JP7425531B2 - Processed meat food that is easy to swallow and its manufacturing method - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act Website publication date June 17, 2021 Website address https://www. enotsuka. co. jp/https://www. enotsuka. co. jp/news/826/

Application of Article 30, Paragraph 2 of the Patent Act Website publication date June 17, 2021 Website address https://www. ieat. jp/https://www. ieat. jp/news/post-2827/ https://www. ieat. jp/about/point/not-bite. html https://www. ieat. jp/kaigo/secret-story/

Application of Article 30, Paragraph 2 of the Patent Law Event date: June 19, 2021 Meeting name and venue: 22nd Speech-Language-Hearing Society of Japan Luncheon Seminar 1 Wink Aichi (4-4-38 Meieki, Nakamura-ku, Nagoya, Aichi Prefecture) )

Article 30, Paragraph 2 of the Patent Act applies Publication date July 2021 Publication AI mail order catalog Published July 2021

Application of Article 30, Paragraph 2 of the Patent Law Event date: July 18, 2021 Meeting name, venue: Swallowing function evaluation training session - 26th PDN VE Seminar Tokyo - Tokyo Jikei University School of Medicine (Nishishinbashi, Minato-ku, Tokyo) 3-19-18)

Application of Article 30, Paragraph 2 of the Patent Act Website publication date July 20, 2021 Website address https://www. ieat-onlineshop. jp/https://www. ieat-onlineshop. jp/ic/cat-014 https://www. ieat-onlineshop. jp/i/2203 https://www. ieat-onlineshop. jp/i/2202 https://www. ieat-onlineshop. jp/i/2201

Article 30, Paragraph 2 of the Patent Act applies Release date: July 21, 2021 Address of the website where it was sold: https://www. ieat-onlineshop. jp/https://www. ieat-onlineshop. jp/ic/cat-014 https://www. ieat-onlineshop. jp/i/2203 https://www. ieat-onlineshop. jp/i/2202 https://www. ieat-onlineshop. jp/i/2201

Article 30, Paragraph 2 of the Patent Act applies Release date: October 6, 2021, etc., as stated in the attached sheet Place of sale: Daishoku Co., Ltd. (4-10-3-102 Minamiteshiro-cho, Fukuyama City, Hiroshima Prefecture), etc. As per Article 30 article is missing.

Application of Article 30, Paragraph 2 of the Patent Law Event date: August 20, 2021 Meeting name and venue: 26th and 27th Japanese Society for Eating and Swallowing Rehabilitation Luncheon Seminar 4 (held locally: Nagoya International Conference Center (Atsuta, Nagoya) 1-1 Atsuta Nishimachi)) Web site: https://www. congre. co. jp/jsdr2021/

Application of Article 30, Paragraph 2 of the Patent Act Date: December 11, 2021 Meeting name, venue: 7th Academic Meeting of the Japan Nutrient Shape and Function Research Society Lecture 2 Web held: http://jsfsn. net/ http://jsfsn. net/society/program. html

Article 30, Paragraph 2 of the Patent Act applies Event date: January 21, 2020 Meeting name and venue: 15th Hamamatsu Swallowing Forum Web event: https://peatix. com/event/3084368

Article 30, Paragraph 2 of the Patent Act applies January 22, 2020 Meeting name, venue 21st Yokohama Swallowing Study Group ZOOM distribution (8th year-round lecture 7th lecture distribution) Web held: https:// www. jsdr. or. jp/meeting/meeting_official/meeting_seminar_20220122. html https://yokohamaenge20220122. peatix. com/

Application of Article 30, Paragraph 2 of the Patent Act Event date: February 4, 2020 Meeting name and venue: 39th Research Conference of the Convalescent Rehabilitation Ward Association Luncheon Seminar 2 (held on site: Grand Nikko Tokyo Daiba (Minato-ku, Tokyo) Daiba 2-6-1)) Web site: https://site. convention. co. jp/39kaifukuki-reha/

Article 30, Paragraph 2 of the Patent Act applies Publication date February 23, 2020 Publication Swallowing Medicine Volume 11 No. 1 Japanese Society of Swallowing Medicine

Application of Article 30, Paragraph 2 of the Patent Act Date February 26, 2020 Meeting name, venue 45th General Meeting and Academic Lecture of the Japanese Society of Swallowing Medicine Post-Congress Seminar Luncheon Seminar (held on-site: Mirai Hall, Denki Building) 3rd floor, Denki Building Kyosoukan, 2-1-82 Watanabe-dori, Chuo-ku, Fukuoka)) Web site: http://gakkai. co. jp/enge45/index. html http://gakkai. co. jp/enge45/ondemand01. html

Article 30, Paragraph 2 of the Patent Act applies Publication date February 26, 2020 Publication Skill-up seminar 2022 for nutritionists Booklet Nippon Medical Planning Co., Ltd.

Application of Article 30, Paragraph 2 of the Patent Act Publication date: March 31, 2020 Publication: Geriatric Dentistry and Medicine 2021, Vol. 36, No. 4, Japanese Society of Geriatric Dentistry

The present invention relates to a processed meat food that is easy to swallow and a method for producing the same, and particularly to a processed meat food for subjects with reduced masticatory and swallowing functions and a method for producing the same.

Various foods have been developed that can be eaten even by subjects with reduced masticatory and swallowing functions. However, many products that claim that they do not require chewing are in the form of a paste, and their mushy appearance has led to a loss of appetite. Furthermore, many of the dishes were made into pastes, making it difficult to perceive the flavor of each ingredient.

In addition, paste foods prepared at home or in school lunches using mixers, food processors, etc. not only have a problem with their appearance, but also have a rough texture (lack of smoothness) due to residual fine particles and fibers from the ingredients. . The rough texture not only gives the eater an unpleasant sensation when chewing or swallowing, but also can cause fine particles and fibers to remain in the pharynx of those with impaired swallowing ability, causing choking. When foods rich in starch and protein are mixed with a mixer or food processor, they can become sticky, sticky, or hard, making them difficult to chew and swallow.

Filtering paste foods through a mesh or sieve can reduce the grainy texture and make it smooth, but particles and fibers smaller than the opening of the mesh or sieve cannot be removed, and the grainy texture still remains. Sometimes. Further, if the opening is made minute, filtration becomes difficult and the workload increases.

By adding liquids such as water and oil to paste foods, it is possible to reduce the rough texture, stickiness, stickiness, and hardness of the food paste, making it smoother, and reducing the workload during filtration, but it also reduces the flavor. and the nutritional value per mass decreases.

Against this background, for example, Patent Document 1 describes a process in which meat (raw meat) is mechanically cut using a food processor or the like to produce processed meat foods such as hamburgers for eaters with poor swallowing and chewing ability. Discloses a processed meat food obtained by treating the meat with enzymes, straining, shaping and steaming, and a method for producing the same.

Patent Document 2 discloses a quality improving agent containing specific amounts of α-amylase, native gellan gum, and agar for improving the ingestion and swallowing suitability of starchy foods.

