• 한국식품영양학회지
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• 제27권6호
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• Nutrition Research and Practice
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• 제9권4호
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• pp.420-424
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• 2015

BACKGROUND/OBJECTS: When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. SUBJECTS/METHODS: In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. RESULTS: In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. CONCLUSIONS: This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2011년도 제36회 춘계학술대회논문집
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• pp.337-340
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• 2011

본 연구에서는 케로신 계열 액체 연료인 Jet A-1에 $SiO_2$계열의 젤화제인 Aerosil(R) R972, Silica 230, Silica 530을 첨가하여 젤 추진제를 제작하고 젤화 (gelification) 여부를 확인하기 위해 비 Newton 유체의 대표 모델인 power law model을 이용하였다. 본 연구에서 제작한 모든 젤 추진제는 전단박화 효과와 함께 젤화제의 함유량이 증가할수록 젤 추진제의 점도가 높게 형성됨을 확인하였다. Aerosil(R) R972를 첨가한 젤 추진제는 전단률 증가와 함께 점도가 power law model을 따르며 감소하는데 반해 Silica230과 Silica 530을 첨가한 젤 추진제는 전단률 100 [1/s] 이전 구간에 대해 power law model에 벗어남을 확인하였다.

• 한국식품영양학회지
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• 제29권4호
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• pp.480-485
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• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• 한국추진공학회지
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• 제16권6호
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• pp.23-31
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• 2012

본 연구에서는 $SiO_2$ 계열 젤화제로 알려진 Aerosil(R) R972, Silica 230, Silica 530을 사용하여 케로신 기반 젤 연료를 제작하였다. 케로신 계열 연료로는 Jet A-1을 사용하였으며 젤화(gelification) 여부를 확인하기 위한 전단박화(shear thinning) 현상은 멱법칙(power-law) 모델을 이용하여 검증하였고 제작된 모든 젤 연료는 전단박화 효과와 함께 $SiO_2$ 젤화제의 함유량이 증가할수록 젤의 점도가 높게 형성됨을 확인하였다. 본 연구에서 사용된 젤화제 중 Aerosil(R) R972를 첨가한 젤 연료의 점성계수가 전단률 전 영역에 걸쳐 멱법칙 모델을 따르는 것이 확인되었으며 상대적으로 Silica 230과 Silica 530을 첨가한 젤 연료는 전단률 150 [1/s] 근방 이하에서 멱법칙이 유효하지 않음을 알 수 있었다. 또한, 젤화제 함유량이 증가할수록 vortex 혼합법과 수동 혼합법 간의 유변학적 특성이 크게 차이 나는 것이 관찰되었다.

• 한국수산과학회지
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• 제19권3호
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• pp.177-182
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• 1986

The dynamic mechanical properties of milk gel were examined as function of temperature, concentrations of milk and enzyme. The real and imaginary parts of the complex rigdity G' and G' were measured at $2\%$ strain and 5 rad/s of frequency. The results showed that the rigidity of milk gel was dependent on the concentration of milk (C) in such a way that $\sqrt{G'}{\propto}C$. It was found that gel point ($t_g$) was dependent on the concentration of milk as $t_g{\propto}C$, and on the concentration of enzyme as $t_g{\propto}\;1/(E)$, The activation energy of enzymatic reaction stage and coagulation stage were $21.1{\pm}5.8\;kcal/mol$ and $26.4{\pm}1.14\;kcal/mol$, respectively.

• 한국식품영양학회지
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• 제28권2호
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• 한국식품영양학회지
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• 제28권1호
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.