Soft food components, their preparation methods and uses

Abstract

This invention provides a soft food composition comprising any one or a combination of carbohydrates, proteins, fats, emulsifiers, hydrophilic edible gums, edible flavorings, and water, wherein the carbohydrates comprise digestible sugars. This invention adjusts the formulation ratios and preparation methods of the soft food composition to obtain a soft food composition that meets the following standards: "Pasty / Highly Thick" of Level 4 of the International Committee for Standardization of Diets for Dysphagia, "Swallowing Adjustment Food 1j" of the Japanese Society for Dietary and Swallowing Rehabilitation, and Level 5 "Tongue-Crushing Soft Food" of the Nutritional Diet Texture Education Manual for the Elderly in Taiwan. This soft food composition can be used for chewing and / or swallowing training.

Description

[Technical Field]

[0001] This invention relates to a soft food composition. This invention also relates to a method for preparing a soft food composition and its use in preparing foods for chewing and / or swallowing training. [Previous Technology]

[0002] With the rapid development of science and technology and the economy, the average life expectancy in Taiwan in 2023 was 80.23 years. Furthermore, the Executive Yuan reported that the elderly population in Taiwan reached 3,312,024 in March 2018, accounting for more than 14% of the total population, and it is estimated that it will reach 20.8% of the total population in 2026, thus entering a super-aged society. Therefore, the issue of elderly care, especially dietary issues, has received much attention.

[0003] Due to physiological changes, the elderly experience various dietary problems, such as loss of appetite, weakened sense of taste, decreased digestive function, constipation, weak chewing ability, difficulty swallowing, choking, and reduced saliva secretion. Regarding difficulty swallowing, according to statistics from the Ministry of Health and Welfare, 21.8% of Taiwanese seniors aged 65 and above experience choking at least three times a week while eating, and on average, about one in ten elderly people suffers from mild to severe swallowing difficulties. Therefore, there is an urgent need for specialized senior-friendly foods to address swallowing problems.

[0004] Because food texture is crucial for people with dysphagia, the International Dysphagia Diet Standardisation Initiative (IDDSI) has established definitions for food texture and liquid consistency, classifying foods as: 0-thin, 1-very slightly thick, 2-low consistency, 3-liquid / medium consistency, 4-paste / high consistency, 5-finely chopped and moist, 6-soft and bite-sized, and 7-easy to chew. Furthermore, the "Japanese Society for Dietary and Swallowing Rehabilitation's Classification of Swallowing Adjustment Foods (2021)" classifies foods according to their hardness, cohesiveness, and adhesiveness as: Swallowing Training Food 0j, Swallowing Training Food 0t, Swallowing Adjustment Food 1j, Swallowing Adjustment Food 2-1, Swallowing Adjustment Food 2-2, Swallowing Adjustment Food 3, and Swallowing Adjustment Food 4. The Health Promotion Administration of the Ministry of Health and Welfare of Taiwan has issued a health education manual on the texture of diet for the elderly, which divides the texture into 7 levels: 1-slightly thick liquid food, 2-low-thick liquid food, 3-medium-thick liquid food, 4-food that does not require chewing fine puree, 5-soft food that can be crushed by the tongue, 6-soft food that can be crushed by the gums, and 7-soft food that is easy to chew. This shows the importance of diet texture for patients with dysphagia.

[0005] Currently, most families in Taiwan prepare meals for people with chewing difficulties and swallowing disorders by cooking the ingredients until they are soft or using a food processor to blend them into a puree. However, this method carries the risk of nutrient loss and microbial contamination due to the long cooking time. Therefore, food suitable for people with chewing difficulties and swallowing disorders urgently needs to be developed. [Summary of the Invention]

[0006] To solve the above problems, the present invention provides a soft food composition comprising any one or a combination of carbohydrates, proteins, fats, emulsifiers, hydrophilic edible gums, edible flavorings, and water, wherein the carbohydrates comprise digestible sugars; wherein, based on the total weight of the soft food composition, the content of carbohydrates is 25% to 40% by weight, the content of protein is 0% to 10% by weight, the content of fat is 0% to 15% by weight, the content of emulsifier is 0.1% to 0.5% by weight, the content of hydrophilic edible gums is 0.3% to 0.7% by weight, the content of edible flavorings is 0.1% to 1% by weight, and the content of water is 45% to 70% by weight.

[0007] By adjusting the formulation ratio of the soft food components, this invention can obtain soft food components with a hardness of 2,000 N / m² to 12,000 N / m², a cohesiveness of 0.2 to 1, and a viscosity of 200 J / m³ to 500 J / m³. These components meet the standards of "pasty / highly thick" in the fourth grade of the texture of chewing and swallowing difficulties diets set by the International Committee for Standardization of Diets for Dysphagia and "swallowing adjustment food 1j" set by the Japanese Society for Dietary and Swallowing Rehabilitation. They also belong to the fifth grade of "tongue-crushing soft food" in the Health Education Manual for Elderly Nutritional Diet Texture set by the Health Promotion Administration of the Ministry of Health and Welfare of Taiwan. Therefore, they can be used to prepare foods for chewing and / or swallowing training to maintain the health of the elderly, patients with chewing difficulties or swallowing disorders, and improve their quality of life.

[0008] In one embodiment, the digestible sugar comprises any or a combination of monosaccharides, disaccharides, oligosaccharides and polysaccharides.

[0009] Preferably, the monosaccharide comprises any one or a combination of fructose, glucose and galactose.

[0010] Preferably, the disaccharide comprises any or a combination of maltose, lactose and sucrose.

[0011] Preferably, the oligosaccharide comprises either xylooligosaccharide or fructooligosaccharide or a combination thereof.

[0012] Preferably, the polysaccharide comprises any one or a combination of natural starch, modified starch and dextrin.

[0013] In one embodiment, the protein comprises any or a combination of animal protein, plant protein and synthetic protein.

[0014] Preferably, the animal protein comprises any one or a combination of milk protein, casein, whey protein, collagen, egg protein and silk protein.

[0015] Preferably, the plant-based protein comprises any or a combination of soy protein, wheat protein, pea protein, rice protein, and phycocyanin.

[0016] Preferably, the synthetic protein comprises mycelial protein.

