Food composition and method for producing same

Abstract

The present invention addresses the problem of providing a food which contains a large amount of an oil or fat and has a high energy density, has reduced oily feeling, can be eaten directly, has stable physical properties without being affected by temperatures, and is easily ingested even by a person with reduced mastication / swallowing functions.　The present invention provides a food composition which contains an oil or fat having a liquid form at 20°C, a sugar component, and a powdery oil or fat so as to satisfy a prescribed requirement.

Description

Food composition and method for producing same

[0001] The present invention relates to a food composition and a method for producing the same.

[0002] Elderly people with reduced chewing or swallowing functions, or people with some kind of impairment in chewing or swallowing functions, may have difficulty consuming a sufficient amount of regular food, which can lead to malnutrition. To address this problem, various foods have been developed that provide sufficient nutrition with small amounts. In particular, when the goal is to replenish energy (calories), foods with a high lipid content offer good energy intake efficiency. Therefore, foods have been provided that are easy to ingest by turning high-oil oil-in-water emulsions into gels, making them easier to ingest for elderly people and hospitalized patients who have difficulty chewing and swallowing.

[0003] From the viewpoint of energy supply, it is preferable to ingest a large amount of lipids (oils and fats) that have the highest energy density. However, when ingesting foods containing a large amount of oils and fats, the oily texture is strong, making it difficult to ingest them daily. In addition, when high-melting-point oils and fats are included, the hardness changes depending on the season (temperature). Therefore, when the room temperature is low, such as in mid-winter, the proportion of solid fat in the oil phase increases, causing changes in physical properties and poor chewing and swallowing properties. Therefore, in order to achieve the same chewing and swallowing properties in summer and winter, it was necessary to change the composition of the raw oils and fats depending on the season. For these reasons, there has been a demand for a food with a high energy density that contains a large amount of oils and fats, has a reduced oily texture, can be eaten directly, has stable physical properties that are not affected by changes in temperature, and can easily replenish energy.

[0004] To date, a food composition for individuals with difficulty swallowing or chewing has been reported, which is an oil and fat composition for swallowing and chewing assistance, obtained by rapidly cooling and kneading a composition containing a specific SFC oil and fat (Patent Document 1). Also reported is a high-calorie swallowability-improving composition for food (Patent Document 2), which contains edible oil and fat, a specific emulsifier, and a sugar alcohol, has 2 kcal or more per gram, and is added to food to improve its swallowability. However, these compositions are intended to be ingested by mixing with other foods. Therefore, there has been a demand for a food that is high in energy density and contains a large amount of oil and fat, can be directly consumed by elderly people with reduced masticatory or swallowing function, or by individuals with some impairment in masticatory or swallowing function, and can easily replenish energy.

[0005] Patent Document 1: WO2011 / 024827 Patent Document 2: JP2020-89270A

[0006] In view of the above problems, the present invention aims to provide a food product that is high in energy density and contains a large amount of fats and oils, that has a reduced oily feel, can be eaten directly, has stable physical properties unaffected by temperature, and is easy to ingest even by people with reduced chewing and swallowing functions.

[0007] The present inventors have found that a food composition containing a liquid oil at 20°C as a base and specific amounts of sugars and powdered oil can solve the above problems, and have completed the present invention. Specifically, the present invention provides the following.

[0008] (1) A food composition comprising oils and fats that are liquid at 20°C, sugars, and powdered oils and fats; a continuous phase of the food composition comprises the oils and fats that are liquid at 20°C; the sugars and the powdered oils and fats are oil-insoluble substances; the content of the oils and fats that are liquid at 20°C is 30 to 80% by mass of the food composition; and the total amount of the sugars and the powdered oils and fats is 20 to 70% by mass of the food composition.

[0009] (2) The food composition according to (1), wherein the content of the powdered oil is 5 to 95% by mass based on the total amount of the sugars and the powdered oil.

[0010] (3) The food composition according to (1) or (2), wherein the total mass of the sugars and the powdered oil is 0.3 to 3 when the mass of the liquid oil at 20°C is 1.

[0011] (4) An oily food comprising the food composition according to any one of (1) to (3).

[0012] (5) The food composition according to any one of (1) to (3), which is a food for people who have difficulty chewing and swallowing.

[0013] (6) A method for producing a food composition, comprising the step of mixing oils and fats that are liquid at 20°C, sugars, and powdered oils and fats; a continuous phase of the food composition contains the oils and fats that are liquid at 20°C; the sugars and the powdered oils and fats are oil-insoluble substances; the content of the oils and fats that are liquid at 20°C is 30 to 80% by mass of the food composition; and the total amount of the sugars and the powdered oils and fats is 20 to 70% by mass of the food composition.

