CN108851035A - 加工食物的方法及其产品 - Google Patents
加工食物的方法及其产品 Download PDFInfo
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Abstract
一种加工适合于吞咽困难患者的食物的方法,包括下述步骤:将食材加工成食物泥,加入第一稠化剂和第二稠化剂,混合食物泥、第一稠化剂以及第二稠化剂以形成食物糊状物,将食物糊状物放入具有优选形状的容器中,以及使食物糊状物凝固;以及由所述方法制造的产品。
Description
本发明涉及一种加工食物的方法,例如(具体地但不唯一地)涉及用于吞咽困难患者的食物。
发明背景
吞咽困难(dysphagia)是指在吞咽方面有困难的症状的医学术语。当忽视吞咽困难时,患者将处于肺吸入(pulmonary aspiration)、脱水、营养不良以及肾衰竭的高风险中。营养不良可以导致较高的发病率和死亡率,造成生活质量低下。
在常规的质地改动的饮食(texture modified diet)中的加工食物诸如食物泥可用于吞咽困难患者。泥状的食物是完全地将食物中的所有结构破坏,在牺牲了进食的享受和愉悦的情况下,使食物易于下咽。
加工过的食物被制备用于相对长期的存储且需要再次加热来食用。由于丧失了食物质地,常规的泥像调味汁那样流动。不像是在进食,更近似地描述的话,该摄食方式应为饮用。对于那些经历了常规摄取食物的方式的老年人来说,他们可能对接受泥状食物有犹豫,由此对他们的健康造成风险。
重新加热结构较少的食物几乎不会产生什么问题,但是如果食物被成形以便增强视觉性,重新加热可能影响其效果。
本发明寻求通过提供改进的加工食物的方法来消除或至少减轻这些不足。
概述
根据本发明,提供了一种加工适合于吞咽困难患者的食物的方法,包括下述步骤:将食材加工成食物泥,加入第一稠化剂和第二稠化剂,混合食物泥、第一和第二稠化剂以形成食物糊状物,将食物糊状物放入具有优选形状的容器中,以及使食物糊状物凝固;优选地,第一稠化剂包括魔芋;更优选地,第二稠化剂包括改性玉米淀粉;优选地,该方法还包括在将食材加工成食物泥之前,向食材添加酵母提取物的步骤;优选地,该方法还包括在混合之前,向食物泥添加补充剂的步骤;优选地,该方法还包括在将食材加工成食物泥之前,烹煮食材的步骤;优选地,第一稠化剂是食材重量的约0.5%-1.2%;更优选地,第二稠化剂是食材重量的约5%-9%;优选地,该方法还包括急速冷冻容器中的食物糊状物的步骤;有利的是,急速冷冻在至少-18℃或低于-18℃温度下进行;优选地,该方法还包括在100℃下重新加热食物糊状物至少25分钟以使糊状物的中心达到75℃或高于75℃的温度的步骤。
根据本发明的第二方面,提供了一种通过前述方法制备的加工食物的产品,该产品具有预定的形状,其包括食材、第一和第二稠化剂的混合物;有利的是,第一稠化剂是魔芋且第二稠化剂包括优选量的改性玉米淀粉;更有利的是,第一稠化剂的优选量是食材重量的约0.5%-1.2%;仍更有利的是,第二稠化剂的优选量是食材重量的约5%-9%;优选地,该方法还包括酵母提取物;优选地,该产品呈片状物的形式且具有由容纳并密封该产品的食物容器定义的具体形状。
发明附图
现在仅将参考附图,通过实施例来更具体地描述本发明,其中:
图1是显示了根据本发明的加工食物的方法的框图;
图2是显示了铺展性测试的结果的列表;
图3是显示了由图1中详细描述的方法加工的各种类型的食品的列表;以及
图4是显示了图3中提及的各种类型的食品的外观的照片。
具体实施方式
参考图1到4,呈片状物形式的食品100通过根据如图1图示的一般步骤来生产。如图4中所示的片状物100中的每一个包含一道具有所需营养物的菜肴,诸如一道蛋白质、一道蔬菜,以配合碳水化合物诸如泥状米饭或粥来获得均衡的膳食。
片状物100为吞咽困难患者形成卖相好的、质地经改良过的膳食。每一个片状物100包含配制的食物,其被加工以产生满足吞咽困难个体需求的所需的稠度、外观以及营养物含量。
片状物100要求合适量的食物成分、蛋白质和稠化剂以获得所需要的营养物含量和质地,以获得用于合适地封装和存储的所需优选的尺寸和形状,从而确保产品安全。