[0017] Preferably, the soft food composition further comprises any or a combination of amino acid monomers and peptides.

[0018] The present invention selects proteins with high protein efficiency ratio (PER) and protein digestibility corrected amino acid score (PDCAAS) close to 1, which can effectively supplement nutrition.

[0019] In one embodiment, the fat comprises any or a combination of animal-derived fat, plant-derived fat, and synthetic-derived fat.

[0020] Preferably, the animal-derived fat includes any or a combination of beef tallow, pork tallow, chicken fat, shrimp oil, fish oil, butter, and egg yolk lecithin.

[0021] Preferably, the plant-based fat comprises any one or a combination of olive oil, coconut oil, palm oil, soybean oil, canola oil, sunflower oil, peanut oil, sesame oil, cocoa butter and soy lecithin.

[0022] Preferably, the synthetic source fat comprises any one or a combination of triglycerides and medium-chain triglycerides.

[0023] In one embodiment, the emulsifier comprises any or a combination of fatty acid glycerides, fatty acid sucrose esters, mono- and di-fatty acid glycerides diacetyl tartaric acid esters, sodium lactate stearate, calcium lactate stearate, and soybean lecithin.

[0024] In one embodiment, the hydrophilic edible gum comprises any one or a combination of three-skin gum, carrageenan gum, guanylic acid gum, sodium carboxymethyl cellulose, tara gum, galvanic acid gum, seaweed gum, gum arabic, pectin, cardamom gum, gelatin, agar gum, locust bean gum, fenugreek gum, polyglucomannan, arabinogalactan and microcrystalline cellulose.

[0025] In one embodiment, the dietary fiber comprises soluble dietary fiber and / or insoluble dietary fiber. The soluble dietary fiber refers to dietary fiber that is soluble in water, also known as water-soluble dietary fiber. The insoluble dietary fiber refers to dietary fiber that is poorly soluble in water.

[0026] In one embodiment, the soluble dietary fiber comprises any or a combination of inulin, fructooligosaccharides, galacto-oligosaccharides, and indigestible maltodextrin. The α- or β-1,2 and β-1,3 glycosidic bonds of the indigestible maltodextrin cannot be broken down by amylases.

[0027] In one embodiment, the insoluble dietary fiber comprises any one or a combination of cellulose, hemicellulose and lignin.

[0028] In one embodiment, the edible flavoring comprises any or a combination of oil-based flavorings, aqueous flavorings, and powdered flavorings. Preferably, the aqueous flavoring comprises vanilla-based aqueous flavoring.

[0029] In one embodiment, the water is any one or a combination of distilled water, ion-exchange water, and pure water.

[0030] Except for water, all components in the soft food composition of the present invention are food-grade raw materials.

[0031] Preferably, the soft food composition comprises carbohydrates, protein, fat, emulsifier, hydrophilic edible gum, edible flavoring, and water, and based on the total weight of the soft food composition, the carbohydrate content is 26% to 38% by weight, the protein content is 2.5% to 9% by weight, the fat content is 7% to 12% by weight, the edible emulsifier content is 0.15% to 0.35% by weight, the hydrophilic edible gum content is 0.45% to 0.55% by weight, the flavoring content is 0.15% to 0.55% by weight, and the water content is 45% to 60% by weight.

[0032] Preferably, the soft food composition comprises carbohydrates, fats, emulsifiers, hydrophilic edible gums, edible flavorings, and water, i.e., it contains only no protein, and based on the total weight of the soft food composition, the carbohydrate content is 26% to 34% by weight, the fat content is 7% to 12% by weight, the edible emulsifier content is 0.15% to 0.35% by weight, the hydrophilic edible gum content is 0.45% to 0.55% by weight, the flavoring content is 0.15% to 0.55% by weight, and the water content is 58% to 65% by weight.

[0033] Preferably, the soft food composition comprises carbohydrates, proteins, emulsifiers, hydrophilic edible gums, edible flavorings, and water, i.e., it contains only no fat, and based on the total weight of the soft food composition, the carbohydrate content is 26% to 38% by weight, the protein content is 2.5% to 9% by weight, the edible emulsifier content is 0.15% to 0.35% by weight, the hydrophilic edible gum content is 0.45% to 0.55% by weight, the flavoring content is 0.15% to 0.55% by weight, and the water content is 58% to 65% by weight.

[0034] Preferably, the soft food composition comprises carbohydrates, emulsifiers, hydrophilic edible gums, edible flavorings, and water, i.e., it does not contain protein and fat, and based on the total weight of the soft food composition, the content of carbohydrates is 34% to 41% by weight, the content of edible emulsifiers is 0.15% to 0.35% by weight, the content of hydrophilic edible gums is 0.45% to 0.55% by weight, the content of flavorings is 0.15% to 0.55% by weight, and the content of water is 58% to 65% by weight.

[0035] In one embodiment, the hardness of the soft food composition is from 2,000 N / m² to 12,000 N / m². Preferably, the hardness of the soft food composition is from 2,400 N / m² to 8,000 N / m². More preferably, the hardness of the soft food composition is from 2,400 N / m² to 7,200 N / m².

[0036] In one embodiment, the cohesiveness of the soft food composition is 0.2 to 1. Preferably, the cohesiveness of the soft food composition is 0.2 to 0.4. More preferably, the cohesiveness of the soft food composition is 0.25 to 0.39.

[0037] In one embodiment, the viscosity of the soft food composition is from 200 J / m³ to 500 J / m³. Preferably, the viscosity of the soft food composition is from 205 J / m³ to 450 J / m³. More preferably, the viscosity of the soft food composition is from 210 J / m³ to 430 J / m³.

[0038] In one embodiment, the carbohydrate further comprises dietary fiber, and based on the total weight of the soft food composition, the content of digestible sugar is 22% to 39% by weight, and the content of dietary fiber is 1% to 3% by weight. Preferably, based on the total weight of the soft food composition, the content of digestible sugar is 23.5% to 36.5% by weight, and the content of dietary fiber is 1.5% to 2.5% by weight.

[0039] In one embodiment, the soft food composition further comprises medium-chain fatty acids. Preferably, based on 100 grams of the soft food composition, the medium-chain fatty acids are greater than 0 grams and up to 5 grams.