[0014] (7) The production method according to (6), wherein the content of the powdered oil or fat is 5 to 95% by mass based on the total amount of the sugars and the powdered oil or fat.

[0015] (8) The method according to (6) or (7), wherein the total mass of the sugars and the powdered oil is 0.3 to 3 when the mass of the liquid oil at 20°C is 1.

[0016] According to the present invention, there is provided a food composition which has a reduced oily feel, can be eaten directly, has stable physical properties unaffected by temperature, and is easy to ingest even by those with reduced chewing and swallowing functions.

[0017] 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. The preferred and more preferred embodiments exemplified below can be used in appropriate combination with each other, regardless of expressions such as "preferable" or "more preferred." Furthermore, the descriptions of numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used, regardless of expressions such as "preferable" or "more preferred." Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of," as appropriate. Furthermore, in the embodiments of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.

[0018] [Food composition] In one aspect, the food composition of the present invention satisfies the following: - The food composition comprises oils and fats that are liquid at 20°C, sugars, and powdered oils and fats. - The continuous phase of the food composition comprises the oils and fats that are liquid at 20°C. - The sugars and powdered oils and fats are oil-insoluble substances. - The content of the oils and fats that are liquid at 20°C is 30 to 80% by mass of the food composition. - The total amount of the sugars and powdered oils and fats is 20 to 70% by mass of the food composition.

[0019] As a result of investigations by the present inventors, it was found that by using an oil that is liquid at 20° C. as a base and blending sugars and powdered oils and fats so as to satisfy the above requirements, it is possible to obtain a food product with a high energy density and reduced oily feeling while maintaining the physical properties of oils and fats that are not easily affected by temperature, which are characteristic of oils and fats that are liquid at 20° C. It is believed that such an effect is achieved by the sugars and powdered oils being dispersed in appropriate amounts without dissolving in the oils and fats that are liquid at 20° C., which is the continuous phase.

[0020] In one embodiment of the food composition of the present invention, a continuous phase is a liquid oil at 20°C, and sugars and powdered oils are dispersed in the continuous phase without dissolving. Therefore, the sugars and powdered oils in the present invention can be referred to as a dispersed phase. In a preferred embodiment of the food composition of the present invention, the sugars and powdered oils are uniformly dispersed in the continuous phase without forming aggregates. However, this does not exclude an embodiment in which the sugars and powdered oils are partially aggregated.

[0021] In the present invention, the continuous phase of the food composition contains a liquid oil or fat at 20° C. However, the continuous phase may or may not contain other components as long as the effects of the present invention are not impaired.

[0022] The food composition of the present invention can be used for any food-related application. For example, the food composition of the present invention may be eaten directly or used as a food ingredient. An example of a direct consumption embodiment is one in which the food composition of the present invention is eaten as is as a food without being added to or mixed with other foods or food ingredients. In such an embodiment, the food composition of the present invention can be referred to as an "oily food." An example of a use embodiment is one in which the food composition of the present invention is added to or mixed with other foods or food ingredients to obtain a food. From the viewpoint of energy intake efficiency, it is preferable to eat the food composition of the present invention directly.

[0023] The packaging form of the food composition of the present invention is not particularly limited, and examples thereof include cups, cans, paper containers, aluminum pouches, bottles, and the like.

[0024] The food composition of the present invention contains specific amounts of sugars and powdered oils and fats that are liquid at 20°C, and therefore can be controlled to have physical properties that make it easy for people with difficulty chewing or swallowing to ingest, without being affected by temperature changes.

[0025] Furthermore, in a preferred embodiment of the present invention, as described below, by adjusting the ratio of powdered oils and fats to the total amount of sugars and powdered oils and fats, it is possible to further increase the energy density without changing the blend balance of liquid oils and fats at 20°C, and sugars and powdered oils and fats (i.e., without increasing the blend amount of liquid oils and fats).

[0026] The food composition of the present invention preferably has a hardness at 20°C of 300 to 25,000 N / m ２ , more preferably 400 to 10,000 N / m ２ , most preferably 800 to 2000 N / m ２ A hardness at 20°C within the above range is more preferable from the viewpoint of ease of ingestion for people with difficulty chewing and swallowing. The hardness of the food composition of the present invention can be calculated from the texture curve obtained by measuring the hardness using a rheometer by filling a cylindrical container having an inner diameter of 40 mm and a height of 15 mm with the food composition to a height of 15 mm with a cylindrical plunger having a diameter of 20 mm at a compression speed of 10 mm / sec, a clearance of 5 mm, and a temperature of 20°C.

