JP2008141994A - Frozen and molded side dish food for people having difficulty in mastication - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a convenient frozen and molded side dish food for people having difficulty in mastication as care food satisfying necessity for physicality, nutrition and appearance, and user friendly for caregivers. <P>SOLUTION: The frozen and formed side dish food is produced through forming pasty side dish food so as to have appearance similar to that of original one using kneaded fish as a thickening agent, and freezing the formed side dish food. The side dish food contains vegetable and/or seaweed as main raw material, and the weight ratio of the pasty side dish food to fish paste is preferably (5:4) to (1:4). The fish paste preferably uses frozen picked fish meat. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a frozen molded side dish for people with difficulty in chewing, which is suitable for cases where mastication or swallowing is impaired due to age, or when hard food cannot be eaten temporarily due to treatment of stomatitis or teeth.

As the population ages, the number of people requiring nursing care is increasing, and the demand for nursing food is increasing. In addition to elderly people, there is a demand for nursing foods for people who have difficulty in chewing or swallowing, or for people who have difficulty temporarily eating hard food due to treatment of stomatitis or teeth. Nursing care foods are made smaller or softer than usual so that they can be easily eaten even if their chewing or swallowing ability is weak (patented) Reference 1-5).
The Japan Nursing Food Council has named the name of the nursing food because it is easy to eat from the elderly who have weakened their ability to bite and swallow with age and to the general public who are unable to eat due to dental treatment. It is named “Universal Design Food”. In order to make it easier to select foods, foods are classified according to the degree of solid size and the hardness of the materials. "Category 1: Easy to bite, Category 2: Crush with gums, Category 3: Crush with tongue, Category 4: Bitten It has been proposed to divide into four stages of “no need”.
According to Kojien, side dishes are “a side dish of daily meals, a side dish of rice, a dish of vegetables”. In the present invention, sugar beet is a cooked food made mainly of seasoned vegetables and seaweed that is eaten as a side dish of rice.

Japanese Patent Publication No. 6-97961 JP 2005-229877 A JP 2005-151986 JP 2001-197870 A JP-A-10-248533

As a condition of the nursing food, the first condition is that it is a food that can be swallowed by a person who is difficult to chew and swallow, and that necessary amounts of energy, nutrients, and water can be ingested. Furthermore, from the viewpoint of QOL (quality of life), it is desirable that it is clean, appetizing and delicious. An object of the present invention is to provide a nursing food that enables a person who can only eat pasty foods or chopped foods to feel the joy of eating from the appearance. That is, an object is to provide a nursing food that satisfies the needs for physical properties, nutrition, and appearance.
Furthermore, the convenience of the caregiver is also important, and it is also an object to provide care food that is easy for caregivers to use.

  The inventors are able to efficiently eat vegetables and fish that are important as side dishes for elderly people, can be consumed even when chewing is difficult, and have the same appearance as foods normally consumed As a result of intensive studies on the food, it was found that by using vegetable paste and fish paste, it was possible to produce a nursing food that was excellent in nutrition, physical properties, and appearance, and completed the present invention.

The gist of the present invention is the following (1) to (8) frozen molded side dishes for persons with difficulty in chewing.
(1) A frozen molded side dish for people with difficulty in chewing, characterized in that paste-like side dishes are molded into an appearance resembling the original side dishes using frozen fish paste as a tie and frozen.
(2) The frozen molded side dish for those having difficulty in chewing according to (1), wherein the side dish is a side dish mainly made of vegetables and / or seaweed.
(3) The frozen molded side dish for those having difficulty in chewing according to (1) or (2), wherein the appearance resembling the original side dish is the main ingredient vegetable and skin of the side dish made in different colors.
(4) The frozen molded side dish for people with difficulty in chewing according to (1) or (2), wherein the appearance similar to the original side dish is a combination of two or more kinds of vegetables contained in the side dish.
(5) The frozen molded side dish for persons with difficulty in chewing according to (1) or (2), wherein the appearance resembling the original side dish is an appearance resembling the shape when the side dish is served.
(6) The frozen molded side dish for those with difficulty in chewing (1) to (5), wherein the weight ratio of the paste-like side dish to the meat paste of the fish meat is 5: 4 to 1: 4.
(7) The frozen molded side dish for those with difficulty in chewing according to any one of (1) to (6), wherein the side dish is any of stewed vegetables, seaweed, oysters, boiled potatoes and steamed dishes.
(8) The frozen molded side dish for persons with difficulty in chewing according to any one of (1) to (7), wherein frozen ground meat is used as the fish meat paste.