As a method for producing processed foods using enzyme treatment, for example, Patent Document 3 discloses that in order to utilize scallop viscera that has been treated as waste, it is liquefied with protease and further made into a paste with a thickener. do. Further, Patent Document 4 discloses a method of making a paste of mannan-containing foodstuffs such as taro, which includes adding an enzyme agent containing Acremonium cellulase.

Japanese Patent Application Publication No. 2005-151986 Japanese Patent Application Publication No. 2008-271985 Japanese Patent Application Publication No. 2011-92170 Japanese Patent Application Publication No. 2012-105568

As mentioned above, conventional foods for consumers with reduced masticatory and swallowing functions have problems such as semi-liquid appearance and flavor, problems with ease of mastication and swallowing due to roughness and stickiness, and labor burden during production. There were problems with nutritional value, etc. The processed food obtained by the method of Patent Document 1 cannot be said to be easy to eat for subjects with reduced masticatory and swallowing functions, and the quality improver of Patent Document 2 is specialized for improving starchy foods. , the methods of Patent Documents 3 and 4 only treat specific foodstuffs with enzymes, and do not take into account issues such as the original taste and ease of swallowing.

Based on the above background, the present invention aims to provide a processed meat food that has smooth and homogeneous properties that are easy to swallow, even in subjects with reduced masticatory and swallowing functions, despite the shape, and the processed meat food. The purpose is to provide a manufacturing method.

In order to solve the above-mentioned problems, the present inventors have conducted extensive studies on processing methods including enzymatic processing of meat. Previously, food was treated with enzymes after crushing to spread it throughout the meat, but by pre-treating meat with enzymes and then crushing it, it is possible to reduce stickiness and stickiness, and it is also a method with a light workload. It has been found that a very smooth paste without roughness can be obtained. Furthermore, they discovered that by molding this paste, a processed meat food that is smooth and surprisingly easy to swallow despite its shape can be obtained, and the present invention was completed.

That is, the present invention relates to the following.
<1>
obtaining an enzyme-treated product by treating meat raw materials with an enzyme solution;
heating the enzyme-treated product to obtain a heat-treated product;
mechanically cutting the heat-treated product together with water and a gelling agent to obtain a cut product;
pureeing the cut material to obtain a paste; and
molding the paste to obtain a molded product;
A method for producing processed meat foods, including:
<2>
The method according to <1>, which comprises mechanically cutting the heat-treated product with 40% by weight or less of the water based on the total weight of additive raw materials together with the gelling agent to obtain a cut product.
<3>
The method according to <1> or <2>, which comprises mechanically cutting the heat-treated product together with the water, the gelling agent, and oil to obtain a cut product.
<4>
The method according to any one of <1> to <3>, further comprising deaerating the paste prior to the molding.
<5>
The method according to any one of <1> to <4>, wherein the enzyme solution contains protease and salts selected from phosphoric acid, citric acid, carbonic acid, and salts thereof.
<6>
A processed meat food obtained by the method according to any one of <1> to <5> above, which has a hardness of 1,000 to 10,000 (N/m ² ) at 20°C and an adhesive property. Meat processing with a hardness of 1,500 (J/m ³ ) or less, a hardness of 1,000 to 8,000 (N/m ² ) at 45°C, and an adhesiveness of 1,200 (J/m ³ ) or less food.
<7>
It includes a molded product made from a paste containing a heat-treated enzyme-treated meat raw material and water, and has a hardness of 1,000 to 10,000 (N/m ² ) at 20°C and an adhesion of 1. 500 (J/m ³ ) or less, the hardness at 45°C is 1,000 to 8,000 (N/m ² ), the adhesion is 1,200 (J/m ³ ) or less, and there is no residue. Processed meat foods with a percentage of 4.0% or less.
<8>
The processed meat food according to <6> or <7> above, which has a spread of 0.5 cm or less in a line spread test.
<9>
The processed meat food according to any one of <6> to <8> above, which has a protein content of 11% by weight or more.
<10>
The ratio of hardness at 45°C to hardness at 20°C is 0.6 to 1.2, and the ratio of adhesion at 45°C to adhesion at 20°C is 0.6 to 1.2. The processed meat food according to any one of <6> to <9> above.
<11>
Furthermore, it contains a seasoning liquid, has a hardness at 20°C of 10,000 (N/m ² ) or less, an adhesive property of 1,000 (J/m ³ ) or less, and a cohesive property of 0.9 or less, Hardness at 45°C is 8,000 (N/m ² ) or less, adhesion is 1,000 (J/m ³ ) or less, and cohesiveness is 0.9 or less, <6> to < The processed meat food according to any one of 10>.

According to the present invention, it is possible to provide a processed meat food that has smooth, homogeneous properties and is easy to swallow despite its shape, and a method for producing the same.

Hereinafter, a mode for carrying out the present invention (hereinafter referred to as "this embodiment") will be described in detail. Note that the present invention is not limited to the following embodiment, and can be implemented with various modifications within the scope of the gist.

In one aspect, the method for producing a processed meat food of the present embodiment includes: treating a meat raw material with an enzyme solution to obtain an enzyme-treated product; heating the enzyme-treated product to obtain a heat-treated product; , machine cutting with water and a gelling agent to obtain a cut product, pureeing the cut product to obtain a paste, and molding the paste to obtain a molded product. According to this method, it is possible to obtain a molded article that, despite its shape, is easy to swallow even in subjects with reduced mastication and swallowing functions, and has smooth and homogeneous properties. Further, according to the manufacturing method of the present embodiment, a molded product (processed meat food) that melts in the mouth can be obtained, so that even subjects with reduced masticatory and swallowing functions can easily swallow the product.

The raw meat (meat raw material) is not particularly limited as long as it is edible meat, and includes livestock meat such as cow, pig, horse, sheep, chicken, duck, and turkey, and preferably chicken, pork, and turkey meat. selected from the group consisting of beef; The enzyme solution for processing meat is not particularly limited as long as it contains a proteolytic enzyme capable of tenderizing meat, and is preferably a protease having activity in an alkaline region, such as papain, bromelain, ficin, or actinidin. , trypsin, cathepsin, peptidase, and other proteolytic enzymes derived from microorganisms, and one or more of these can be used. For example, one or more of papain, bromelain, and peptidase can be used in combination.

The pH of the enzyme solution is not particularly limited as long as the enzyme acts, and can be changed as appropriate depending on the enzyme used, for example, pH 7.5 to 11.0, preferably 8.5 to 10.0. can. The concentration of the enzyme in the enzyme solution can be set as appropriate depending on the type of enzyme and treatment time, and is, for example, 5.0×10 ⁻⁴ to 1.0% by weight, preferably 1.0% by weight of the enzyme solution. ×10 ⁻³ % by weight or more and 0.1% by weight or less.