[0027] The food composition of the present invention preferably has an energy content per 100 g of 400 kcal or more, more preferably 500 kcal or more, and most preferably 600 to 850 kcal. When the energy content is within the above range, the food composition of the present invention is superior in that it allows efficient energy intake. The energy content per 100 g can be calculated according to the modified Atwater method (Standard Tables of Food Composition in Japan, 2015 Edition (7th revision)).

[0028] [Oils and fats that are liquid at 20°C] The oils and fats that are liquid at 20°C function as a continuous phase and are not particularly limited as long as they are present in an amount of 30 to 80% by mass relative to the food composition. The oils and fats that are liquid at 20°C may be used alone or in combination of two or more.

[0029] In the present invention, "oils and fats that are liquid at 20°C" includes oils and fats that are liquid at a product temperature of 20°C.

[0030] Any edible oil or fat that is liquid at 20°C can be used. Examples of oil or fat that is liquid at 20°C include rapeseed oil, soybean oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm olein, and medium-chain fatty acid (MCT) oil. Also, oils or fats whose constituent fatty acid composition has been altered through breeding, such as high-oleic soybean oil, rapeseed oil, safflower oil, and sunflower oil, can also be used. Interesterified oils or fats obtained by interesterifying one or more of these oils or fats, hydrogenated oils or fats of these oils, and the like can also be used. The above oils or fats may be used alone or in combination of two or more. In the present invention, the oil or fat that is liquid at 20°C is preferably one or more selected from rapeseed oil, high oleic rapeseed oil, soybean oil, rice bran oil, and medium chain fatty acid (MCT) oil.

[0031] The oils and fats of the present invention that are liquid at 20°C preferably have an SFC (solid fat content) at 10°C of 0 to 40%, more preferably 0 to 20%, and most preferably 0 to 10%. When the SFC is within the above range, the food composition of the present invention is superior in that it does not become too hard even at low temperatures such as in winter. The SFC can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Methods for the Analysis of Fats, Oils, and Related Materials," compiled by the Japan Oil Chemists' Society. Specifically, the SFC can be measured, for example, using an SFC-2000 measuring device manufactured by Astec Co., Ltd., as follows. First, a completely dissolved sample (oil and fat) is placed in the measuring cell of the SFC-2000 measuring device, and the sample is held at 60°C for 30 minutes, followed by 0°C for 30 minutes. Further, the sample is kept at 25° C. for 30 minutes, then at 0° C. for 30 minutes, and then kept at the temperature for measuring the SFC for 30 minutes, after which the SFC is measured.

[0032] The content of the oil or fat that is liquid at 20° C. in the food composition of the present invention is 30 to 80% by mass, preferably 35 to 70% by mass, more preferably 35 to 65% by mass, even more preferably 40 to 60% by mass, and most preferably 46 to 52% by mass, based on the mass of the food composition. When the content of the oil or fat that is liquid at 20° C. is within the above range, the food composition of the present invention does not become too hard even at low temperatures such as in winter, and is superior in that it has physical properties that make it easy for people who have difficulty chewing or swallowing to ingest the food composition.

[0033] [Sugars and Powdered Oils and Fats] The sugars and powdered oils and fats in the present invention are each powdery substances that disperse without dissolving in a continuous phase containing liquid oils and fats at 20° C. Therefore, these powdery substances can be referred to as "oil-insoluble substances."

[0034] In the present invention, "(a substance is) oil-insoluble" includes the case where the substance does not dissolve (the substance becomes invisible to the naked eye) after being added to an oil or fat by the following method: (1) A liquid oil or fat at 20°C to be incorporated into a food composition is heated to 50°C. (2) A substance is added to the heated oil or fat. (3) If the substance can be seen with the naked eye after addition, the substance is determined to be oil-insoluble. On the other hand, if the substance cannot be seen with the naked eye, the substance is determined to be oil-soluble. In the above (2), the amount of the substance added to the heated oil or fat is preferably 10% by mass relative to the oil or fat. In the above (3), after adding the substance, the mixture is preferably heated at 50°C for 30 minutes with intermittent stirring, and then visually inspected.

