JP2012019738A - Easily chewable cooked food and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an easily chewable cooked food with an excellent nutritive value such as vitamins, dietary fiber or the like, that has excellent taste and texture for keeping and increasing physical strength by maintaining good health, for enabling elderly people, whose biting strength and swallowing ability decline, to easily chew.SOLUTION: The easily chewable cooked food is gelated with coagulant such as gelatin by mixing a plurality of kinds of cooked food which is easily chewable. The cooked food includes raw materials selected from root crops such as carrot, Japanese radish, burdock, lotus root or potato, or includes at least one selected from carrageenan or xanthan gum.

Description

  The present invention relates to a cooked food that facilitates chewing and a method for producing the same, and more particularly, an elderly person whose chewing ability has declined and swallowed has been reduced and is easy to chew, thereby maintaining health, maintaining physical strength, and improving. The present invention relates to a prepared cooked food and a method for producing the same.

  The average life expectancy of Japanese people in recent years has been gradually increasing every year in 2008: 86.05 for women and 79.29 for men. For elderly people, diet is not only to maintain physical fitness but also to maintain health, such as preventing infections and improving the need for care. However, with aging, the power to chew naturally declines, and the ability to swallow also decreases, increasing the number of people that can use it. In addition, teeth become weaker, and harder teeth become harder to eat, and digestion declines due to decreased secretion of saliva, gastric juice, and pancreatic juice, resulting in insufficient chewing of food and health It becomes impossible to maintain and improve.

  In view of the above-mentioned problems regarding the elderly's diet, it has been required to devise cooked foods and cooking methods that are easy to eat while maintaining the health of the elderly. As one of the solutions to this problem, the prior art is disclosed (Reference 1). The prior art is a combination of cooked cooked rice, cooked side dishes and seasonings, when elderly people refrain from cooking that is expensive and want to finish with simple meals such as tea pickles and miscellaneous cooking. It is to be frozen, and it prevents the seasoning containing jelly ingredients from penetrating into cooked rice and side dishes, and quickly dissolves with water when eating to restore the original tea pickles and miscellaneous cooking. .

Japanese Patent Laying-Open No. 2006-238742 ([Claims 1, 2], [0004, 0005], [FIG. 1])

  The above prior art is an excellent technique in that the elderly can easily eat without losing the taste. However, there is annoyance that must be dissolved by heating, adding water during the meal. In addition, nutritional values such as vitamins are difficult to expect in miscellaneous cooking, and the taste and texture are monotonous. The present invention solves these problems, and it is easy to chew elderly people whose chewing ability has declined and the ability to swallow has decreased, and also have excellent taste and texture that can maintain health and maintain and improve physical strength. An easily chewable cooked food having nutritional value such as vitamins and dietary fiber, and a method for producing the same.

In order to achieve the above object, the easily chewable cooked food according to claim 1 of the present invention is characterized in that one or more kinds of easily cooked cooked food are used and gelled with a coagulant. In addition, the raw material of the cooked food is a root vegetable such as carrot, radish, beef bowl, lotus root, potato, etc. (Claim 2). The coagulant is gelatin (Claim 3).

  The easily chewable cooked food according to the present invention is suitable not only for elderly people with insufficient chewing ability but also for infants and sick people. Further, in terms of balancing nutrition of meals, not only one type but also a plurality of types of cooked foods can be combined to ingest nutrients in a balanced manner. For example, in accordance with the classification according to the Japanese Food Standard Composition Table, ingredients selected from cereals, potatoes and starches, beans, vegetables, fruits, mushrooms, algae, seafood, meat, seasonings and A seasoned food seasoned with spices. In order to make chewing easy, especially for people wearing dentures, people with few teeth, teeth, and people with weak gums, make food ingredients smaller and soften foods. To cook. In addition, single or multiple types of cooked foods that are easy to chew have a taste and texture suitable for each food, and are cooked in small pieces as described above. Is mixed into a gel and integrated into a chewable cooked food. Therefore, the easily chewable cooked food of the present invention diversifies the taste and texture and facilitates handling during eating and storage. Regarding the type of cooked food in the present invention, the singular type refers to one category in the above-mentioned category, for example, vegetables that have the same cooking method, and the vegetable itself may be one type or plural types. Further, the plural types refer to a case where there are a plurality of cooked products with different cooking methods even if there is only one category, and a case where the cooking products belong to a plurality of categories and have different cooking methods.