The enzyme solution can contain other components as long as they do not interfere with the activity of the enzyme used, and in one embodiment, preferably contains a pH adjuster to maintain the optimum pH of the enzyme. The pH adjuster is not particularly limited as long as it is edible. In order to prevent dryness due to syneresis while decomposing meat proteins, it is preferable to add phosphoric acid, citric acid, carbonic acid, and salts thereof as salts for the enzyme solution, and the pH may be adjusted using these salts. . Examples of salts for enzyme solutions include sodium hydrogen phosphate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, citric acid, trisodium citrate, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, etc. can be used, but is not limited to these. In one embodiment, the enzyme solution can include protease and salts selected from phosphoric acid, citric acid, carbonic acid, and salts thereof. Specifically, when the enzyme solution contains a protease that is active in an alkaline region, salts for the enzyme solution include sodium hydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, It can contain one or more selected from potassium dihydrogen phosphate, citric acid, trisodium citrate, sodium carbonate, sodium bicarbonate, and potassium carbonate. The concentration of the salts for the enzyme solution is not particularly limited as long as the pH of the enzyme solution is within a desired range suitable for enzyme activity and does not impair the taste of the meat, and can be changed as appropriate depending on the salt used. For example, it should be 1.0% to 7.0% by weight of the enzyme solution, preferably 3.0% to 7.0% by weight, more preferably 5.0% to 7.0% by weight. Can be done. In addition to these, the enzyme solution may also contain saccharides, amino acids, polysaccharides, and the like.

Enzyme treatment can be divided into the process of introducing enzymes into meat (enzyme introduction process) and the process of allowing the introduced enzyme to permeate the entire meat and decomposing the meat with enzymes (enzyme decomposition process). Enzyme introduction treatment is not particularly limited as long as it is a method of introducing enzymes into meat (unheated); for example, an injection method in which an enzyme solution is injected into meat, a spray method in which an enzyme solution is sprayed on meat, or a method in which enzymes are introduced into meat. A coating method in which a liquid is applied, an immersion method in which the meat is immersed in an enzyme treatment solution, a tumbling method in which the processing tank containing the meat and the enzyme solution is rotated to rub the enzyme solution through physical impact, and these are all performed under reduced pressure. There are various methods, and an injection method that allows a simple injection of the desired amount of enzyme solution into the meat is preferred. The size of the meat to be processed is not particularly limited as long as the desired enzyme introduction treatment can be carried out, but for example, when using the injection method, meat of 5 mm or more, preferably about 10 to 100 mm, can be processed using the injection method using an injection device. By performing the enzyme introduction process, the enzyme solution can be injected into the entire meat in a short time.

When using an injection device, for example, devices manufactured by Fomaco, Nikko, Tokyo Shokuhin Kikai, etc. can be used, and the injection amount is preferably 10 to 90% by weight based on the meat. Preferably, 30 to 80% by weight of enzyme solution can be injected. After injection, the meat may be cut into appropriate sizes and left to stand for enzymatic decomposition treatment, or the cut meat may be immersed in an enzyme solution and left for enzymatic decomposition treatment. It's okay.

The temperature of the enzymatic decomposition treatment is preferably about 0 to 25°C, more preferably about 0 to 15°C, and the enzymatic decomposition treatment can be carried out in a refrigerated room. This makes it possible to supply the enzyme-treated liquid to meat while accurately suppressing or preventing the inactivation of the proteolytic enzymes contained in the enzyme-treated liquid. Can be impregnated uniformly. The enzymatic decomposition treatment time is preferably about 1 to 24 hours, more preferably about 5 to 18 hours, when the temperature is within the above temperature range. By enzymatically decomposing meat in advance, it is possible to reduce rough texture, reduce stickiness, stickiness, and hardness derived from proteins, and make it smooth and homogeneous, making it easier to chew and swallow.

Next, the obtained enzyme-treated product is heated to obtain a heat-treated product. The heat treatment is preferably performed under steam that allows uniform heating (steam heating), such as a saturated steam cooker (manufactured by Miura Kogyo, etc.), a steam convection (manufactured by Rational, Fujimac, Maruzen, etc.). etc.), a steam cooker, a pressure cooker, a superheated steam cooker, etc. Heating can also be carried out at a combination of different temperatures. As an example, enzymatic decomposition is promoted by treatment at around 50 to 70°C, for example around 60°C (first heating treatment), and then treatment at around 70 to 115°C, for example around 90°C (second heating treatment). The enzyme can be inactivated by (treatment). The heating time can be adjusted as appropriate depending on the temperature, but each heat treatment is preferably about 5 to 60 minutes, more preferably about 10 to 30 minutes. For example, when using a saturated steam cooker, at 100% RH, heat at 60°C for 10 to 20 minutes in the first heat treatment, and then heat at 90°C for 10 minutes in the second heat treatment. Can be done. Further heat treatment may be incorporated when obtaining the heat-treated product. By heat treatments at different temperatures, for example, in addition to the enzymatic reaction proceeding in the first heat treatment, deterioration of flavor can be prevented by deactivating the enzyme in the second heat treatment. .

The obtained heat-treated product is mechanically cut to obtain a cut product. For mechanical cutting, known machines for crushing and mixing ingredients can be used, such as food processors (manufactured by Cuisinart, Panasonic, Yamazen, etc.), mixers, blenders, juicers, etc., and preferably a food processor. can be used to crush and mix at 1,500 to 3,600 rpm. In the subsequent pureeing process, the cutting can be completed when the material is uniformly cut to the extent that it can pass through a mesh (for example, it can be pureed through a mesh with an opening of φ2 mm or less). For example, when using a food processor, the cutting process can be completed at 1,800 rpm. Cutting can be done for about 3 minutes. Conventionally, enzyme treatment was performed after mechanical cutting in order to uniformly apply enzyme treatment to the entire food product, but in this embodiment, mechanical cutting is performed on the heat-treated product that has been enzyme-treated and heat-treated. By doing so, it becomes less likely that stickiness will occur during mechanical cutting, and the risk of contaminating the surrounding environment and equipment in the process after mechanical cutting is low, making it possible to produce processed foods hygienically.

At the time of mechanical cutting, water and a gelling agent are added together with the heat-treated material, and the material is mechanically cut to obtain a cut material. At this time, the amount of water added is, for example, 40% by weight or less, preferably 10% by weight or more and 40% by weight or less, more preferably 15% by weight or more and 30% by weight or less, more preferably 15% by weight or more and 30% by weight or less, based on the total weight of the added raw materials. Cutting becomes easier when the amount is 20% by weight or less. Here, the added raw materials include all raw materials added at the time of mechanical cutting, in addition to the heat-treated meat raw material subjected to enzyme treatment, water, and the gelling agent. Water may be added in the form of an edible liquid containing water, such as milk or soy milk. Furthermore, by adding a gelling agent during mechanical cutting, the shape of the molded product can be maintained thereafter. The gelling agent is not particularly limited as long as it is a gelling agent used in foods, and for example, one type selected from xanthan gum, carrageenan, agar, locust bean gum, tamarind gum, guar gum, gellan gum, konjac powder, etc. The above can be used, and preferably xanthan gum can be used. The amount of gelling agent is not particularly limited as long as the processed food to be obtained can maintain its shape, and can be changed as appropriate depending on the type of gelling agent. For example, the gelling agent, preferably xanthan gum, may be added in an amount of 0.2 to 1.0% by weight, preferably 0.3 to 0.8% by weight, more preferably 0.4 to 0.0% by weight, based on the total weight of the added raw materials. 6% by weight can be used.

