JP2017104126A - Method for manufacturing food with reduced adhesiveness by ultrasound - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing softened food by ultrasound.SOLUTION: The present invention provides a method for manufacturing softened food for the elderly and those who have difficulty in chewing and swallowing, wherein the method includes irradiating a food ingredient with ultrasound to increase the effect by which a liquid containing a component for softening the food ingredient is introduced into the food ingredient, and change the hardness of the food ingredient.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a softened food. More specifically, the present invention relates to a method for producing a softened food having an appropriate hardness according to the chewing / swallowing function or digestive function of an eater using ultrasonic waves.

  In order to soften the food material, the food material is frozen, thawed, immersed in an enzyme solution under reduced pressure, and the enzyme is introduced into the tissue of the food material in a state where the original shape is retained (Patent Document 1), tenderizing treatment However, there are high demands for reduced pressure impregnation, shortening of enzyme reaction time, and simplification of the manufacturing process. Also, in the production of softened foods related to plant food raw materials or meat, proteolytic enzymes (proteases) and degrading enzymes such as pectinases are mainly used (Patent Documents 3 and 4). However, if the amount of enzyme is small, it does not become soft, so a large amount of enzyme is required. In addition, when the impregnation treatment is performed for a long time, there is a problem that the water retention is lowered, for example, the structure of the food material is damaged.

JP2003-284522A JP 2013-247928 JP 2011-092216 Special Table 2007-525144

  An object of the present invention is to provide a method for producing a softened food using ultrasonic waves.

  The present inventors have intensively studied a method for producing a softened food that is efficient and highly effective. As a result, it was found that by irradiating the food material with ultrasonic waves, it can be easily softened while maintaining the original shape of the food material, and the water retention of the softened food is higher than that of the prior art. It was.

  As a conventional technique, for example, a method of softening a food material by freezing, thawing and then tendering and impregnating with an enzyme solution under reduced pressure is known. The present inventors have found that food raw materials can be efficiently softened by using ultrasonic waves. Furthermore, when enzymes are used to soften food ingredients, when the food ingredients are softened, the ultrasonic solution is used to impregnate the enzyme solution more efficiently, and the reaction time for softening is shortened by enhancing the enzyme reaction. The present inventors have found that a softened food with high water retention can be produced. For example, salmon fillet is relatively hard and difficult to soften, but fish meat can be softened by short-time irradiation without performing a tenderization process. Furthermore, the present inventors not only soften, but foods for persons with difficulty in chewing / swallowing are determined by the Universal Design Food Category (Japan Care Food Council) and food permit standards for persons with difficulty swallowing (Consumer Agency) The present inventors have completed the present invention by finding optimum irradiation conditions of ultrasonic waves that can obtain softness, cohesiveness, and adhesion in accordance with standards.

That is, the present invention is as follows.
[1] A method for producing softened foods for those with difficulty in chewing and swallowing and for the elderly, and by irradiating food ingredients with ultrasonic waves, the effect of introducing liquid ingredients that soften food ingredients into food ingredients is enhanced. A method for producing a softened food, comprising changing the hardness of the food material.
[2] The method for producing a softened food according to [1], wherein the frequency of ultrasonic waves to be irradiated is 20 to 200 kHz.
[3] The method for producing a softened food according to [1] or [2], wherein the ultrasonic irradiation is performed by combining two or more frequencies of 20 to 200 kHz.
[4] The method for producing a softened food according to any one of [1] to [3], wherein the ultrasonic irradiation intensity is 300 to 3000 W.
[5] The method for producing a softened food according to any one of [1] to [4], wherein the ultrasonic power density is 0.5 to 50 W / cm ² .
[6] The method for producing a softened food according to any one of [1] to [5], wherein the ultrasonic irradiation is performed at 0 to 40 ° C.
[7] The method for producing a softened food according to any one of [1] to [6], wherein the ultrasonic irradiation time is 10 to 30 minutes.
[8] The method for producing a softened food according to any one of [1] to [7], wherein the food material is selected from the group consisting of seafood meat, livestock meat, eggs, fruits and vegetables, potatoes, grains, and seaweed.
[9] The method for producing a softened food according to any one of [1] to [8], wherein the component that softens the food material is an enzyme, a thickener, or a gelling agent that decomposes the main component of the food material.
[10] The method for producing a softened food according to any one of [1] to [9], wherein the food raw material is softened, the shape of the food raw material is prevented from collapsing, and drip can be prevented.
[11] Softened food with properties suitable for those who have difficulty chewing and swallowing, with a load value of 500,000 when the plunger is pushed to 70% of the sample thickness at a compression speed of 10 mm / sec with a plunger with a diameter of 20 mm. N / m ² ) and / or the load (N) when the sample is crushed to 70% twice at a compression rate of 10 mm / sec. The method for producing a softened food according to any one of [1] to [10], wherein the softened food having an adhesiveness of 400 (J / m ³ ) or less calculated from the area (energy) of (1) is produced.

  Ultrasonic can efficiently and simply impregnate a solution containing a component to be introduced for softening food materials. In addition, when the component to be introduced for softening the food material is an enzyme, it can be expected to shorten the manufacturing process time and simplify the process by promoting the enzyme reaction. Furthermore, a softened food can be made with a good yield under relaxed conditions with less damage to the food material.

  Since the softened food produced using ultrasonic waves has an appropriate hardness, it can be used as a food for persons with difficulty in chewing / swallowing or a food for persons with reduced digestive function. In addition, the ultrasonic wave not only allows the enzyme reaction to proceed efficiently, but also can be modified to a quality suitable as a food for those having difficulty in chewing or swallowing such as a decrease in adhesion due to a physical change.