  The raw material of the cooked food is a root vegetable such as carrot, radish, beef bowl, lotus root, potato, etc., and these root vegetables are rich in various vitamins and dietary fiber, Is difficult for the elderly to chew, but by processing these food ingredients into a cooked food that is easy to chew and has a good taste and texture, the appetite of the elderly is good and the chewing is good. Contribute to maintenance. (Claim 2)

As the coagulant, gelatin, agar or the like is used, and all of them become a sol form upon heating and become a gel upon cooling. In the case of the present invention, a heated sol-like coagulant is added to and mixed with a plurality of types of chopped cooked foods, and cooled to form a gel shape in which the cooked foods are integrated via the coagulant. Is. The easily chewable cooked food formed in this way has various tastes and textures, can be formed into a shape suitable for eating, and is easy to handle such as storage. In addition, when gelatin is used as a coagulant, it is gel-like at room temperature, but the gel-like form is easily broken at the body temperature in the mouth, so the cooked food is divided into small pieces of the original shape, and chewed. This makes it possible to fully enjoy the taste and texture of each. (Claim 3)

The easily chewable cooked food according to claim 4 of the present invention is the easily chewable cooked food according to any one of claims 1 to 3, characterized by containing at least one kind of carrageenan and xanthan gum. Carrageenan is similar to the main component of agar, forms a gel at room temperature, flows easily when force is applied, and has a smooth texture with a bull bull or veiled jam. In addition, xanthan gum is one of polysaccharides and serves as a thickener, and gives a smooth feeling and stickiness to the texture of cooked food. With these configurations, for elderly people who have difficulty eating and swallowing, the cooked food has a good throat feel and is easy to swallow, and because it is difficult to swallow, the texture can be improved and the palatability can be increased along with the taste. .

  A method for producing an easily chewable cooked food according to claim 5 of the present invention includes a step of cooking food material, a step of weighing and mixing cooked food and charging the container, and injecting a coagulant solution into the container. It is characterized by comprising the step of filling and the step of gelling the coagulant solution.

  The process of cooking the food material is preferably manufactured for each cooked food sharing the taste and texture, and for that purpose, after the food material is sorted into one or more types, pre-treatment such as washing with water, removing sachets and salting out is performed. And then cut into small pieces that are easy to chew. That is, the inedible part is removed by cutting the food, and the fiber is cut to make it easy to eat. Furthermore, by cutting to an appropriate size, heating is facilitated and the penetration of seasonings is improved. In addition, a proper texture and smoothness can be obtained by proper cutting. Next, the food can be softened and easily digested by cooking, and can be made delicious by infiltrating seasonings and the like. The heating method includes operations such as boiling, steaming, baking, frying and frying, but in the present invention, cooking and steaming are mainly used for the elderly to chew.

  The step of weighing and mixing the cooked food is a step of weighing one or a plurality of types of cooked foods separately and mixing or mixing them into the container for storing the chewable cooked food of the present invention. The step of filling the container with the coagulant solution is performed by filling the container containing the cooked food with a warm solution of gelatin or agar as the coagulant to fill the gaps in the food. To do. The step of gelling the coagulant solution has the effect that the coagulant solution is gelled by cooling the container filled with the coagulant solution, and the gel fills and bonds the gaps between the chopped cooked foods. Bring. In addition, the cooked food can be charged into a container containing the coagulant solution and gelled to produce a chewable cooked food of a larger size, which can be cut into small portions and easily chewed to an appropriate size. Sex cooked foods can also be produced. In the method of the present invention, the steps are appropriately divided in the production of an easily chewable cooked food, so that quality control and production control can be performed well, and thus an easily chewable cooked food with stable quality can be manufactured.