In addition to water and gelling agents, oils and fats (chicken oil, pork fat, beef tallow, etc.), seasonings (chicken soup base, beef extract powder, pork extract powder, etc.) are used during, before, or after machine cutting. It may be added depending on the type of meat. In the manufacturing method of the present embodiment, for example, a cut product can be obtained by mechanically cutting the heat-treated product together with the water, the gelling agent, and oil. The amount added can be adjusted as appropriate depending on the type and flavor of the processed food to be obtained. For example, the amount of seasoning added is 0.5 to 5% by weight, preferably 0.5 to 5% by weight based on the total weight of the added raw materials. It can be added in an amount of about 1 to 3% by weight. In addition, when using fats and oils, for example, from the viewpoint of maintaining the shape and adjusting the physical properties suitable for chewing and swallowing, and further suppressing differences in physical properties due to temperature, 1 to 10% by weight based on the total weight of the added raw materials. Fats and oils can be added, preferably in an amount of about 2 to 8% by weight.

Next, the resulting cut material is pureed to obtain a paste. The straining can be preferably carried out by passing the mixture through a mesh having an opening of 2 mm or less, and can be carried out using, for example, a colander, a strainer, a sieve, a strainer cloth, or the like. Preferably, a colander with an opening of φ2 mm can be used. Enzyme treatment in advance improves passability during pureeing.

Preferably, the paste can be further degassed prior to molding. By deaerating the pureed paste before molding, it is possible to obtain a processed food with uniform physical properties and a smoother texture. Degassing can be carried out using a conventional method, for example, in a sealed container using a vacuum packaging machine, a vacuum dessicator, a vacuum can, or the like. For example, the paste can be placed in a plastic bag and degassed using a vacuum packaging machine until the degree of vacuum reaches 98% or more.

The obtained paste is molded to obtain a molded product. The size of the molded product is, for example, 7.5 cm square or less, preferably 5 cm, from the viewpoint of being suitable for eating and filling into a container (for example, filling multiple molded products at once) and maintaining its shape. It can be four sides or less, and the height can be 3 cm or less, preferably 1.5 cm or less. The shape of the molded product is not particularly limited and can be changed as appropriate depending on the target or purpose of the product, such as a disc, cylinder, prism, cone, pyramid, or a shape imitating a material or natural object. It can be done.

Processed meat foods can be produced by a method including the steps described above. The method of this embodiment may include steps such as freezing, preserving, and thawing between each step.

The processed meat food of the present embodiment thus obtained has, for example, a water content of 77% by weight or less, a protein content of 11% by weight or more, and a fat/protein mass ratio of 1.1 or less, preferably 0.5 to It is 1.1, more preferably 0.7 to 1.1, has a high protein content and high nutritional value, and can exhibit smooth and homogeneous properties despite its shape.

The processed meat food of this embodiment can be obtained, for example, by the manufacturing method of this embodiment described above.
The processed meat food of this embodiment is, for example, ``difficult to swallow'' as described in ``Regarding labeling permission for foods for special dietary use (Consumption Table No. 125, Notification by the Deputy Commissioner of the Consumer Affairs Agency, March 29, 2021)''. The hardness (stress when compressed at a constant speed) (N/m ² ) at 20°C and 45°C is 1,000 to 10,000, preferably 1. ,000 to 7,000, for example 2,000 to 5,000, which is very soft.
In addition, the adhesion (J/m ³ ) at 20°C and 45°C measured in accordance with the above-mentioned "Testing method for food for people with difficulty swallowing" is 1,500 or less, preferably 500 to 1,500. , has physical properties that are at least equivalent to Permit Criteria III for food for special dietary uses and food for people with difficulty swallowing. The specifications and standards for special purpose foods and foods for people with swallowing difficulties are shown below. In this specification, unless otherwise specified, hardness, adhesion, and cohesiveness refer to measured values measured in accordance with the above-mentioned "Testing Method for Foods for People with Difficulty Swallowing."

A preferable aspect of the processed meat food of this embodiment is the processed meat food obtained by the manufacturing method of this embodiment. More specifically, the processed meat food obtained by the production method of the present embodiment has a hardness of 1,000 to 10,000 (N/m ² ) at 20°C and an adhesiveness of 1,500 (N/m 2 ). The processed meat food has a hardness of 1,000 to 8,000 (N/m ² ) and an adhesiveness of 1,200 (J/m ³ ) or less at 45 ^° C.
Another preferable aspect of the processed meat food of the present embodiment includes a molded product obtained by molding a paste containing a heated enzyme-treated meat raw material and water, and has a hardness of 1,000 at 20°C. -10,000N/m ² , adhesion is 1,500J/m ³ or less, hardness at 45°C is 1,000-8,000 (N/m ² ), and adhesion is 1,200 (J/m 2 ). m ³ ) or less, and the processed meat food has a residue rate of 4.0% or less.
All of these processed meat foods have tangible, smooth, and homogeneous properties, and can be easily swallowed.

The preferable range of hardness of the processed meat food of this embodiment is as shown above, but more specifically, for example, from the viewpoint of exhibiting appropriate softness even though it is tangible, the hardness at 20 ° C. , preferably 1,000 to 10,000 N/m ² , more preferably 1,000 to 7,000 N/m ² . For example, as a combination of hardness at 20° C. and adhesion described below, the hardness at 20° C. is 1,000 to 10,000 N/m ² and the adhesion is 1,500 J/m ³ or less.

In addition, taking into account the temperature of the processed food at the time of consumption, the hardness at 45°C is preferably 1,000 to 8,000 N/m ² , from the viewpoint of exhibiting appropriate softness while being tangible. More preferably, it is 1,000 to 5,000 N/m ² .
For example, as a combination of hardness at 45°C and adhesion described below, the hardness at 45°C can be 1,000 to 8,000 N/m ² and the adhesion can be 1,200 J/m ³ or less. . In addition, taking into consideration the temperature of processed foods at the time of consumption, the ratio of hardness at 45°C to hardness at 20°C (hardness (45°C/ When the hardness is 10,000 N/m ² or less, the ratio (20° C.) is preferably 0.6 to 1.2, more preferably 0.6 to 1.0.
The hardness at each temperature can be measured, for example, by the method described in Examples below.

The preferable range of the adhesiveness of the processed meat food of this embodiment is as shown above, but more specifically, for example, from the viewpoint of exhibiting smoothness, the adhesiveness at 20°C is preferably 1,500 J. /m ³ or less, more preferably 800 to 1,500 J/m ³ .
In addition, taking into account the temperature of the processed food at the time of eating, from the viewpoint of achieving smoothness, the adhesion at 45°C is preferably 1,200 J/m ³ or less, more preferably 500 to 1,200 J/m3. ^m3 . Furthermore, taking into account the temperature of the processed food at the time of eating, and from the perspective of maintaining smoothness, the ratio of the stickiness at 45°C to the stickiness at 20°C (stickiness (45°C/20°C) ratio) is as follows: When the adhesion is 1,500 J/m ³ or less, it is preferably from 0.6 to 1.2, more preferably from 0.6 to 1.0.
The adhesion at each temperature can be measured, for example, by the method described in Examples below.