It is a figure which shows the calculation method of cohesiveness and adhesiveness. It is a schematic diagram of an ultrasonic experiment apparatus. It is a figure which shows the softening degree (hardness) of the softened food manufactured using the ultrasonic wave. It is a figure which shows the cohesion (FIG. 4A) and adhesiveness (FIG. 4B) of the softened food manufactured using the ultrasonic wave. It is a figure which shows the immersion yield (FIG. 5A) and heating yield (FIG. 5B) of the softened food manufactured using the ultrasonic wave. It is a figure which shows the softening degree (hardness) of the softened food manufactured by changing the irradiation time of an ultrasonic wave. It is a figure which shows the adhesiveness (FIG. 6-2A) and the cohesiveness (FIG. 6-2B) of the softened food manufactured by changing the irradiation time of an ultrasonic wave. It is a figure which shows the immersion yield (FIG. 6-3A) and heating yield (FIG. 6-3B) of the softened food manufactured by changing the irradiation time of an ultrasonic wave. It is a figure which shows the softening degree (hardness) of the softened food manufactured by changing the frequency of an ultrasonic wave. It is a figure which shows the adhesiveness (FIG. 7-2A) and cohesiveness (FIG. 7-2B) of the softened food manufactured by changing the frequency of an ultrasonic wave. It is a figure which shows the immersion yield (FIG. 7-3A) and heating yield (FIG. 7-3B) of the softened food manufactured by changing the frequency of an ultrasonic wave. It is a figure which shows the softening degree (hardness) (FIG. 7-4A) and adhesiveness (FIG. 7-4B) of the softened food manufactured by the ultrasonic wave of 175kHz. It is a figure which shows the physical-property value at the time of ultrasonically processing a hoki. It is a figure which shows the immersion yield (FIG. 9-1A) and heating yield (FIG. 9-1B) at the time of ultrasonically treating a taro. It is a figure which shows the softening degree (hardness) at the time of ultrasonically processing a taro (FIG. 9-2A), adhesiveness (FIGS. 9-2B), and cohesion (FIG. 9-2C).

  Hereinafter, the present invention will be described in detail.

  The present invention is a method for producing a softened food by irradiating a food material with ultrasonic waves. The present invention further relates to a method for producing a softened food using ultrasonic waves when a component for softening a food raw material is introduced into the food raw material. The method of the present invention is also a method for processing softened food.

1. Food raw material The food raw material to be applied may be a fresh raw material or a frozen and thawed raw material. In the present invention, the food material is also referred to as a food material. The target is foodstuffs that are raw materials of food, and are foodstuffs that are difficult to chew / swallow, elderly people, infants and the like, and are all edible foodstuffs. Preferred are meats of seafood such as fish meat and meat such as livestock meat, eggs, fruits and vegetables, potatoes, grains, seaweeds, etc., more preferably meat of seafood, particularly preferably fish meat. Vegetables and fruits refer to vegetables and fruits. There are no restrictions on seafood species, livestock species, varieties, and fruit and vegetable species. Specifically, for example, fish and shellfish such as salmon, mackerel, hoki, abalone, turban shell, shrimp, crab, octopus, squid, sea cucumber, jellyfish and other marine animals, etc. Examples of livestock meat include chicken, beef, pork, and lamb, and eggs include egg products. Examples of vegetables include broccoli, cauliflower, carrot, and radish, examples of fruits include apples and pears, examples of potatoes include taro, potato, and sweet potato, and examples of cereals include soybeans and broad beans. Examples of seaweed include wakame and kombu. Moreover, there is no restriction | limiting in particular also about the form of a foodstuff raw material, Any forms, such as a fillet and a block, can be selected.

  Moreover, the food raw material softened by the method of the present invention using the food raw material as a raw material is referred to as a softened food raw material or a softened food. Specifically, for example, it is called softened fish meat, softened meat, softened fruit and vegetables.

2. Softening by ultrasonic waves Conventionally, ingredients for softening food ingredients such as enzymes are softened by applying a tendering treatment, tumbling treatment or decompression treatment to the food ingredients to soften the food ingredients. It was impregnated inside (JP 2011-92216, JP 2013-247928, etc.). Here, the tenderizing process refers to a process that punctures a needle-like instrument and causes physical damage such as cutting hard streaks and fibers of food ingredients while maintaining the original shape, and the tumbling process is generally This refers to a process in which a food raw material is physically treated by rotating, etc., and the seasoning liquid is uniformly permeated into the food raw material tissue.

  In the present invention, by using ultrasonic waves, the hardness of the food material can be changed and softened without introducing a component for softening the food material into the food material. In addition, the ingredients for softening the ultrasonic material and the food material can be used in combination to soften the food material. That is, the effect of introducing the ingredients for softening the food raw material using ultrasonic waves into the food raw material is enhanced and efficiently introduced into the food raw material. What is necessary is just to irradiate a food raw material with an ultrasonic wave in the state immersed in solutions, such as a seasoning liquid containing the component which softens food raw materials, such as an enzyme, a thickener, and a gelatinizer. Here, immersing the food raw material in the solution includes putting the food raw material in a solution in such an amount that the food raw material is completely submerged, or immersing the food raw material in a solution in such an amount that the food raw material is immersed.

  The ultrasonic waves are generated using an ultrasonic generator. For example, an ultrasonic generator includes an ultrasonic oscillator and an ultrasonic vibrator, generates a specific frequency with the ultrasonic oscillator, and generates ultrasonic waves by vibration of the ultrasonic vibrator. For example, a food material is put in a container equipped with an ultrasonic vibrator, and the food material is irradiated with ultrasonic waves by generating ultrasonic waves. For example, the ultrasonic transducer may be provided on the bottom surface or the side surface of the container, and a plurality of ultrasonic transducers may be provided. When the food material is put in the container, the ultrasonic wave is generated so that the distance between the ultrasonic vibrator and the food material is several cm to several tens cm, preferably 5 to 20 cm. Preferably, the container is filled with a liquid, and the food material is irradiated with ultrasonic waves in the liquid. As the liquid, a seasoning liquid containing various seasonings may be used, and a component for softening the food material may be included.

  Further, the food material may be put in the container without using the container provided with the ultrasonic vibrator, and the ultrasonic vibrator may be put in the container and irradiated with the ultrasonic wave.

  The ultrasonic treatment is preferably performed so as to cause cavitation. For this purpose, the ultrasonic irradiation direction, oscillation frequency, irradiation intensity, irradiation time, and irradiation atmosphere temperature are controlled, and the ultrasonic wave is transmitted through the liquid. Irradiation is preferably performed. Here, cavitation refers to the generation of vacuum bubbles in the liquid by ultrasonic waves. In the present invention, cavitation is generated in the liquid in the food material. When the bubbles burst, a shock wave is generated. The shock wave promotes softening of the food material, and further promotes introduction of the softening component into the food material. The physical effect of this cavitation reduces the adhesiveness and can be modified to a food that is more suitable for food for persons with difficulty in chewing / swallowing.