首先将高品质的肉类和蔬菜类调味并烹煮。这些成分被共混至期望的稠度且立即被分配到塑料模具中。密封的塑料模具接着经历急速冷冻处理,直至它们被完全冻结并可供食用。
根据食物种类的不同,每一道蛋白质提供约100到130千卡以及至少14克蛋白质、约2到9克脂肪以及约150到240毫克钠。每一道蔬菜提供约40到50千卡以及1克脂肪、约170到270毫克钠,以及至少4克纤维,其中1.5克是可溶性纤维。
片状物100可以在-18℃或更低的温度下在冰箱中存放长达1年,但最好在自生产起180天内食用。每一个片状物100能够忍受25分钟的100℃的汽蒸,而仍维持其形状不会缩陷或不会经历结构变化。为了食用安全,片状物100必须在100℃下加热,以使片状物100在离开蒸汽后其中心达到至少75℃的温度。
片状物100以套餐形式供应,其由至少一道蛋白质、一道蔬菜以及作为增味剂和作为配料(top up)的调味汁组成以达到某种能量要求。
为了测量片状物100的质地性质,采用双循环压紧测试以比较片状物100与未加工的食物。
采用8份片状物100的样品,每一个包含不同种类的食物。食物种类包括猪肉、鸡肉、鱼片、牛肉、豆腐、小白菜、胡萝卜以及大白菜。
采用5份未加工食物的样品进行比较,包括鱼肚、豆腐卷(Wrap tofu)、豆腐块(Board tofu)、牛肉丸、冬瓜。在未加工条件下,这些食材中的每一种被采用的厚度为3厘米。
结果由下面的公式计算:
A)硬度=峰值正向力(循环1)(=+ve峰值的峰值力#1)
B)凝聚度=+ve面积2/+ve面积1
C)胶着度=硬度×凝聚度=A×B
结果 | 硬度(N) | 凝聚度* | 胶着度(N) |
猪肉100A | 0.2841 | 0.6405 | 0.6427 |
鸡肉100B | 0.2052 | 0.598 | 0.1227 |
鱼片100C | 0.2093 | 0.491 | 0.1028 |
牛肉100D | 0.2689 | 0.4808 | 0.1293 |
豆腐100E | 0.8433最硬 | 0.4744 | 0.4 |
小白菜100F | 0.3977 | 0.4013 | 0.1596 |
胡萝卜100G | 0.1595 | 0.5351 | 0.0854最不胶粘 |
大白菜100H | 0.1302 | 0.6772最粘结 | 0.0882 |
鱼肚 | 1.4592 | 0.4889 | 0.7134 |
豆腐卷 | 0.7898 | 0.2870 | 0.2267 |
豆腐块 | 0.8905 | 0.5864 | 0.5222 |
牛肉丸 | 1.9361 | 0.8244 | 1.5961 |
冬瓜 | 1.1797 | 0.2087 | 0.2462 |
(N)=牛顿*=无单位
进行了铺展性测试,结果显示在图2中。下面的定义适用:
硬度(hardness)是压紧容模之间的食物所需的力。硬度被定义为达到给定变形所需的力。值越大,硬度越大。
(N)=牛顿*=无单位
凝聚度(cohesiveness)是构成产品主体的内部粘结的强度。值越大,凝聚度越大。
胶着度(Gumminess)是崩解半固体食品至准备用于吞咽的状态所需要的能量。胶着度与具有低硬度水平(诸如鱼肚和豆腐),以及具有低于400N的牢固度和低于1.5N的硬度的食物更相关。值越小,胶着度越小。
牢固度(firmness)是经受住造成食物变形的压紧的力。值越大,牢固度越大。
粘度(adhesiveness)是克服食物表面与食物所接触的其他材料的表面(如舌头、牙齿、腭)之间的吸引力所需的功。粘度是拉动食物远离表面所需的力乘以食物离开表面的距离。绝对值越大,粘度越大。
如图3所示,分别包含猪肉100A、鸡肉100B、鱼片100C以及牛肉100D的每一种蛋白质片状物100通常比鱼肚软4-5倍。分别包含大白菜100H、小白菜100G以及胡萝卜100F的每一种蔬菜片状物100比冬瓜软3-4倍。从结果很清楚,片状物100的内容物更易于咀嚼,因而更适合于吞咽困难患者。
根据结果,观察到所有类型的片状物100具有比未加工的食物诸如豆腐和冬瓜高的凝聚度,使得它们在口腔中不太可能粉碎成小部分,由此减轻窒息的风险。
