryoto Polyglycerol B-100D (decaglycerin decabenoate, HLB3), manufactured by Mitsubishi Chemical Foods Corporation) Emulsifier 2 (trade name: Ryoto Polyglyceryl Ester CA-F4 (decaglycerin pentalaurate, HLB5), manufactured by Mitsubishi Chemical Foods Corporation) Emulsifier 3 (trade name: Ryoto Polyglycerol O-50D (decaglycerin pentaoleate, HLB7), manufactured by Mitsubishi Chemical Foods Corporation) Emulsifier 4 (trade name: Sunsoft No. 623M (glycerin monooleate citrate, HLB7), manufactured by Taiyo Kagaku Co., Ltd.) Emulsifier 5 (product name: SY Glystar (tetraglycerin monooleate, HLB 8.8), manufactured by Sakamoto Pharmaceutical Co., Ltd.)

[0030] [Table 1]

[0031] [Production of soft rice containing oil and fat compositions 1 to 7] Raw rice and cooking water in an amount 3.3 times the mass of the raw rice were placed in a rice cooker and cooked to produce soft rice. The moisture content of the soft rice was measured using the loss on drying method (105°C, 4 hours) and found to be 75% by mass. The energy content of the soft rice was 1.1 Kcal / g. Next, 13 g of an oil and fat composition was added to 150 g of soft rice that had been cooled to room temperature and thoroughly mixed with a spatula to produce soft rice containing oil and fat compositions 1 to 7 (Examples 1 to 7). The energy content of the soft rice containing the oil and fat composition was 1.8 Kcal / g. Oil and fat composition 8 was not used to produce the soft rice because the emulsifier precipitated. Soft rice containing only MCT without any emulsifier (Comparative Example 1) was also produced. Furthermore, 0.13 g of emulsifier 3 was added to 150 g of soft rice and thoroughly mixed to produce soft rice containing emulsifier 3 (Comparative Example 2). Note that soft rice without the oil or fat composition was used as a control.

[0032] [Soft rice evaluation - 1: Flavor] Five expert panelists ate approximately 10 g of the soft rice containing the oil and fat composition produced above, and rated the Control Example as "◎" and Example 6 as "△" based on the consensus of the five panelists on the following four-point scale. The evaluation results are shown in Tables 2 and 3. (Evaluation criteria) ◎: No bitter or harsh tastes ○: A slight bitter or harsh taste is felt, but it is less noticeable than "△" (acceptable as a food product) △: A slight bitter or harsh taste is felt (acceptable as a food product) ×: An unpleasant taste such as bitterness or harshness is felt (unacceptable as a food product)

[0033] [Evaluation of soft rice - 2: Hardness] The soft rice containing the oil and fat composition produced above was filled to a height of 15 mm in a container with a diameter of 40 mm and a height of 15 mm, and after leaving it to stand at 20°C for 10 minutes, the hardness was measured using a rheometer (RE-33005 RHEONER, manufactured by Yamaden Co., Ltd.). Using a resin cylindrical plunger with a diameter of 20 mm, the hardness (N / m 2 ) were measured and evaluated according to the following criteria. The evaluation results are shown in Tables 2 and 3. (Evaluation criteria) ◎: Moderate hardness and good (2000-10000N / m 2 ) ○: A little soft or a little hard (200-1999N / m 2 ,10001~20000N / m 2 ) ×: Too soft or too hard (up to 199 N / m 2 ,20001N / m 2 ~)

[0034] [Evaluation of soft rice - 3: Adhesion] The adhesiveness (J / m) was measured using the same method as for measuring the hardness of soft rice. 3 ) was measured and evaluated according to the following criteria. In addition, the adhesion (J / m 3 ) were also measured and evaluated in the same manner. The evaluation results are shown in Tables 2 and 3. (Evaluation criteria) ◎: Moderate adhesion and good (0-800 J / m 3 ) ○: Slightly sticky, but can be eaten without problems (801-1500 J / m 3 ) ×: Too strong adhesion (1501 J / m 3 ~)

[0035] [Soft rice rating -4: Familiarity] The soft rice containing the oil and fat composition produced above was left to stand in a thermostatic bath at 20°C for 10 minutes, then poured into a sieve (mesh opening: 850 μm). After 10 minutes, the weight of the liquid that fell through the sieve was measured, and the weight obtained by subtracting the weight measured in the same manner for the control example was evaluated according to the following criteria. The evaluation results are shown in Tables 2 and 3. Since Comparative Example 2 did not contain the oil and fat composition, the above evaluation was not performed. (Evaluation criteria) ◎: Very good compatibility with soft rice (amount of liquid that falls through the sieve: up to 1.9g) ○: Good compatibility with soft rice (amount of liquid that falls through the sieve: 2.0 to 9.9 g) ×: Poor compatibility with soft rice (amount of liquid that falls under the sieve: 10.0 g or more)

[0036] [Table 2]

[0037] [Table 3]

[0038] The results in Tables 2 and 3 show that the soft rice (Examples 1 to 7) containing an oil and fat composition containing 0.1 to 10% by mass of an emulsifier with an HLB of 3 to 7 had significantly reduced adhesiveness compared to the soft rice not containing the oil and fat composition (Control Example), the soft rice containing only an emulsifier (Comparative Example 2), and the soft rice containing only MCT (Comparative Example 1). Furthermore, when the soft rice of Examples 1 to 7 was actually eaten, adhesiveness in the oral cavity was clearly reduced compared to the Control Example and Comparative Example 1, and the physical properties were such that it could be safely swallowed by people with dysphagia. In Example 5, in which rapeseed oil was used as the oil, no unpleasant taste was detected as per the flavor evaluation criteria, but there was an oily feeling (oily taste). On the other hand, in the Example in which MCT was used as the oil, there was no oily feeling. Furthermore, the soft rice of Examples 1 to 7 had significantly reduced separation of the oil and fat composition and had good compatibility compared to the soft rice containing no emulsifier and only MCT (Comparative Example 1).