  The frequency of the ultrasonic wave applied to the food material is preferably in the range of 20 kHz to 200 kHz, preferably 25 kHz to 170 kHz, more preferably a low frequency of 25 kHz. This frequency is an example, and may be higher when the output (W) of the ultrasonic wave is high.

  Moreover, the frequency of the ultrasonic wave irradiated to the food material does not need to be constant, and may be irradiated by combining two or more frequencies of 20 to 200 kHz. Here, combining two or more types of frequencies refers to generating and irradiating ultrasonic waves of a plurality of frequencies by oscillating a plurality of frequencies at a constant time interval. For example, ultrasonic waves having a frequency of 25 kHz and 100 kHz may be combined, and irradiation for 10 seconds may be repeated.

The irradiation intensity of the ultrasonic wave applied to the food material is preferably an irradiation intensity of 300 to 3000 W. The ultrasonic power density, which is a value obtained by dividing the output by the transducer area, is preferably 0.5 to 50 W / cm ² , more preferably 0.5 to 10 W / cm ² .

  The intensity of the ultrasonic wave actually applied to the food material can be measured using, for example, a sound pressure meter.

  The temperature (irradiation atmosphere temperature) when the food material is irradiated with ultrasonic waves is not limited, but if the temperature is too low, the food material will freeze, and if the temperature is too high, the food material will be heated and the quality will be lowered. Therefore, it is preferably performed within a range of about 0 to 40 ° C, and more preferably within a range of 5 to 20 ° C.

  Moreover, the time for irradiating the food material with ultrasonic waves is not limited and can be appropriately adjusted depending on the type and amount of the food material to be processed with ultrasonic waves, but it is 1 to 60 minutes, preferably 10 to 30 minutes. The ultrasonic irradiation may be continuous or intermittent.

3. Ingredients that soften food ingredients In the method of the present invention, it is possible to achieve softening of food ingredients simply by irradiating food ingredients with ultrasonic waves, but ingredients for softening food ingredients may be used, What is necessary is just to irradiate an ultrasonic wave when impregnating the ingredient which softens a food raw material in a food raw material.

  Examples of components for softening food materials include enzymes, thickeners, and gelling agents. Examples of the enzyme include an enzyme that decomposes a constituent of a food raw material. For example, when the food material is mainly composed of protein such as livestock meat and fish meat, a proteolytic enzyme (protease) can be mentioned. Proteolytic enzymes produced by, for example, the genus Bacillus (for example, Bacillus subtilis, Bacillus thermoproteolyticus, Bacillus licheniformis, etc.) Enzymes produced by the genus Aspergillus (for example, Aspergillus oryzae, Aspergillus niger, Aspergillus mellens, etc.), the genus Rhizopus (for example, Rhizopus pus niveus), Rhizopus delemar, etc.), and pepsin, pancreatin, papain, bromelain and the like. These proteolytic enzymes may be used alone or in combination of two or more. Proteolytic enzyme is used as an enzyme solution diluted in a solvent, and depending on the type of target food material, it is added so that the proteolytic enzyme concentration in the enzyme solution is 0.001 to 10% by mass and well suspended. Use. Commercially available enzyme preparations can be used for these proteolytic enzymes. Examples of enzyme preparations include Bromelain F (Amano Enzyme), Protex 6L (Genencore), Orientase 22BF (Hichiai), Protin SD-AY-10 (Amano Enzyme), Biopase SP-15FG (Nagase ChemteX), Alcalase 2.4 LFG (Novozymes), Sumiteam MP (Shin Nihon Chemical Industry), Aroase XA-10 (Yakult Pharmaceutical Co., Ltd.), etc. can be used. The solvent for preparing the enzyme solution is not particularly limited as long as the enzyme is not denatured or deactivated and does not cause any problem in food hygiene.

  In addition, when the food material is composed mainly of pectin or cellulose such as vegetables and fruits, cellulase, pectinase and hemicellulase can be mentioned, and an enzyme containing at least one of these three types is used. Specifically, for example, Trichoderma viride, Aspergillus niger, Rhizopus genus (Rhizopus niveus, Rhizopus delemar, etc.), Bacillus subtilis ( Examples include enzymes produced by Bacillus subtilis, Vibrio alginolyticus, and the like. In the present invention, an enzyme having cellulase activity is referred to as a cellulase enzyme, an enzyme having pectinase activity is referred to as a pectinase enzyme, and an enzyme having hemicellulase activity is referred to as a hemicellulase enzyme. That is, in the method of the present invention, an enzyme containing at least one of cellulase enzyme, pectinase enzyme and hemicellulase enzyme is used. These enzymes are used by diluting them in a solvent as an enzyme solution, and depending on the type of the target, they are added so that the enzyme concentration in the enzyme solution is 0.001 to 10% by weight, and they are used after being well suspended. Commercially available enzyme preparations can be used for these degrading enzymes. Examples of enzyme preparations include hemicellulase “Amano” 90 ((main) hemicellulase, (sub) cellulase / pectinase) (Amano Enzyme); Viscozyme L ((main) hemicellulase, (sub) pectinase) (Novozyme) ); PECLYVELI (Higuchi Shokai) ((main) pectinase hemicellulase, (secondary) cellulase); Rapidase ADEX-G (DSM Japan) ((main) pectinase hemicellulase); Rapidase Pineapple (DSM Japan) ((main) Rapidase FC (DSM Japan) ((Main) Pectinase cellulase); Rapidase TF (DSM Japan) ((Main) Pectinase hemicellulase); Cellulase XL-531 (Nagase Sangyo) (Main) Cellulase ); Use Sumiteam SPC (Shin Nippon Chemical Co., Ltd.) ((main) pectinase, (sub) cellulase / hemicellulase), etc. Can be. The solvent for preparing the enzyme solution is not particularly limited as long as the enzyme is not denatured or deactivated and does not cause any problem in food hygiene.

  Examples of thickeners and gelling agents include starch, curdlan, konjac flour, gelatin, agar, gums, egg white, and the like, and a mixture of one or more of these can be used. Preferably, a mixture of starch, curdlan and egg white can be used.

