JPH07250652A - Preparation of chopped food - Google Patents

Abstract

PURPOSE:To easily prepare a food enabling easy taking of DHA of fish, etc., by an infant or a person having chewing and swallowing function disorder. CONSTITUTION:The meat of fish or livestock is visually inspected to cleanly remove the unedible part such as bone and degraded part and sliced to <=1cm cube to uniformize the thermal conductance. The protein of the meat is denaturated by boiling or steaming, the characteristic fishy smell (harshness component) of the fish or livestock meat is removed and the meat is finely chopped to <=1mm to get mild palatability and improved eatability. The finely chopped meat is seasoned with proper amounts of seasonings and spices, incorporated with a proper amount (>=0.1%) of a highly unsaturated fatty acid such as DHA(docosahexaenoic acid) and EPA(eicosapentaenoic acid) believed to be effective for the maintenance and promotion of the human health, incorporated with >=1mg of calcium lactate necessary for forming the bone of human body and mixed with a proper amount of an aqueous dispersion of curdlan which is a thermally coagulable substance. The addition amount of curdlan fluctuates depending upon the gel content, sol content, kind of fish or meat. The obtained mixture is sealed in a container CU a tube, etc., and heat-treated to attain a stabilized definite gel content or sol content.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention uses highly unsaturated fatty acids (hereinafter referred to as DHA) such as docosahexaenoic acid and eicosapentaenoic acid, which are abundantly contained in fish, as a substance for regulating physiological properties (maintenance and promotion of health) of the human body. From the viewpoint of possessing a large amount of fish, it is easy to eat fish for people who do not like eating fish, such as those who like fish and who have difficulty chewing even if they like fish Carve on, D on this
The present invention relates to a method for producing chopped food, which is used as a food material having a health function by adding effective amounts of HA and calcium lactate.

[0002]

2. Description of the Related Art All foods including fish and foods are physiologically absorbed by the human body by chewing with teeth and swallowing. However, people with dysphagia, that is, infants without teeth, people who have bad teeth and cannot bite or are sick, and people with dysphagia, such as the elderly, all need the same nutrients as healthy people. DHA contained in etc. cannot be ingested by a normal eating method.

[0003]

However, it is well known that DHA contained in fish and the like is a substance that enhances the physiological regulation function of the human body, and it is also known that it has dementia or carcinostatic action. People with impaired chewing and swallowing function cannot take this DHA.

It is an object of the present invention to easily produce a food which allows DHA contained in fish or the like to be easily ingested even by infants or persons with a disorder of masticatory swallowing function.

[0005]

Means for Solving the Problems The present invention has been made to achieve the above object, and visually inspects the regular meat of fish and meat, and cleanly removes inedible parts such as bones and altered parts. rear,
Slice to 1 cm or less to obtain uniform heat conduction, denature protein by steaming and heating to eliminate fish and meat peculiar fishy taste (acme), and then fine (1 mm or less) to obtain a soft texture. DHA (docosahexaenoic acid), E which is effective for maintaining and improving the health of the human body
An appropriate amount (0.1% or more) of a highly unsaturated fatty acid such as PA (eicosapentaenoic acid) is added and mixed, and further 1 mg or more of calcium lactate necessary for skeleton formation of the human body is added and mixed, which is heat-coagulable. Mix an appropriate amount of an aqueous dispersion of curdlan, which is a substance, (the amount of curdlan added depends on the fish, meat, gel content, and sol content), fill and seal it in a cup container and tube, and heat it. Generate stable gel degree and sol degree by processing, and make gel degree and sol degree unchanged even when reheated at the time of eating or frozen and then reheated, and dissolve water, syneresis, etc. The gist is to prevent changes in physical properties.