  Since the present invention uses vegetable paste and fish paste as raw materials, even elderly people who can ingest only a small amount of food can simultaneously ingest nutrition of vegetables and fish meat. Since it uses the water retention ability, oil retention ability, and gel formation ability of fish paste, it is possible to provide foods with soft gel-like physical properties for paste-like vegetables without using a gelling agent. it can. The appearance is shaped to resemble the shape of the original sugar beet, so it can provide not only nutrition but also food enjoyment at the same time. In addition, it can be stored frozen, and if it is naturally thawed only as much as necessary, it can be eaten as a side dish, reducing the burden on the caregiver.

In the present invention, fish meat paste is prepared by adding salt, seasoning and oil to fish meat such as frozen minced cod fish and frozen minced meat, and forms a soft gel by heating. Specifically, for example, 40% by weight of frozen seaweed, 0.6% by weight of salt, 2.5% by weight of starch, 45% by weight of water, 5% by weight of vegetable oil, and others (gum, frozen anti-denaturing agent) are mixed. Manufactured. By adding fats and oils, sugar alcohols, vegetable proteins, and gums, formation of ice crystals during frozen storage can be suppressed. If necessary, an emulsifier and a thickening polysaccharide may be added.
Any fish meat such as surimi and fillet can be used for the raw fish meat of the present invention. Preferably, it is frozen fallen. By adding sugar and stirring, decomposition of the lost trimethylamine-N-oxide is suppressed, and protein denaturation is suppressed. Such a fallen body contains more water-soluble protein and salt-soluble protein than surimi, so it has excellent water retention and oil retention, so it has excellent retention of oils and seasonings and high yield. For example, the fallen trimethylamine-N-oxide is suppressed and the protein is less denatured, as described in, for example, International Publication No. WO03 / 013280, “fish meat processed into minced or processed into minced Unbleached or low-bleached fish meat, for example, minced, made from dehydrated fish meat, with one or more anti-freezing inhibitors added, and the decomposition of trimethylamine-N-oxide suppressed by oxidation by stirring, etc. An example is “fish meat in which decomposition of trimethylamine-N-oxide is suppressed by adding sugar to fish meat, preferably mirin, and stirring.” Specifically, frozen fish meat obtained by meat collection, dehydration, addition of sugar (or sugar alcohol), stirring and freezing from a skinless fillet is suitable as a raw material of the present invention.
When the above-mentioned frozen minced meat is used as a fish paste of the present invention, freezing denaturation is suppressed, and the protein is solubilized even under a low ionic strength of 0.5 M or less. Is not necessarily required, and can retain the water and lipids inherent in the fish meat during heating and the liquid added during processing. When normal frozen surimi is used, it is preferable to add an emulsifier and the like. However, since the above-mentioned frozen seaweed is excellent in water retention and oil retention, it is a food having physical properties suitable for nursing food without using an emulsifier or the like. Can be manufactured. The care food of the present invention is a food corresponding to “Category 1: Easy to bite, Category 2: Can be crushed with gums” in the Japan Care Food Council category.

In the present invention, the paste-like side dish may be a paste made from the prepared side dish, or a paste prepared from a side dish raw material. The degree of pasting may be a preferable particle size depending on the object of the nursing food, but, for example, after being shredded with a chopper with a diameter of 3 mm, it can be made into a smooth paste by applying it to a cutter for 5-10 minutes. . Since the side dish is cooked, it is not difficult to make it pasty because it is soft. The finer the particles, the smoother the food.
The present invention is not a food of a raw material simply formed from vegetable paste, but a food prepared from a prepared vegetable paste as a seasoned final product. Therefore, it can be eaten as a finished dish as it is simply by natural thawing. When care is required, not only the care recipient but also the caregiver is heavy. The side dishes that do not need to be cooked and can be used just by thawing are useful for reducing the burden on the caregiver.

In the present invention, molding into an appearance resembling the original side dish is, for example, in the case of pumpkin boiled, it is to mold the paste pumpkin again into the appearance of a piece of pumpkin boiled, in the case of pumpkin The yellow body part and the green skin are characteristic, so the pumpkin is shaped into a pumpkin with a green skin using two types of green paste such as yellow paste and spinach. The two layers are integrated by extruding these pastes to which the fish meat paste has been added in two layers on a heat-resistant resin mold and extruding them, followed by steaming. It can be mass-produced using an apparatus for producing two-color kites. The skin can be colored by adding food coloring. By such a method, sugar beet made from pumpkin, sweet potato, etc., which are vegetables with distinctive skins, can be made.
Alternatively, molding into an appearance resembling the original side dish is a shape when the original side dish is normally served. For example, when serving spinach seeds and goldfish burdock, spinach and burdock cut to a certain size are arranged in a certain direction. Therefore, fish paste is added to seasoned paste-like spinach and burdock, extruded from a plurality of nozzles into a rod shape, and steamed to be integrated. Or it can shape | mold to the same shape by extruding to the type | mold of the heat resistant resin in which the several groove | channel was carved vertically, and carrying out the steaming molding. Because it contains spinach and burdock paste, the color is the original vegetable color and the shape is similar to the original sugar beet. In the case of carrot-filled choppy burdock, two types of carrot paste and burdock paste are used, and some of the nozzles are made of carrot paste. I can do things.
Furthermore, molding into an appearance resembling the original side dish is to put the paste in a mold similar to the appearance when the original side dish is served, and mold it by steaming. Those that do not originally have a specific shape, such as simmered hijiki, are molded in a mold that mimics the shape when placed in a small bowl.

