JP5435384B2 - 介護食調理用補助剤、これを用いた介護食、及び介護食調理用器具 - Google Patents
介護食調理用補助剤、これを用いた介護食、及び介護食調理用器具 Download PDFInfo
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Description
工程1
食品素材及び前記介護食調理用補助剤を収納する耐圧容器内の温度を0℃〜50℃の範囲に調整し、5mmHg〜60mmHgの減圧処理を1回若しくは複数回行い、食品素材内に分解酵素を導入する。
工程2
耐圧容器内の温度を0℃〜55℃の範囲に調整し大気圧下で5分〜48時間保持し、酵素反応を行う。
工程3
耐圧容器内の温度を60℃〜100℃で5分〜10分保持し酵素失活及び調理を行う、又は118℃以上で20分〜40分保持し酵素失活、殺菌及び調理を行う。
工程1
食品素材及び前記介護食調理用補助剤を収納する耐圧容器内の温度を0℃〜50℃の範囲に調整し、5mmHg〜60mmHgの減圧処理を1回若しくは複数回行い、食品素材内に分解酵素を導入する。
工程2
耐圧容器内を温度を0℃〜55℃の範囲に調整し大気圧下で5分〜48時間保持し、酵素反応を行う。
工程3
耐圧容器内の温度を60℃〜100℃で5分〜10分保持し酵素失活及び調理を行う、又は118℃以上で20分〜40分保持し酵素失活、殺菌及び調理を行う。
更に、制御機能はこの耐圧容器内の温度を調整する温度調整手段を作動させ、工程1前に凍結した食品素材を解凍する解凍処理機能を有することが好ましい。
[実施例1]
ヘミセルラーゼ0.6g、調味料として、粉末醤油、チキンエキス粉末、野菜粉末、酵母エキス粉末、蛋白加水分解物及びアミノ酸を2.4g、易水溶化物として、砂糖、デキストリン及び食塩を7g混合し、粉末状の介護食調理用補助剤10gを調製した。クエン酸1.5g含有する下処理剤10gを調製した。
ペクチナーゼ1g、調味料として、粉末醤油、蛋白加水分解物及びアミノ酸を2g、易水溶化物として、デキストリンとクエン酸をそれぞれ1gずつ混合し、顆粒状の介護食調理用補助剤5gを調製した。
プロテアーゼ1.0g、調味料として、粉末醤油、チキンエキス粉末、野菜粉末、酵母エキス粉末、蛋白加水分解物及びアミノ酸を3g、易水溶化物として、砂糖、デキストリンをそれぞれ3gずつ混合し、カプセル状の介護食調理用補助剤10gを調製した。
分解酵素ヘミセルラーゼを0.3g、調味料として粉末醤油、チキンエキス粉末、野菜粉末、酵母エキス粉末、蛋白加水分解物及びアミノ酸を1.2g、易水溶化物として、砂糖、デキストリン及び食塩を3.5g混合し、粉末状の介護食調理用補助剤5gを調製し、クエン酸を5.8g含有する下処理剤30gを調製した。
凍結後の野菜の小分け量を80gを160gに替え、介護食調理用補助剤5gを溶解する水の量30mlを60mlに替え、真空包装機により包装後の冷蔵庫での保存を24時間から48時間に変更した他は、実施例4と同様にして介護食を得て、実食評価を行った。得られた介護食はやや薄味ではあるが硬さは実施例4とほぼ同等であった。
凍結後の野菜の小分け量を80gを器に盛りつけ、介護食調理用補助剤5gを溶解する水30mlを60mlに替え、これを器に加え器毎、真空包装機により包装後の冷蔵庫での保存を24時間から48時間に変更した他は、実施例4と同様にして介護食を得て、実食評価を行った。得られた介護食はやや薄味ではあるが硬さは実施例4とほぼ同等であった。
