JP5879958B2 - Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing - Google Patents

Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing Download PDF

Info

Publication number
JP5879958B2
JP5879958B2 JP2011255455A JP2011255455A JP5879958B2 JP 5879958 B2 JP5879958 B2 JP 5879958B2 JP 2011255455 A JP2011255455 A JP 2011255455A JP 2011255455 A JP2011255455 A JP 2011255455A JP 5879958 B2 JP5879958 B2 JP 5879958B2
Authority
JP
Japan
Prior art keywords
gum
meat
psyllium seed
gellan gum
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
JP2011255455A
Other languages
Japanese (ja)
Other versions
JP2012125238A (en
Inventor
雅文 太田
雅文 太田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP2011255455A priority Critical patent/JP5879958B2/en
Publication of JP2012125238A publication Critical patent/JP2012125238A/en
Application granted granted Critical
Publication of JP5879958B2 publication Critical patent/JP5879958B2/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Description

本発明は、嚥下困難者が容易に食べられる食肉加工食品、及び食肉加工食品の製造法に関する。   The present invention relates to a processed meat food that can be easily eaten by persons with difficulty in swallowing, and a method for producing the processed meat food.

近年、日本国内において高齢化が進み、それに伴い嚥下障害を持つ、いわゆる嚥下困難者が増えている。嚥下困難者にとって誤嚥の恐れがなく、且つ毎日食べても飽きがこない、おいしい食品が求められている。嚥下困難者にとって食べやすい食べ物とは、舌でつぶせる程度に柔らかく、咽喉を通る際にもあまり細かくならず、滑らかに通過するものである。老人介護施設の給食では、主菜となるご飯はおかゆ状にして出されている。一方、副菜は肉や魚を調理後にミキサーで粉砕し、ゲル化剤でムース状に加工されたものを施設で独自に調理するか、あるいは市販品を併用して食卓に出している。市販品は食感が均一であり、飽きられやすく、残されてしまうケースが多い。そのためスライス状に切って様々なおかずと混ぜてバラエティに富んだ献立を苦心して調製している。一方で、平成21年に厚生労働省は『嚥下困難者用食品たる表示の許可基準』を新たに定めた。それによると、基準は3つに分かれており、暖めて使用する食品は20℃および45℃において、基準Iは硬さが2.5×10〜1×104 N/ m2、 付着性が4 ×10 J/ m以下、凝集性が0.2〜0.6である。基準IIは硬さが1×10〜1.5×104 N/ m2、 付着性が1 ×10 J/ m以下、凝集性が0.2〜0.9である。最も基準値が大きい許可基準IIIにおいても、硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下であり、凝集性の基準はなく、きわめて柔らかい。(非特許文献1)従って、この基準を満たし、且つ従来の肉様食感を有する食肉加工食品の製造は困難であり、現在このような市販品はない。 In recent years, with the aging of the population in Japan, the number of so-called dysphagia patients who have dysphagia is increasing. There is a need for delicious foods that are difficult to swallow, and that do not get tired of being eaten every day. Foods that are easy to eat for those who have difficulty swallowing are soft enough to be crushed by the tongue and do not become too fine when passing through the throat, but pass smoothly. In the nursing care facility for the elderly, rice, which is the main dish, is served in a rice bowl shape. On the other hand, side dishes are prepared by cooking meat and fish after being cooked with a mixer and processed into a mousse with a gelling agent at the facility, or using a commercial product in combination. Commercial products have a uniform texture, are often tired, and are often left behind. For this reason, sliced slices are mixed with various side dishes and prepared with a variety of menus. On the other hand, in 2009, the Ministry of Health, Labor and Welfare newly established “Permission Standard for Labeling Foods for People with Difficulty Swallowing”. According to it, the standard is divided into three, the food used for warming is 20 ° C and 45 ° C, the standard I is hardness 2.5 × 10 3 to 1 × 10 4 N / m 2 , adhesiveness 4 × 10 2 J / m 3 or less, cohesion is 0.2 to 0.6. Standard II has a hardness of 1 × 10 3 to 1.5 × 10 4 N / m 2 and an adhesion of 1 × 10 3 J / m 3 or less, cohesion is 0.2 to 0.9. Even in the acceptance standard III having the largest standard value, the hardness is 3 × 10 2 to 2 × 10 4 N / m 2 and the adhesion is 1.5. × 10 3 J / m 3 or less, no standard of cohesion, very soft (Non-patent document 1) Therefore, it is difficult to produce a processed meat food that satisfies this standard and has a conventional meat-like texture, and there is no such commercial product at present.

食肉加工食品として考えられる形態は、ハンバーグやミートボールなどの挽肉を加工した食品がまず考えられる。ハンバーグは牛肉、豚肉の挽き肉を小麦粉、パン粉や卵でつないだ食品であり、一般消費者に広く受け入れられている。また、スライス状に切っても形が崩れない程度の保形性を有するペースト状の食品も汎用性のある市販品として受け入れられると考えられる。ペースト状食品であればハンバーグ以外の肉メニュー、例えば青椒肉絲やサラダなどにも応用でき、メニューの幅が広がると考えられる。   The form considered as processed meat food is first considered to be processed food of ground meat such as hamburger or meatballs. Hamburg is a food made by connecting ground beef and pork with flour, bread crumbs and eggs, and is widely accepted by consumers. In addition, it is considered that paste-like foods having a shape-retaining property that does not lose shape even when cut into slices are accepted as commercial products with versatility. Pasty foods can be applied to meat menus other than hamburgers, such as blue crab meat and salad, and the breadth of the menu is thought to expand.

これまでに嚥下困難者用の食肉加工食品に関する発明が幾つか知られている。例えば、食肉を破砕し、酵素処理し、次いで蒸煮する方法がある(特許文献1)。この方法では酵素処理に2時間かかる上、硬さ基準が1×10〜1×10 N/ m2であり、付着性に関するデータが無い。また、各種増粘多糖類をハンバーグに添加して加熱加工する方法(特許文献2)、大豆タンパク、大豆ペプチドを畜肉と混合して柔らかくする方法(特許文献3)、起泡させた卵白を畜肉と混合する方法(特許文献4)などが知られている。これらもまた硬さ基準が現在の『嚥下困難者用食品たる表示の許可基準』にそぐわない。 Several inventions related to processed meat foods for persons with difficulty in swallowing have been known so far. For example, there is a method in which meat is crushed, enzyme-treated, and then steamed (Patent Document 1). In this method, the enzyme treatment takes 2 hours, the hardness standard is 1 × 10 2 to 1 × 10 5 N / m 2 , and there is no data on adhesion. Moreover, the method of adding various thickening polysaccharides to a hamburg and heat-processing (patent document 2), the method of mixing soy protein and soybean peptide with livestock meat, and softening (patent document 3), and raising the foamed egg white to livestock meat A method of mixing with (Patent Document 4) is known. These also have a hardness standard that does not meet the current "permission standard for labeling foods for persons with difficulty swallowing".