片状物100的胶着度与未加工的鱼肚、豆腐以及冬瓜是差不多的,这表明食物可以提供与未加工的食物类似的质地。
片状物100的牢固度与豆腐卷、豆腐块、牛肉丸以及冬瓜是差不多的,且实际上略微更高,这表明食物可以在供给时维持其形状。
由于添加有稠化剂,片状物100的粘着度不可避免地比未加工的食物高,但根据消费者满意度调查,这种粘着度被认为可接受的。
参考图3和4,每一种类型的食物片状物100具有其自身的标记,但共享相同的大体形状。通过在100℃下蒸汽蒸25分钟且中心温度在75℃的情况下加热之后,维持标识是最重要的,使得服务员和消费者能够区分一个片状物100与另一个且稍微了解将会进食的食物。这与常规的泥状食物显着不同,在泥状食物中,各成分被混合并成泥状为口感差的糊状物。
每一个蛋白质片状物100包含原始食材,如期望量的鱼肉、调味剂、增味剂、蛋白补充剂以及稠化剂。这些成分被充分共混、灭菌以及急速冷冻。更具体地,增味剂涉及使用酵母提取物,其呈加工过的酵母产物的形式,被用作食品添加剂和调料。稠化剂包括规定比例的魔芋和改性玉米淀粉,得到具有所要求的均质性和质地的片状物100,能够经受住100℃下的加热而仍是可模制的,而不会改变模制形状。
已经进行了实验作为比较测试来验证使用所提到的规定比例的稠化剂类型的重要性。
例1
当仅采用改性玉米淀粉时,在100℃下加热的片状物100在不到20分钟就缩陷。当在100℃下加热25分钟以使片状物100的中心达到75℃时,不可能保持片状物的期望形状。
例2
当仅采用魔芋时,相对牢固的材料层被沉积到片状物100的外部上且形成片状物100的外表面。此层的牢固度和粘着度大于期望的片状物100的,这使得片状物100被吞咽困难患者吞咽时不安全。
例3
当改性玉米淀粉的量是食材重量的约10%时,片状物100在蒸后仍将缩陷,重量的%增加并不会防止缩陷,而仅仅稀释片状物100中的营养物。如果添加大于10%的改性玉米淀粉,出现与例2中相同的问题,使得片状物100被吞咽困难患者吞咽时不安全。
例4
魔芋和改性玉米淀粉的优选量根据所采用的食材略微变化。优选量如下面详细描述的。通常,魔芋的重量是食材重量的约0.5%-1.2%;改性玉米淀粉的重量是食材重量的约5%-9%。当魔芋和改性玉米淀粉的量在优选范围内时,片状物100在100℃下被加热持续25分钟时能够维持优选的形状和质地。
16鱼片状物100C的成分:
1.2kg鱼肉
4g酵母提取物
12g魔芋
108g改性玉米淀粉
15牛肉片状物100D的成分:
1.2kg牛肉
3g酵母提取物
8g魔芋
62g改性玉米淀粉
15鸡肉片状物100B的成分:
1.2kg鸡肉
3g酵母提取物
8g魔芋
50g改性玉米淀粉
15猪肉片状物100A的成分:
1.2kg猪肉
3g酵母提取物
14g魔芋
70g改性玉米淀粉
17豆腐片状物100E的成分:
1.2kg豆腐
4g酵母提取物
6g魔芋
101g改性玉米淀粉
15小白菜片状物100F的成分:
1.6kg小白菜
2g酵母提取物
16g魔芋
80g改性玉米淀粉
15胡萝卜片状物100G的成分:
1.4g胡萝卜
2g酵母提取物
9g魔芋
70g改性玉米淀粉
15大白菜片状物100H的成分:
1.6kg小白菜
2g酵母提取物
16g魔芋
85g改性玉米淀粉
参考概述了制备片状物100的方法的图1。食材被收集并被存储在经批准的设备中。肉和蔬菜以不同的方式加工。肉被解冻、清洗、切割以及浸泡,然后蒸。使烹煮的食物冷却。蔬菜被清洗、切并烹煮。烹煮过的蔬菜经历快速冷却并干燥。凉的烹煮过的肉或蔬菜被调味并制成泥状。优选比例的稠化剂连同营养物补充剂被添加并充分混合。加工过的食物被分配到各自的模具中以形成片状物100,密封、打标签,然后急速冷冻。冷冻的片状物100被包装并存储供分配。
更详细地,首次收到的肉被保持在-10℃或更低且包装完好。首次收到蔬菜被检查。所有食材被检查日期。
所接收到的食材按照先来先供给的基础来存储。
肉在4℃或更低时被完全解冻。排干任何产生的液体。浸泡的肉被存储在0-4℃下且在24小时内烹煮。