[0040] In one embodiment, the medium-chain fatty acid comprises a fatty acid having 6 to 12 carbon atoms. Preferably, the medium-chain fatty acid comprises any one or a combination of hexanoic acid, caprylic acid, capric acid, and lauric acid. The medium-chain fatty acids used in this invention can promote energy production and metabolism in the human body, and boost physical and mental energy.

[0041] In one embodiment, the pH value of the soft food composition is 3 to 7.5. Preferably, the pH value of the soft food composition is 3.3 to 4.6 or 6.5 to 7.5. More preferably, the pH value of the soft food composition is 3.5 to 4.4 or 6.4 to 7.3. If an acidic protein (e.g., whey protein) is used in this invention, the pH value of the soft food composition will be lowered.

[0042] In one embodiment, the soft food composition conforms to the "pasty / highly thick" texture of the diet for dysphagia as defined by the International Committee for Standardization of Diets for Dysphagia.

[0043] In one embodiment, the soft food component conforms to the "Swallowing Adjustment Food Classification" of the Japanese Society for Dietary and Swallowing Rehabilitation.

[0044] In one embodiment, the soft food composition conforms to Level 5 of the Elderly Nutrition Diet Texture Education Manual, namely "soft food crushed by the tongue".

[0045] In one embodiment, the soft food composition has a shelf life of more than 12 months at 15°C to 35°C. Preferably, the soft food composition has a shelf life of 12 to 24 months at 15°C to 35°C.

[0046] In one embodiment, the calorific density of the soft food composition is from 1.1 kcal / g to 3.24 kcal / g. Preferably, the calorific density of the soft food composition is from 1.4 kcal / g to 2.5 kcal / g.

[0047] In one embodiment, the water separation rate of the soft food composition is 0% to 2.5%. Preferably, the water separation rate of the soft food composition is 0% to 1.5%, for example, 0.6%. More preferably, the water separation rate of the soft food composition is 0% to 0.1%.

[0048] The present invention further provides a method for preparing a soft food composition, comprising: a colloidal aqueous solution preparation step: adding a hydrophilic edible gum to water, heating and stirring to obtain a colloidal aqueous solution; a protein aqueous solution preparation step: adding a protein to water, heating and stirring to obtain a protein aqueous solution; an oil mixed solution preparation step: adding an emulsifier to a fat, heating and stirring to obtain an oil mixed solution; a first mixing step: mixing the colloidal aqueous solution, the protein aqueous solution and the oil mixed solution and stirring to obtain a first mixed gum; a second mixing step: adding a carbohydrate and an edible flavoring to the first mixed gum and stirring to obtain a second mixed gum, wherein the carbohydrate contains digestible sugars; a high-pressure homogenization step: homogenizing the second mixed gum under high pressure to obtain a food gum; a sealing step: filling the food gum into a packaging container and sealing it to obtain a semi-finished product; a sterilization step: heating the semi-finished product under high pressure to obtain a sterilized semi-finished product; and a cooling step: cooling the sterilized semi-finished product to obtain the soft food composition.

[0049] The present invention improves the mixing degree of oil mixture solution with colloidal aqueous solution and protein aqueous solution through the oil mixture solution preparation step, and effectively refines particles through high pressure homogenization step, promotes stable emulsification of oil and water phase, reduces oil and water stratification and solid precipitation, and significantly improves the texture of the soft food composition of the present invention to produce a delicate and smooth texture.

[0050] In one embodiment, the heating temperature in the colloidal aqueous solution preparation step is 70°C to 85°C. Preferably, the heating temperature in the colloidal aqueous solution preparation step is 78°C to 82°C.

[0051] In one embodiment, the stirring time in the preparation step of the colloidal aqueous solution is 8 to 15 minutes. Preferably, the stirring time in the preparation step of the colloidal aqueous solution is 9 to 11 minutes.

[0052] In one embodiment, the heating temperature in the protein aqueous solution preparation step is 70°C to 78°C. Preferably, the heating temperature in the protein aqueous solution preparation step is 73°C to 77°C.

[0053] In one embodiment, the stirring time in the protein aqueous solution preparation step is 8 to 15 minutes. Preferably, the stirring time in the protein aqueous solution preparation step is 9 to 11 minutes.

[0054] In one embodiment, the heating temperature in the oil mixture preparation step is 70°C to 85°C. Preferably, the heating temperature in the oil mixture preparation step is 78°C to 82°C.

[0055] In one embodiment, the stirring time in the oil mixture preparation step is 8 to 15 minutes. Preferably, the stirring time in the oil mixture preparation step is 9 to 11 minutes.

[0056] In one embodiment, any or a combination of the first mixing step, the second mixing step, and the high-pressure homogenization step is performed within a closed accommodating space. According to the invention, the closed accommodating space helps to maintain temperature (without additional heating), so the temperature of the closed accommodating space for any or a combination of the first mixing step, the second mixing step, and the high-pressure homogenization step is approximately 60°C to 75°C. Preferably, the temperature of the closed accommodating space for any or a combination of the first mixing step, the second mixing step, and the high-pressure homogenization step is approximately 68°C to 72°C.

[0057] In one embodiment, the temperature of the first mixed gum, the second mixed gum, and the food-grade gum is approximately 60°C to 75°C. Preferably, the temperature of the first mixed gum, the second mixed gum, and the food-grade gum is approximately 68°C to 72°C.

[0058] In one embodiment, the stirring time in the first mixing step and / or the second mixing step is 8 to 15 minutes. Preferably, the stirring time in the first mixing step and / or the second mixing step is 9 to 11 minutes.

[0059] According to the present invention, the high-pressure homogenization time in the high-pressure homogenization step can be adjusted according to the production volume of each batch.

[0060] In one embodiment, the high-pressure heating temperature in the sterilization step is 80°C to 130°C, the pressure is 0.15 MPa to 0.3 MPa, and the high-pressure heating time in the sterilization step is 15 minutes to 55 minutes. Preferably, the high-pressure heating temperature in the sterilization step is 80°C to 110°C or 101°C to 130°C. More preferably, the high-pressure heating temperature in the sterilization step is 101°C to 125°C. If the protein of the present invention is an acidic protein, the high-pressure heating temperature in the sterilization step will be reduced (i.e., 80°C to 110°C).