  The molded side dish for persons with difficulty in chewing according to the present invention has freezing resistance and can be stored frozen. You can eat with natural thawing. It can be thawed by leaving it in the refrigerator and eaten as it is, or it can be cooked, thawed by a microwave oven, and further heated.

  As the side dish of the present invention, the side dish mainly using vegetables and / or seaweed is preferable. The intake of vegetables and animal proteins, especially fish, is desirable as a nutrient source required for the elderly. In the present invention, the fish meat paste is used as the binder, and therefore, as the side dish, vegetables and seaweeds as the main raw materials are preferable from the aspect of nutrition.

  The weight ratio of the pasty side dish to the fish paste is 5: 4 to 1: 4. If the sugar beet has a low pH, it will not harden and cannot be molded without increasing the number of fish. For example, if it is very acidic, such as plum dried, it will not be molded unless the weight ratio of paste-like side dish (plum dried) to fish paste is about 1: 4. In the case of pickles, about 3: 7 is suitable. In a typical side dish, about 1: 1 to 2: 3 is preferable.

  The cooking method of the side dish is not ask | required. Anything can be used as long as it is cooked and seasoned with vegetables or seaweed. In addition, there is no problem even with sugar beet using other foods such as stored meat, fish meat, eggs, mushrooms, seeds, etc. as a secondary material if they are in paste form. The seasoning is not limited to soy sauce, miso, sugar, mirin, vinegar, or any other restrictions.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Example 1: Simmering pumpkin While stirring with a cutter, frozen kg (sugar 5%) 400 kg, salt 6 kg, seasoning (ice cream gum 2 kg, vegetable protein (ARCON) 10 kg, sugar alcohol 30 kg, starch ( (Momiji) 25 kg, milk 160 kg, amino acid preparation 14 kg, water 298 kg) were sequentially added, and stirred to produce a tuna.
Thaw 403 kg of frozen pumpkin, add seasoning (14.3 kg of sugar, 18.2 kg of thin soy sauce, 196.95 kg of water, 1.3 kg of dashi, 14.95 kg of mirin, 1.3 kg of salt) and mix for 10 minutes with a cutter. Stir to a certain degree and apply to a strainer to produce a pumpkin paste. Pumpkin body paste and the above-mentioned cover meat were mixed at a ratio of 4: 6 (weight ratio) to prepare a pumpkin body composition.
Moreover, the above-mentioned cover meat and seasoned spinach paste (seasoning 0.5%) were mixed at 6: 4 (weight ratio) to prepare a pumpkin peel.
A semi-cylindrical shape (circle diameter is about 3cm, length 25cm) like heat-resisting resin mold with pumpkin body mix and pumpkin peel mix at 85:15 (weight ratio) with skin down Extruded so as to be layered on top of each other and steamed. The two layers were molded together, and when taken out of the mold, a rounded food with a green skin on a yellow body and a pumpkin appearance was produced. When cut to a suitable length of 2-3 cm, it looks like a piece of pumpkin. When frozen and stored after thawing, it had a smooth and soft texture and could be taken without problems even if there was a problem with chewing.

Example 2: Sweet potato paste Sweet potato paste was mixed with 280 kg of seasoning (105 kg of milk, 45 kg of liquid sugar, 70 kg of pumpkin puree), stirred for about 10 minutes with a cutter, and applied to a strainer to produce a sweet potato paste. The sweet potato meat paste and the same connective meat as in Example 1 were mixed at a weight ratio of 4: 6 to prepare a sweet potato meat mixture.
Also, 40 kg of potato paste and 5 kg of pumpkin puree were added to and mixed with 55 kg of the cover meat of Example 1 to prepare a sweet potato peel.
In the same manner as in Example 1, the sweet potato body composition and the skin composition were extruded into a heat-resistant resin mold, and steamed and frozen to obtain a food product having a soft potato appearance. When frozen and stored after thawing, it had a smooth and soft texture and could be taken without problems even if there was a problem with chewing.