According to the easily chewable cooked food according to any one of claims 1 to 4 according to the present invention, it is difficult to understand the taste and texture when concentrating on chewing for the elderly and the sick who have reduced chewing and swallowing ability. Since the product of the present invention is easy to chew, it can be easily chewed and swallowed, so that the taste and texture can be tasted well. This increases appetite and contributes to maintaining and improving health. In addition, since each cooked food composing the product of the present invention can be cooked with sufficient consideration for taste and texture, by combining these pieces of food into a gel and integrating them, the taste and texture can be improved. Diversified to increase the palatability and make the cooked food easy to chew. In addition, since a plurality of cooked foods are combined, an eater can easily take nutrition in a balanced manner.

According to the method for producing an easily chewable cooked food according to claim 5 of the present invention, the easily chewable cooked food according to the present invention is made with sufficient quality control and manufacturing control in an appropriately divided process. Therefore, an easily chewable cooked food with stable quality can be finally produced.

FIG. 1 is a schematic flow sheet diagram of a production method of a method for producing an easily chewable cooked food according to an embodiment for carrying out the present invention. FIG. 2 is a schematic perspective view of an easily chewable cooked food according to an embodiment for carrying out the present invention.

The form for implementing the manufacturing method of the easily chewable cooked food concerning this invention is demonstrated using FIG. FIG. 1 shows a schematic flow chart of a method for producing an easily chewable cooked food according to the present invention. When roughly classified, a process for preparing cooked food by cooking food materials, weighing and mixing each cooked food And the step of charging the coagulant solution into the container and the step of gelling the coagulant solution.

As food materials, three types of food materials 1, 2, 3 are selected. As food materials, for example, in accordance with the classification according to the Japanese Food Standard Composition Table, materials selected from cereals, potatoes and starches, beans, vegetables, fruits, mushrooms, algae, seafood, meat are used as materials. It is possible. Usually, foods that are difficult to chew include vegetables such as root vegetables and beans. Among them, root vegetables such as carrots, radish, beef bowl, lotus root, potatoes, etc. are rich in various vitamins and dietary fiber. In the diet balance guide for the purpose of preventing lifestyle-related diseases, these root vegetables are equivalent to side dishes and are important, but as a meal, it is difficult for the elderly to chew with ordinary cooking methods. Classified as food.

The cooking process 1 for the food material 1 is made into small pieces according to the properties of the food so that the shape can be easily chewed according to the food material 1, for example, the beef bowl needs to be smaller than the carrot. In addition, cooking that is seasoned by boiling or steaming is also appropriately selected according to the food material 1. In this way, by taking an appropriate cooking process 1 corresponding to the food material 1, the food material 1 is cut into pieces so that it can be easily chewed, and the food material 1 is cooked so as to provide a taste and texture appropriately corresponding to the food material 1. Finally, the cooked food 1 can be obtained.

In this way, by taking the cooking steps 1, 2, and 3 corresponding to the food materials 1, 2, and 3, three types of cooked foods 1, 2, and 3 that are easily chewable and excellent in taste and texture are produced. be able to. There is a weighing / mixing process for blending cooked foods 1, 2, and 3 at an appropriate ratio to prepare a mixture in a predetermined container. In this case, the mixing means simply mixing the cooked foods 1, 2, 3, and it is not usually performed to further reduce the shape.

The coagulant solution is obtained by adding gelatin or agar as a material, adding water thereto, and then heating to form a sol. When this solution is cooled, it becomes a solid gel. In the case of gelatin, collagen, whose main component is protein, is rich in lysine, contains iron and calcium, and has good digestion and absorption. The gelatin aqueous solution is made by adding about 2-3% of gelatin to the weight of the solution and heating it to form a sol, and when this solution is solidified at a solidification temperature of about 13 ° C. or lower, for example by cooling in a refrigerator, it becomes a gel. This gel is transparent, soft and sticky, is smooth and easily melts in the mouth (around 36 ° C.), and has good water retention. Moreover, the hardness of the gel can be reduced by reducing the amount of sugar added to the aqueous solution. In the case of agar, the main component is galactan, which is a carbohydrate and contains iron and calcium, but digestion and absorption are not good. An aqueous solution of agar is formed by adding approximately 1% of agar to the weight of the solution to form a sol by heating and heating, and this solution is easily solidified at a solidification temperature of 28 to 35 ° C. at normal temperature and becomes a gel. This gel is hard and brittle, hardly dissolves in the mouth, and has low water retention. When both are compared, from the viewpoint of the texture of the chopped cooked food, gelatin is preferred in many respects as a coagulant.