[0061] In one embodiment, any one or a combination of the colloidal aqueous solution preparation step, the protein aqueous solution preparation step, the oil mixed solution preparation step, the first mixing step, and the second mixing step is carried out in a high-speed stirring apparatus. Preferably, the high-speed stirring apparatus is equipped with an impeller.

[0062] The present invention uses a high-speed stirring device. Through the axial flow vortex generated by the impeller during operation, the particles of each component are drawn to the bottom layer. The high shear force generated by the impeller operation cuts, squeezes and collides the particles to effectively refine them and increase the surface area of ​​each component particle to promote hydration or mixing uniformity, which is beneficial to the subsequent homogenization processing of oil-water mixing.

[0063] In one embodiment, the high-pressure homogenization step is performed in a high-pressure homogenizer. Preferably, the high pressure in the high-pressure homogenization step includes a positive pressure and a side pressure, wherein the positive pressure is 100 bar to 220 bar, and the side pressure is 25 bar to 75 bar. More preferably, the positive pressure is 140 bar to 160 bar, and the side pressure is 45 bar to 55 bar.

[0064] In one embodiment, the high-pressure homogenizer is an APV™ high-pressure homogenizer, model SPXFLOW, purchased from SPX Fluid Systems.

[0065] This invention employs a high-pressure homogenizer for homogenization. High pressure forces the components (particles or droplets) through a narrow homogenization valve, utilizing the instantaneous strong shearing, impact, and turbulence effects to refine the particles and droplets to the micron level. This stabilizes the phase distribution, promotes stable emulsification of the oil-water phase, and reduces oil-water stratification and solid precipitation. Therefore, it can provide soft food compositions containing more oils and proteins. Furthermore, the soft food compositions of this invention, after solidification, possess a delicate and smooth texture. In addition, this invention undergoes high-pressure sterilization, allowing for room temperature storage and immediate consumption, facilitating rapid meal preparation.

[0066] In one embodiment, the purpose of the high-pressure homogenization step is to promote stable emulsification of the oil-water phase, so as to refine the particles to the micron level and form a delicate and smooth texture.

[0067] The present invention further provides the use of a soft food composition for preparing foods for chewing and / or swallowing training.

[0068] In one embodiment, the soft food composition is applicable to any one or a combination of individuals aged 50 years or older, patients with chewing dysfunction, patients in the postoperative recovery period, patients with dementia, patients with head and neck cancer, and stroke patients.

[0069] The soft food components of the present invention can be cut into different shapes and sizes as needed to meet various chewing and / or swallowing training needs.

[0070] When the soft food composition of the present invention is used for chewing and / or swallowing training, it is less likely to cause sticking, choking or aspiration pneumonia.

[0071] In summary, the soft food composition obtained by using the formula and preparation method of the present invention meets multiple international standards and belongs to the fifth level of "tongue-crushing soft food" in the Chinese Elderly Nutrition and Diet Texture Education Manual, and can be used to prepare food for chewing and / or swallowing training.

Implementation Method

[0072] Several operating methods are provided below to illustrate the implementation of the present invention; those skilled in the art can easily understand the advantages and effects that the present invention can achieve through the contents of this specification, and can make various modifications and changes without departing from the spirit of the present invention to implement or apply the contents of the present invention.

[0073] Examples 1 to 14

[0074] As shown in Figure 1, the method for preparing the edible solid of the present invention includes: Step S1: Adding a hydrophilic edible gum to water, heating and stirring to obtain a colloidal aqueous solution. Specifically, half the amount of water shown in Table 1 is used to dissolve the hydrophilic edible gum. The amount of hydrophilic edible gum used in each group is shown in Table 1. After adding it to a high-speed stirring device and heating and stirring at 80°C for 10 minutes, a colloidal aqueous solution is obtained; wherein, the total weight of each group is 1000 grams, so 0.5% by weight of hydrophilic edible gum is 1000 * 0.005 = 5 grams.

[0075] The composition of each group of hydrophilic edible gums is described as follows: (1) Examples 1 to 3: 2g carrageenan gum, 1g sambal gum and 2g agar gum; (2) Examples 4 to 6: 2g carrageenan gum, 1g tarara gum and 2g agar gum; (3) Examples 7 and 8: 2g carrageenan gum, 1g sambal gum and 2g tarara gum; (4) Example 9: 1g carrageenan gum, 2g sambal gum and 2g tarara gum; and (5) Examples 10 to 14: 1.5g carrageenan gum, 1.5g sambal gum and 2g tarara gum.

[0076] Step S2: Prepare a protein aqueous solution by adding a protein to water, heating and stirring to obtain a protein aqueous solution. Specifically, half the amount of water shown in Table 1 is used to dissolve the protein. The amount of protein used in each group is shown in Table 1. The protein is added to the high-speed stirring device, heated at 75°C and stirred for 10 minutes to obtain a protein aqueous solution.

[0077] The composition of each group of proteins is described as follows: (1) Examples 1, 4 and 9: milk protein (containing 82.5% by weight of protein, 1.5% by weight of fat and 3.8% by weight of carbohydrates, with the remainder being water and ash); (2) Examples 2, 5 and 10: casein (containing 87% by weight of protein, 1.4% by weight of fat and 1.2% by weight of carbohydrates, with the remainder being water and ash); and (3) Examples 3, 6, 7 and 8: soy protein (containing 87.8% by weight of protein, 3.3% by weight of fat and 1% by weight of carbohydrates, with the remainder being water and ash). (4) Examples 11 and 13: no added protein. (5) Examples 12 and 14: isolated acidic whey protein (containing 89% by weight of protein, 0.1% by weight of fat and 0.1% by weight of carbohydrates, pH 3.1, with the remainder being water and ash).

[0078] Step S3 for preparing the oil mixture solution: An emulsifier is added to a fat, heated and stirred to obtain an oil mixture solution. Specifically, the amounts of each fat and emulsifier are shown in Table 1. After adding the mixture to the high-speed stirring equipment and heating and stirring at 80°C for 10 minutes, an oil mixture solution is obtained.

[0079] The composition of each group of fats is described as follows: (1) Examples 1 to 5: rapeseed oil. (2) Examples 6 to 11, 14: soybean oil. (3) Examples 12 and 13: no added fat.