The starch-derived plant is not limited, and any starch derived from corn starch, wheat starch, potato starch or the like can be used. A commercially available starch may be used. Starch also includes starch derivatives. Examples of starch derivatives include those in which various functional groups are introduced into starch, such as carboxymethyl starch, hydroxyalkyl starch, starch acetate, and phosphate starch. Cross-linked starch is also included. Curdlan is a fermented polysaccharide produced by microorganisms. It is a non-ionic linear chain in which D-glucose represented by (C ₆ H ₁₀ O ₅ ) _n is β-glucoside bonded at the C1 and C3 positions. It is a polysaccharide (β-1,3 glucan). Examples of the starch preparation include “Matsutani Margaret (Matsutani Chemical Industrial Co., Ltd.)” and the like. The curdlan can be manufactured by a known method. A commercially available curdlan preparation containing about 90% by weight of β-1,3 glucan may also be used. Examples of commercially available curdlan preparations include Kirin Kyowa Foods “Cardlance NS”. Egg white refers to a substance on the sol between the yolk membrane and eggshell membrane of avian eggs, preferably chicken egg white. A commercially available dried product can also be used for the egg white.

  Further, the above thickener and gelling agent may contain cellulose additives such as hydroxypropylcellulose and carboxymethylcellulose, sugars such as trehalose, and sugar alcohols such as sorbitol, maltitol, mannitol and erythritol. Good.

  A thickener or a gelling agent is used by dissolving or suspending in a buffer for pH adjustment. It is preferable to adjust the buffer to pH 7.5 to 8.5. The type of the buffer solution is not limited. For example, citric acid and trisodium phosphate may be added.

  When using a thickener or gelling agent to soften food ingredients, it is not necessary to use an enzyme and sufficient thickening or gelling agent can be used to achieve sufficient softening. Good.

The ingredients that soften the food material may be mixed in the seasoning liquid.
By immersing the food raw material in a liquid containing ingredients for softening the food raw material and irradiating the food raw material with ultrasonic waves, the food raw material is efficiently impregnated and softened with the component for softening the food raw material. Can be promoted. In addition, when an enzyme is used as a component for softening food ingredients, the chance of contact between the enzyme and the substrate of the food ingredients is increased by irradiating ultrasonic waves, and the enzyme can act more efficiently. As a result, the enzyme reaction can be promoted and softening can be promoted.

  In addition, before the food raw material is impregnated with a component that softens the food raw material using ultrasonic waves, the food raw material may be subjected to a tenderization process. The tenderization treatment is performed for the purpose of efficiently introducing components for softening the raw material of food later from the damaged portion by the tenderization treatment into the raw material in addition to physical damage to the fish meat. A thin needle-like instrument with a sharp point is used for the tenderization process. For example, it is possible to use a toothpick, a driver, a cone, a threader, etc. Further, in order to open a plurality of holes at a time, a household fork used as tableware, a sword mountain for ikebana, a tenderizer, or the like can also be used. Further, it includes an automatic drilling machine including cutters, drills, sewing machines, etc., blades such as knives, scratching processing using laser, ultrasonic waves, wind pressure, water pressure, and the like. An instrument used for tenderization is called a tenderizer. The perforation density in the tenderization process may be 1 hole / 7.5 mm × 7.5 mm or more. “One hole / 7.5 mm × 7.5 mm or more” means that one or more perforations are formed per unit area of 7.5 mm × 7.5 mm. In addition, the thickness of the portion of the thin needle-like utensil that is perforated in the food material is φ1.5 to 5 mm, preferably φ1.7 to 3.5 mm, and more preferably φ2 to 2.5 mm. In addition, the depth of the hole for the tenderization process is preferably a hole that is drilled from one side of the raw material to reach 3/4 of the thickness of the raw material, and the raw material has a skin on one side In order to prevent the skin from being scratched and the appearance after firing from getting worse, it is preferable to make a hole from the surface without the skin.

  In the present invention, the tenderizing process can also be referred to as a boring process or physical processing including a boring process.

  By using the ultrasonic wave, not only the component for softening the above-mentioned food material, but also the component for which the food material such as the seasoning component in the seasoning liquid is to be introduced can be efficiently introduced into the food material.

4). Physical properties of softened foods produced by ultrasound When food raw materials are irradiated with ultrasonic waves, the food raw materials are softened by the action of ultrasonic waves. Furthermore, the ingredients that soften the food ingredients can be efficiently obtained by immersing the food ingredients in a solution containing ingredients that soften the ingredients such as enzymes, thickeners, and gelling agents, and irradiating the food ingredients with ultrasonic waves. Entering into the raw material, the action of the food material softens. In addition, when an enzyme is used, contact between the enzyme and a substance serving as a substrate for the enzyme in the food material is promoted, and the softening is promoted by the efficient enzymatic reaction, thereby increasing the degree of softening of the food material.

  Moreover, the softened food manufactured by irradiating with an ultrasonic wave not only increases the degree of softening, but also decreases adhesion and cohesion, and further improves the water retention of the food material.

Softening degree The softening degree of the softened food produced by the method of the present invention can be expressed by hardness as a physical property. Hardness can be measured, for example, by the method of the Universal Design Food (UDF) voluntary standard of the Japan Nursing Food Council or a method based thereon. The method of the universal design food voluntary standard of the Japan Nursing Food Council is as follows.

  A sample is filled into a container with a diameter of 40 mm to a height of 15 mm, and measured with a plunger with a diameter of 20 mm at a compression speed of 10 mm / sec and a clearance of 5 mm. The measurement is performed at 20 ± 2 ° C. However, confirm that there are no obstacles to the measurement of those whose physical properties change when transferred to a measurement container, those that cannot be transferred to a measurement container, or those that are irregularly shaped, and measure the clearance directly at a sample thickness of 30%. May be. The material of the plunger is not specified, and as the measuring instrument, a device capable of measuring the compressive stress of the substance by linear motion is used.

For example, using a texture analyzer (for example, TA Xt plus (manufactured by Eiko Seiki Co., Ltd.)) as a device capable of measuring the compressive stress of a substance by linear motion, the softened food produced by the method of the present invention or the softened food What is necessary is just to measure the load value when a φ20 mm cylindrical plunger is pushed into cooked food at a speed of 10 mm / sec to 70% of the sample thickness. Here, for example, the cooking is performed by steam heating under the condition that the center temperature of food such as livestock meat and fish meat is 70 ° C. The load value can be expressed as N / m ² , and when the softened food of the present invention is cooked, the hardness when measured by the above method is 500,000 N / m ² or less, preferably 100,000 N / m ² or less. More preferably, 50,000 N / m ² or less, more preferably 30,000 N / m ² or less, more preferably 28,000 N / m ² or less, more preferably 26,000 N / m ² or less, more preferably 24,000 N / m ² Hereinafter, it is particularly preferably 22,000 N / m ² or less.