厚生労働省食安発第0212001号『特別用途食品の表示許可等について』(消費者庁ホームページ参照)Ministry of Health, Labor and Welfare Food Safety No. 021001 “About permission to display special-purpose foods” (see the Consumer Affairs Agency website)

特許第4293976号Japanese Patent No. 4293976 特開2005−110677号公報JP 2005-110777 A 特開2005−287326号公報JP 2005-287326 A 特開2009−278962号公報JP 2009-278962 A

20℃において硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下のハンバーグ様食品、およびペースト状肉製品を得るためには上記の技術は必ずしも十分な方法ではない。特許文献2においては、硬さが現基準値よりも大きい。特許文献3では、硬さ基準が1.8×10 N/mであるハンバーグを調製しているが、風味評価が良くない。 Hardness at 20 ° C. is 3 × 10 2 to 2 × 10 4 N / m 2 , and adhesion is 1.5 In order to obtain a hamburger-like food and a pasty meat product of × 10 3 J / m 3 or less, the above technique is not necessarily a sufficient method. In Patent Document 2, the hardness is larger than the current reference value. In Patent Document 3, a hamburger having a hardness standard of 1.8 × 10 4 N / m 2 is prepared, but the flavor evaluation is not good.

また、実際の介護施設の給食現場では、衛生上の観点から、温めて食べる嚥下食は中心温度が65℃以上で、好ましくは75℃以上に加熱することが必要になってくるが、その際に形が崩れないことが望ましいとされている。しかしながら、この耐熱性を有し、且つ厚労省の定めた基準値を満たす嚥下食は知られていなかった。   In actual nursing homes, it is necessary to heat the swallowed food to be heated at a central temperature of 65 ° C or higher, preferably 75 ° C or higher. It is desirable that the shape does not collapse. However, a swallowing meal that has this heat resistance and satisfies the standard value set by the Ministry of Health, Labor and Welfare has not been known.

このため本発明では、物性面において厚労省の『嚥下困難者用食品たる表示の許可基準』を満たし、保型性と耐熱性に優れ、呑み込み易く、まとまりがあり、肉様の食感を有する食肉加工食品を製造可能にすることを目的とする。   For this reason, in the present invention, in terms of physical properties, it meets the `` standards for labeling foods for people with difficulty in swallowing '' from the Ministry of Health, Labor and Welfare, has excellent shape retention and heat resistance, is easy to squeeze, is cohesive, and has a meaty texture The object is to make it possible to produce processed meat foods.

そこで本発明者らは、種々検討の結果、畜肉類を肉エキスと水で希釈しペースト状にした後、サイリウムシードガムと、ジェランガムを加え、型枠に入れて加熱することにより、消費者庁の許可基準を満たし、かつ食感のよい嚥下困難者向け食肉加工食品が簡便に製造できることを見出し、本発明を完成した。   Therefore, as a result of various studies, the present inventors diluted livestock meat with a meat extract and water to make a paste, added psyllium seed gum and gellan gum, put them in a mold, and heated them, thereby The present invention has been completed by finding that processed meat products for those with difficulty in swallowing that satisfy the above-mentioned permission standards and can be easily produced.

すなわち本発明は、以下を包含する。
(1)畜肉類、肉エキス、水、ジェランガム及びサイリウムシードガムを含む混合物をペースト化し、加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法であって、ジェランガムとサイリウムシードガムの合計重量が該混合物重量の0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3である嚥下困難者用食肉加工食品の製造法。
(2)畜肉類、肉エキス及び水を含む混合物をペースト化した後、該ペースト重量に対しジェランガムとサイリウムシードガムの合計重量が0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3となるようジェランガムとサイリウムシードガムを該ペーストに添加し、加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法。
(3)畜肉類、肉エキス、水、ジェランガム及びサイリウムシードガムを含む混合物を加熱成型し、得られた成型物を粉砕し、ペースト状にした後、卵白粉を添加し、再度加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法であって、ジェランガムとサイリウムシードガムの合計重量が該混合物重量の0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3であり、添加する卵白粉の重量が加熱前の混合物の重量の0.3〜2.7%である嚥下困難者用食肉加工食品の製造法。
(4)畜肉類、肉エキス及び水を含む混合物を加熱後に粉砕しペースト化した後、該ペースト重量に対しジェランガムとサイリウムシードガムの合計重量が0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3となるようジェランガムとサイリウムシードガムを該ペーストに添加し、さらに加熱前の該ペースト物重量の0.3〜2.7%重量の卵白粉を添加し、加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法。
(5)混合物が、さらに牛乳を含むものである(1)乃至(4)記載の製造法。
(6)(1)乃至(5)何れかの製造法により得られた嚥下困難者用食肉加工食品。
That is, the present invention includes the following.
(1) A mixture containing livestock meat, meat extract, water, gellan gum and psyllium seed gum is pasted and heat-molded, and the hardness at 20 ° C. is 3 × 10 2 to 2 × 10 4 N / m 2 , a method for producing a processed meat food for persons with difficulty in swallowing having an adherence of 1.5 × 10 3 J / m 3 or less, wherein the total weight of gellan gum and psyllium seed gum is 0.3% to the weight of the mixture A method for producing a processed meat product for persons with difficulty in swallowing, wherein the weight ratio of gellan gum and psyllium seed gum is 3: 1 to 1: 3.
(2) After pasting a mixture containing livestock meat, meat extract and water, the total weight of gellan gum and psyllium seed gum is 0.3% to 5% with respect to the paste weight, and gellan gum and psyllium seed gum Gellan gum and psyllium seed gum are added to the paste so that the weight ratio thereof is 3: 1 to 1: 3, and heat molding is performed, and the hardness at 20 ° C. is 3 × 10 2 to 2 × 10 4. A process for producing a processed meat product for persons with difficulty in swallowing having N / m 2 and adhesion of 1.5 × 10 3 J / m 3 or less.
(3) Heat molding a mixture containing livestock meat, meat extract, water, gellan gum and psyllium seed gum, crushing the resulting molded product into a paste, adding egg white powder, and heat molding again Of a processed meat product for persons with difficulty in swallowing having a hardness at 20 ° C. of 3 × 10 2 to 2 × 10 4 N / m 2 and adhesion of 1.5 × 10 3 J / m 3 or less The total weight of gellan gum and psyllium seed gum is 0.3% to 5% of the weight of the mixture, and the weight ratio of gellan gum to psyllium seed gum is 3: 1 to 1: 3 The manufacturing method of the processed meat food for persons with difficulty in swallowing whose weight of the egg white powder to perform is 0.3 to 2.7% of the weight of the mixture before heating.
(4) A mixture containing livestock meat, meat extract and water is crushed after heating to form a paste, and the total weight of gellan gum and psyllium seed gum is 0.3% to 5% based on the weight of the paste, and gellan gum Gellan gum and psyllium seed gum are added to the paste so that the weight ratio of psyllium and gum is 3: 1 to 1: 3, and the egg white is 0.3 to 2.7% of the weight of the paste before heating. The hardness at 20 ° C. is 3 × 10 2 to 2 × 10 4 N / m 2 and the adhesiveness is 1.5 × 10 3 J / m 3 or less, characterized by adding powder and heat molding Manufacturing method of processed meat foods for people with difficulty swallowing.
(5) The production method according to (1) to (4), wherein the mixture further contains milk.
(6) A processed meat food for persons with difficulty in swallowing obtained by any one of the production methods (1) to (5).

