Development of Food by the Soft Steam Processing Technique for Persons with Chewing/Swallowing Difficulties

这项研究的目的是开发使用软蒸汽加工技术的食物，这种食物味道鲜美，形状坚固，以便有咀嚼/吞咽困难的人可以和他们的照顾者一起吃。在本研究中，我们使用软蒸汽处理来调整胡萝卜的物理性质，并让健康受试者对胡萝卜进行取样并评价其特性。之后，我们让养老院的人尝试这种食物。在加工胡萝卜时，可以在85摄氏度的温度下加热90-120分钟，为轻度咀嚼困难的人生产固体形式的食物。胡萝卜需要加工成糊状，以满足有中度或更严重咀嚼/吞咽困难的人的需要。这种食物的一个特点是味道和甜度都很好。这项技术可以提供容易食用的食物，同时不含添加剂。我们向养老院的人员提供了测试食品，并获得了良好的评价。

The goal of this study was to develop food using the soft steam processing tech-nique that is delicious and has a solid form so that persons with chewing / swallowing difficulties can eat with their caregivers. In this study, we used soft steam processing to adjust the physical properties of carrots and asked healthy subjects to sample the carrots and evaluate the characteristics. After that, we got the persons in nursing home to try the food.When processing carrots, it is possible to produce food in a solid form for persons with mild chewing difficulties by heating them at 85 degrees Celsius for 90-120 minutes. Carrots need to be processed into paste to provide for persons with moderate or greater chewing / swallowing difficulties. A feature of thefood is that taste and sweetness are good. This technique can provide food that is easy to eat while beingfree of additives. We provided the persons in nursing homes with test foods and got in good evaluation.