[0035] The food composition of the present invention may or may not contain an oil-insoluble powdery substance other than sugars and powdered oils and fats. Examples of such powdery substances include solid salt powders, solid organic acid powders (such as citric acid), amino acid powders, starch, powdered flavorings, powdered fruit juices, cocoa powder, and powdered proteins (such as milk protein, egg protein, soy protein, and collagen peptide).

[0036] The total amount of sugars and powdered oils and fats in the food composition of the present invention is 20 to 70% by mass, preferably 30 to 65% by mass, more preferably 35 to 65% by mass, even more preferably 40 to 60% by mass, and most preferably 48 to 54% by mass, based on the mass of the food composition. When the total amount of sugars and powdered oils and fats is within the above range, the food composition of the present invention is superior in that it has physical properties that make it easy for people with difficulty chewing or swallowing to ingest. Furthermore, when the food composition of the present invention contains oil-insoluble powdered substances other than sugars and powdered oils and fats, the total amount of all oil-insoluble powdered substances should be within the above numerical range.

[0037] (Sugars) The sugars used in the present invention are not particularly limited as long as they are dispersed in a solid state (function as a dispersed phase) in the oil or fat that is liquid at 20° C. One type of sugar may be used alone, or two or more types may be used in combination.

[0038] Examples of sugars include sugar, sucrose, fructose, glucose, maltose, lactose, sugar alcohols, and mixtures thereof. The sugars in the present invention are preferably one or two selected from sugar and sucrose, and more preferably sucrose.

[0039] In a preferred embodiment of the present invention, the content of sugar and / or sucrose is preferably 50% by mass or more, more preferably 70 to 100% by mass, and most preferably 80 to 100% by mass, based on the total amount of sugars.

[0040] The saccharides of the present invention preferably have a median diameter of 10 to 300 μm, more preferably 15 to 100 μm, even more preferably 20 to 75 μm, and most preferably 25 to 50 μm. The median diameter in the present invention refers to the particle size at 50% of the integrated value in the particle size distribution determined by a laser diffraction / scattering method. Furthermore, the particle size distribution of the saccharides, as measured by the above-mentioned measurement method, is preferably such that the 10% integrated value is 0.3 times or more the median diameter and the 90% integrated value is 3 times or less the median diameter. When the saccharides contain multiple types of saccharides, it is preferable that the median diameter of the mixture of the multiple types of saccharides is within the desired range. When the median diameter is within the above-mentioned range, the effects of the present invention are easily achieved.

[0041] In a preferred embodiment of the present invention, the sugar content is preferably 5 to 95% by mass, more preferably 10 to 90% by mass, even more preferably 15 to 60% by mass, even more preferably 20 to 40% by mass, and most preferably 25 to 35% by mass, based on the total amount of sugars and powdered oils and fats. Having a sugar content within the above range is advantageous in that the powdered oils and fats in the food composition are prevented from absorbing saliva and causing poor mouthfeel when the food composition of the present invention is consumed. Furthermore, when the food composition of the present invention contains an oil-insoluble powdery substance other than sugars and powdered oils and fats, the sugar content relative to the total amount of all oil-insoluble powdery substances should be within the above numerical range. Furthermore, in the present invention, sugars are clearly distinguished from the carbohydrates (described below) contained in the constituent components of powdered oils and fats. Therefore, the sugar content does not include the mass of carbohydrates derived from powdered oils and fats.

[0042] (Powdered oils and fats) The powdered oils and fats of the present invention are not particularly limited as long as they are dispersed in a solid state (function as a dispersed phase) in the oils and fats of the present invention that are liquid at 20° C. One type of powdered oil or fat may be used alone, or two or more types may be used in combination.

[0043] Powdered fats include solid fats that do not dissolve into a liquid at 20°C that have been made into a powder, oil droplets that have been wrapped in sugars or proteins and made into a powder, and mixtures of these. Examples of solid fats that do not dissolve into a liquid at 20°C include fats and oils with a melting point of 60°C or higher. Examples of such fats and oils include extremely hardened fats and oils.

[0044] The powdered oil of the present invention is preferably an embodiment in which oil droplets are encapsulated in sugars or proteins to form a powder. The powdered oil can be produced by preparing an oil-in-water emulsion containing water, oils, sugars, proteins, etc., and spray-drying it with a spray dryer or the like.