The preferable range of the cohesiveness of the processed meat food of the present embodiment is, for example, from the viewpoint of exhibiting good cohesiveness and ease of forming a bolus, the cohesiveness at 20°C is 0.9 or less, more preferably 0.9. It can be set to 5 to 0.9.
In addition, taking into consideration the temperature of the processed food at the time of eating, the cohesiveness at 45°C should be 0.9 or less, more preferably 0.5 from the viewpoint of achieving good cohesion and ease of bolus formation. ~0.9.
The cohesiveness at each temperature can be measured, for example, by the method described in Examples below.

The preferable range of spread in the line spread test of the processed meat food of this embodiment is, for example, from the viewpoint of exhibiting shape retention, preferably 0.5 cm or less, and more preferably 0.2 cm or less.
The line spread test can be performed, for example, by the method described in Examples below.

The preferable range of the residue ratio of the processed meat food of the present embodiment is, for example, 4.0% or less, more preferably 2.0% or less, from the viewpoint of providing a processed meat food that melts in the mouth and is easy to swallow with almost no residual feeling in the pharynx. .0% or less.
The residue rate can be calculated, for example, by the method described in Examples below.

The processed meat food of this embodiment can ensure softness while ensuring a certain amount of protein. The amount of protein in the processed meat food of this embodiment is not particularly limited, but is preferably 11% by weight or more, and more preferably 11 to 17% by weight from the viewpoint of balance with tenderness.

The processed meat food of this embodiment can reduce the water content to some extent. The amount of water in the processed meat food of this embodiment is not particularly limited, but is preferably 77% by weight or less, and more preferably 65 to 77% by weight from the viewpoint of balance with softness.

The processed meat food of this embodiment is adjusted to have soft and smooth physical properties suitable for chewing and swallowing while maintaining its shape. Since the higher the content, the greater the difference in physical properties depending on the temperature of the molded product, there is no particular limitation, but the lipid content is preferably 12% by weight or less, more preferably 6 to 12% by weight. In addition, the lipid/protein mass ratio is preferably 1.0 or less, more preferably 1.0 or less, from the viewpoint of exhibiting smooth and homogeneous properties despite the large amount of protein, high nutritional value, and shape. It is 0.5 to 1.0, more preferably 0.7 to 0.9.

A seasoning liquid may be further added to the molded product, and preferably, the seasoning liquid is added in an amount such that the entire molded product is immersed. By adding a seasoning liquid with an appropriate thickness, the food becomes smooth and sticky, difficult to choke, and is easier to eat, and it is also possible to impart flavor. The viscosity of the seasoning liquid is, for example, about 100 to 160 mPa·s at 20°C and about 100 to 130 mPa·s at 45°C. The raw materials for the seasoning liquid are not limited as long as they are commonly used in foods, such as soy sauce, mirin, sugar, soup stock, and extracts, and the composition thereof can be changed as appropriate. A seasoning liquid can be obtained by adding the above raw materials and an edible thickener to water, heating and stirring as necessary. As the thickener, known ones can be appropriately selected and used, for example, one or more of xanthan gum, carrageenan, locust bean gum, tamarind gum, guar gum, gellan gum, konjac powder, starch, modified starch, etc. It can be used in an amount that provides the above viscosity. In one embodiment, xanthan gum can be added in an amount of 0.5 to 1.5% by weight, preferably 0.75 to 1.25%, for example 0.9 to 1.1% by weight, based on the total seasoning liquid.

The seasoning liquid-containing processed meat food of the present embodiment obtained in this manner is, for example, coated with a seasoning liquid having a viscosity of 100 to 160 mPa·s at 20°C and 100 to 130 mPa·s at 45°C in an amount that allows the entire molded product to be immersed. When added, the hardness (N/m ² ) measured in accordance with the above-mentioned "Testing method for foods for people with difficulty swallowing" at 20°C is 10,000 or less, preferably 1,000 to 7,500. , more preferably 1,000 to 5,000, for example 2,000 to 4,000, and 8,000 or less at 45°C, preferably 1,000 to 6,000, more preferably 1,000 to 4, 000, for example 1,500 to 2,500, and is very soft. In addition, the adhesion (J/m ³ ) measured in accordance with the above-mentioned "Test method for food for people with difficulty swallowing" is 1,000 or less at 20°C, for example 500 to 800, 1,000 or less at 45°C, It is preferably 800 or less, for example 400 to 500, and the cohesiveness is 0.9 or less at both 20°C and 45°C, preferably 0.2 to 0.8, for example 0.6 to 0.7, and it is a food for special use. It has physical properties equivalent to permission standard II for food for people with swallowing difficulties. These combinations include, for example, when the seasoning liquid is added, the processed meat food of this embodiment has a hardness of 10,000 N/m ² or less at 20°C, an adhesiveness of 1,000 J/m ³ or less, Moreover, the cohesiveness can be 0.9 or less. Similarly, the hardness at 45° C. can be 8,000 N/m ² or less, the adhesion can be 1,000 J/m ³ or less, and the cohesiveness can be 0.9 or less.

The processed meat food of this embodiment can be frozen, stored and distributed, and can be thawed and heated in ordinary homes, hospitals, etc., and provided to consumers as a processed food with the above-mentioned physical properties. . For example, after thawing in a refrigerator for 6 hours or more, it can be heated in a microwave oven (500W) for 40 seconds to warm it.

The processed meat food of this embodiment transforms meat, which is generally hard and difficult for eaters with reduced chewing and swallowing abilities, into soft, smooth, homogeneous, and easy-to-eat properties while retaining its shape. It is a modified processed food. In addition, the problem of syneresis is less likely to occur, and the meat has the flavor and color inherent to meat. It is so soft that it loses its shape even without chewing, and is smooth enough to be homogeneous without grain or roughness, preventing it from remaining in the pharynx and resulting in choking, so it has the swallowing and mastication functions targeted by conventional technology. This food has physical properties that are more considerate of consumers with reduced swallowing and mastication functions than those with low levels of swallowing and mastication. When a seasoning liquid is added, the above-mentioned physical properties become more suitable for eaters with reduced swallowing and mastication functions.

EXAMPLES The present invention will be further explained below with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

[Example 1]
An enzyme solution was injected into one piece of raw chicken breast meat (weighing approximately 233 g) using an injection device in an amount equal to 50% of the weight of the meat. The enzyme solution has a concentration of protease (papain, bromelain, peptidase mixture) of 9.3 x 10 ^-3 % by weight, and a concentration of enzyme solution salts (phosphate, citrate, carbonate mixture) of 6.5% by weight. The enzyme solution was prepared by dissolving it in soft water so that the concentration was 54% by weight and the pH of the enzyme solution was 9.2. Next, the chicken breast meat after injecting the enzyme solution was cut into pieces approximately 2 cm square and approximately 1 cm thick, and after adding the same enzyme solution as the one injected with the above-mentioned injection device, the chicken breast meat was placed in a refrigerator for 18 hours. It was immersed for an hour and subjected to an enzyme reaction. After discarding the enzyme solution, the enzyme-treated chicken breast was heated in a saturated steam cooker (60°C for 10 minutes, then 90°C for 10 minutes).
The heated chicken breast meat and the raw materials listed in Table 1 were placed in a food processor, crushed and mixed for 1 minute at 1,800 rpm, the raw materials on the wall were peeled off with a spatula, and further crushed and mixed for 2 minutes at 1,800 rpm.
After straining through a strainer with an opening of 2 mm, the mixture was placed in a plastic bag and degassed using a vacuum packaging machine until the degree of vacuum reached 98% or higher. The mixture was placed in a circular mold with an inner diameter of 45 mm and a height of 10 mm, rapidly frozen, removed from the mold, and filled into a container. After sealing, the product was sterilized and heated (at 85° C. for 5 minutes or more at product temperature) and rapidly frozen to obtain a processed chicken food.