[0080] The composition of each emulsifier is described as follows: (1) Examples 1, 2, 5, 6, 11 and 12: fatty acid glycerides; and (2) Examples 3, 4, 7 to 10, 13 and 14: sodium lactate stearate.

[0081] The steps S1 for preparing the colloidal aqueous solution, S2 for preparing the protein aqueous solution, and S3 for preparing the oil mixed solution can be performed simultaneously or sequentially, without a fixed order.

[0082] Subsequently, a first mixing step S4 is performed: the colloidal aqueous solution, the protein aqueous solution, and the oil mixture are mixed and stirred to obtain a first mixed gel. Specifically, the colloidal aqueous solution, the protein aqueous solution, and the oil mixture are added to the high-speed stirring device, which is then closed and kept at a constant temperature. The mixture is stirred for 10 minutes in a closed and kept-temperature state (approximately 70°C to 75°C) to obtain a first mixed gel, the temperature of which is approximately 70°C to 75°C.

[0083] Subsequently, a second mixing step S5 is performed: a carbohydrate and an edible flavoring are added to the first mixed gel and stirred to obtain a second mixed gel, wherein the carbohydrate contains digestible sugars. Specifically, the amounts of each group of carbohydrates and edible flavorings (i.e., vanilla aqueous flavoring) are shown in Table 1. After being added to the high-speed stirring equipment, the equipment is closed and kept warm, and stirred for 10 minutes in a closed and kept warm state (approximately 70°C to 75°C) to obtain a second mixed gel, the temperature of which is approximately 70°C to 75°C.

[0084] The composition of each group of carbohydrates is described as follows: (1) Examples 1, 4, 7 and 13: maltodextrin (purity: 94.2% by weight, digestible sugar); (2) Examples 2, 8 and 11: 250g of maltodextrin and 50g of sucrose (purity: 99.5% by weight, digestible sugar); (3) Examples 3 and 9: 240g of maltodextrin, 40g of sucrose and 20g of indigestible maltodextrin (purity: 90% by weight, dietary fiber); (4) Examples 5 and 12: 280g of maltodextrin and 70g of sucrose; and (5) Examples 6, 10 and 14: 270g of maltodextrin, 60g of sucrose and 20g of indigestible maltodextrin.

[0085] Subsequently, a high-pressure homogenization step S6 is performed: the second mixed adhesive is homogenized under high pressure to obtain a food adhesive. Specifically, the second mixed adhesive is added to a high-pressure homogenizer and then kept warm in a closed state (approximately 70°C to 75°C) for 20 minutes to obtain a food adhesive, wherein the temperature of the food adhesive is approximately 70°C to 75°C.

[0086] Subsequently, a sealing step S7 is performed: the food-grade adhesive is filled into a packaging container and then sealed to obtain a semi-finished product. Specifically, the food-grade adhesive is filled into a jelly cup and then sealed to obtain a semi-finished product.

[0087] Subsequently, sterilization step S8 is performed: the semi-finished product is heated under high pressure to obtain a sterilized semi-finished product. Specifically, the semi-finished product is sent into an autoclave for sterilization, and the pressure gauge shows that the pressure inside the autoclave is 0.18 MPa to 0.2 MPa to obtain a sterilized semi-finished product.

[0088] The sterilization temperatures and times for each group are as follows: (1) Examples 1 and 2: 115°C, 45 minutes; (2) Examples 3 and 4: 120°C, 35 minutes; (3) Examples 5 and 6: 123°C, 20 minutes; (4) Example 7: 115°C, 50 minutes; (5) Example 8: 120°C, 50 minutes; (6) Example 9: 125°C, 50 minutes; and (7) Example 10: 115°C, 20 minutes. (8) Examples 11 and 13: 118°C, 30 minutes. (9) Examples 12 and 14: 95°C, 30 minutes.

[0089] Finally, a cooling step S9 is performed: the sterilized semi-finished product is cooled to obtain the soft food composition. Specifically, the semi-finished product is cooled in a refrigerator (temperature set to 4°C) for 8 hours to obtain the soft food composition, each serving of which is approximately 66 grams (excluding container weight).

[0090] Table 1: Amounts of hydrophilic edible gum, protein, fat, emulsifier, carbohydrate, flavoring and water used in Examples 1 (E1) to 14 (E14) (unit: weight percentage) E1 E2 E3 E4 E5 E6 E7 E8 E9 E10 E11 E12 E13 E14 Hydrophilic edible gums (%) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 protein(%) 4 4 4 8 8 8 8 4 8 4 0 4 0 8 Fat(%) 10 10 10 8 8 8 10 10 10 10 10 0 0 8 Emulsifier (%) 0.3 0.3 0.3 0.2 0.2 0.2 0.3 0.3 0.3 0.3 0.3 0.3 0.1 0.3 carbohydrate(%) Digestible sugars 30 30 28 35 35 33 30 30 28 33 30 35 40 33 Dietary fiber 0 0 2 0 0 2 0 0 2 2 0 0 0 2 Edible flavorings (%) 0.2 0.2 0.2 0.5 0.3 0.3 0.4 0.4 0.2 0.2 0.2 0.2 0.2 0.4 water(%) 55 55 55 47.8 48 48 50.8 54.8 51 50 59 60 59.2 47.8

[0091] Table 2: pH values ​​of Examples 1 (E1) to 14 (E14) Group E1 E2 E3 E4 E5 E6 E7 E8 E9 E10 E11 E12 E13 E14 pH 6.96 7.05 7.08 7.07 7.07 7.09 7.14 7.01 6.98 7.02 6.82 4.30 6.50 3.95

[0092] Various tests:

[0093] The following tests were performed in Examples 1 to 14:

[0094] (I) pH value

[0095] The pH values ​​of each group were measured at room temperature using a pH meter (Thermo Eutech pH-510), and the results are shown in Table 2.

[0096] As can be seen from Table 2, the pH values ​​of Examples 1 to 11 and 13 are 6.5 to 7.14, approximately 7, which means they are neutral. In addition, Examples 12 and 14 are acidic because acidic proteins were added, resulting in pH values ​​of 4.3 and 3.95, respectively.