介護食調理用補助剤を溶解した水を冷凍して用いた他は、実施例4と同様にして介護食を得て、実食評価を行った。得られた介護職は実施例4とほぼ同等であった。
プロテアーゼ0.6g、調味料として、粉末醤油、チキンエキス粉末、野菜粉末、酵母エキス粉末、蛋白加水分解物及びアミノ酸を1.5g、易水溶化物として、デキストリン、食塩を2.9gを混合し、粉末状の介護食調理用補助剤5gを調製した。
8、18 真空ポンプ(圧力調整手段)
20 温度調整器(温度調整手段)
Claims (8)
- 圧力処理により食品素材の内部に導入され、食品素材の形状を保持して軟化した介護食を調理するための介護食調理用補助剤であって、分解酵素、調味料及び易水溶化物を含み、粉末状、顆粒状、凍結乾燥状、錠剤、カプセル状、又は氷状の形態を有し、易水溶性であり、易水溶化物が、食塩、有機酸及びその塩、ピロリン酸及びその塩、リン酸及びその塩から選ばれるいずれか1種又は2種以上と、デキストリンとを含み、分解酵素の含有量が1質量%〜30質量%、調味料の含有量が10質量%〜70質量%、食塩を含む場合の食塩の含有量が1質量%〜20質量%、有機酸及びその塩、ピロリン酸及びその塩、リン酸及びその塩から選ばれるいずれか1種又は2種以上を含む場合のこれらの含有量が0.05質量%〜20質量%であり、デキストリンの含有量が10質量%〜40質量%であり、合計の含有量を100質量%に調整したことを特徴とする介護食調理用補助剤。
- 有機酸が酢酸、アスコルビン酸、リンゴ酸、クエン酸、アジピン酸、グルコン酸、及び乳酸から選ばれるいずれか1種又は2種以上であることを特徴とする請求項1記載の介護食調理用補助剤。
- 食品素材のpHを調整する有機酸を含有する下処理剤を別途用いることを特徴とする請求項1又は2に記載の介護食調理用補助剤。
- 請求項1から3のいずれか1項に記載の介護食調理用補助剤を使用して食品素材を調理したことを特徴とする介護食。
- 食品素材の内部に導入した分解酵素による酵素反応を行った後、加熱により分解酵素を失活させたことを特徴とする請求項4記載の介護食。
- 請求項4又は5記載の介護食を調理する介護食調理用器具であって、食品素材及び請求項1から3のいずれか1項記載の介護食調理用補助剤を水に溶解させた分解酵素含有液を収納する耐圧容器、該耐圧容器内を減圧する真空ポンプ、及び該耐圧容器内の温度を調整する温度調整手段を備え、以下の工程1から3を順次行う制御機能を有することを特徴とする介護食調理用器具。
工程1
食品素材及び前記介護食調理用補助剤を収納する耐圧容器内の温度を0℃〜50℃の範囲に調整し、5mmHg〜60mmHgの減圧処理を1回若しくは複数回行い、食品素材内に分解酵素を導入する。
工程2
耐圧容器内の温度を0℃〜55℃の範囲に調整し大気圧下で5分〜48時間保持し、酵素反応を行う。
工程3
耐圧容器内の温度を60℃〜100℃で5分〜10分保持し酵素失活及び調理を行う、又は118℃以上で20分〜40分保持し酵素失活、殺菌及び調理を行う。 - 前記制御機能が、容器内の温度を調整する温度調整手段を作動させ、前記工程1の前に凍結した食品素材を解凍する解凍処理機能を有することを特徴とする請求項6記載の介護食調理用器具。
- 介護食の硬さを食品素材の硬さの1/3以下の硬さであって、破断応力値が1×10 3 N/m 2 以上、1×10 5 N/m 2 以下となるように、解凍処理、圧力処理、酵素処理、酵素失活処理における温度、時間、圧力を設定したことを特徴とする請求項6又は7記載の介護食調理用器具。
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