Method of preparation of adapted foods

Details Method of preparation of adapted foods Method of preparation of adapted foods

A - Human Necessities

23

L

A23L 1/30 (2006.01) A21D 2/00 (2006.01) A23C 9/154 (2006.01) A23L 1/05 (2006.01) A23L 1/0522 (2006.01) A23L 1/0532 (2006.01) A23L 1/0562 (2006.01) A23L 1/187 (2006.01) A23L 1/20 (2006.01) A23L 1/212 (2006.01) A23L 1/29 (2006.01) A23L 1/317 (2006.01) A23L 2/52 (2006.01)

Patent

CA 2467625

The present invention relates to a method of preparing adapted foods where the composition allows the facilitation of the acts of eating or drinking for dysphagic patients. The method comprises modulating the parameters of the rheological profile, consisting of firmness, cohesiveness, springiness, gumminess, chewiness and consistency. The adapted food composition has also physical characteristics conferring aspects at serving, flavors, aromas, and temperature of an equivalent non-transformed counter-part.

La présente invention se rapporte à un procédé de préparation d'aliments adaptés, leur composition facilitant l'ingestion ou la boisson pour les patients dysphagiques. Le procédé consiste à moduler les paramètres du profil rhéologique, à savoir fermeté, cohésion, élasticité, adhérence, masticabilité et consistance. La composition alimentaire adaptée fait également preuve de caractéristiques physiques lui conférant certains aspects en termes de parfum, d'arôme, de température et d'esthétique par rapport à une contrepartie équivalente non transformée.

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