Easy-to-chew/swallow foods, and food making method

A method of making bread for a person whose ability to chew and swallow food is reduced, the method comprising:

• preparing a bread dough containing 75 parts by mass of water, 35 parts by mass of sugars, 10 parts by mass of a combination of oil and fat, 3 parts by mass of skim milk powder, 2 parts by mass of salt, and 3 parts by mass of fresh yeast, per 100 parts by mass of flour, the flour being 15 parts by mass starch and 85 parts by mass of other wheat flours, wherein the bread dough further contains a viscosity-increasing stabilizer comprising methyl cellulose and/or hydroxypropyl cellulose in an amount of 0.01 to 5 parts by mass per 100 parts by mass of the flour;
• swelling the bread dough using at least one ingredient selected from the group consisting of yeast and a swelling agent;
• placing the bread dough in a mold and heating the bread dough at a temperature of 210° C. for 30 minutes to obtain a foodstuff;
• cooling the foodstuff and slicing the foodstuff to a desired thickness to obtain a sliced foodstuff;
• impregnating 50 to 200 parts by mass of liquid, gelatin or agar solution into 100 parts by mass of the sliced foodstuff by dipping the sliced foodstuff into the liquid, gelatin or agar solution to obtain an impregnated foodstuff;
• packing the impregnated foodstuff to obtain a packed foodstuff;
• chilling or freezing the packed foodstuff for extending storage to obtain a chilled or frozen foodstuff;
• warming the chilled or frozen foodstuff for consumption by the person whose ability to chew and swallow foods is reduced to obtain a warmed foodstuff;
• and
• heating the warmed foodstuff to obtain a heated foodstuff, wherein the heated foodstuff has a crumb hardness of 1.25×104 N/m2, measured according to the Universal Design Food testing method provided by the Japan Care Food Conference, and maintains its original form.