[0039] [Preparation of Oil and Fat Compositions 9 and 10] The raw materials were blended according to the formulations in Table 4 to obtain oil and fat compositions 9 and 10. The raw materials used in the table were the same as those described above, and the emulsifier 6 used the following raw material. Emulsifier 6 (trade name: Sunsoft A-173E (pentaglycerin trioleate, HLB7), manufactured by Taiyo Kagaku Co., Ltd.)

[0040] [Table 4]

[0041] [Production of soft rice containing oil and fat compositions 9 and 10, and evaluation of soft rice] Soft rice containing the prepared oil and fat compositions 9 and 10 was produced in the same manner as above, and evaluated for flavor, hardness, adhesiveness, and familiarity. The evaluation results are shown in Table 5.

[0042] [Table 5]

[0043] [Production of udon paste food containing oil / fat composition 4] Fresh udon noodles were boiled in a boiling water bath for 3 minutes and then pulverized in a food processor for 30 seconds to produce a udon paste meal. Next, 13 g of the oil / fat composition was added to 150 g of the udon paste meal that had been cooled to room temperature and thoroughly mixed with a spatula to produce a udon paste meal containing the oil / fat composition 4 (Example 10). A udon paste meal without the oil / fat composition was used as a control.

[0044] [Evaluation of udon paste diet] The udon paste meal containing the oil and fat composition produced above was evaluated for flavor, hardness, and adhesiveness in the same manner as in the evaluation of the soft rice. The evaluation results are shown in Table 6.

[0045] [Table 6]

[0046] The results in Table 6 show that the udon paste food containing oil and fat composition 4 (Example 10) had significantly reduced adhesiveness compared to the udon paste food not containing the oil and fat composition (control example). Furthermore, when the udon paste food of Example 10 was actually eaten, it was found to have significantly reduced adhesiveness in the oral cavity compared to the control example, and had physical properties that allowed it to be safely swallowed by people with dysphagia.

Claims

1. A food product comprising an oil and fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 and 80 to 99.95% by mass of edible oil and fat, wherein the edible oil and fat contains 50 to 100% by mass of medium-chain fatty acid triglycerides having fatty acids with 6 to 12 carbon atoms as constituent fatty acids, and wherein the food product is filled to a height of 15 mm in a container having a diameter of 40 mm and a height of 15 mm, and when measured using a rheometer under the conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C, the hardness is 200 to 20,000 N / m ２ , and adhesion of 1500 J / m ３ Foods that are:

2. The food according to claim 1, wherein the oil and fat composition is contained in the food in an amount of 1 to 30% by mass.

3. The food product according to claim 1 or 2, which is for people who have difficulty swallowing.

4. The food product according to any one of claims 1 to 3, which is for elderly people.

5. The food product according to any one of claims 1 to 4, wherein the food product is a starch-based food product.

6. A method for producing a food product, comprising the step of blending an oil and fat composition containing 0.05 to 15% by mass of an emulsifier having an HLB of 3 to 8 and 80 to 99.95% by mass of edible oil and fat, wherein the edible oil and fat contains 50 to 100% by mass of medium-chain fatty acid triglycerides having fatty acids with 6 to 12 carbon atoms as constituent fatty acids, and wherein the food product has a hardness of 200 to 20,000 N / m when filled into a container having a diameter of 40 mm and a height of 15 mm and measured using a rheometer under conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C. ２ , and adhesion of 1500 J / m ３ The method of producing food is as follows.

7. The method according to claim 6, wherein the oil and fat composition is contained in the food in an amount of 1 to 30% by mass.

8. A method for reducing the adhesion of a food containing an oil and fat composition containing 0.05 to 15 mass % of an emulsifier having an HLB of 3 to 8 and 80 to 99.95 mass % of edible oil and fat, wherein the edible oil and fat contains 50 to 100 mass % of medium-chain fatty acid triglycerides having fatty acids with 6 to 12 carbon atoms as constituent fatty acids, and the food has a hardness of 200 to 20,000 N / m when the food is filled in a container having a diameter of 40 mm and a height of 15 mm to a height of 15 mm and measured using a rheometer under the conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C. ２ , and adhesion of 1500 J / m ３ 1. A method for reducing food stickiness, comprising:

9. The reduction method according to claim 8, wherein the oil and fat composition is contained in the food in an amount of 1 to 30% by mass.

10. An oil and fat composition containing 0.05 to 15 mass % of an emulsifier having an HLB of 3 to 8 and 80 to 99.95 mass % of edible oil and fat, wherein the edible oil and fat contains 50 to 100 mass % of medium-chain fatty acid triglycerides having fatty acids with 6 to 12 carbon atoms as constituent fatty acids, and wherein the food is filled to a height of 15 mm in a container having a diameter of 40 mm and a height of 15 mm, and when measured using a rheometer under the conditions of a cylindrical plunger having a diameter of 20 mm, a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20±2°C, the hardness is 200 to 20,000 N / m ２ , and adhesion of 1500 J / m ３ An oil and fat composition for producing a food product, which is as follows:

11. The oil or fat composition according to claim 10, wherein the emulsifier is a polyglycerol fatty acid ester having an average degree of polymerization of 4 to 10.

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