肉被用自制的配方浸泡/调味,配方中的钠水平根据肉(即鱼肉、鸡肉、猪肉、牛肉)的种类和豆腐以及使用酵母提取物代替MSG和其他调味品来控制。通常,食材在100℃或高于100℃下被烹煮。食材的中心温度必须被维持在75℃下持续15秒。肉被解冻30分钟,并蒸至100℃。鱼、大虾/虾和豆腐被蒸约10分钟,而其他肉类被蒸15分钟。排干烹煮的肉的任何液体。肉被切割成小块并采用急速冷冻器冷却。烹煮过的且冷却的肉使用高速共混器共混到糊状物中约4到5分钟至平滑的稠度。随后使用具有逐渐增加的转速的Hobart混合机,使糊状物与蛋白粉(99%乳清蛋白)和稠化剂(魔芋和改性玉米淀粉)混合。接着,混合物将以确保所需的营养物含量的规定部分(100-105g)被注入到食品级容器中来包装、打标签,然后通过顶侧封机打包。最终的产品将使用急速冷冻器被急速冷冻约1小时并存储在约-18℃的冰箱中。配方被专门设计成产品可以在解冻和重新加热之后以所要求的质地来食用。
蔬菜被存储在约8℃下且肉被存储在-18℃或低于-18℃。蔬菜在肉之前被加工以避免污染。蔬菜被切成小部分以便均匀加热、洗涤和灭菌,持续2分钟。所有蔬菜将使用臭氧水灭菌并冲洗。且配方将根据蔬菜种类来调整。带绿叶的蔬菜仅被烹煮到一半的程度,而葫芦在共混之前被烹煮80%的程度。烹煮过的蔬菜使用臭氧水冷却且通过压紧脱水。烹煮过的、凉的且干燥的蔬菜被共混到糊状物中约4到5分钟至平滑的稠度。糊状物随后与纤维粉末(部分水解的瓜尔胶)和稠化剂混合。接着,混合物将以规定部分(100-105g)被注入到食品级容器中。烹煮过的、冷却的糊状物随后被打标签并通过顶侧封机打包。最终的产品将使用急速冷冻器被急速冷冻约1小时并存储在约-18℃的冰箱中。
急速冷冻必须自食物注入到食品级容器中的3个小时内完成。
所有片状物100被打标签并标注日期。片状物100被存储在-18℃下或低于-18℃且在运输期间被维持在低于-12℃。
仅通过实施例给出本发明,且本领域技术人员可以对所描述的实施方式做出各种其他改动和/或变化而并不偏离由所附权利要求规定的本发明的范围。
Claims (17)
1.一种加工适用于吞咽困难患者的食物的方法,包括下述步骤:
将食材加工成食物泥,
加入第一稠化剂和第二稠化剂,
混合所述食物泥、所述第一稠化剂以及所述第二稠化剂以形成食物糊状物,
将所述食物糊状物放入具有优选形状的容器中,以及
使所述食物糊状物凝固。
2.如权利要求1所述的方法,其中所述第一稠化剂包括魔芋。
3.如权利要求1或权利要求2所述的方法,其中所述第二稠化剂包括改性玉米淀粉。
4.如权利要求1所述的方法,还包括在将所述食材加工成所述食物泥之前,向所述食材添加酵母提取物的步骤。
5.如权利要求1所述的方法,还包括在混合之前,向所述食物泥添加补充剂的步骤。
6.如权利要求1所述的方法,还包括在将所述食材加工成所述食物泥之前,烹煮所述食材的步骤。
7.如权利要求1-3中任一项所述的方法,其中所述第一稠化剂是所述食材的重量的约0.5%-1.2%。
8.如权利要求1-3中任一项所述的方法,其中所述第二稠化剂是所述食材的重量的约5%-9%。
9.如权利要求1所述的方法,还包括急速冷冻所述容器中的所述食物糊状物的步骤。
10.如权利要求9所述的方法,其中所述急速冷冻在至少-18℃或低于-18℃的温度下进行。
11.如权利要求1中任一项所述的方法,还包括在100℃下重新加热所述食物糊状物至少25分钟以使所述糊状物的中心达到75℃或高于75℃的温度的步骤。
12.一种通过如权利要求1-11中所述的方法制备的加工食物的产品,所述产品具有预定的形状,其包括食材、第一稠化剂以及第二稠化剂的混合物。
13.如权利要求12所述的产品,其中所述第一稠化剂是魔芋且所述第二稠化剂包括优选量的改性玉米淀粉。
14.如权利要求13所述的产品,其中所述第一稠化剂的优选量是所述食材的重量的约0.5%-1.2%。
15.如权利要求13或权利要求14所述的产品,其中所述第二稠化剂的优选量是所述食材的重量的约5%-9%。
16.如权利要求12所述的产品,还包括酵母提取物。
17.如权利要求12-16中任一项所述的产品,其中所述产品呈片状物的形式且具有由容纳并密封所述产品的食物容器定义的具体形状。
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