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

Description

  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.

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.

  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.

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".

Ministry of Health, Labor and Welfare Food Safety No. 021001 “About permission to display special-purpose foods” (see the Consumer Affairs Agency website)

Japanese Patent No. 4293976 JP 2005-110777 A JP 2005-287326 A JP 2009-278962 A

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.

  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.

  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.

  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.

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).

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.

  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.

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.

  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.

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.

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.

  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.

Experimental example 1

<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.

  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.

<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.

  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.

<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.

  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.

  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.

  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.

<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).

  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.

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)

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. 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. 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. 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. The method according to any one of claims 1 to 4 , wherein the mixture further contains milk.