The Japan Nursing Food Council has divided nursing food into four categories according to the ease of chewing. That is, “Easy to bite” is classified as Category 1, “Crushable with gums” is classified as Category 2, “Things that can be crushed with the tongue” are classified as Category 3, and “Can be bitten” are classified as Category 4. The upper limit of hardness when measured by the above method for Category 1 to Category 4 is 5 × 10 ⁵ N / m ² for Category 1, 5 × 10 ⁴ N / m ² for Category ² , and 1 × 10 ⁴ N for Category 3. / m ² (for sol), Category 4 is 3 × 10 ³ N / m ² (for sol). The softened food produced by the method of the present invention can be adjusted in hardness (load value) by ultrasonic treatment so as to belong to each of the above categories.

In addition, "Swallowing food pyramid" (Sakai et al., Journal of the Japan Ingestion Swallowing Rehabilitation Society, 10 (3): 239-248 (2006); Sakai et al. Hardness may be determined according to the criteria of). The standard of the swallowing food pyramid is almost the same as the universal design food voluntary standard measurement method of the Japan Nursing Food Council, except for the compression speed, filling the sample to a diameter of 40 mm and a container height of 15 mm, φ20 mm, height Measure by compressing twice with an 8mm plunger at a speed of 1mm / sec and a clearance of 5mm. The hardness when measured by this measuring method is 40,000 N / m ² or less, preferably 15,000 N / m ² or less, more preferably 10,000 N / m ² or less.

  The softness of the softened food obtained by performing ultrasonic irradiation according to the method of the present invention is uniform. The coefficient of variation (standard deviation / average × 100) of the measured values of the points is 20% or less, preferably 15% or less.

Cohesiveness and adhesiveness The softened food produced by the method of the present invention has appropriate cohesiveness and adhesiveness. Here, “cohesiveness” refers to the ability of foods crushed by the tongue to bind and form a bolus that is easy to swallow. If it is difficult to form a bolus, the possibility of entering the trachea and aspiration increases. “Adhesiveness” refers to the degree to which food is sticky in the oral cavity. If this adhesiveness is too high, the food may stick to the oral cavity or pharynx, and then dissolve into saliva and aspiration may occur. Get higher. Therefore, a material having an appropriate viscosity and easily forming a bolus, and smoothly passing through the pharynx while being softly deformed without stickiness is a physical property condition suitable for a person having a mastication / swallowing disorder. Since the softened food of the present invention has appropriate cohesiveness and adhesiveness, the chewed product when chewed is easy to gather and easily forms a bolus. Therefore, the softened food of the present invention is easy to swallow after mastication, and the fiber residue after mastication hardly remains as a residue in the mouth, so that it is difficult to cause aspiration pneumonia. The cohesion and adhesion can be measured by repeating the hardness measurement method according to the above universal design hood voluntary standard twice. The calculation method of cohesiveness and adhesion is shown in the Ministry of Health, Labor and Welfare Notification No. 0212001 “Permission to Label Special Use Foods” (February 12, 2009). Properties and adhesion are calculated by the following methods.

  Aggregation and adhesion are measured using a texture analyzer creep meter (RE2-3305B: Yamaden Co., Ltd.). FIG. 1 shows a calculation method for cohesion and adhesion. The cohesiveness can be calculated by applying a predetermined load twice in succession and determining the ratio of the first and second load areas (energy). Adhesiveness should just calculate the area (energy) of the force (N) which adheres to a sample and tries to separate, and can calculate it by calculating | requiring the area of A3 in FIG.

The cohesiveness of the softened food of the present invention is 0 to 1.0, preferably 0 to 0.9. Further, adhesion is 1,000 J / m ³ or less, preferably 500 J / m ³ or less, more preferably 450 J / m ³ or less, particularly preferably 400 J / m ³ or less.

Water retention In the present invention, the permeation degree of the seasoning liquid that contains or does not contain the enzyme or the like to the softened food subjected to ultrasonic treatment is referred to as immersion yield. The immersion yield can be expressed by the following formula. It can be determined that the higher the immersion yield, the better the ultrasonic treatment. The immersion yield when the food material is sonicated by the method of the present invention is, for example, 100% or more, preferably 105% or more, and more preferably 110% or more.

Immersion yield (%) = Weight after immersion / Weight before treatment x 100

  In addition, the softened food obtained by performing the ultrasonic treatment has reduced moisture release during cooking. For this reason, the seasoning liquid soaked as described above remains uniformly throughout the food material. In the present invention, when the softened food subjected to the above treatment is cooked and cooked, the degree to which moisture is released from the food is called the heating yield, and can be expressed by the following equation. The higher the heating yield is, the less moisture is released from the ultrasonically treated food, and the heating yield when the food material is processed and cooked by the method of the present invention is the value when the treatment is not performed. It is higher than the yield, for example, 80% or more, preferably 91% or more, more preferably 92% or more.

Heating yield (%) (95 ° C, heating for 10 minutes) = weight after treatment / weight before treatment x 100

  Furthermore, the softened food obtained by performing ultrasonic treatment can be subjected to an evaluation test by performing a sensory test using a panel, and can be distinguished from food raw materials that have been softened by other methods.

  For sensory evaluation, for example, after the softened food produced by the method of the present invention is cooked and cooled to room temperature, the smell after cooking (whether it is unpleasant) or the deterioration of fat (both smell and taste) Comprehensive judgment), taste (whether it is the original taste of fish, bitterness), and texture (softness, moist feeling) may be evaluated by a panel. For example, a panel of 10 people is used, a score of 1 to 5 is assigned to each evaluation item, and the scores of 10 people may be averaged. Under the present circumstances, what cooked the foodstuff which is not manufactured with the method of this invention may be made into a comparison object, and the score of this comparison object may be set as 3, and a score may be attached. By such sensory evaluation, the fish meat produced by the method of the present invention has a texture score of 4 or more, preferably 4.5 or more, and other scores of 3 or more.