[0097] (II) Hardness, cohesiveness and viscosity

[0098] Hardness, cohesion and viscosity of each group were measured using a texture analyzer (RapidTA, with a cylindrical probe of 20 mm in diameter). Each group was repeated 9 times. The results are shown in Table 3.

[0099] (III) Calories

[0100] The calories (kcal) and caloric density (kcal / g) of the soft food components (approximately 66 grams per serving) in Examples 1 to 14 were calculated based on the ingredients (corresponding calories are known information) and content shown in Table 1, and the results are shown in Table 3.

[0101] Table 3: Hardness, cohesiveness, viscosity, heat and heat density of Examples 1 (E1) to 14 (E14) Hardness (N / m) 2 ) cohesion Viscosity (J / m 3) Calories (kcal) Caloric density (kcal / g) E1 2571 ± 68 0.203 ± 0.049 404 ± 178 2187 2.19 E2 3008 ± 99 0.235 ± 0.044 292 ± 68 2194 2.19 E3 3255 ± 74 0.293 ± 0.023 422 ± 142 2154 2.15 E4 4113 ± 243 0.233 ± 0.021 358 ± 125 2341 2.34 E5 4511 ± 872 0.309 ± 0.034 290 ± 161 2353 2.35 E6 6405 ± 619 0.293 ± 0.022 371 ± 47 2312 2.31 E7 7064 ± 365 0.327 ± 0.016 265 ± 101 2330 2.33 E8 5344 ± 453 0.296 ± 0.008 229 ± 52 2197 2.20 E9 6295 ± 701 0.253 ± 0.024 351 ± 49 2300 2.30 E10 5849 ± 288 0.255 ± 0.013 291 ± 36 2349 2.35 E11 2672 ± 92 0.315 ± 0.061 255 ± 89 2051 2.05 E12 3322 ± 101 0.353 ± 0.012 282 ± 42 1486 1.49 E13 5403 ± 322 0.381 ± 0.012 217 ± 11 1522 1.52 E14 6846 ± 165 0.299 ± 0.037 272 ± 41 2307 2.31

[0102] As can be seen from Table 3, the hardness of Examples 1 to 14 is 2571 N / m 2 to 7064 N / m 2, the cohesiveness is 0.203 to 0.381, the viscosity is 217 J / m 3 to 422 J / m 3, the heat is 1486 kcal to 2353 kcal, and the calorific density is 1.49 kcal / g to 2.35 kcal / g.

[0103] Based on the "Education Manual on the Texture of Nutritional Foods for the Elderly" published by the Health Promotion Administration of the Ministry of Health and Welfare of Taiwan, the physical property specification for "tongue-crushed soft foods" in Level 5 is a hardness value of less than 20,000 N / m². It can be seen that Examples 1 to 10 meet the aforementioned physical property specification. Regarding the portion of the recommended food size of "tongue-crushed soft foods" in Level 5 with a length, width, and height of 0.4 cm, since Examples 1 to 14 can be cut into different shapes and sizes as needed, the soft food composition of the present invention meets the specification of "tongue-crushed soft foods" in Level 5 set by the Health Promotion Administration of the Ministry of Health and Welfare of Taiwan.

[0104] Furthermore, based on the "1j" grading standard of Japanese diatribe diet, diatribe diets are homogeneous, adhesive, and cohesive jelly, pudding, and mousse, etc., and their physical properties correspond to the L1 of the diatribe diet pyramid: hardness of 1,000 N / m2 to 10,000 N / m2, cohesiveness of 0.2 to 0.7, and viscosity of 200 J / m3 to 500 J / m3. Therefore, the soft food composition of the present invention meets the "1j" grading standard of Japanese diatribe diet.

[0105] Finally, Examples 1 to 14 have high caloric density, thus effectively supplementing the calories required by the human body.

[0106] (III) Test for Level 4 "Paste / High Thickness" as defined by the International Committee for Standardization of Diets for Dysphagia

[0107] In the official guidelines for Level 4 "Pure / Highly Thick" established by the International Committee for Standardization of Diets for Dysphagia, the food characteristics required are: 1. Usually eaten with a spoon, but can also be eaten with a fork; 2. Cannot be drunk from a cup; 3. Cannot be sipped through a straw; 4. Does not require chewing; 5. Can be piled up, layered, or shaped, but does not require chewing; 6. Will flow slowly downwards due to gravity, but will not be poured out like a liquid; 7. When a spoon is tilted, the entire spoonful will slide down and retain its shape on the plate; 8. Does not contain lumps; 9. Does not stick to the mouth; 10. There is no separation of liquid from solid.

[0108] The test methods include: 1. Fork pressure test: Press food with a fork, the fork tines can make obvious marks on the surface of the food, the food leaves the pressed fork imprint, and there are no lumps; 2. Fork drip test: The paste food can be piled up on the fork, and a small amount of food may flow out from the fork tines to form a tail shape, but it will not continue to flow down or drip; 3. Spoon tilt test: (1) The sample texture has enough cohesive force to maintain its shape on the spoon, (2) If the spoon is tilted, tilted to one side or shaken, the paste food will tilt or fall off in one go, or it will require a light tap on the spoon to make the paste food slide off, but it should slide off easily and only leave a very small amount of food residue on the spoon. In other words, the paste food should not be too hard or sticky, and (3) When the paste food is laid flat on the plate, it will spread out slightly or collapse very slowly.

[0109] The test results are explained as follows: 1. In the fork pressure test, the fork tines can form obvious marks on the surfaces of Examples 1 to 10 respectively, and there are no lumps. Therefore, Examples 1 to 10 all meet the fork pressure test. 2. In the fork drip test, Examples 1 to 10 can be piled up on the fork, with only a small amount of soft food components flowing out from between the fork tines to form a tail shape, but it does not continue to flow down. Therefore, Examples 1 to 10 all meet the fork drip test. 3. In the spoon tilt test, Examples 1 to 10 can maintain their shape on the spoon, and when the spoon is tilted, the soft food components of Examples 1 to 10 will fall off in one spoonful. If the soft food components of Examples 1 to 10 are placed on a plate, they will spread out slightly. Therefore, Examples 1 to 10 all meet the spoon tilt test. Therefore, Examples 1 to 10 all meet the Level 4 "Pasty / Highly Thick" standard set by the International Committee for Standardization of Diets for Dysphagia.

