고령친화식품의 물성 및 기능성 통합 설계 연구에 대한 고찰: 조리과학적 접근 중심으로

초록

Purpose: This review systematically investigates elder-friendly foods from a culinary science, emphasizing the integrated design of texture and functionality. It critiques previous studies for their focus on isolated technologies or singular texture parameters and proposes a comprehensive framework that links physiological changes, food structure, processing methods, and consumption characteristics. Methods: A systematic literature search was conducted using international and domestic databases, including Google Scholar, PubMed, ScienceDirect, RISS, KISS, and DBpia. Among 403 initially identified studies, 240 were retained following the removal of duplicates and relevance screening. The selected studies were subsequently classified into four categories: softening technologies, dysphagia-oriented foods, thickening agents, and emerging food technologies. Results: The results indicate that the appropriateness of elder-friendly foods cannot be assessed solely based on viscosity or hardness. Swallowing performance is affected by the interplay of multiple factors, including cohesiveness, yield stress, lubrication, shear-thinning behavior, food structure, and processing conditions. Softening technologies-such as enzymatic, thermal, physical, and combined treatments-facilitate precise texture modification while influencing digestibility and functionality. Semi-solid and gel-based systems have been identified as effective delivery matrices, and recent advancements suggest that 3D printing presents opportunities for personalized texture and structural design. Conclusion: The development of elder-friendly foods should be regarded as a comprehensive design challenge that integrates physiological characteristics, food structure, texture, processing techniques, formulation, and consumption behaviors. This review provides a systematic framework and scientific basis for the advancement of personalized and innovative food systems tailored to the elderly population.

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