Example 3: Spinach Oats Frozen spinach (condiment 0.5%) was shredded with a 3 mm chopper, placed on a cutter for 10 minutes, and the covert meat of Example 1 was added and stirred 4: 6 (weight ratio). It was extruded into a semicylindrical heat-resistant resin mold like a candy (circle diameter is about 3 cm, length 25 cm) with a plurality of nozzles and cooked. Each stick-shaped paste was molded into one piece, and when taken out of the mold, a food with the appearance of a bunch of spinach was created. When cut into 4-5cm lengths, it looks like a lump of spinach. When frozen and stored after thawing, it had a smooth and soft texture and could be taken without problems even if there was a problem with chewing.

Example 4: Kinpiragobo Seasoning (light soy sauce 5.8 kg, brewed seasoning 12.7 kg, sugar 4 kg, salt 0.3 kg, vegetable oil 2.2 kg) was added to 75 kg of thawed frozen burdock, heated, and 3 mm After the chopper treatment, it was put on a cutter for 10 minutes to obtain a burdock paste. The burdock paste and the connective meat of Example 1 were mixed at a ratio of 4: 6 (weight ratio) to prepare a burdock blend.
Add 75 kg of raw carrot cut into strips and add seasonings (5.8 kg of thin soy sauce, 12.7 kg of brewed seasoning, 4 kg of sugar, 0.3 kg of salt, 2.2 kg of vegetable oil), heat and mix, 3 mm chopper treatment Then, it was put on a cutter for 10 minutes to make a carrot paste. The carrot paste and the cover meat of Example 1 were mixed at a weight ratio of 4: 6 to prepare a carrot blend.
Molded in the same manner as in Example 3. When extruding the compound of burdock from a plurality of nozzles, the two colors can be appropriately matched by extruding the compound of carrot from some nozzles. When cooked, each stick-shaped meat was molded into one piece, and when taken out of the mold, a food with an appearance that carrots were mixed in a burdock bundle. When it is cut to a length of about 4-5cm, it looks like Kinpira gobo. When frozen and stored after thawing, it had a smooth and soft texture and could be taken without problems even if there was a problem with chewing.

Example 5: Boiled hijiki 45.8 kg of water and seasonings (0.6 kg of dashi, 2.9 kg of soy sauce, 2.6 kg of sugar, 3.4 kg of mirin, 1.7 kg of vegetable oil) were added to 43 kg of dried dried hijiki. The mixture was heated, chopped with a 3 mm chopper, and applied to a cutter for 10 minutes to produce a hijiki paste. The cover meat of Example 1 was added at 4: 6 (weight ratio) and stirred to prepare a mixture of hijiki. This was put into a mold shaped like hijiki in a small bowl and cooked. When taken out of the mold, it looks like heaps of hijiki. When frozen and stored after thawing, it had a smooth and soft texture and could be taken without problems even if there was a problem with chewing.

  The frozen molded side dish of the present invention is a food product for people with difficulty in chewing that can be eaten as a finished side dish simply by natural thawing. It is possible to provide foods suitable for persons with difficulty in chewing without taking time and effort at hospitals, elderly facilities, or homes where care is provided. It is possible to provide a food suitable for elderly people who have difficulty chewing in terms of nutrition, physical properties, and appearance.

Claims (8)

  A frozen molded side dish for people with difficulty in chewing, characterized in that paste-like side dishes are molded into an appearance resembling the original side dish using frozen meat paste as a tie and frozen.   2. The frozen molded side dish for those having difficulty in chewing according to claim 1, wherein the side dish is a side dish mainly composed of vegetables and / or seaweed.   The frozen molded side dish for people with difficulty in chewing according to claim 1 or 2, wherein the appearance similar to that of the original side dish is obtained by dividing the body and skin of the main ingredients of the side dish into different colors.   3. The frozen molded side dish for chewable persons according to claim 1 or 2, wherein an appearance resembling the original side dish is a combination of two or more kinds of vegetables contained in the side dish.   The frozen molded side dish for those having difficulty in chewing according to claim 1 or 2, wherein the appearance resembling the original side dish is an appearance resembling the shape when the side dish is arranged.   The frozen molded side dish for chewable persons according to any one of claims 1 to 5, wherein the weight ratio of the paste-like side dish to the meat paste of the fish meat is 5: 4 to 1: 4.   The frozen molded side dish for those having difficulty in chewing according to any one of claims 1 to 6, wherein the side dish is any of stewed vegetables, seaweed, sea bream, boiled potato and steamed food.   The frozen molded side dish for those having difficulty in chewing according to any one of claims 1 to 7, characterized in that frozen ground meat is used as a paste for fish meat.