[0045] When the powdered oil is in the form of oil droplets surrounded by carbohydrates or proteins and powdered, the oil content constituting the powdered oil is preferably 50 to 85% by mass, more preferably 60 to 85% by mass, and most preferably 70 to 80% by mass, relative to the powdered oil. When the oil content in the powdered oil is within the above range, it is advantageous in that it is easy to increase the energy density of the food composition of the present invention. Furthermore, the oil in the powdered oil is preferably 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 a constituent fatty acid.

[0046] The powdered oil or fat obtained by wrapping the oil droplets in carbohydrates or proteins to form a powder preferably contains starch sodium octenyl succinate and dextrin, and the content of starch sodium octenyl succinate in the powdered oil or fat is preferably 3 to 20% by mass, more preferably 5 to 15% by mass, and the content of dextrin is preferably 5 to 25% by mass, more preferably 10 to 20% by mass. When the contents of starch sodium octenyl succinate and dextrin are within the above ranges, the effects of the present invention are easily achieved.

[0047] When multiple types of powdered oils and fats are used, the combination is not particularly limited. For example, the oil and fat in the powdered oil and fat may be MCT and / or rapeseed oil, which is easy to suppress oily feeling. The mass ratio of these is not particularly limited and can be adjusted depending on the effect to be obtained.

[0048] The powdered oil or fat of the present invention preferably has a median diameter of 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 refers to the particle size at 50% of the cumulative value in the particle size distribution determined by a laser diffraction / scattering method. Furthermore, the particle size distribution of the powdered oil or fat, as measured by the above-mentioned measurement method, is preferably such that the cumulative value of 10% is 0.3 times or more the median diameter and the cumulative value of 90% is 3 times or less the median diameter. When the powdered oil or fat contains multiple types of powdered oil or fat, it is preferable that the median diameter of the mixture of the multiple types of powdered oil or fat falls within the desired range. When the median diameter is within the above range, the effects of the present invention are easily achieved.

[0049] In a preferred embodiment of the present invention, the content of powdered oils and fats is preferably 5 to 95% by mass, more preferably 10 to 90% by mass, even more preferably 40 to 85% by mass, even more preferably 60 to 80% by mass, and most preferably 65 to 75% by mass, based on the total amount of sugars and powdered oils and fats. Having a powdered oil and fat content within the above range is superior in terms of suppressing oily texture when ingested. Furthermore, when the food composition of the present invention contains an oil-insoluble powdered substance other than sugars and powdered oils and fats, the content of powdered oils and fats relative to the total amount of all oil-insoluble powdered substances should be within the above numerical range. Furthermore, in the present invention, sugars and carbohydrates contained in the constituent components of powdered oils and fats are clearly distinguished. Therefore, the content of powdered oils and fats includes the mass of carbohydrates contained in the constituent components of powdered oils and fats, but does not include the mass of carbohydrates.

[0050] (Ratio of sugars and powdered oils and fats) The mass ratio (sugars:powdered oils and fats) of the sugars and the powdered oils and fats is preferably 5:95 to 95:5, more preferably 10:90 to 90:10, even more preferably 15:85 to 60:40, especially preferably 20:80 to 40:60, and most preferably 25:75 to 35:65. When the mass ratio of sugars to powdered oils and fats is within the above range, the effects of the present invention are easily achieved. Note that in the present invention, sugars contained as components of the powdered oils and fats are distinguished from the sugars of the present invention. Therefore, the sugars of the present invention do not include sugars derived from the powdered oils and fats of the present invention.

[0051] In the food composition of the present invention, the total mass of the sugars and powdered oils and fats is preferably 0.3 to 3, more preferably 0.5 to 2, even more preferably 0.8 to 1.5, and most preferably 0.9 to 1.3, when the mass of the oils and fats in the food composition that are liquid at 20°C in the present invention is taken as 1. When the total amount of sugars and powdered oils and fats satisfies the above requirements, the food composition of the present invention is superior in that it has physical properties that make it easy for people who have difficulty chewing and swallowing to take it.

[0052] [Other Ingredients] The food composition of the present invention may or may not contain ingredients other than oils and fats that are liquid at 20°C, sugars, and powdered oils and fats, as long as the effects of the present invention are not impaired. Examples of such other ingredients include the following: - Components that dissolve in liquid oils and fats at 20°C (emulsifiers, antioxidants, flavorings, etc.) - Components that do not dissolve in liquid oils and fats at 20°C (solid salt powders, solid organic acid powders, amino acid powders, starch, flavoring powders, fruit juice powders, cocoa powder, protein powders, etc.) The types and amounts of such other ingredients can be appropriately determined depending on the effects to be achieved, and the total amount of such other ingredients is preferably 0.01 to 20% by mass, more preferably 0.01 to 10% by mass, and most preferably 0.01 to 5% by mass of the food composition.