  The softened food obtained by sonication by the method of the present invention can be vacuum-packed as it is after treatment, or frozen and stored or distributed. Further, it can be sliced after processing and stored or distributed as IQF. Furthermore, after processing, it can be shaped and frozen by a tube or a retainer so as to be easily processed, and stored or distributed.

  The foods that have been subjected to ultrasonic treatment by the method of the present invention can be further processed by baking, heating such as steam heating, canning, and the like. For example, a processed fish meat product can be obtained by subjecting the fish meat to a baking process, a heating process such as steam heating, and a canning process. That is, the present invention includes a method for producing a processed product of softened food such as softened fish meat.

  Since the softened food manufactured using the ultrasonic wave of the present invention has the above-described physical properties, it can be used as a food suitable for persons with difficulty in chewing / swallowing, the elderly and those with reduced digestive function.

  The present invention will be specifically described by the following examples, but the present invention is not limited to these examples.

Explanation of Experimental Apparatus Used in Examples FIG. 2 shows a schematic diagram of the experimental apparatus. The experimental equipment is a container (ultrasonic vibration tank 2) (manufactured by Nippon Techno Service Co., Ltd., stainless steel 550mm x 356mm x 343mm) and ultrasonic vibrator 3 (385mm x 430mm x 145mm, throw-in type multi-frequency ultrasonic wave generator, 1000W variable type , 25/45/72 / 100kHz, Sonic Technology FL-1000 Co., Ltd.) was installed on the bottom, and about 30 L of enzyme-containing seasoning liquid was filled. As the enzyme, Multifect PR6L (DUPONT GENENCOR) was used. The enzyme concentration was 0.5 (w / w)%. The ultrasonic wave was irradiated to the sample from the bottom side by the ultrasonic oscillator 1 for a certain period of time. The ultrasonic experimental apparatus also includes a sound pressure meter 5 and a thermometer 4. The arrows in FIG. 2 indicate the direction in which the ultrasonic waves propagate. Each of the following examples was carried out using the experimental apparatus shown above, and will be described together with the experimental operation.

Example 1 Characteristics of softened food produced using ultrasonic waves Seasoning liquid 6 is placed in a container of ultrasonic experimental apparatus 1 and salmon fillet 7 (filled cut to about 70 g under conditions of 4 ° C. to 20 ° C. or less) ) Was irradiated for 30 minutes using the ultrasonic vibrator 3. A fillet is placed on a net (425mm x 280mm 18-8 square buttami), and this is placed at a position approximately 10cm from the ultrasonic generator (optimum water depth, sound pressure gauge (OTARI sound pressure gauge SONOSABER-W water standard) The sample was fixed using a mold, and the sample was fixed and subjected to ultrasonic irradiation for a predetermined time.The physical properties of the softened food are, for example, the Universal Design Food (UDF) voluntary standard method of the Japan Nursing Food Association or It can be measured by a method similar to that.The method of the Japan Nursing Food Council's Universal Design Food Voluntary Standard is as follows: The sample is filled in a 40 mm diameter container to a height of 15 mm, Measure with a plunger with a diameter of 20 mm at a compression rate of 10 mm / sec and clearance of 5 mm.However, those that change the physical properties when transferred to a measurement container, those that cannot be transferred to a measurement container, and those that are indefinite. The clearance may be measured directly with a sample thickness of 30% .There is no provision for the plunger material, and the measuring instrument is designed to measure the compressive stress of the substance by linear motion. For example, a texture analyzer (for example, TA XTplus (manufactured by Eihiro Seiki Co., Ltd.)) is used as a device capable of measuring the compressive stress of a substance by linear motion, and a steam chamber is used. What is necessary is just to measure the load value when a φ20 mm cylindrical plunger is pushed into cooked food at a speed of 10 mm / sec to 70% of the thickness of the sample.

  For cohesion and adhesion, the load (N) when the sample was crushed to 70% twice at a compression rate of 10 mm / sec was measured. Cohesiveness is calculated by calculating the ratio of the load area (energy) between the first time and the second time by applying a load twice continuously when a sample is deformed or broken when a load is applied to food. Adhesiveness is calculated by calculating the area (energy) of the force (N) that adheres to the sample and tries to separate it.

  For the yield measurement, the fish was allowed to stand in a net for 30 seconds and drained, and then the weight before immersion in the seasoning liquid, after immersion, and after heating was measured and calculated. Yield is shown by immersion yield and heating yield. Immersion yield and heating yield were calculated by the following equations.

Immersion yield (%) = after immersion / before treatment x 100
Heating yield (%) (95 ° C, heating for 10 minutes) = after treatment / before treatment x 100

The softening treatment was performed under the following conditions.
1. Only immersion in the enzyme solution (control) (in FIG. 3, “immersion only” is displayed)
Using fillets (n = 3) as food ingredients, thawing frozen ingredients in a low-temperature room at 4 ° C, tenderizing treatment twice, immersing in seasoning liquid (25L) containing enzyme for 15 minutes, and at 5 ° C for 24 hours The enzyme reaction was performed. Next, the enzyme was inactivated by rapid freezing at −30 ° C. and treatment in a steam chamber set at 95 ° C. for 10 minutes. Then, it was allowed to cool, and the degree of softening, cohesiveness and adhesion were measured at room temperature, and the immersion yield and heating yield were calculated.

  The tenderizing process refers to a process of puncturing a needle-like instrument and causing physical damage such as cutting hard streaks or fibers of the food material while maintaining the original shape. A tenderizer (4.5 × 4.5 mm, wire diameter 2.3φ) was used for the tenderization process. Enzyme Multifect PR6L (DUPONT GENENCOR) was added in a fixed amount at 0.5% or less.

2. Decompression method (control) (shown as “decompression method” in FIG. 3)
Using fillet (n = 3) as a raw material for food, thawing the frozen raw material in a low-temperature room at 4 ° C, performing tenderization twice, placing it in an enzyme solution (375 mL), reducing the pressure under 0.09 MPa for 5 minutes, and then The operation of returning to pressure was repeated 4 times to impregnate the enzyme solution, and the enzyme reaction was carried out at 5 ° C. for 24 hours. Next, the enzyme was inactivated by rapid freezing at −30 ° C. and treatment in a steam chamber set at 95 ° C. for 10 minutes. Then, it was allowed to cool, and the degree of softening (hardness, firmness), cohesiveness and adhesion were measured at room temperature, and the immersion yield and heating yield were calculated.