In the mixing / filling process, the heated coagulant solution is poured into the container in which the cooked foods 1, 2, and 3 are charged at a predetermined addition rate, and the gap between the cooked foods 1, 2, and 3 is filled with the coagulant solution. Will do. In the next gelation step, the coagulant solution is gelled by cooling the container filled with the coagulant solution. Thereby, as shown in FIG. 2, the coagulant solution filled in the gaps between the cooked foods 1, 2, 3 (2a, 2b, 2c) is solidified, and the coagulant (3) serves as a binder as an adhesive. Thus, an easily chewable cooked food (1) having an integrated shape is obtained. The shape of the easily chewable cooked food (1) is not limited to the oval shape of FIG. 2, and can be appropriately selected from the viewpoints of ease of chewing and handling, such as a circle and an ellipse. Moreover, the size of the easily chewable cooked food (1) can be selected as appropriate, and the large easily chewable cooked food (1) can be divided into small portions and prepared.

Moreover, in the above-mentioned cooking process 1, 2, 3, at the time of cooking, at least one kind of carrageenan and xanthan gum can be contained. Carrageenan is similar to the main component of agar, forms a gel at room temperature, flows easily when force is applied, and has a smooth texture with a bull bull or veiled jam. In addition, xanthan gum is one of polysaccharides and serves as a thickener, and gives a smooth feeling and stickiness to the texture of cooked food. With these additions, for elderly people who have difficulty eating and swallowing, the cooked food has a good throat and is easy to swallow, and because it is difficult to swallow, the texture can be improved and the palatability can be increased along with the taste. .

The easily chewable cooked food manufactured by the above-described manufacturing process is suitable not only for elderly people with insufficient chewing ability but also for infants and sick people. Further, in terms of balancing nutrition of meals, not only one type but also a plurality of types of cooked foods can be combined to ingest nutrients in a balanced manner. In order to make chewing easier, especially for people wearing dentures, people with few teeth, teeth, and people with weak gums, make food smaller and soften food. A plurality of types of cooked foods prepared in the above manner have a taste and texture suitable for each food, and a plurality of cooked foods are mixed with a coagulant to form a gel and integrated into a chewable cooked food. Therefore, the easily chewable cooked food of the present invention diversifies the taste and texture and facilitates handling during eating and storage.

In addition, when the ingredients of the cooked food are root vegetables such as ginseng, radish, gyudon, lotus root, potatoes, etc., which are rich in various vitamins and dietary fiber, it is usually difficult for the elderly to chew. The food material can be easily chewed and can be processed into a cooked food with a good taste and texture, so that the appetite of the elderly is brought to taste and contributes to the maintenance of health. In addition, when carrageenan or xanthan gum is included in the cooked food, it is easy for the elderly who have difficulty eating and swallowing to have a good throat and easy to swallow. In addition, palatability can be increased.

As described above, the easily chewable cooked food according to the present invention makes it difficult to understand the taste and texture when concentrated on chewing in the case of cooked food that is difficult to chew, for the elderly and the sick who have reduced chewing and swallowing ability. On the other hand, since it is easy to chew, it can be easily chewed and swallowed, so that the taste and texture can be tasted well. This increases appetite and contributes to maintaining and improving health.

Foods with functional food ingredients can be easily chewed by merging multiple cooked foods without losing their functions, and connecting them together to make them easy to chew. Available in the field.

1: Easy chewable cooked food 2-a, b, c: Cooked food 1, 2, 3
3: Coagulant

Claims (5)

  An easily chewable cooked food characterized by using one or more kinds of cooked food that can be easily chewed and gelled by a coagulant.   The easily chewable cooked food according to claim 1, wherein the raw material of the cooked food is a root vegetable such as carrot, radish, beef bowl, lotus root, potato.   The easily chewable cooked food according to claim 1 or 2, wherein the coagulant is gelatin.   The easily chewable cooked food according to claim 1, 2 or 3, comprising at least one kind of carrageenan and xanthan gum.   It comprises a step of cooking a food material, a step of weighing and mixing cooked food and charging it into a container, a step of injecting and filling a coagulant solution into the container, and a step of gelling the coagulant solution. A method for producing a chewable cooked food.

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