[0053] [Preferred Proportion of Each Component] In one aspect of the present invention, from the viewpoint of easily achieving the effects of the present invention stably, the content of each component in the food composition preferably satisfies the following: The "content of oils and fats that are liquid at 20°C," "total amount of sugars and powdered oils and fats," and "total amount of ingredients other than oils and fats that are liquid at 20°C, sugars, and powdered oils and fats" are, relative to the food composition of the present invention, preferably 29 to 80% by mass, 19 to 70% by mass, and 0.01 to 20% by mass, more preferably 34 to 70% by mass, 29 to 65% by mass, and 0.01 to 10% by mass, even more preferably 34 to 65% by mass, 34 to 65% by mass, and 0.01 to 10% by mass, especially preferably 39 to 60% by mass, 39 to 60% by mass, and 0.01 to 5% by mass, and most preferably 45 to 52% by mass, 47 to 54% by mass, and 0.01 to 5% by mass, respectively.

[0054] [Uses of Food Composition] The food composition of the present invention has stable physical properties that are not affected by temperature, and has a high energy density.

[0055] In a preferred embodiment of the present invention, the food composition of the present invention can be used as a food to be taken by persons with mastication and swallowing difficulties (also referred to as a food composition for persons with mastication and swallowing difficulties). Here, "persons with mastication and swallowing difficulties (persons with mastication and / or swallowing difficulties)" in the present invention refers to persons who have some kind of difficulty in mastication or swallowing. Examples of such persons include elderly people with reduced mastication or swallowing ability, and persons with neurological disorders or oral diseases.

[0056] Furthermore, since the food composition of the present invention has a reduced oily feel, it can be directly ingested as an oily food, allowing for convenient energy supply. The food composition of the present invention can be easily ingested by people with difficulty chewing and swallowing to replenish energy, and therefore can be a suitable means of nutritional supply for people with difficulty chewing and swallowing.

[0057] The food composition of the present invention may be a food that satisfies the "Standards for approval of labeling as a food for people with swallowing difficulties" prescribed by the Ministry of Health, Labour and Welfare.

[0058] [Method for Producing Food Composition] The method for producing the food composition of the present invention is not particularly limited as long as it can uniformly disperse sugars and powdered oils and fats in oils and fats that are liquid at 20°C. One example of the production method is a method in which sugars and powdered oils and fats are gradually added to oils and fats that are liquid at 20°C while stirring them in a mixer, without forming lumps, and then stirred and mixed until uniform. The core ingredients (sugars, powdered oils and fats, etc.) that make up the food composition may be premixed and then added to the oils and fats, or each ingredient may be added separately to the oils and fats. In the method for producing the food composition of the present invention, the preferred contents and preferred embodiments of the oils and fats that are liquid at 20°C, sugars, powdered oils and fats, etc. can be the same as those described above for the food composition of the present invention.

[0059] Other Aspects of the Present Invention> The present invention also encompasses, for example, the following aspects. Details of each aspect (preferred contents of oils and fats that are liquid at 20°C, sugars, powdered oils and fats, etc., preferred aspects, etc.) can be similar to those described above for the food composition of the present invention. - A method for supplementing nutrition, comprising the step of administering the food composition of the present invention to a person who has difficulty chewing and swallowing. - A food composition of the present invention for use in supplementing nutrition to a person who has difficulty chewing and swallowing. - Application of the food composition of the present invention in the production of foods and beverages for supplementing nutrition to a person who has difficulty chewing and swallowing.

[0060] 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.

[0061] [Production of Powdered Oils and Fats] Powdered oils and fats were produced according to the formulations shown in Table 1. That is, an aqueous phase was prepared by dissolving ingredients other than the oils and fats in water with a mass equal to the total mass of all ingredients shown in Table 1. Next, the aqueous phase and the oils and fats were mixed, and then the mixture was homogenized at 150 kg / cm using a pressure homogenizer. ２ The mixture was homogenized at a pressure of 1000 kJ / min to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain Powdered Oil 1 containing 75% by mass of oil. The median diameter of Powdered Oil 1 was measured by a laser diffraction / scattering method and found to be 130 μm.