[Example 2]
The procedure was carried out except that raw pork thigh chunks (weighing approximately 663 g) were used instead of chicken breast meat, and heating was performed in a saturated steam cooking machine at 60°C for 20 minutes, 93°C for 3 minutes, and then 90°C for 10 minutes. Processed pork food was obtained in the same manner as in Example 1.

[Example 3]
A processed beef food was obtained in the same manner as in Example 1, except that raw beef thigh chunks (weighing about 781 g) were used instead of chicken breast.

[Example 4]
In Example 1, when the containers were finally filled, the seasoning liquids shown in Table 2 were also filled.

[Example 5]
In Example 2, when the containers were finally filled, the seasoning liquids shown in Table 2 were also filled.

[Example 6]
In Example 3, when the containers were finally filled, the seasoning liquids shown in Table 2 were also filled.

How to make seasoning liquid:
Food seasoning and xanthan gum were added to city water in the amounts shown in Table 2, and stirred until it was visually confirmed that there was no undissolved residue. The viscosity was as follows.
・Viscometer used: Tuning fork vibration viscometer SV-10 (manufactured by A&D)
Viscosity (20℃): 100-160mPa・s
Viscosity (45℃): 100-130mPa・s

[Comparative example 1]
A processed meat food was obtained in accordance with the example of Patent Document 1 in the following manner.
Shredded raw chicken breast meat (6 cm in length, 1 cm in width, 1 cm in height) was put into a food processor and crushed at 1,800 rpm until it was clearly crushed by visual inspection, and then Example 1 Among the raw materials contained in the enzyme solution (50% of the weight of the meat raw materials) shown in Table 1, the raw materials excluding soft water and the raw materials shown in Table 1 were added in order, and crushed and crushed at 1,800 rpm for 2 minutes. Mixed. After leaving the mixture in a refrigerator for 18 hours to allow an enzyme reaction, it was strained and molded. After steaming at 95℃ for 10 minutes, it is quickly frozen, removed from the mold, filled into a container, sealed, sterilized and heated (equivalent to 85℃ for 5 minutes or more at product temperature), and quickly frozen to produce processed chicken food. Obtained. Unless otherwise specified, the same equipment and containers as in Example 1 were used.

[Comparative example 2]
A processed pork food was obtained in the same manner as in Comparative Example 1, except that sliced raw pork thigh meat (length 15 cm, width 4 cm, height 2 mm) was used instead of chicken breast meat.

[Comparative example 3]
A processed beef food was obtained in the same manner as in Comparative Example 1, except that sliced raw beef thigh meat (length 15 cm, width 4 cm, height 2 mm) was used instead of chicken breast meat.

[Evaluation of manufacturing method]
Comparing Examples 1 to 3 and Comparative Examples 1 to 3, it is found that in the comparative example, the enzyme raw material was added during crushing and mixing so that the enzyme treatment was performed evenly on the whole, but as it was mixed, the viscosity became stronger. Also, it was difficult to mix and it took a long time to puree. More specifically, when the same amount of crushed and mixed material was pureed by hand, in Examples 1 to 3 the pureing was completed in about 5 minutes, but in Comparative Examples 1 to 3 it took 12 times that amount (60 minutes). ). Furthermore, during molding, it was difficult to insert into the mold due to its viscosity. In addition, in the comparative examples, the physical properties tended to vary depending on the type of raw material and lot, and the processing time for crushing and mixing and the effort for straining tended to vary compared to the examples. It was thought that the variation occurred because enzyme treatment was not performed in advance.

Furthermore, in Comparative Examples 1 to 3, since the process from crushing in a food processor to steaming involves working with raw meat, there is a risk of contamination with pathogenic microorganisms, and there is also a risk of contamination between different lots via the food processor. it was high. On the other hand, in Examples 1 to 3, the risk of contamination was low because crushing, mixing, and straining in a food processor were performed after heating.

[sensory evaluation]
The processed foods of Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to sensory evaluation of softness and smoothness by six experienced panelists. The processed foods were placed in a refrigerator for 16 hours to thaw, and then heated in a microwave oven (500 W) for 40 seconds before being subjected to sensory evaluation.
The following evaluation methods and criteria were used. Furthermore, the panelists conducted a preliminary evaluation using the reference product and agreed on the evaluation indicators.
(softness)
3 points So soft that it loses its shape even without chewing.
2 points You can't break it apart unless you chew it with your tongue.
1 point: It is hard and cannot be broken by chewing with the tongue.
(smoothness)
3 points: Homogeneous and smooth.
2 points Slightly non-uniform and grainy.
1 point: Heterogeneous and rough.
(judgement)
When the average score of the six panelists exceeded 2.0 points, it was judged as "suitable".

The results are shown in Table 3. Regarding the softness, Examples 1 to 3 were so soft that they fell apart without being chewed, and were evaluated as being softer than Comparative Examples 1 to 3 (cannot be broken down by the tongue to the extent that they could be broken down by the tongue). Regarding smoothness, Examples 1 to 3 were smooth and homogeneous, and were rated smoother than Comparative Examples 1 to 3 (rough to smooth but slightly non-uniform).

[Physical property evaluation 1]
The hardness, adhesion, and cohesiveness of the processed foods of Examples 1 to 6 and Comparative Examples 1 to 3 were measured under the following conditions.
(The number of test)
Examples 1 to 3 and Comparative Examples 1 to 3: N=6, Examples 4 to 6: N=4
(Thawing/warming method)
The sample was placed in a refrigerator for 16 hours to thaw, then heated in a microwave oven (500W) for 40 seconds.
(Measuring method)
*Measurement conditions were in accordance with "Testing methods for foods for special dietary uses, foods for people with difficulty swallowing (testing methods for hardness, adhesion, and cohesion)."
1. The sample was placed in a container (diameter 40 mm, height 15 mm).
2. Measurement was performed using a creep meter (manufactured by Yamaden, model: RE2-33005B) under the following conditions.
(Measurement condition)
・Sample container: diameter 40mm, height 15mm
・Plunger: Made of resin, diameter 20mm, height 8mm
・Compression speed: 10mm/sec
・Clearance: 5mm
・Number of compression: 2 times ・Measurement temperature: Examples 1 to 3 and Comparative Examples 1 to 3: 20±2℃
Examples 4-6: 20±2°C and 45±2°C

The results are shown in Tables 4 and 5.
As shown in Table 4, the hardness of Examples 1 to 3 was 3,000 to 5,000 N/ ^m2 at 20°C, and the hardness of Comparative Examples 1 to 3 was 17,000 to 52,000 N/m2 at 20°C. / ^m2 ).
The adhesion of Examples 1 to 3 is 1,100 to 1,500 J/m ³ at 20°C, which is higher than the adhesion of Comparative Examples 1 to 3 (300 to 1,400 J/m ³ at 20°C). It was about the same level.
The cohesiveness of Examples 1 to 3 was 0.6 to 0.8 at 20°C, which was higher than the cohesiveness of the production method of the comparative example (0.3 to 0.5 at 20°C). The comparative example was solid and was thought to be less cohesive than the example.
It was suggested that the processed foods of Examples 1 to 3 had physical properties equivalent to permission standard III for food for special dietary uses and food for people with difficulty swallowing.