[0006]

[Function] The regular meat of fish and meat is visually inspected to cleanly remove inedible parts such as bones and altered parts, and then sliced to 1 cm or less. Since the protein can be denatured within a short period of time by obtaining uniform conduction, it is possible to eliminate the peculiar fishy taste (acne) of fish and meat. Next, this fish meat is finely chopped (1 mm or less) to make it easier to eat and to give a soft texture. Then, this finely chopped product is given an appropriate amount of seasoning and flavor, and further, an appropriate amount of highly unsaturated fatty acid such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) (0.1
% Or more), and 1 mg or more of calcium lactate necessary for skeleton formation of the human body is added and mixed, and an appropriate amount of an aqueous dispersion of curdlan, which is a thermocoagulable substance, is added to the fish, (Depends on meat, gel content, and sol content)
Are mixed, filled into a cup container, a tube and the like and sealed, and this is heat-treated. With this, a stable formulation of gel and sol is generated, and even when reheated at the time of eating or frozen and then reheated and eaten, the gel and sol are not changed, and the physical properties such as dissolved water and water separation are maintained. Change can be prevented. In addition, even infants and persons with impaired chewing and swallowing functions can easily take highly unsaturated fatty acids such as DHA (docosahexaenoic acid), which is effective for maintaining and improving the health of the human body.

[0007]

EXAMPLES The method for producing the chopped food of the present invention will be described below based on examples. Desired fish meat, such as regular tuna meat or meat, or a piece of this mixed meat is visually inspected to remove inedible parts such as bones and altered parts, which are washed if necessary, and then sliced to about 1 cm or less. To do. This is because in the steaming and heating step of the next step, the center temperature of the fish meat reaches 70 ° C or higher in a short time, so that the fish meat is included in the fish meat unless it is heated to a predetermined temperature or higher within a short time. DH
A flows out. Slice to prevent this. Next, the sliced fish meat or the like having a size of 1 cm or less is steam-heated to rapidly heat the center temperature to 70 ° C or higher, preferably 72 ° C or higher. Thereafter, the fish meat and the like are radiated and immediately refrigerated to 10 ° C. or lower to prevent rancidity of the fish meat and the like.

[0008] In this steaming and heating step of fish meat, the fishy taste of fish meat is removed. In this method, the substance that gives off a fishy taste in fish meat or the like by steaming and heating rises to the surface and is removed to remove the fishy taste. Then, in order to further eliminate this fishy taste, an appropriate amount of ginger is added to this, and the mixture is crushed and mixed with a Stefan cutter.

Further, in a step different from the treatment of the fish meat or the like, a curdlan solution to be added to the fish meat or the like from which the fishy taste is removed by steaming and heating is prepared. Curdlan is a heat-coagulable polysaccharide, which is a water-insoluble glucan in which D-glucose is bound to β-1.3 glucoside. This fine powdery curdlan (5%) is added with water at 40 to 50 ° C., preferably 43 to 46 ° C., and mixed and stirred by a mixer to swell the powdered curdlan. Then, hot water having a temperature as high as 80 ° C. or higher is added in such an amount that the total amount reaches 48% to 53% to completely dissolve the curdlan. In this case, it is desirable to stir and mix at a high speed in order to make the curdlan float, but not to impair the quality. In the embodiment, a Stefan mixer is used, and when the curdlan is swollen, the temperature of the Stefan mixer is kept at about 45 ° C. Heat and mix at 3600 RPM for 3 minutes, 8
After adding hot water of 0 ℃ or more, 1 at 3600 RPM
Mix and stir for a minute, and rotate the curdlan at high speed to dissolve it in a floating state.

The curdlan dissolved in hot water is cooled immediately after dissolution so as not to rancid, but it is preferably stirred at a rotation speed of about 1800 RPM for a short time of about 1 minute, preferably 20 ° C. It is cooled below and used. It is also possible to freeze and store it. When using, it is thawed and mixed and stirred.

As seasonings, in addition to soy sauce, apple juice, glycine, oligosaccharides, oyster extract, mackerel extract, mirin, and other auxiliary materials such as water, starch, CV calcium,
DHA, eicosapentaenoic acid (EPA), etc. are added, and the addition amount of each is determined so that fish meat, livestock meat, etc. can be eaten deliciously.