3. Sonication at 25kHz in the presence of enzyme (shown as "25kHz" in Fig. 3)
Use fillet (n = 3) as a raw material for food, thaw frozen raw material in a low-temperature room at 4 ° C, perform tenderization twice, put in seasoning liquid (25 L) containing enzyme, and apply ultrasonic waves to fillet at 1000 W, 25 kHz For 15 minutes. Subsequently, the enzyme reaction was performed at 5 ° C. for 24 hours. Next, the enzyme was inactivated by rapid freezing at −30 ° C. and treatment in a steam chamber set at 95 ° C. for 10 minutes. Then, it was allowed to cool, and the degree of softening, cohesiveness and adhesion were measured at room temperature, and the immersion yield and heating yield were calculated.

4). Sonication at 25 kHz in the absence of enzyme (indicated as “25 kHz (no enzyme)” in FIG. 3) Using cuts (n = 3) as food ingredients and thawing frozen ingredients in a low-temperature room at 4 ° C The tenderization treatment was performed twice, the mixture was put in a seasoning solution (25 L) containing no enzyme, and the slices were irradiated with ultrasonic waves at 1000 W and 25 kHz for 15 minutes. Subsequently, the enzyme reaction was performed at 5 ° C. for 24 hours. Next, the enzyme was inactivated by rapid freezing at −30 ° C. Then, it was allowed to cool, and the degree of softening, cohesiveness and adhesion were measured at room temperature, and the immersion yield and heating yield were calculated.

5). Sonication at 25kHz in the presence of enzyme without tenderization (shown as "no tenderization" in Figure 3)
Slices (n = 3) were used as food ingredients, frozen ingredients were thawed in a low-temperature room at 4 ° C., put into a seasoning liquid (25 L) containing enzymes, and the slices were irradiated with ultrasonic waves at 1000 W and 25 kHz for 15 minutes. Subsequently, the enzyme reaction was performed at 5 ° C. for 24 hours. Subsequently, the enzyme was inactivated by rapid freezing at −30 ° C., and then allowed to cool, and the softening degree, cohesiveness and adhesion were measured at room temperature, and the immersion yield and the heating yield were calculated.

The results are shown in FIG. As shown in FIG. 3, the effect of promoting the enzyme reaction by ultrasonic waves could be confirmed. In the method of performing ultrasonic treatment at 25 kHz in the presence of the enzyme, it was confirmed that the fillet was softened by about 30% compared to the decompression method. In addition, conventionally, a technique in which vegetables, meat, etc. are frozen and thawed and subjected to reduced pressure impregnation is used, but by a method of performing ultrasonic treatment at 25 kHz in the presence of an enzyme on fillets without tenderization treatment Since the softening degree of Universal Design Food (UDF) Category 2 is 50000 (N / m ² ) or less, it was shown that softened food can be produced more efficiently.

  FIG. 4A shows the cohesive property, and FIG. 4B shows the adhesive property result. As shown in FIG. 4B, in the method of performing ultrasonic treatment at 25 kHz in the presence of an enzyme, the adhesion is reduced by about 50% compared to the decompression method, and it is confirmed that the physical properties are more suitable as foods for people with difficulty swallowing. did it.

  FIG. 5A shows the result of the immersion yield, and FIG. 5B shows the result of the heating yield. As shown in FIG. 5A and FIG. 5B, the immersion yield is almost the same in the method of performing ultrasonic treatment at 25 kHz in the presence of the enzyme and the reduced pressure method, but in the heating yield, the immersion yield is in the presence of the enzyme. It was confirmed that the method of performing ultrasonic treatment at 25 kHz was about 6% higher than the pressure reduction method. In this way, it was suggested that softening was performed under milder conditions as compared with the decompression method, and the yield effect was increased.

Example 2 Examination of Ultrasonic Irradiation Time Using the salmon fillet used in Example 1 to produce a food raw material by the 25 kHz ultrasonic treatment method in the presence of an enzyme, the ultrasonic treatment time is set. The test was performed at 5, 15, 30, or 60 minutes, and the effect of the ultrasonic irradiation time on the softened food was examined.

  Fig. 6-1 shows the results of softness (hardness, Firmness). As shown in FIG. 6A, it was confirmed that the longer the irradiation time, the softening tendency. Irradiation of about 15 minutes was considered the optimal time.

  Fig. 6-2A shows the adhesion results, and Fig. 6-2B shows the cohesion results. It is thought that as the irradiation was continued for a long time, the surface of the body became soft and the adhesion and cohesion increased. In addition, the adhesiveness was reduced by about 50% compared to the reduced pressure method by irradiating with ultrasonic waves, and it was confirmed that the softened food was more suitable for food for persons with difficulty in swallowing.

  FIG. 6-3A shows the result of the immersion yield, and FIG. 6-3B shows the result of the heating yield. The yield is low because the immersion liquid is difficult to get into with ultrasonic irradiation for 5 minutes, the yield is maximum after 15 minutes of irradiation, and after that it becomes too soft and the body collapses, causing the yield to decrease. A trend was confirmed.

Example 3 Examination of ultrasonic frequency When producing food ingredients by the method of ultrasonic treatment in the presence of enzyme, using the salmon fillet used in Example 1, the frequency of ultrasonic wave to be irradiated is 25 kHz, 45kHz, 100kHz and 25kHz and 100kHz alternating irradiation (irradiated for 10 seconds at 25kHz, repeated irradiation for 10 seconds at 100kHz for a predetermined time), and examined the influence of the ultrasonic frequency on the softened food. The irradiation time was 30 minutes.

  FIG. 7-1 shows the result of the softening degree. As shown in FIG. 7A, it was confirmed that 25 kHz was the hardest and the softening effect was higher at lower frequencies. The seasoning liquid and the quality of the body may also affect the softening level.

  FIG. 7-2A shows the adhesion results, and FIG. 7-2B shows the aggregation results. As shown to FIG. 7-2A, the tendency for adhesiveness to increase was confirmed as the frequency increased. Further, as shown in FIG. 7-2B, it was confirmed that the cohesiveness also increased as the frequency increased, but it did not increase so much by alternating irradiation of 25 kHz and 100 kHz.