本発明によれば20℃において硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下であり、きわめて柔らかいにもかかわらず、従来の肉様食感を有する食肉加工食品ハンバーグまたはペースト状肉製品を製造できる。この発明により、嚥下困難者に対して誤嚥の恐れがなく、且つ毎日食べても飽きがこない、おいしい食品を提供できる。 According to the present invention, the hardness is 3 × 10 2 to 2 × 10 4 N / m 2 and the adhesion is 1.5 at 20 ° C. The processed meat hamburger or pasty meat product having a conventional meat-like texture although it is not more than × 10 3 J / m 3 and extremely soft can be produced. According to the present invention, it is possible to provide a delicious food that has no fear of aspiration for those who have difficulty in swallowing and does not get tired of eating it every day.

本発明の畜肉類とは、豚肉、鶏肉、牛肉などの一般的に食べられている鳥獣類の肉を指し、挽肉またはスライス肉がもっとも加工しやすい。畜肉類を単に水で希釈すると味が劣るだけでなく、栄養価が下がる。このため、肉エキスや牛乳を用いることが望ましい。畜肉類、肉エキス、牛乳の配合量は適宜調整できるが、畜肉類100部に対し、肉エキスは5〜50部、牛乳は0〜200部の範囲が好ましい。本発明の肉エキスは国内外のエキスメーカーから各種市販されているが、これらを水で5〜10倍程度に希釈したものを調製した後用いるか、あるいはそのまま用いることができる。これを用いることにより、牛乳や水のみをミンチに添加した場合よりも味を良好に保つことができる。食品用ゲル化剤は市販されているものを用いればよい。   The livestock meat of the present invention refers to the meat of birds and animals that are generally eaten such as pork, chicken, and beef, and ground meat or sliced meat is most easily processed. Diluting livestock meat with water not only has a poor taste, but also reduces nutritional value. For this reason, it is desirable to use meat extract or milk. The amount of the livestock meat, meat extract and milk can be adjusted as appropriate, but the range of 5 to 50 parts of meat extract and 0 to 200 parts of milk is preferable with respect to 100 parts of livestock meat. Various meat extracts of the present invention are commercially available from domestic and foreign extract manufacturers, and these can be used after preparing a product diluted 5 to 10 times with water, or can be used as it is. By using this, the taste can be kept better than when only milk or water is added to the mince. What is necessary is just to use the gelatinizer for foodstuffs marketed.

本発明において、嚥下困難者向け食肉加工食品として、ハンバーグ状食品を例にしてその製造法を説明する。畜肉原料たとえば牛豚挽肉にパン粉、卵、スパイス類、タマネギ、牛乳等の原料をフードプロセッサーなどの攪拌機に入れて混合、裁断し、ペースト状にする。ついでサラダ油、残りの牛乳、肉エキス希釈液等の原料を攪拌しながら混合していき、原料ペーストを得る。得られたペーストの水分含量は、60〜95%が好ましく、70〜85%がより好ましい。これにゲル化剤としてサイリウムシードガムとジェランガムを添加するが、ゲル化剤の添加は原料ペーストを調製後、原料ペーストに添加してもよいし、原料ペーストを調製する際に肉やタマネギ等の原料に添加混合してもよい。このペーストを容器に入れて蒸す等加熱する。加熱(蒸)し終わったら粗熱をとり、急速冷凍機にて−40℃で冷凍し、通常の冷凍庫の温度である−20〜−40℃で保存する。食す場合はこれをレンジ解凍や蒸し器などして食すればよく、解凍後もゼリーのように溶けることなく、良好な食感が保たれる。ハンバーグ状食品の場合、挽肉は他の材料と一緒に裁断した後に加熱するため耐熱性があり、舌触りは滑らかであるが、不均一であり、ハンバーグ状の食感が強く、他の調理メニューには応用しにくい。しかし、最初に肉を加熱してからミキサーで加熱してからゲル化剤や卵白粉で加熱成型した場合は表面も平らであり、スライスすればいろいろなメニューに応用できる。スライス状畜肉製品の調製法は以下のとおりである。牛肉等畜肉類を茹でた後、牛乳、肉エキス、水、パン粉を混ぜて再び加熱し、次いでミキサーで粉砕した後ゲル化剤としてサイリウムシードガムとジェランガムを混合加熱する。ゲル化剤を加えるタイミングに関しては牛肉と一緒に最初に加えても良いが、よく分散できるのであればミキサーで粉砕する際にある程度冷却されてから加えても良い。卵白粉を用いる場合、卵白粉は最初に牛肉と一緒に加えると、最初の加熱工程で変性し、次のミキサー工程で卵白ゲルがバラバラになり、その次の蒸気加熱時で再結着せず、耐熱性を付与できないので、ミキサー工程時で一旦ある程度冷却された後に加えなければならない。すなわち、畜肉類、肉エキス、水、ジェランガム及びサイリウムシードガムを含む混合物を加熱成型し、得られた成型物を粉砕し、ペースト状にした後、卵白粉を添加し、再度加熱成型する。ついで容器に移して冷凍する。容器はプラスチック製箱型容器などを用い、使用時に冷凍のまま適当な薄さに切って調理すればよい。 In the present invention, a hamburger-like food will be described as an example of processed meat foods for persons with difficulty in swallowing. Raw materials such as minced pork, bread crumbs, eggs, spices, onions, milk, etc. are put in a stirrer such as a food processor, mixed and cut into paste. Next, ingredients such as salad oil, remaining milk, and meat extract dilution are mixed with stirring to obtain a raw material paste. The moisture content of the obtained paste is preferably 60 to 95%, more preferably 70 to 85%. To this, psyllium seed gum and gellan gum are added as gelling agents, but the gelling agent may be added to the raw material paste after preparing the raw material paste, and when preparing the raw material paste, such as meat and onion You may add and mix with a raw material. Put this paste in a container and heat it by steaming. After heating (steaming), remove the rough heat, freeze at −40 ° C. with a quick freezer, and store at −20 to −40 ° C., which is the normal freezer temperature. If you want to eat it, you can eat it in a range thaw or steamer, and it will not melt like jelly after thawing, and a good texture will be maintained. In the case of hamburger-like foods, minced meat is heat-resistant because it is cut together with other ingredients and heated, and the texture is smooth, but it is uneven, the hamburger-like texture is strong, and other cooking menus Is difficult to apply. However, when the meat is first heated and then heated with a mixer and then heat-molded with a gelling agent or egg white powder, the surface is flat and can be applied to various menus if sliced. The method for preparing the sliced meat product is as follows. After boiled livestock such as beef, milk, meat extract, water and bread crumbs are mixed and heated again, then pulverized with a mixer and then mixed and heated with psyllium seed gum and gellan gum as a gelling agent. Regarding the timing of adding the gelling agent, it may be added together with beef first, but if it can be well dispersed, it may be added after being cooled to some extent when pulverizing with a mixer. When using egg white powder, egg white powder is first denatured in the first heating step when egg white powder is added together with beef, the egg white gel breaks down in the next mixer step, does not reattach at the next steam heating, Since heat resistance cannot be imparted, it must be added after cooling to some extent during the mixer process. That is, a mixture containing livestock meat, meat extract, water, gellan gum and psyllium seed gum is heat-molded, and the resulting molded product is pulverized into a paste, and then egg white powder is added and heat-molded again. Then transfer to a container and freeze. As the container, a plastic box-type container or the like may be used.