[0062] The raw materials used in Table 1 were as follows: Fats and oils: medium-chain fatty acid oil (MCT), trade name "ODO", manufactured by Nisshin Oillio Group, Ltd. Modified starch: starch sodium octenyl succinate, trade name "Purity Gum BE", manufactured by Indigleon Co., Ltd. Dextrin: trade name "Pinex #2", manufactured by Matsutani Chemical Industry Co., Ltd.

[0063]

[0064] [Production of food compositions] Food compositions (oily foods) were produced according to the formulations shown in Tables 2 to 4. Specifically, solid ingredients (powdered oil and sucrose) were added to the oil and fat, and the mixture was stirred and mixed for 5 minutes at medium speed 2 (approximately 120 rpm) using a Hobart mixer (manufactured by Hobart Japan Co., Ltd.) to obtain food compositions (Examples 1 to 7, Comparative Examples 1 to 3). The ingredients used in Tables 2 to 4 were as follows: Rapeseed oil: trade name "Nissin Canola Oil", manufactured by Nisshin Oillio Group, Ltd., liquid at 20°C (SFC 0% at 10°C, SFC 0% at 20°C) Fractionated palm oil: trade name "Multi Ace 45", manufactured by Nisshin Oillio Group, Ltd., semi-solid at 20°C (SFC 75% at 10°C, SFC 50% at 20°C) Powdered oil 1: powdered oil produced as above (oil-insoluble powder, median diameter: 130 μm) Powdered oil 2: trade name "Magic Fat 200", manufactured by Miyoshi Oil & Fats Co., Ltd., powdered oil in which oil droplets are wrapped in carbohydrates and proteins to form a powder (oil-insoluble powder, median diameter: 190 μm) Sucrose (powdered sugar): trade name "NSP Powdered Sugar", manufactured by Tokura Co., Ltd., powder (oil-insoluble powder, median diameter: 36 μm) Antioxidant: rosemary extract (oil-soluble substance) Acidulant: citric acid (oil-insoluble powder, median diameter 50 μm) Flavoring: yogurt flavor (oil-soluble substance)

[0065] [Measurement of Hardness] The hardness of the food compositions produced above (Examples 1 to 7, Comparative Examples 1 to 3) was measured using a rheometer (RE-33005 RHEONER, manufactured by Yamaden Co., Ltd.) under the following conditions. Specifically, the food composition was filled to a height of 15 mm in a cylindrical container with an inner diameter of 40 mm and a height of 15 mm, and a texture curve was obtained using a rheometer with a cylindrical plunger with a diameter of 20 mm under conditions of a compression speed of 10 mm / sec, a clearance of 5 mm, and 20°C. Next, the hardness was calculated from the obtained texture curve. The measurement results are shown in Tables 2 and 3.

[0066] [Sensory evaluation (ease of swallowing)] For the food compositions produced above (Examples 1 to 7, Comparative Examples 1 to 3), 8 g each was swallowed without chewing by three expert panelists for each of the samples heated to 20°C and 10°C (assuming ingestion in winter), and evaluated according to the following evaluation criteria. The evaluation was determined by unanimous agreement of the expert panelists. The results are shown in Tables 2 and 3. (Evaluation criteria) ◎: Easier to swallow than ○, more suitable as a food for people with difficulty chewing and swallowing. ○: Easy to swallow, suitable as a food for people with difficulty chewing and swallowing. ×: Difficult to swallow, not suitable as a food for people with difficulty chewing and swallowing.

[0067] [Sensory evaluation (meltability in the mouth)] Three expert panelists placed 4 g of each of the food compositions produced above (Examples 1 to 7, Comparative Examples 1 to 3) in their mouths at a product temperature of 20°C, and evaluated them according to the following evaluation criteria, with Comparative Example 1 as the control. The evaluation was determined by unanimous agreement of the expert panelists. The results are shown in Tables 2 and 3. (Evaluation criteria) ◎◎: Melts better in the mouth than ◎, most preferable. ◎: Melts better in the mouth than ○, more preferable. ○: Melts better in the mouth than the control (Comparative Example 1), preferable. ×: Melts as poorly in the mouth as the control (Comparative Example 1), not preferable.

[0068] [Sensory evaluation (oily sensation)] Three expert panelists placed 4 g of each of the food compositions produced above (Examples 1 to 7, Comparative Examples 1 to 3) at a product temperature of 20°C in their mouths, and evaluated them according to the following evaluation criteria, with Comparative Example 2 as the control. The evaluation was determined by unanimous agreement of the expert panelists. The results are shown in Tables 2 and 3. (Evaluation criteria) ⊚: Almost no oily sensation, most preferable. ⊚: Less oily sensation than ○, preferable. ○: Slightly less oily sensation than the control (Comparative Example 2), somewhat preferable. ×: Oily sensation equivalent to the control (Comparative Example 2), not preferable.

