燒味海參製軟餐 長者大開胃口
- CareFood
- 2019年2月4日
- 讀畢需時 2 分鐘
已更新：2022年12月29日
【明報專訊】年三十晚不少家庭悉心準備佳餚度歲晚，不過對於有吞嚥困難的長者而言，卻能看不能吃。有社福機構及長者院舍聯同本地食品生產商，構思並推出色香味兼備的長者「軟餐」，包括傳統中菜如蜜汁燒味及薑葱炒海參等。有七旬長者試食後表示，與一般院舍的糊餐大有分別，賣相及味道吸引。
往東京取經 研發新式軟餐
社聯社會企業商務中心主管譚穎茜表示，本港許多長者均有吞嚥困難，惟院舍一般只會將菜、肉、飯混合打碎，賣相及味道均欠佳。兩年前譚穎茜到東京考察，發現當地食品生產商為長者製作的軟餐精美，甚至以食物原貌呈現，包括牛扒、壽司等，亦在市面零售；惟本港甚少以創新方法改善長者飲食。
前年社聯與伸手助人協會，聯同食物生產商九至五飲食有限公司（以下簡稱九至五）商討有關概念，並諮詢香港大學吞嚥研究所所長陳文琪的意見，最終研發出味道、賣相及營養兼備的軟餐配方。九至五董事梁景泰指出，長者需要蛋白質，故軟餐須有20克蛋白質，一餐平均有120克米糊、140克菜、100克肉，每種食材分開打碎，再加上凝固粉，變成糊狀。他表示，葉菜如菜心不適合製作菜糊，因翻熱時會變黃，影響賣相；菠菜會引致痛風，故多選用瓜類、番茄、蘿蔔等。他表示，目前會到不同院舍推廣，期望日後可供零售。
可製南乳味黑椒味
9個月前，該公司開始向伸手助人協會3間院舍每日供應軟餐。協會總幹事陸寶珠指出，因人口老化，愈來愈多體弱及有認知障礙的長者需食糊餐，惟大部分院舍礙於人手及時間短缺，僅用攪拌機攪碎所有餸菜，味道及外觀欠佳，長者欠胃口，「吞嚥花大半小時」；而供應商提供的軟餐「食物調味、種類變化多，而且顏色吸引，南乳味及黑椒味也能做出來」。她說，長者胃口自此變佳，有本來瘦弱的長者體重上升至健康水平。
上月，社聯、伸手助人協會與九至五設團年飯款待一班長者，向他們介紹新式軟餐。席上有蜜味燒味拼盤、花膠蟲草花藥膳湯、花雕瑤柱農家雞、薑葱炒海參等菜式，均以軟糊形式呈上。本身無吞嚥障礙的70歲鄧伯表示，以前做義工時看到院舍提供的糊餐，認為極不吸引，但又想到難逃避衰老，「看到那班長者就是我們的將來」，要為日後或需吃軟餐而做好心理準備。試過新式軟餐後，他認為賣相及味道吸引，對有吞嚥障礙的人屬較佳選擇。
明報記者
原文載於明報港聞 (2019年2月4日): https://bit.ly/3t4ZNOJ
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