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Sberakaze

Whether it’s blended porridge or starchy foods,
the stickiness can be eliminated!!

  • Helps eliminate the stickiness in blended porridge or foods rich in starch.
  • Dishes will not melt even when placed in food carts set to 65℃; allowing meals to be served hot.
  • When eating, the dishes will not be effected by saliva.
  • Dishes made with Suberakaze can be frozen for storage.
Comparison of viscosity with and without using Suberakaze
Example of Starchy Foods: Pumpkin, Macaroni

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

Residue in the Epiglottis : Subekaraze Porridge is less than Blended Porridge.
Incidence of Aspiration: Subekaraze Porridge is less than 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.

  • Place 0.7% to 1% of Suberakaze into porridge just cooked and over 70℃. Blend well.
  • It will start to solidify while it cools down.
  • 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%.
When saliva is applied to the porridge, a white liquid starts to dissolve. When saliva is applied to porridge with 0.7% Suberakaze, the liquid does not dissolve.

【NOTE】No water separation occurs.

Using Suberakaze

When Using Full Porridge. Place cooked porridge that is over 70℃ into a blender. Add 1% to 2% of Suberakaze into the blender and mix for 1 minute. Once it drops below 70°C, it will start to solidify. When using a food cart set to 65°C, please let the meals cool down below 60'C before placing it into the cart. Please use great care with using a glass blender.

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.
When Preparing Food with Shape: Add already cooked food and add same volume of soup stock (some adjustments maybe needed according to food sed into the blender. Place 1% to 2% of Suberakare into the blender and mix for 1 minute. Pour contents into a stirring pot and stir well while heating it until it boils. (The food as a whole reaches 80℃ and above.) Once the food reaches below 70°C, it will start to solidify.
When using it in Soups or Beverages POINT! It is not necessary to use a blender.: Slowly warm up the soup or beverage. While stirring, add about 1% of Suberakaze into the stirring pot. Make sure that no lumps form by stirring well. Continue to stir from time to time as reaches boiling point. (Make sure that the liquid as a whole reaches 70°C and above.) Once the food reaches below 70°C, it will start to solidify.
Suggested Volume of Usage for Suberakaze

Nurtritional Information(per 100g)

Per100g
Kalorieskcal327
Water Contentg7.0
Proteing1.6
Fatg0
CarbohydratesSugarg72.1
Dietary Fiberg16.3
Ashmg3.0
Sodiummg817
Potassiummg281
Calciummg300
Phosphorousmg36
Irong0.7
Salt Equivalentg2.1

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