仮に増粘多糖類を添加しない場合は、蒸した後には保形性があり、テクスチャーアナライザーで物性測定すると嚥下用食品として表示可能な基準IIIを満たすほどに柔らかく、付着性も抑えられている。しかしこれらは口の中でばらばらになりやすく、滑らかでない。このため嚥下食としては相応しくない。また冷凍解凍後の離水もかなり多く、冷凍食品として市販できるほどの品質には至らない。本発明に用いる増粘多糖類を添加すればこの許可基準IIIを満たし、冷凍耐性を有し、且つ口の中でまとまりがあり、滑らかに咽喉を通過する、嚥下食に適した肉様食感を得ることができる。   If the thickening polysaccharide is not added, it has shape retention after steaming, and is soft enough to meet the standard III that can be displayed as a food for swallowing when measured with a texture analyzer, and its adhesion is also suppressed. But these tend to fall apart in the mouth and are not smooth. For this reason, it is not suitable as a swallowing meal. In addition, there is a considerable amount of water separation after freezing and thawing, and the quality is not high enough to be marketed as frozen food. If the polysaccharide thickener used in the present invention is added, the meat-like texture suitable for swallowing foods that satisfies this acceptance standard III, has freezing tolerance, is coherent in the mouth, and smoothly passes through the throat. Can be obtained.

本発明においてゲル化剤として用いる増粘多糖類は、サイリウムシードガム、ジェランガムであり、食品添加物として認可されているものを用いればよい。ジェランガムは、グルコース残基のC-6位にアセチル基が結合しているネイティブ型ジェランガムを用いることができ、三栄源FFI社より「ケルコHM」という商品名で市販されているものが一例である。サイリウムシードガムは、三栄源FFI社より、「ビストップD2074」という商品名で市販されているものが一例である。本発明において、サイリウムシードガム1重量部に対し、ジェランガムが1/3〜3重量部となるように添加する(重量比においてサイリウムシードガム1:ジェランガム1/3〜3)。サイリウムシードガム1に対するジェランガムの重量比が4以上では硬さが大きくなり、その基準値を超える恐れがある。サイリウムシードガム1に対するジェランガムの重量比が0.3以下になると硬さが下がり、加熱時に保形性がなくなる。本発明の嚥下困難者用食肉加工食品におけるゲル化剤の含有率は、20℃において、本発明の嚥下困難者用食肉加工食品の硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下となるよう設定する。肉の種類、油や水分含量、肉を裁断する度合いなどによって調整を要するが、ペーストの水分含量が70%〜85%の範囲にある場合、サイリウムシードガムとジェランガムの合計量は、畜肉類にパン粉、卵、スパイス類、タマネギ、牛乳、水等を混合、裁断して得られるペーストの重量に対し、0.3%以上が望ましい。20℃において硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下であれば、ゲル化剤の合計含有率の上限は幾らでも構わないが、5%以下が好ましく、2%以下がより好ましく、1%以下がさらに好ましく、0.7%以下が殊更好ましい。なお0.2%以下では保形効果が乏しく食感が悪くなってしまい、実用性に乏しい。 The thickening polysaccharide used as a gelling agent in the present invention is psyllium seed gum or gellan gum, and those approved as food additives may be used. As for gellan gum, native gellan gum in which an acetyl group is bonded to the C-6 position of a glucose residue can be used, and an example is commercially available from Saneigen FFI under the trade name "Kelco HM". . An example of the psyllium seed gum is that sold under the trade name “Bistop D2074” from San-Eigen FFI. In this invention, it adds so that gellan gum may become 1/3-3 weight part with respect to 1 weight part of psyllium seed gum (weight ratio of psyllium seed gum 1: gellan gum 1 / 3-3). When the weight ratio of the gellan gum to the psyllium seed gum 1 is 4 or more, the hardness increases and the standard value may be exceeded. When the weight ratio of gellan gum to psyllium seed gum 1 is 0.3 or less, the hardness decreases, and the shape retention is lost during heating. The content of the gelling agent in the processed meat product for persons with difficulty swallowing according to the present invention is such that the hardness of the processed meat product for persons with difficulty swallowing according to the present invention is 3 × 10 2 to 2 × 10 4 N / m 2 at 20 ° C. Adhesion is 1.5 × 10 3 J / m Set to 3 or less. Adjustment is required depending on the type of meat, oil and moisture content, the degree of meat cutting, etc. If the moisture content of the paste is in the range of 70% to 85%, the total amount of psyllium seed gum and gellan gum is 0.3% or more is desirable with respect to the weight of the paste obtained by mixing and cutting bread crumbs, eggs, spices, onions, milk, water and the like. Hardness at 20 ° C. is 3 × 10 2 to 2 × 10 4 N / m 2 , and adhesion is 1.5 If it is 10 3 J / m 3 or less, the upper limit of the total content of the gelling agent is not limited, but it is preferably 5% or less, more preferably 2% or less, still more preferably 1% or less, and 7% or less is particularly preferable. If it is 0.2% or less, the shape-retaining effect is poor and the texture becomes poor, and the practicality is poor.

サイリウムシードガムは口の中で食品のまとまりを保ち、且つ滑らかに咽喉を通過させる機能を持つ。また、ジェランガムは付着性をあまり増大させることなく、保形性が良く、口の中でのまとまりも保つことができる。また、ペクチンは付着性をあまり増大させず、冷凍解凍時の離水を防ぐ機能をもつ。従ってペクチンは必須ではないが、サイリウムシードガム、ジェランガムに、ペクチンを混合することは肉製品を嚥下食品として加工するには有効である。サイリウムシードガムとジェランガムを特定比率で混合することにより、70℃の高温に温めても型崩れしない食肉加工食品を製造することが可能となった。上記以外にも増粘剤やゲル化剤は市場に多く出回っているが、たいていの場合、付着性が大きくなり、基準値IIIである1.5 ×10 J/ m以下に抑えることはきわめて難しい。 Psyllium seed gum has the function of keeping food in the mouth and smoothly passing through the throat. In addition, gellan gum does not increase adhesiveness so much, has good shape retention, and can maintain a unity in the mouth. In addition, pectin has a function of preventing water separation at the time of freezing and thawing without significantly increasing the adhesion. Therefore, pectin is not essential, but mixing pectin with psyllium seed gum and gellan gum is effective for processing meat products as swallowed foods. By mixing psyllium gum and gellan gum at a specific ratio, it becomes possible to produce processed meat foods that do not lose their shape even when heated to a high temperature of 70 ° C. In addition to the above, thickeners and gelling agents are widely available in the market, but in most cases, the adhesion is increased and the standard value III is 1.5. It is extremely difficult to keep it below 10 3 J / m 3 or less.