Next, this seasoning is added to the above-mentioned steamed and cooked fish meat and the like, and in order to mix them evenly, they are mixed and stirred by a Stefan mixer at a high speed of, for example, 3600 RPM, and then an aqueous solution of curdlan is added, which is evenly mixed. At this stage, a vacuum is applied to the mixer to deaerate the mixed air during mixing and stirring to form a gel having a high density, and the solid matter such as fish meat is finally 1 mm or less, preferably 0.1 m.
It is desirable to reduce the size to m or less and always treat the product temperature in the process at 20 ° C. or less.

Next, this is deaerated while mixing and stirring, and with the air removed from the raw material such as fish meat, the required amount is filled into an appropriate container such as a cup container or tube using an automatic filling device or the like. After that, the product is sealed, heat-treated and cooled to obtain a product.

Heating after the tube is sealed and filled is 1
00 ℃ or higher, preferably 15 to 3 in warm water around 125 ℃
It is soaked for about 0 minutes and heated, or another method is performed so that the central portion of the product is sufficiently heat-treated. The amount and concentration of curdlan and seasoning liquid added after the steaming and heating should be appropriately determined so that the product at the time of eating preferably has a predetermined gel degree and sol degree.

In order to make food easier to eat, the present invention introduces a Stefan cutter (high-speed rotation: 3600 rpm vacuum combined use) to improve the soft texture by carving hard food, and even if it is swallowed, it is digested. Adjust the hardness of food so that it is absorbed. Of course, it can be finely adjusted according to the function level. Moreover, it is not limited to those who have difficulty in chewing and swallowing, but the degree of paste is adjusted so that it can be conveniently eaten by functionally handicapped persons, infants and other functionally immature persons, and if necessary chopsticks, forks, spoons, spatulas, etc. Of course,
The size can be adjusted in stages so that you can swallow it with a straw. Without using gelatins, gums, agars, etc. that are commonly used as a regulator of this degree of stickiness,
It was a curd run. That is, since the fish and meat are main ingredients, they are often heated and eaten rather than chilled and eaten. Therefore, curdlan is used so as not to change the sol degree and the gel degree which are stable due to heating, and the coagulability is maintained, so that there is an advantage that a substance change such as dissolution and water separation does not occur.

[0016]

Industrial Applicability According to the method for producing chopped food of the present invention, the regular meat of fish and meat is visually inspected, and inedible parts such as bones and altered parts are removed cleanly, and the heat conduction is evenly 1 cm or less. After slicing into fish and steam-heating to denature the protein to eliminate fishy meat-specific fishy taste (acme), it is finely chopped (1 mm or less) to give a soft texture and easy to eat. Add a proper amount of seasoning and flavor to the chopped, and further add a suitable amount (0.1%) of highly unsaturated fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), which are effective in maintaining and improving human health. Above) and mix,
In addition, 1 mg of calcium lactate, which is necessary for the skeleton formation of the human body
The above is added and mixed, and an appropriate amount of an aqueous dispersion of curdlan, which is a thermocoagulant, is added (the amount of curdlan added depends on the fish, meat, gel content, and sol content), and this is mixed in a cup container. And it is filled and sealed in a tube, etc. and heat-treated to generate a stable and constant gel degree and sol degree. Therefore, foods containing a large amount of highly unsaturated fatty acids (DHA) can be chewed and swallowed by persons with functional disorders. There is an advantage that even infants can easily eat with good taste.

Claims (1)

[Claims] 1. A visual inspection of the regular meat of fish and meat for bone,
After cleanly removing inedible parts such as altered parts, slice to 1 cm or less to obtain uniform heat conduction, denature protein by steaming and heating, and eliminate fishy meat-specific fishy taste, then soften Finely chopped to give a texture, easy to eat,
This finely chopped product is given an appropriate amount of seasoning and flavor, and further, an appropriate amount of highly unsaturated fatty acid such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), and calcium lactate are added and mixed, and a thermocoagulable substance is added thereto. It is characterized by mixing an appropriate amount of an aqueous dispersion of curdlan, filling and sealing it in an appropriate container, and heat-treating this to generate a stable constant gel degree and sol degree. Manufacturing method of chopped food.