[0110] Clinical Testing

[0111] This trial used the soft food composition of Example 9 for clinical testing to further evaluate its effectiveness and acceptability. Trial locations included: National Taiwan University Hospital, Taipei Veterans General Hospital, Cathay General Hospital Xizhi Branch, Chang Gung Memorial Hospital Linkou Branch, Chang Gung Memorial Hospital Tucheng Branch, Cardinal Health Hospital Xindian Branch, Taipei City Hospital Zhongxiao Branch, Shuang Ho Hospital, Ministry of Health and Welfare, Far Eastern Memorial Hospital, Taichung Tzu Chi Hospital, Kuang Tien General Hospital Dajia Branch (Chang Ching Hospital), Kuang Tien General Hospital Shalu Branch, Asia University Hospital, Dalin Tzu Chi Hospital, Yang Teacher Speech Therapy Center, and St. Martin's Hospital, Hsinchu Catholic Church.

[0112] Experimental Method: During swallowing training for patients with swallowing disorders, the speech therapist sat slightly lower than the patient and cut the soft food component of Example 9 into 5cc portions approximately the size of a regular pudding spoon. The speech therapist held the soft food component of Example 9 at a height parallel to the patient's mouth and fed it to the patient. After the patient swallowed, the speech therapist asked the patient to open their mouth to check if it was completely swallowed, recorded the number of swallows and the swallowing status, and noted whether choking occurred. After the swallowing training was completed, the patient was asked to complete a questionnaire. The questions and criteria of the questionnaire are shown in Table 4.

[0113] Subjects: A total of 33 patients participated fully in the swallowing training. Among them, the causes of illness were: stroke (27.3%), head and neck cancer (24.2%), aging (12.1%), dementia (9.1%), and other causes (27.3%), including traumatic brain injury, Parkinson's disease, myasthenia gravis, alcoholic cirrhosis, encephalitis, ALS, and nasogastric tube. It should be noted that all patients in this trial, including those with dementia, encephalitis, ALS, and nasogastric tube, were included after being assessed by a doctor as having swallowing ability but experiencing swallowing difficulties. Swallowing training was then conducted by a speech therapist.

[0114] Table 4: Questions and Standards of the Questionnaire topic Definition of fraction 1 point 2 points 3 points 4 points 5 points 6 points Ease of swallowing It is not easy to swallow at all A little bit Easy to swallow It's fairly easy to swallow. just Easy to swallow Very easy to swallow Smoothness of swallowing Not smooth at all A little bit Smooth It's fairly smooth just Very smooth Very smooth Willingness to reuse Not willing at all A little bit willing I'm fairly willing willing Very willing Very willing How much I like it I don't like it at all A little bit like I quite like it. like I really like it I really like it

[0115] Test results: 97% of the subjects did not cough during the test, and 91% of the subjects did not produce moist rales.

[0116] In the analysis of texture preference, the average score for “ease of swallowing” was 4.7 ± 1.2; among them, “very easy to swallow” and “easy to swallow” accounted for 75.8% of the scores, while “not easy to swallow at all” accounted for 0%.

[0117] The average score for "smoothness of swallowing" was 4.4 ± 1.4; among which, the total proportion of "very smooth", "very smooth" and "just smooth" accounted for 72.8%.

[0118] The average score for “willingness to reuse” was 4.2 ± 1.3; among them, the total proportion of “very willing”, “very willing”, “willing” and “somewhat willing” was 93.5%.

[0119] The average score for "degree of liking" was 4.1 ± 1.2; among them, the total proportion of "very much like", "very much like" and "like" was 72%.

[0120] The speech therapist also highly praised the soft food composition of Example 9, stating that the soft food composition of the present invention can help patients improve their swallowing ability after training, thereby improving the quality of their daily food intake and quality of life. In addition, the tongue soft food composition of Example 9 contains rich nutrients such as digestible sugars, proteins, fats and dietary fiber, so it can also serve as a nutritional supplement during swallowing training. It can conveniently provide high-density calories and nutrients to meet the nutritional needs of patients who generally have low eating frequency and low swallowing frequency.

[0121] In summary, the soft food composition of Example 9 possesses excellent swallowing safety and patient acceptability, making it suitable for patients with swallowing difficulties and chewing disorders. It effectively reduces choking and the likelihood of residue in the mouth and pharynx, thereby increasing patient willingness to use it. Therefore, the soft food composition of this invention demonstrates excellent taste and acceptability in clinical applications, and its texture and safety are recognized by medical professionals. It can provide effective support and assistance to more patients with chewing difficulties and swallowing disorders, effectively improving the health and quality of life of the elderly and related patients.

[0122] Shelf life

[0123] This test includes (i) an accelerated preservation test: Examples 1 to 14 are placed in an environment with a temperature of 40±2°C and a relative humidity of 75±5% for 3 months to simulate the preservation effect of the product under 12 months of room temperature storage; and (ii) a room temperature storage test: Examples 1 to 14 are placed in an environment with a temperature of 25±2°C and a relative humidity of 60±5% for 12 months to simulate the storage situation of actual consumers. During the test, samples are periodically sampled and the following tests are performed: 1. Sensory evaluation: observe whether there are significant changes in the color, odor, taste and appearance of the samples; 2. Physicochemical property evaluation: test whether there are significant changes in pH value and colloidal structure (including: hardness, cohesion and viscosity indices); and 3. Microbiological evaluation: detect the number of live bacteria to confirm whether there is microbial contamination.

[0124] Test Results: In both the accelerated preservation test and the room temperature preservation test, Examples 1 to 14 passed the sensory evaluation, physicochemical property evaluation and microbiological evaluation. That is, the color, odor, taste, appearance, pH value and colloidal structure of the samples of Examples 1 to 14 did not change significantly during the test, and there was no microbial contamination. Therefore, the shelf life of Examples 1 to 14 can be at least 12 months.