本発明で実施した物性測定は非特許文献1の20頁に記載されている『えん下困難者用食品の試験方法』に基づいて行った。すなわち、サンプルを直径40mm、高さ15mmのステンレス容器に充填し、テクスチャーアナライザーTPU((株)山電)を用いて圧縮測定した。プランジャーは直径20mm、高さ8mmの樹脂製((株)山電製)を用い、圧縮速度は10mm/sec、クリアランス5mmで2回測定した。本発明品は電子レンジなどで加熱してから食べる食品なので、規定に従い20℃±2℃、及び45℃±2℃で測定した。サンプルは測定直前まで十分な時間保温装置に入れておいてから取り出してすぐに測定した。測定項目は圧縮応力、付着性、凝集性である。   The physical property measurement carried out in the present invention was performed based on “Testing method for foods for persons with difficulty in swallowing” described on page 20 of Non-Patent Document 1. That is, the sample was filled in a stainless steel container having a diameter of 40 mm and a height of 15 mm, and compression measurement was performed using a texture analyzer TPU (Yamaden Co., Ltd.). The plunger was 20 mm in diameter and 8 mm in height made of resin (manufactured by Yamaden Co., Ltd.), and the compression rate was 10 mm / sec and the measurement was performed twice at a clearance of 5 mm. Since the product of the present invention is a food to be eaten after being heated in a microwave oven or the like, it was measured at 20 ° C. ± 2 ° C. and 45 ° C. ± 2 ° C. according to regulations. The sample was measured immediately after being put in a heat retaining device for a sufficient period of time until immediately before measurement. Measurement items are compression stress, adhesion, and cohesion.

実験例1Experimental example 1

<各種ゲル化剤を添加し牛豚挽肉を原料としたハンバーグ状食品の製造法>
牛豚挽肉100部に対し、パン粉(セブンプレミアム製)24部、牛乳37部、全卵24部、胡椒(ギャバン製)0.07部、ナツメグ(ギャバン製)0.07部、玉葱22部を混合し、フードプロセッサー(ロボクープ、マジミックス)に入れて裁断しながらサラダ油(セブンプレミアム製)12部を添加した。次いで牛乳88部、ビーフエキス(仙味エキス(株)ビーフコンクOE−M−2)22部に水88部で希釈したものを順次加えた。このペースト状の混合物を小容器に分注し、表1に示すゲル化剤(サイリウムシードガム:三栄源 ビストップD2074、ジェランガム:三栄源 ケルコゲルHM、ペクチン:CPケルコ SLENDID200、寒天:伊那食品工業 イーナ、ゼラチン:新田ゼラチン GBL250、ローカストビーンガム:三晶 LBG−M175、グアガム:三晶 MEYPROGUAR CSA200/50、キサンタンガム:丸善薬品産業 キサンタンガムST)を各々0.5%添加し、泡だて器でよく攪拌した後、ラップで包装し、蒸し器で20分蒸した。次いで粗熱をとってから急速冷凍庫に入れ−40℃で1時間冷凍した。20℃で24時間以上保存した後、冷蔵庫に移して緩慢解凍した。次いで保温装置(クールインキュベーターICI-1、アズワン製)で20℃に保存した後、[0018]記載の方法で物性測定した。残りのサンプルは電子レンジ(ナショナルNE-TJ62)で加熱し、食感を調べた。評価は担当者1名で行った。表1に20℃における物性測定結果を、表2に食感結果を示す。
<Manufacturing method of hamburger-like food made from minced beef with various gelling agents added>
For 100 parts of ground beef, 24 parts of bread crumbs (made by Seven Premium), 37 parts of milk, 24 parts of whole eggs, 0.07 parts of pepper (made by Gaban), 0.07 parts of nutmeg (made by Gaban), 22 parts of onion After mixing, 12 parts of salad oil (manufactured by Seven Premium) was added while cutting in a food processor (Robocoup, Magimix). Next, 88 parts of milk and 22 parts of beef extract (Senmi extract Co., Ltd., Beef Conch OE-M-2) diluted with 88 parts of water were sequentially added. This paste-like mixture is dispensed into small containers, and the gelling agents shown in Table 1 (Phosphorum: Saneigen Vistop D2074, Gellan Gum: Saneigen Kelco Gel HM, Pectin: CP Kelco SLENDID 200, Agar: Ina Food Industry Ina , Gelatin: Nitta Gelatin GBL250, Locust Bean Gum: Sanki LBG-M175, Gua Gum: Sanki MEYPROGUAR CSA200 / 50, Xanthan Gum: Maruzen Pharmaceutical Industry Xanthan Gum ST After stirring, it was wrapped in a wrap and steamed with a steamer for 20 minutes. Next, after taking rough heat, it was put in a quick freezer and frozen at -40 ° C for 1 hour. After storing at 20 ° C. for 24 hours or more, it was transferred to a refrigerator and thawed slowly. Subsequently, after storing at 20 degreeC with the heat retention apparatus (cool incubator ICI-1, made by ASONE), the physical property was measured by the method of [0018] description. The remaining samples were heated in a microwave oven (National NE-TJ62) and examined for texture. Evaluation was performed by one person in charge. Table 1 shows the physical property measurement results at 20 ° C., and Table 2 shows the food texture results.

Figure 0005879958
Figure 0005879958

Figure 0005879958
Figure 0005879958

表1および表2の結果から、滑らかさではペクチンとサイリウムシードガムが優れており、特にサイリウムシードガムが優れていた。また保形性では寒天、及びジェランガムが優れており、特にジェランガムが優れていた。そこでサイリウムシードガムとジェランガムを組み合わせて嚥下困難者向けハンバーグの試作を行った。   From the results of Tables 1 and 2, pectin and psyllium seed gum were excellent in smoothness, and psyllium seed gum was particularly excellent. In addition, agar and gellan gum were excellent in shape retention, and gellan gum was particularly excellent. Therefore, we made a prototype hamburger for people with difficulty in swallowing by combining psyllium seed gum and gellan gum.