As shown in Table 5, the hardness of Examples 4 to 6, which are processed foods containing seasoning liquid, is 2,000 to 4,000 N/ ^m2 at 20°C, compared to Examples 1 to 3 without seasoning liquid. It showed an even lower value. The hardness at 45°C was 1,500 to 2,500 N/m ² .
The adhesion of Examples 4 to 6 (containing seasoning liquid) was 500 to 800 J/m ³ at 20°C, which was lower than that of Examples 1 to 3 (without seasoning liquid). At 45° C., the adhesion was 400 to 500 J/m ³ .
The cohesiveness of Examples 4 to 6 (containing seasoning liquid) was 0.6 to 0.7 at 20°C, which was lower than that of Examples 1 to 3 (without seasoning liquid). Furthermore, even at 45°C, the cohesiveness was 0.6 to 0.7.
It was suggested that the processed foods of Examples 4 to 6 had physical properties equivalent to Permit Standard II for food for special dietary uses and food for people with difficulty swallowing.

When the processed foods obtained in Examples 4 to 6 were provided to experts (doctors, dentists, and registered dietitians), they were evaluated as being soft, smooth, and easy to swallow.

[Comparative example 4]
In Patent Document 2, a starch food is crushed after being heated and subjected to enzyme treatment. According to this method, processed meat foods were obtained in the following manner.
Shredded raw chicken breast meat (length: 6 cm, width: 1 cm, height: 1 cm) was boiled in boiling water and treated, and then added to the enzyme solution shown in Example 1 (50% weight based on the meat raw material). Among the raw materials, the raw materials excluding soft water and the raw materials shown in Table 1 (Example 1) were both put into a food processor. After crushing and mixing at 1,800 rpm for 1 minute, the raw materials on the wall surface were peeled off with a spatula, and the mixture was crushed and mixed at 1,800 rpm for 2 minutes. The mixture was left to stand in a refrigerator for 16 hours or more to undergo an enzyme reaction, and then strained and molded. After heating at 60°C for 10 minutes with steam convection and then at 95°C for 10 minutes, it is quickly frozen, removed from the mold, filled into a container and sealed, sterilized and heated (equivalent to 85°C for 5 minutes or more at product temperature), and rapidly It was frozen to obtain processed chicken food. Unless otherwise specified, the same equipment and containers as in Example 1 were used.

[Physical property evaluation 2]
The physical properties of Comparative Example 4 were evaluated using the same method as in Physical Property Evaluation 1. The measurement temperature was 20±2°C. The results are shown in Table 6 together with the results of Example 1 obtained in Physical Property Evaluation 1.
As shown in Table 6, the hardness of Example 1 was approximately 5,000 N/m ² at 20°C, which was lower than the hardness of Comparative Example 4 (approximately 14,000 N/m ² at 20°C). Ta.
The adhesion properties of Example 1 and Comparative Example 4 were comparable.
The cohesiveness of Example 1 was about 0.7 at 20°C, which was higher than the cohesiveness of Comparative Example 4 (about 0.4 at 20°C). It is thought that Comparative Example 4 showed a low value because it was in solid form and was not well-organized compared to Examples.

In addition, when the processed foods of Example 1 and Comparative Example 4 were placed in the refrigerator for 16 hours to thaw, heated in a microwave oven (500 W) for 40 seconds, and then eaten, Comparative Example 4 felt more grainy. , I was left with the feeling that particulate matter remained in my pharynx.

The contents of water, protein, and lipid in Examples 1 to 3 are shown below. Please note that these nutritional components are based on the "Attachment Analytical Methods for Nutrient Ingredients, etc." of the "Food Labeling Standards (Consumption Table No. 139, Notification by the Deputy Commissioner of the Consumer Affairs Agency, March 30, 2015)". and analyzed.

[Example 1, Comparative Example 1, Comparison of commercial products]
In addition to the results of Example 1 and Comparative Example 1 obtained above, each component was compared for commercial products 1 to 4 (Comparative Examples 5 to 8) in Table 8 below, and sensory evaluation and physical property evaluation were conducted. went. All of these commercially available products are sold as food for the elderly or nursing care food. In Example 1 and Comparative Example 1, samples were thawed and heated according to the "thawing/warming method" described in Physical Property Evaluation 1. Samples of commercially available products 1 to 4 were prepared by heating according to the method described on the package of the commercially available products.
In Table 8 below, "softness" and "smoothness" were evaluated using the same method as the above-mentioned sensory evaluation. In addition, nutritional components were analyzed using the same method as in Example 1.
Furthermore, "hardness", "adhesiveness", and "cohesiveness" were conducted in the same manner as in the above-mentioned physical property evaluation 1 (measurement temperature: 20 ± 2°C and 45 ± 2°C, Example 1 and Comparative Example 1. : N=6, Comparative Examples 5 to 8: N=3)

In Table 8 below, "line spread" and "residue rate" were calculated according to physical property evaluation 3 below.
[Physical property evaluation 3]
[Line spread test (shape retention)]
・Number of measurements N=1
-Measurement method (1) The sample was kept warm at 45°C in advance (the keeping temperature was assumed to be the temperature of the food at the time of eating).
(2) Next, a cylinder with a diameter of 4 cm and a height of 1.5 cm was placed on the memory sheet, and the sample was filled into the cylinder with a grater. Furthermore, on the surface of the seat with memory, multiple circles with different diameters are displayed concentrically, and each of these circles is divided into eight equal parts by eight straight lines extending from the center to the circumference. . Further, points A to H (8 points) are marked clockwise at the intersections of each straight line and the outermost circle on the sheet. The cylinder described above was arranged so that its center overlapped with the circle displayed on the sheet surface.
(3) Next, the cylinder was removed upward, left to stand for 120 seconds, and the lengths of points A to H (8 points) after 120 seconds were recorded. The spread from the initial diameter of 4 cm was calculated, and the average value (rAve.) of 8 points was calculated, which was defined as the line spread (cm).
When the line spread was 0.5 cm or less, it was judged that the shape retention was good and it was tangible.

