Whether it’s blended porridge or starchy foods,
the stickiness can be eliminated!!
①Helps eliminate the stickiness in blended porridge or foods rich in starch.
②Dishes will not melt even when placed in food carts set to 65℃; allowing meals to be served hot.
③When eating, the dishes will not be effected by saliva.
④Dishes made with Suberakaze can be frozen for storage.

Characteristics of Suberakaze Porridge (when using 1.5% of Suberakaze)

Based on LV2 of the Dysphagia Meal Pyramid

Comparison of Suberakaze Porridge and Blended Porridge

Comparison of Suberakaze Porridge and Blended Porridge



Based on the use of a Video Endoscope. Data from Medistar (General Healthcare Inc.) Apr-May 2010 edition

Advance Application
How to make full porridge while preventing saliva from breaking down the rice into water.

① Place 0.7% to 1% of Suberakaze into porridge just cooked and over 70℃. Blend well.
② It will start to solidify while it cools down.
ポイント：
●In order to Suberakaze to dissolve properly, some Suberakaze into 10 to 30ml of hot water and mix into the porridge before blending well.
●For more firm Suberakaze porridge, please add about 2%.




【NOTE】
No water separation occurs.

 

How to Use
●Make sure that 1% to 2% of the total amount of food and liquid volume is added, and that it reached 70℃ to allow it to dissolve more properly.
●Volume of Suberakaze can be adjusted depending on the types of food ingredients used and desired
●Make sure that Suberakaze is properly dissolved into the food by applying enough heat and mixing well.
●If the porridge does not solidify enough, transfer to a pot and reheating to boiling point. Make sure to stir well at the same time.