[0069] In Tables 2 to 4, "oil-insoluble powder" refers to the total content of sucrose and powdered oil. "Powder / Oil" is the value obtained by dividing the total content of sucrose and powdered oil by the oil content. "Powder / Oil" is the value obtained by dividing the content of powdered oil by the total content of sucrose and powdered oil. "Properties" are the results of visual observation of the appearance of the food composition by the above-mentioned expert panel. "Energy (Kcal)" is the energy per 100 g of the food composition, calculated according to the modified Atwater method.

[0070]

[0071]

[0072]

[0073] From the above results, food compositions (Examples 1 to 7) containing 44 to 65% by mass of liquid oil at 20°C and a total of 35 to 56% by mass of sucrose and powdered oil, with the powdered oil content being 10 to 90% by mass relative to the total amount of sucrose and powdered oil ("powdered oil / powder" in the table is 0.10 to 0.90), were easy to swallow and had physical properties suitable for use as foods for people with difficulty chewing and swallowing. Furthermore, the food compositions (Examples 1 to 7) had a reduced oily feel when placed in the mouth and melted easily in the mouth. In particular, as shown in Examples 1, 3, 4, and 5, food compositions containing 70 or 90% by mass of powdered oil relative to the total amount of sucrose and powdered oil ("powdered oil / powder" in the table is 0.70 or 0.90) had a particularly reduced oily feel and were easy to eat directly.

[0074] On the other hand, the sugar-free food composition (Comparative Example 1) had a reduced oily feel, but the powdered oil absorbed saliva, making it difficult to melt in the mouth and difficult to eat directly. The food composition not containing powdered oil (Comparative Example 2) had a strong oily feel. Furthermore, the food composition containing a semi-solid oil at 20°C (Comparative Example 3) had an increased proportion of solid fat in the oil at a product temperature of 10°C, making the entire food composition hard and even more difficult to swallow. Therefore, it was considered unsuitable for consumption during cold seasons such as winter. Powdered oils 1 and 2 can be used interchangeably, and the effects were not impaired when they were combined.

[0075] The food composition of Example 8 is based on the food composition of Example 1, etc., but with the addition of a highly palatable flavor. Even with this formulation, the food composition was easy to swallow and had physical properties suitable for use as a food for people with difficulty chewing and swallowing. Furthermore, the oily feeling when placed in the mouth was suppressed, the composition melted easily in the mouth, and it was easy to eat directly. This demonstrates that the food composition of the present invention can be imparted with various flavors without compromising its effectiveness, and can be distributed as a highly appealing food.

Claims

1. A food composition comprising oils and fats that are liquid at 20°C, sugars, and powdered oils and fats; a continuous phase of the food composition comprises the oils and fats that are liquid at 20°C; the sugars and the powdered oils and fats are oil-insoluble substances; the content of the oils and fats that are liquid at 20°C is 30 to 80% by mass of the food composition; and the total amount of the sugars and the powdered oils and fats is 20 to 70% by mass of the food composition.

2. The food composition according to claim 1, wherein the content of the powdered oil or fat is 5 to 95 mass% based on the total amount of the sugars and the powdered oil or fat.

3. The food composition according to claim 1, wherein the total mass of the sugar and the powdered oil is 0.3 to 3 when the mass of the liquid oil at 20°C is taken as 1.

4. An oil-based food comprising the food composition according to any one of claims 1 to 3.

5. A food composition according to any one of claims 1 to 3, which is a food for people who have difficulty chewing or swallowing.

6. A method for producing a food composition, comprising the step of mixing oils and fats that are liquid at 20°C, sugars, and powdered oils and fats; a continuous phase of the food composition contains oils and fats that are liquid at 20°C, the sugars and the powdered oils and fats are non-oil-soluble substances, the content of the oils and fats that are liquid at 20°C is 30 to 80% by mass of the food composition, and the total amount of the sugars and the powdered oils and fats is 20 to 70% by mass of the food composition.

7. The manufacturing method described in claim 6, wherein the content of the powdered oil is 5 to 95 mass% based on the total amount of the sugar and the powdered oil.

8. A method according to claim 6 or 7, wherein the total mass of the sugar and the powdered oil is 0.3 to 3 when the mass of the liquid oil at 20°C is taken as 1.

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