<ジェランガムとサイリウムシードガムを用いた牛豚混合挽肉ハンバーグの調製>
牛豚混合挽肉100部に対し、パン粉(セブンプレミアム製)23部、牛乳37部、全卵25部、玉葱23部を混合し、フードプロセッサー(ロボクープ、マジミックス)に入れて裁断しながらサラダ油(セブンプレミアム製)11部を添加した。次いで牛乳88部、ビーフエキス(仙味エキス(株)ビーフコンクOE−M−2)22部を水88部で希釈したものを順次加えてさらにミキサーで混合した。このペーストの水分含量は75%であった。このペースト状の混合物を小容器に分注した。さらに、表3に記載した、ジェランガムとサイリウムシードガムの比率・量を変えたゲル化剤を添加し、泡だて器でよく攪拌した後、ラップで包装し、蒸し器で20分蒸した。次いで粗熱をとってから急速冷凍庫に入れ−40℃で1時間冷凍した。−20℃で24時間以上保存した後、冷蔵庫に移して緩慢解凍した。次いで保温装置で20℃(クールインキュベーターICI-1、アズワン製)、または45℃(食器乾燥機、クマノ厨房工業製)に保存した後、[0018]記載の方法で物性測定した。残りのサンプルは電子レンジ(ナショナルNE-TJ62)で加熱し、食感を調べた。評価は健常人3名で行った。表3に20℃における物性測定結果を、表4に食感結果を示す。
<Preparation of ground beef hamburger using gellan gum and psyllium seed gum>
100 parts of mixed ground beef and pork are mixed with 23 parts of bread crumbs (made by Seven Premium), 37 parts of milk, 25 parts of whole egg, 23 parts of onion, and put into a food processor (Robocoup, Magimix) and cut salad oil ( 11 parts) were added. Next, 88 parts of milk and 22 parts of beef extract (Senmi extract Co., Ltd., Beef Conch OE-M-2) diluted with 88 parts of water were sequentially added and further mixed with a mixer. The water content of this paste was 75%. This pasty mixture was dispensed into small containers. Furthermore, after adding the gelling agent which changed the ratio and quantity of gellan gum and psyllium seed gum described in Table 3, it stirred well with the frothing machine, it wrapped with the wrap, and it steamed for 20 minutes with the steamer. Next, after taking rough heat, it was put in a quick freezer and frozen at -40 ° C for 1 hour. After storing at −20 ° C. for 24 hours or more, it was transferred to a refrigerator and thawed slowly. Next, after storing at 20 ° C. (cool incubator ICI-1, manufactured by ASONE) or 45 ° C. (tableware dryer, manufactured by Kumano Kitchen Industry) with a heat retaining device, the physical properties were measured by the method described in [0018]. The remaining samples were heated in a microwave oven (National NE-TJ62) and examined for texture. Evaluation was performed by 3 healthy people. Table 3 shows the physical property measurement results at 20 ° C., and Table 4 shows the food texture results.

Figure 0005879958
Figure 0005879958

Figure 0005879958
Figure 0005879958

表3の結果から、ハンバーグに対するゲル化剤の合計含有率が0.6%以内で20℃において基準値を満たした。表4の官能評価結果では、ゲル化剤のジェランガム:サイリウムシードガムの割合が3:1〜1:3の範囲内で、ゲル化剤の合計含有率が0.3%以上で良好な結果を示した。   From the results of Table 3, the total content of the gelling agent with respect to the hamburger satisfied the standard value at 20 ° C. within 0.6%. In the sensory evaluation results in Table 4, the gelling agent gellan gum: palladium seed gum ratio is within a range of 3: 1 to 1: 3, and the total content of the gelling agent is 0.3% or more, and good results are obtained. Indicated.

<牛肉ペーストの調製>
牛肉270gを蒸し器で10分間蒸した後、パン粉(セブンプレミアム製)23g、玉葱113g、牛乳113g、ビーフエキス(仙味エキス(株)ビーフコンクOE−M−2)22.5gを水202.5gで希釈したものを順次混合した。次いでミキサーに移し、3分間粉砕してペースト状にした。このペーストの水分含量は81%であった。このペースト状の混合物を鍋に分注し、ゲル化剤を添加し、泡だて器でよく攪拌した後、沸騰するまで加熱し、蒸発した水分量を添加して加熱前の重量に戻し、厚さ約25mmの容器に移し替えペースト状の食肉加工品を得た。これを急速冷凍庫に入れ−40℃で1時間冷凍した。−20℃で24時間以上保存した後、冷蔵庫に移して緩慢解凍した。次いで保温装置(クールインキュベーターICI-1、アズワン製)で20℃に保存した後、[0018]記載の方法で物性測定した。残りのサンプルは電子レンジ(ナショナルNE-TJ62)で加熱し、食感を調べた。評価は健常人1名で行った。表5に20℃における物性測定結果を、表6に食感結果を示す。
<Preparation of beef paste>
After steaming 270g of beef with a steamer for 10 minutes, dilute 232.5g of bread crumbs (manufactured by Seven Premium), 113g of onion, 113g of milk, 22.5g of beef extract (Senmi extract Co., Ltd., Beef Conch OE-M-2) with 202.5g of water. Were mixed in sequence. Then it was transferred to a mixer and pulverized for 3 minutes to form a paste. The water content of this paste was 81%. Dispense this pasty mixture into a pan, add the gelling agent, stir well with a whisk, heat until boiling, add the amount of evaporated water to return to the weight before heating, The product was transferred to a container having a thickness of about 25 mm to obtain a paste-like processed meat product. This was put into a quick freezer and frozen at −40 ° C. for 1 hour. After storing at −20 ° C. for 24 hours or more, it was transferred to a refrigerator and thawed slowly. Subsequently, after storing at 20 degreeC with the heat retention apparatus (cool incubator ICI-1, made by ASONE), the physical property was measured by the method of [0018] description. The remaining samples were heated in a microwave oven (National NE-TJ62) and examined for texture. Evaluation was performed by one healthy person. Table 5 shows the physical property measurement results at 20 ° C., and Table 6 shows the food texture results.

Figure 0005879958
Figure 0005879958

Figure 0005879958
Figure 0005879958

表5の結果から、食肉加工品に対するジェランガムとサイリウムシードガムの含有率の合計が0.3%〜0.7%の範囲でいずれも基準値をクリアしていた。表6の官能評価結果では、ジェランガムとサイリウムシードガムの割合が4:1の場合では粘りがあり、好ましくなかった。ジェランガムとサイリウムシードガムの割合が3:1〜1:3の範囲内で概ね良好な結果を示し、含有率の合計が0.5%以上では保形性も良いことが分かった。   From the result of Table 5, all were clear the reference value in the range whose sum total of the content rate of gellan gum and psyllium seed gum with respect to processed meat products is 0.3%-0.7%. According to the sensory evaluation results in Table 6, when the ratio of gellan gum and psyllium seed gum was 4: 1, there was stickiness, which was not preferable. The ratios of gellan gum and psyllium seed gum showed generally good results within the range of 3: 1 to 1: 3, and it was found that shape retention was good when the total content was 0.5% or more.

