Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and －1.57, respectively.

Abstract
 서 론
 재료 및 방법
  1. 실험재료
  2. 실험디자인
  3. 멸치볶음 저작⋅용이 노인식 제조
  4. 관능적 특성
  5. 최적화 분석
  6. 최적화된 멸치볶음 저작․연하 용이 노인식의 이화학적 특성
   1) 수분 함량
   2) pH
   3) 당도
   4) 염도
  7. 최적화된 멸치볶음 저작․연하 용이 노인식의 기계적특성
   1) 색도
   2) 조직감
 결과 및 고찰
  1. 관능적 특성
  2. 멸치볶음 저작․연하 용이 노인식의 관능적 품질의최적화
  3. 최적화된 멸치볶음 저작․연하 용이 노인식의 이화학적 특성
  4. 최적화된 멸치볶음 저작․연하 용이 노인식의 기계적특성
 요약 및 결론
 References

• 김수정(숙명여자대학교 식품영양학과) | Soojeong Kim
• 주나미(숙명여자대학교 식품영양학과) | Nami Joo Corresponding author