[Residue rate (smoothness)]
・Number of measurements N=1
-Measurement method (1) 10 g (ws) of sample and 20 g of soft water were added to a sample tube and kept at 37°C. The temperature for keeping warm was assumed to be the temperature inside the oral cavity.
(2) The sample tube was stirred for 120 seconds using a test tube mixer, and after stirring, the sample was passed through a sieve (openings: 500 μm) whose weight (wm) had been measured in advance.
(3) Next, after lightly washing the sieve with standing water, the water adhering to the sieve was wiped off, and the sieve+residue weight (wr) was measured.
Using the above ws, wm, and wr, the residue rate (%) was calculated from (wr−wm)/ws×100.
It was judged that the higher the residue rate, the worse it melts in the mouth and the feeling of residue in the pharynx, and when it is 4.0% or less, it melts in the mouth well and there is almost no feeling of residue in the pharynx. If the sample melts well in the mouth and there is no residual feeling in the pharynx, it will be easier to swallow.

As shown in Table 8 above, as a result of the sensory evaluation, in terms of "softness", Example 1 was so soft that it fell apart without being chewed, and was comparable to commercially available products 2 and 3. It was also evaluated as being slightly softer than Commercial Product 1, and softer than Comparative Example 1 and Commercial Product 4. Therefore, although it is tangible, Example 1 is soft enough to fall apart without being chewed, indicating that it is moderately soft without being too soft.
Next, regarding "smoothness", as a result of sensory evaluation, Example 1 was evaluated to be smoother and more homogeneous than Comparative Example 1 and commercial products 1 to 4.

In addition, as a result of physical property measurements, the "hardness" of Example 1 was 4,716 N/m ² at 20°C and 3,385 N/m ² at 45°C, and Comparative Example 1 and commercial products 1 and 4 (20 16,000 to 18,000 N/m ² at 45°C and 10,000 to 19,000 N/m ² at 45°C), and is lower than commercial products 2 and 3 (1,800 to 3 at 20°C). , 100 N/m ² and 500 to 1,900 N/m ² at 45°C). The results also show that Example 1 is moderately soft without being too soft. Furthermore, the ratio of hardness at 45°C to hardness at 20°C (hardness (45°C/20°C) ratio) was 0.72 in Example 1, which was lower than Comparative Example 1 and Commercial Product 1. It was also found that the price was higher than that of commercially available products 2 to 4. From the results, it was found that Example 1 had a smaller difference in hardness between 20°C and 45°C than commercially available products 2 and 3, which had similar hardness values.

Regarding "adhesion", Example 1 had 1,133 J/m ³ at 20°C and 876 J/m ³ at 45°C, Comparative Example 1 and commercial products 2 and 3 (500 to 700 J/m ³ at 20°C, It is higher than commercial product 1 (2,355 J/m ³ at 20 °C, 1,264 J/m ³ at 45 °C), and lower than commercial product 4 (2,355 J/m 3 at 20 °C, 1,264 J/m ³ at 45 °C). (1,030 J/m ³ at 20° C. and 520 J/m ³ at 45° C.). Furthermore, the ratio of adhesion at 45°C to adhesion at 20°C (adhesion (45°C/20°C) ratio) was 0.77 in Example 1, compared to Comparative Example 1 and commercial products 1 to 4. It turned out to be overpriced. From the results, it was found that Example 1 had a smaller difference in adhesion between 20°C and 45°C than Comparative Example 1 and Commercial Products 1 to 4.

Regarding the "line spread test," Example 1 had a spread of 0.1 cm, which was comparable to Comparative Example 1 and commercial products 1, 3, and 4 (0.0 to 0.2 cm), and commercial product 2 (1 cm). .9cm). This suggests that Example 1, Comparative Example 1, and Commercial Products 1, 3, and 4 have shape retention properties, and that Commercial Product 2 does not have shape retention properties.
Regarding the "residue rate", Example 1 was 0.6%, which was significantly lower than Comparative Example 1 and Commercial Product 4 (90-130%), and Commercial Products 1-3 (4.1-12%). .4%). This suggests that Example 1 melts well in the mouth and leaves almost no residual sensation in the pharynx. On the other hand, compared to Example 1, Comparative Example 1 and Commercial Product 4 had noticeably worse melting in the mouth and a feeling of residual throat in the pharynx. It was suggested that there is some or a slight amount of Note that the results were roughly in agreement with the "smoothness" results of the sensory evaluation.

Based on the above results, Example 1 has relatively soft physical properties, shape retention, and smoothness based on the sensory evaluation of softness, hardness of physical property evaluation, and line spread test. The results of the residue rate in the physical property evaluation suggested that the texture was homogeneous, smooth, and melted in the mouth, and there was almost no feeling of residue in the pharynx. Furthermore, Example 1 had tangible, smooth, and homogeneous properties, although the water content was 77% by weight or less, the protein content was 11% by weight or more, and the lipid content was 12% by weight or less. Therefore, it was confirmed that it has characteristic physical properties compared to Comparative Example 1 and any of the commercial products 1 to 4, and Example 1 has tangible, smooth and homogeneous properties, and is easy to swallow.

The present invention has industrial applicability in the fields of nursing care food, food for people with impaired masticatory function, food for people with impaired swallowing function, food for the elderly, food for infants, food for swallowing function evaluation and testing, etc. .

Claims (10)

obtaining an enzyme-treated product by treating meat raw materials with an enzyme solution containing a proteolytic enzyme ;
heating the enzyme-treated product to obtain a heat-treated product;
mechanically cutting the heat-treated product together with water and a gelling agent to obtain a cut product;
pureeing the cut material to obtain a paste; and
molding the paste to obtain a molded product;
A method for producing processed meat foods, including: 2. The method according to claim 1, which comprises mechanically cutting the heat-treated product with 40% by weight or less of the water based on the total weight of additive raw materials together with the gelling agent to obtain a cut product. The method according to claim 1 or 2, comprising mechanically cutting the heat-treated product together with the water, the gelling agent, and oil to obtain a cut product. The method according to any one of claims 1 to 3, further comprising degassing the paste prior to said molding. The method according to any one of claims 1 to 4, wherein the enzyme solution contains protease as the proteolytic enzyme and salts selected from phosphoric acid, citric acid, carbonic acid, and salts thereof. The hardness at 20° C is 1,000 to 10,000 (N /m ² ), adhesion is 1,500 (J/m ³ ) or less, hardness at 45°C is 1,000 to 8,000 (N/m ² ), and adhesion is 1,200 (J/m 2 ). m ³ ) or less and has a residue rate of 4.0% or less. The processed meat food according to claim 6 , which has a spread of 0.5 cm or less in a line spread test. The processed meat food according to claim 6 or 7 , having a protein content of 11% by weight or more. The ratio of hardness at 45°C to hardness at 20°C is 0.6 to 1.2, and the ratio of adhesion at 45°C to adhesion at 20°C is 0.6 to 1.2. The processed meat food according to any one of claims 6 to 8 . Furthermore, it contains a seasoning liquid, has a hardness at 20°C of 10,000 (N/m ² ) or less, an adhesive property of 1,000 (J/m ³ ) or less, and a cohesive property of 0.9 or less, Any one of claims 6 to 9 , wherein the hardness at 45°C is 8,000 (N/m ² ) or less, the adhesion is 1,000 (J/m ³ ) or less, and the cohesiveness is 0.9 or less. The processed meat food described in item (1) above.