厚労省基準によれば、暖めて使用する嚥下困難者向け食品は45℃においてもその物性基準値を満たすように定められている。そこで、幾つかの実施例を45℃に保温し、その物性測定を行った。結果を表7に示す。表7の結果から、いずれの実施例においても20℃での測定値よりも硬さ、付着性が下がり、十分基準値内に入っていた。   According to the Ministry of Health, Labor and Welfare standards, foods for people with difficulty in swallowing to use after warming are determined to satisfy their physical property standard values even at 45 ° C. Therefore, some examples were kept at 45 ° C. and measured for physical properties. The results are shown in Table 7. From the results shown in Table 7, the hardness and adhesion were lower than those measured at 20 ° C. in any of the examples, and were well within the standard values.

Figure 0005879958
Figure 0005879958

実際の介護施設の給食現場では、冷凍品を好みの形に切ってから加熱し、中心温度が65℃以上で、好ましくは75℃以上に加熱しても形が崩れないことが望ましいとされている。そこで、耐熱性の高い牛肉ペーストを調製するため卵白粉を配合し、それらの物性測定、耐熱性(保形性)、食感を調べた。   In actual nursing homes, it is desirable that frozen products be cut into a desired shape and then heated, and the center temperature is 65 ° C or higher, preferably 75 ° C or higher. Yes. Therefore, egg white powder was blended to prepare beef paste with high heat resistance, and their physical properties, heat resistance (shape retention), and texture were examined.

<耐熱性牛肉ペーストの調製法>
牛挽き肉100部、玉葱35部、牛乳25部、ビーフエキス(富士食品(株)、AW200)7部、ジェランガム(三栄源FFI、ケルコHM)0.62部、サイリウムシードガム(三栄源FFI、ビストップD2074)0.62部、プロニーズM-KF(味の素(株))2.5部、水100部を順次混合した。このときジェランガムとサイリウムシードガムの重量比は1:1で、全重量の0.5%であった。これを鍋に入れ、弱火で3分加熱した(中心温度85℃)。次いでミキサーに移し、6分間粉砕してペースト状にした。卵白粉(I GRECA SAS社)の配合比を変えて加え、よく攪拌した後、スチームコンベクションオーブンで99℃に設定し、8分間加熱した(中心温度85℃)。次いで急速冷凍庫に入れ−40℃で1時間冷凍した。−20℃で24時間以上保存した後、冷蔵庫に移して緩慢解凍した。次いで保温装置(クールインキュベーターICI-1、アズワン製)で20℃に保存した後、[0018]記載の方法で物性測定した。残りのサンプルは蒸し器で65℃、及び75℃に加熱し、耐熱性及び食感を調べた。評価は健常人1名で行った。表8に20℃における物性測定結果および水分含量を、表9に耐熱性(保形性)および食感(滑らかさ)の結果を示す。
<Preparation method of heat-resistant beef paste>
100 parts ground beef, 35 parts onion, 25 parts milk, 7 parts beef extract (Fuji Foods Co., Ltd., AW200), 0.62 parts gellan gum (San-Eigen FFI, Kelco HM), psyllium seed gum (San-Eigen FFI, Vistop) D2074) 0.62 part, Prone's M-KF (Ajinomoto Co., Inc.) 2.5 part, and water 100 part were mixed sequentially. At this time, the weight ratio of gellan gum and psyllium seed gum was 1: 1, 0.5% of the total weight. This was put into a pan and heated for 3 minutes with low heat (center temperature 85 ° C.). Then it was transferred to a mixer and pulverized for 6 minutes to form a paste. After changing the blending ratio of egg white powder (I GRECA SAS) and stirring well, it was set to 99 ° C. in a steam convection oven and heated for 8 minutes (center temperature 85 ° C.). Subsequently, it put into the quick freezer and frozen at -40 degreeC for 1 hour. After storing at −20 ° C. for 24 hours or more, it was transferred to a refrigerator and thawed slowly. Subsequently, after storing at 20 degreeC with the heat retention apparatus (cool incubator ICI-1, made by ASONE), the physical property was measured by the method of [0018] description. The remaining samples were heated to 65 ° C. and 75 ° C. with a steamer and examined for heat resistance and texture. Evaluation was performed by one healthy person. Table 8 shows the physical property measurement results and water content at 20 ° C., and Table 9 shows the results of heat resistance (shape retention) and texture (smoothness).

Figure 0005879958
Figure 0005879958

表8の結果から、加熱前の全重量に対して卵白粉の比率が0%〜2.7%の範囲で物性基準値をクリアしていたが、卵白粉3%では基準をクリアできなかった。表9の結果では、卵白粉の有無に関わらず65℃では保形性が見られた。卵白粉の比率が0.5%以上で75℃での耐熱性が現れ、2.7%以上では保形性が強かった。食感は2.7%以下で滑らかで良好であったが、3%ではざらつきがあった。以上の結果から、牛肉ペーストには卵白粉が0.3〜2.7%、より好ましくは0.5〜2.7%添加することが望ましいことが分かった。   From the results in Table 8, the physical property standard value was cleared in the range of 0% to 2.7% of the ratio of egg white powder to the total weight before heating, but the standard could not be cleared with 3% egg white powder. . In the results of Table 9, shape retention was seen at 65 ° C. regardless of the presence or absence of egg white powder. When the ratio of egg white powder was 0.5% or more, heat resistance at 75 ° C. appeared, and when it was 2.7% or more, the shape retention was strong. The texture was smooth and good at 2.7% or less, but 3% was rough. From the above results, it was found that it is desirable to add 0.3 to 2.7%, more preferably 0.5 to 2.7% of egg white powder in the beef paste.

Figure 0005879958
Figure 0005879958

本発明によれば、20℃において硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下であり、きわめて柔らかいにもかかわらず、従来の肉様食感を有する食肉加工食品を製造できる。この発明により、嚥下困難者に対して誤嚥の恐れがなく、且つ毎日食べても飽きがこない、おいしい食品を提供できる。 According to the present invention, the hardness is 3 × 10 2 to 2 × 10 4 N / m 2 and the adhesion is 1.5 at 20 ° C. Although it is 10 3 J / m 3 or less and is extremely soft, a processed meat food having a conventional meat-like texture can be produced. According to the present invention, it is possible to provide a delicious food that has no fear of aspiration for those who have difficulty in swallowing and does not get tired of eating it every day.