[0125] Water separation rate

[0126] The water separation rate of the soft food components of Examples 1 to 14 was measured at two time points: (i) Month 0: After the cooling step was completed, the product was opened to measure the weight of liquid separation and the total weight of the soft food components, and the water separation rate was calculated. The formula is: water separation rate = (weight of liquid separation / total weight of soft food components) × 100%; (ii) 12 months: The soft food components of Examples 1 to 10 were placed in an environment of 25°C for 12 months and then the product was opened to obtain its water separation rate. The results are shown in Table 5.

[0127] Table 5: Water separation rate (%) of Examples 1 (E1) to 14 (E14) at month 0 and after 12 months Group E1 E2 E3 E4 E5 E6 E7 E8 E9 E10 E11 E12 E13 E14 Month 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 12 months old 0.53 0.11 0.23 0 0.03 0.28 0.32 0.51 0.43 0.31 0.18 0.27 0.04 0.51

[0128] As can be seen from Table 5, even if the soft food compositions of Examples 1 to 14 are stored for 12 months, their water separation rate is still only 0% to 0.53%. It can be seen that the soft food compositions of Examples 1 to 14 do not release water due to prolonged storage, and therefore have a low water separation rate, and Example 4 has the best low water separation rate.

[0129] In summary, the soft food composition of the present invention meets the following standards: "pasty / highly thick" of the texture level 4 of the International Committee for Standardization of Diets for Dysphagia, "swallowing adjustment food 1j" of the Japanese Society for Dietary and Swallowing Rehabilitation, and "tongue-crushing soft food" of the texture level 5 of the Taiwan Elderly Nutrition Diet Texture Education Manual. Furthermore, this soft food composition can be used for chewing and / or swallowing training. In addition, the soft food composition of the present invention has a high caloric density, thus effectively supplementing the body's required calories, and has a long shelf life and low water loss rate, effectively maintaining product quality. [Simplified Explanation of the Diagram]

[0130] Figure 1 is a flowchart of the preparation method of the soft food composition of the present invention.

Claims

1. A soft food composition comprising carbohydrates, protein, fat, emulsifier, hydrophilic edible gum, edible flavoring, and water, wherein the carbohydrates comprise digestible sugars; wherein, Based on the total weight of the soft food components, the carbohydrate content is 25% to 41% by weight, the protein content is 0% to 10% by weight, the fat content is 0% to 15% by weight, the emulsifier content is 0.1% to 0.5% by weight, the hydrophilic edible gum content is 0.3% to 0.7% by weight, the flavoring content is 0.1% to 1% by weight, and the water content is 45% to 70% by weight; the digestible sugars include any or a combination of monosaccharides, disaccharides, oligosaccharides, and polysaccharides; the proteins include any or a combination of animal proteins, plant proteins, and synthetic proteins; the fats include any or a combination of animal-derived fats, plant-derived fats, and synthetic fats; the emulsifiers include fatty acid glycerides, fatty acid sucrose esters, and diacetyl tartaric acid esters. Diglycerides, sodium lactate stearate, calcium lactate stearate, and soybean lecithin, or any combination thereof; and the hydrophilic edible gum comprising three-skin gum, carrageenan gum, guanylic acid gum, sodium carboxymethyl cellulose, tara gum, galvanic acid gum, seaweed gum, gum arabic, pectin, cardamom gum, gelatin, agar gum, locust bean gum, fenugreek gum, polyglucomannan, arabinogalactan, and microcrystalline cellulose, or any combination thereof.

2. The soft food composition as claimed in claim 1, wherein the carbohydrates further comprise dietary fiber, and the content of digestible sugars is 22% to 39% by weight and the content of dietary fiber is 1% to 3% by weight, based on the total weight of the soft food composition.

3. The soft food composition as claimed in claim 1, wherein the soft food composition further comprises any or a combination of amino acid monomers and peptides.

4. The soft food composition as claimed in claim 1, having a hardness of 2,000 N / m2 to 12,000 N / m2; a cohesiveness of 0.2 to 1; and a viscosity of 200 J / m3 to 500 J / m3.

5. The soft food composition as described in claim 1, having a caloric density of 1.1 kcal / g to 3.24 kcal / g and a pH value of 3 to 7.

5.

6. The soft food composition as described in claim 1, wherein the soft food composition meets any one or a combination of the following standards: Level 4 of the texture of the chewing and swallowing difficulties diet as defined by the International Committee for Standardization of Diets for Dysphagia, Level 1j of the swallowing adjustment food classification as defined by the Japanese Society for Dietary and Swallowing Rehabilitation, and Level 5 of the Taiwan Elderly Nutrition Diet Texture Education Manual.

7. The soft food composition as described in claim 1, having a shelf life of more than 12 months at 15°C to 35°C, and a water separation rate of 0% to 2.5%.

8. A method for preparing a soft food composition as described in any one of claims 1 to 7, comprising: a colloidal aqueous solution preparation step: adding the hydrophilic edible gum to water, heating and stirring to obtain a colloidal aqueous solution; a protein aqueous solution preparation step: adding the protein to water, heating and stirring to obtain a protein aqueous solution; an oil mixed solution preparation step: adding the emulsifier to the fat, heating and stirring to obtain an oil mixed solution; a first mixing step: mixing the colloidal aqueous solution, the protein aqueous solution, and the oil mixed solution and stirring to obtain a first mixed gum; a second mixing step: adding the carbohydrate and the edible flavoring to the first mixed gum and stirring to obtain a second mixed gum, wherein the carbohydrate comprises digestible sugars; a high-pressure homogenization step: homogenizing the second mixed gum under high pressure to obtain a food gum; and a sealing step: filling the food gum into a packaging container and sealing it to obtain a semi-finished product. Sterilization step: The semi-finished product is heated under high pressure to obtain a sterilized semi-finished product; and cooling step: The sterilized semi-finished product is cooled to obtain the soft food composition.

9. The method of preparation as claimed in claim 8, wherein the heating temperature in the colloidal aqueous solution preparation step is 70°C to 85°C, the heating temperature in the protein aqueous solution preparation step is 70°C to 78°C, the heating temperature in the oil mixture preparation step is 70°C to 85°C, the autoclaving temperature in the sterilization step is 80°C to 130°C, and the autoclaving time in the sterilization step is 15 minutes to 55 minutes.

10. Use of a soft food composition as described in any one of claims 1 to 7 for preparing a food for chewing and / or swallowing training.

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