  FIG. 7-3A shows the result of the immersion yield, and FIG. 7-3B shows the result of the heating yield. As shown in FIGS. 7-3A and 7-3B, it was confirmed that the yield (immersion yield, heating yield) at 25 kHz, which is a low frequency, was higher than other frequencies.

  Moreover, the result at the time of processing an ultrasonic wave of 175 kHz and 1000 W in FIG. 7-4 is shown. FIG. 7-4A shows the softness (hardness, Firmness), and FIG. 7-4B shows the adhesion. FIG. 7-4 shows that the softened food can be produced in the same manner in the high frequency band of 175 kHz.

Example 4 Examination of Ultrasonic Irradiation Intensity In the examination of “25 kHz ultrasonic treatment in the presence of enzyme” in Example 1, the ultrasonic irradiation intensity was 28 kHz and 1800 W.
Table 1 shows the softness (hardness, firmness), adhesion and cohesiveness, and immersion yield and heating yield.

  As shown in Table 1, a softened food having good physical properties could be produced even by irradiation at 1800 W.

Example 5 Examination of ultrasonic treatment for fish species other than salmon The influence of ultrasonic treatment in the presence of an enzyme was examined by replacing the salmon fillet used in Example 1 with a hoki fillet. FIG. 8 shows the softness (hardness) (FIG. 8A), adhesion (FIG. 8B) and cohesiveness (FIG. 8C), and immersion yield and heating yield.

  As shown in FIG. 8, the softened food could be manufactured even in the fillet of the hoki. It was suggested that even the relatively soft fillet can be softened under mild conditions such as irradiation time and frequency.

Example 6 Examination of ultrasonic treatment for vegetables Only immersion in enzyme solution (shown as “immersion only” in FIGS. 9-1 and 9-2) Using taro (about 100 g) as a food ingredient, round slices (about 5 mm) The frozen material was thawed in a cold room at 4 ° C. By the same ultrasonic treatment method as in Example 1, it was immersed in a seasoning liquid (25 L) containing an enzyme for 30 minutes, and an enzyme reaction was carried out at 5 ° C. for 24 hours. The decompression method was performed in the same manner as in Example 1. Ultrasonic irradiation was performed for 30 minutes in the same manner as in the examination of “25 kHz ultrasonic treatment in the presence of enzyme” in Example 1 (indicated as “ultrasound” in FIGS. 9-1 and 9-2). Fig. 9-1 shows the yield results. FIG. 9-1A shows the immersion yield, and FIG. 9-1B shows the heating yield. As shown in FIG. 9A, it was confirmed that the yield (immersion yield, heating yield) was improved in the ultrasonic treatment compared with the conventional decompression treatment.

  9-2 shows the results of the softness (hardness, Firmness) (FIG. 9-2A), adhesion (FIG. 9-2B), and cohesiveness (FIG. 9-2C) as physical property values. In the ultrasonic test section, the adhesiveness decreased and the cohesiveness tended to increase, so that it was confirmed that the physical properties were suitable as a food for people with difficulty in swallowing.

Example 7 Examination under Ultrasonic High Power Density
Using UIP1000hd (about 600W, 20kHz) output density of 41W / cm ² manufactured by DKSH Japan, examination was carried out in the presence of the enzyme. The salmon used in Example 1 was irradiated with a slice of 500 ml of enzyme-containing seasoning liquid for 1 minute on one side, then turned over, and further irradiated with ultrasonic waves for 1 minute on each side (2 minutes in total). The throw-in type ultrasonic device (approx. 0.6 W / cm ² ) required irradiation for about 15 minutes to soften the fish meat, so it was expected to further shorten the time and promote enzyme reaction, and with a powerful ultrasonic device (horn type) Study was carried out. The hardness results are shown in Table 3. As shown in Table 3, the possibility of softening can be suggested by performing ultrasonic irradiation under high power density even with irradiation for 2 minutes.

DESCRIPTION OF SYMBOLS 1 Ultrasonic oscillator 2 Ultrasonic vibration tank 3 Ultrasonic vibrator 4 Thermometer 5 Sound pressure meter 6 Seasoning liquid 7 Fillet sample

Claims (10)

  This is a method for producing foods with reduced adhesion for those with difficulty in chewing and swallowing, and producing foods with reduced adhesion, including reducing the adhesion of food ingredients by irradiating the food ingredients with ultrasound. Method.   The method of claim 1, wherein bubbles are generated by cavitation in a liquid in a food material by ultrasonic waves, and the adhesion of the food material is reduced by shock waves generated by bursting of the generated bubbles. Production method.   The method for producing a food product with reduced adhesion according to claim 1 or 2, wherein the frequency of ultrasonic waves to be irradiated is 20 to 200 kHz.   The method for producing a food with reduced adhesion according to any one of claims 1 to 3, wherein the ultrasonic irradiation is performed by combining two or more frequencies of 20 to 200 kHz.   The manufacturing method of the foodstuff with which the adhesiveness fell of any one of Claims 1-4 whose ultrasonic irradiation intensity | strength is 300-3000W. Power density of the ultrasound is, 0.5 to 50 W is / cm ^2, the manufacturing method of food adhesion was reduced according to any one of claims 1 to 5.   The method for producing a food with reduced adhesion according to any one of claims 1 to 6, wherein the ultrasonic irradiation is performed at 0 to 40 ° C.   The method for producing a food with reduced adhesion according to any one of claims 1 to 7, wherein the irradiation time of ultrasonic waves is 10 to 30 minutes.   The production of food with reduced adhesion according to any one of claims 1 to 8, wherein the food material is selected from the group consisting of seafood meat, livestock meat, eggs, fruits and vegetables, cereals, cereals and seaweed. Method. A food with reduced adhesiveness that has properties suitable for those with difficulty in chewing and swallowing, with a load value of 500000 when it is pushed to 70% of the sample thickness at a compression speed of 10 mm / sec with a plunger with a diameter of 20 mm (N / m ² ) or less, and / or the load (N) when the sample is crushed to 70% twice at a compression speed of 10 mm / sec. The adhesiveness according to any one of claims 1 to 9, wherein a food product with reduced adhesiveness in which the adhesiveness calculated from the area (energy) of N) is 400 (J / m ³ ) or less is produced. Food manufacturing method.

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