Claims (5)

畜肉類、肉エキス、水、ジェランガム及びサイリウムシードガムを含む混合物をペースト化し、加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法であって、ジェランガムとサイリウムシードガムの合計重量が該混合物重量の0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3である嚥下困難者用食肉加工食品の製造法。 A mixture containing livestock meat, meat extract, water, gellan gum and psyllium seed gum is pasted and heat-molded, and the hardness at 20 ° C. is 3 × 10 2 to 2 × 10 4 N / m 2 . A method for producing a processed meat product for persons with difficulty in swallowing having a property of 1.5 × 10 3 J / m 3 or less, wherein the total weight of gellan gum and psyllium seed gum is 0.3% to 5% of the weight of the mixture A method for producing a processed meat food for persons with difficulty in swallowing, wherein the weight ratio of gellan gum and psyllium seed gum is 3: 1 to 1: 3. 畜肉類、肉エキス及び水を含む混合物をペースト化した後、該ペースト重量に対しジェランガムとサイリウムシードガムの合計重量が0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3となるようジェランガムとサイリウムシードガムを該ペーストに添加し、加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法。 After pasting a mixture containing livestock meat, meat extract and water, the total weight of gellan gum and psyllium seed gum is 0.3% to 5% with respect to the paste weight, and the weight ratio of gellan gum and psyllium seed gum The gellan gum and the psyllium seed gum are added to the paste so as to be 3: 1 to 1: 3, and the hardness at 20 ° C. is 3 × 10 2 to 2 × 10 4 N / m. 2 , a method for producing processed meat foods for persons with difficulty in swallowing having an adherence of 1.5 × 10 3 J / m 3 or less. 畜肉類、肉エキス、水、ジェランガム及びサイリウムシードガムを含む混合物を加熱成型し、得られた成型物を粉砕し、ペースト状にした後、卵白粉を添加し、再度加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法であって、ジェランガムとサイリウムシードガムの合計重量が該混合物重量の0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3であり、添加する卵白粉の重量が加熱前の混合物の重量の0.3〜2.7%である嚥下困難者用食肉加工食品の製造法。 It is characterized by heat molding a mixture containing livestock meat, meat extract, water, gellan gum and psyllium seed gum, crushing the resulting molded product into a paste, adding egg white powder, and heat molding again This is a method for producing a processed meat food for persons with difficulty in swallowing having a hardness at 20 ° C. of 3 × 10 2 to 2 × 10 4 N / m 2 and an adhesion of 1.5 × 10 3 J / m 3 or less. The total weight of gellan gum and psyllium seed gum is 0.3% to 5% of the mixture weight, and the weight ratio of gellan gum and psyllium seed gum is 3: 1 to 1: 3, and egg white powder to be added A method for producing a processed meat food for persons with difficulty in swallowing, wherein the weight of the mixture is 0.3 to 2.7% of the weight of the mixture before heating. 畜肉類、肉エキス及び水を含む混合物を加熱後に粉砕しペースト化した後、該ペースト重量に対しジェランガムとサイリウムシードガムの合計重量が0.3%〜5%であり、かつ、ジェランガムとサイリウムシードガムの重量比が3:1〜1:3となるようジェランガムとサイリウムシードガムを該ペーストに添加し、さらに加熱前の該ペースト物重量の0.3〜2.7%重量の卵白粉を添加し、加熱成型することを特徴とする、20℃における硬さが3×10〜2×104 N/ m2、 付着性が1.5 ×10 J/ m以下である嚥下困難者用食肉加工食品の製造法。 A mixture containing livestock meat, meat extract and water is crushed and pasted after heating, and the total weight of gellan gum and psyllium seed gum is 0.3% to 5% with respect to the paste weight, and gellan gum and psyllium seeds Gellan gum and psyllium seed gum are added to the paste so that the weight ratio of the gum is 3: 1 to 1: 3, and egg white powder having a weight of 0.3 to 2.7% of the weight of the paste before heating is added. And having a hardness at 20 ° C. of 3 × 10 2 to 2 × 10 4 N / m 2 and adhesion of 1.5 × 10 3 J / m 3 or less, Of manufacturing processed meat foods. 混合物が、さらに牛乳を含むものである請求項1〜4のいずれか1項に記載の製造法。
The method according to any one of claims 1 to 4 , wherein the mixture further contains milk.
JP2011255455A 2010-11-24 2011-11-22 Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing Expired - Fee Related JP5879958B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2011255455A JP5879958B2 (en) 2010-11-24 2011-11-22 Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2010261521 2010-11-24
JP2010261521 2010-11-24
JP2011255455A JP5879958B2 (en) 2010-11-24 2011-11-22 Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing

Publications (2)

Publication Number Publication Date
JP2012125238A JP2012125238A (en) 2012-07-05
JP5879958B2 true JP5879958B2 (en) 2016-03-08

Family

ID=46643042

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2011255455A Expired - Fee Related JP5879958B2 (en) 2010-11-24 2011-11-22 Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing

Country Status (1)

Country Link
JP (1) JP5879958B2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5755886B2 (en) * 2011-01-06 2015-07-29 キユーピー株式会社 Fluid food for rice cake with ingredients
JP6320275B2 (en) * 2014-11-18 2018-05-09 株式会社フンドーダイ五葉 Method for producing mousse food
SG11201800658TA (en) * 2015-07-27 2018-02-27 Mitsubishi Shoji Foodtech Co Ltd Food product for individuals with difficulty in chewing which is tolerant to refrigeration and freezing and which can be cooked

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1455599A1 (en) * 2001-12-21 2004-09-15 Sa Majesté la Reine du Chef du Canada Method of preparation of adapted foods
JP4316943B2 (en) * 2003-06-27 2009-08-19 日油株式会社 Gel food composition
JP2005110677A (en) * 2003-09-17 2005-04-28 Itoham Foods Inc Meat soft-processed food and method for producing the same

Also Published As

Publication number Publication date
JP2012125238A (en) 2012-07-05

Similar Documents

Publication Publication Date Title
US6676986B1 (en) Method of making formed food puree products
US20070298154A1 (en) Flavored solid-form food product and method of preparation
AU2016325019B2 (en) Savoury concentrates with a flowable texture based on two starches
NO303561B1 (en) Process for the preparation of low-calorie meat products
JP2018130102A (en) Production method of meat substitute for vegetarian and vegan
JP5879958B2 (en) Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing
WO2023277147A1 (en) Meat alternative food containing curd and production method therefor
JP2021013356A (en) Composition for artificial meat, artificial meat, and method for producing artificial meat
JP7148676B2 (en) Seasoning composition and its use
JP4694535B2 (en) Method for producing cut sausage
JP4807336B2 (en) New processed meat products
JP7303742B2 (en) Method for producing processed meat food
JP2709843B2 (en) Frozen food mixed with seasoning liquid gel
JP6997853B1 (en) Self-retaining food composition and its manufacturing method
JP5767488B2 (en) Batter mix for breaded fried food
JP6377872B1 (en) Healthy foreskin food
WO2021246477A1 (en) Method for producing composition for food
JP7300026B1 (en) Swallowing control diet and its manufacturing method
KR101834238B1 (en) Composition for Regulated Mincemeat of Properties &amp; Preparation Method Thereof
US11553727B1 (en) Pork rind derived low carbohydrate compositions and methods
RU2140157C1 (en) Meat pocket preparing method
JP3222439B2 (en) Minced meat products
WO2003026442A1 (en) Tofu emulsion as food material, process for producing the same, processed foods using the tofu emulsion and process for producing the same
JP2017038530A (en) Gelatinous foods having heat resistance
JP6758822B2 (en) Composition for skin of bean paste food, skin of bean paste food, and method for suppressing softening of skin of bean paste food and raw bean paste food

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20141006

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20150716

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20150728

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20150910

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20151006

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20151127

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20160105

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20160118

R150 Certificate of patent or registration of utility model

Ref document number: 5879958

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

LAPS Cancellation because of no payment of annual fees