KR102547964B1 - Manufacturing Methods of Elderly Meat Processed foods for easily mastication and deglutition - Google Patents

Abstract

The present invention relates to an aged-type processed meat food that is easy to chew and swallow, and a method for manufacturing the same. Raw meat preparation step of grinding; Preparation step of preparing herbs by trimming, frying, boiling with water, and chopping; A first mixing step of adding and mixing additives to raw meat to form a first mixed meat; A secondary mixing step of adding herbs and added balls to the primary mixed meat and mixing to form a secondary mixed meat; A molding step of molding the secondary mixed meat; A cooking step of steaming and cooking the molded secondary mixed meat; Provides a method for manufacturing aged-type processed meat food that is easy to chew and swallow, including a coating step of forming a coating layer by coating the surface of the cooked secondary mixed meat with a coating liquid and a packaging step of vacuum-packing the secondary mixed meat with the coated layer formed thereon can do.
In addition, it includes raw meat, additives, herbs, and added balls, and further includes a coating layer formed by coating the surface with a coating liquid, wherein the additives are chewing and swallowing It is possible to provide aged meat processed foods that are easy to use.

Description

Manufacturing method of aged meat processed foods for easy mastication and swallowing

The present invention relates to an aged-type processed meat food that is easy to chew and swallow, and a method for manufacturing the same, and more specifically, vegetables and meat are prepared as raw materials for meat preparation, vegetable preparation, primary mixing, secondary mixing, molding, Processed meat food for the elderly, which is easy to chew and swallow, and a method for manufacturing the same will be.

As of 2013, the total population of Korea is 50,142,158, of which 3,658,353 are aged 65 to 74, 2,007,685 are aged 75 to 84, and 471,664 are older than 85. The elderly population aged 65 or older accounts for 11% of the total population and is rapidly entering an aging society.

As such, Korea is currently undergoing the most rapid population aging, and the proportion of the elderly population is expected to enter an aged society with 14.3% in 2018 and enter a super-aged society by reaching 20.8% in 2026.

With the rapid increase in the elderly population, the problem of the elderly is gradually recognized as a social problem, and in order for the elderly to live a long and healthy life, it can be said that balanced nutrition intake along with physical and mental health is essential.

The health of the elderly is closely related to their nutritional status, and physiological, social, economic, and psychological factors cause limitations in food selection, further leading to malnutrition. Functional deterioration such as mastication, digestion, and absorption occurs due to aging, and loss or loss of teeth may affect food mastication, resulting in malnutrition or unbalanced eating. In addition, with age, the function of smell and taste decreases, so that people cannot enjoy taste, so food intake decreases, and nutrient absorption and use of nutrients are impaired, increasing the risk of malnutrition compared to the average population.

The provision of food and nutrition that can restore energy to the elderly, and a healthy nutritional status considering the psychological factors of eating are closely related to the quality of life. A balanced nutritional intake for the elderly is a means to enable them to enjoy a healthier life.

Therefore, in order for the elderly to live a healthy old age, it is essential to develop a balanced diet for the elderly.

On the other hand, there are various problems specific to the elderly, but in particular, eating disorder due to reduced chewing and swallowing function is pointed out as the most serious problem. In an aging society, important problems related to diet include deterioration of swallowing and masticatory function and hyponutrition (PEM). As people age, swallowing and masticatory functions (chewing and swallowing) deteriorate due to a decrease in salivary secretion function, a decrease in muscle strength around the throat and mouth, a decrease in swallowing reflex function, or a cerebrovascular disease. Due to such decline in physiological function and mental factors, they fall into a low-nutrition state.

Decreased masticatory ability in the elderly restricts overall nutrient intake, and deterioration in swallowing function results in dysphagia, in which food moves from the bronchi to the lungs rather than from the esophagus to the stomach. Non-viscous food such as water or tea is rather prone to dysphagia, so it is necessary to develop various silver foods for people with swallowing and chewing difficulties in order to facilitate mastication and reduce the risk of dysphagia.

Foods with difficulty in swallowing and chewing must satisfy the three conditions of safety, nutrition, and preference, and above all, must be safe food without the risk of contamination.

Furthermore, it is necessary to develop foods with high satisfaction in terms of nutrition and taste using meat, fish, vegetables, etc., and also to develop foods that are difficult to swallow and chew in consideration of price, distribution, and convenience.

In order to solve the above problems, the present invention processes vegetables and meat through raw meat preparation step, vegetable preparation step, first mixing step, second mixing step, molding step, cooking step, coating step, and packaging step to make food. It is an object of the present invention to provide a processed meat food for the elderly, which is easy to chew and swallow, and a method for manufacturing the same, which can be easily consumed by the elderly who have difficulty in mastication and swallowing.

In order to solve the above problems, the method for manufacturing aged-type processed meat food that is easy to masticate and swallow according to an embodiment of the present invention first grinds meat and fat, respectively, and mixes the pulverized flesh and fat. , Raw meat preparation step of secondary grinding; Preparation step of preparing herbs by trimming, frying, boiling with water, and chopping; A first mixing step of adding and mixing additives to raw meat to form a first mixed meat; A secondary mixing step of adding herbs and added balls to the primary mixed meat and mixing to form a secondary mixed meat; A molding step of molding the secondary mixed meat; A cooking step of steaming and cooking the molded secondary mixed meat; Provides a method for manufacturing aged-type processed meat food that is easy to chew and swallow, including a coating step of forming a coating layer by coating the surface of the cooked secondary mixed meat with a coating liquid and a packaging step of vacuum-packing the secondary mixed meat with the coated layer formed thereon can do.

Here, the herbs are wool, and the vegetable preparation step is to cut the wool, dig out the inside, then cut and trim, add minced garlic and perilla oil to the shredded wool, stir-fry, add water in addition to the roasted wool, boil, and chop. to be

In addition, the first mixing step is characterized in that after kneading by adding cold water to the raw meat, adding additives to form the first mixed meat.

In addition, the additives may include minced ginkgo, minced tofu, fusiformis powder, capsicum powder, and natural spices.

In addition, the addition balls may include sapodilla powder, langsat powder, and purified water.

In addition, the addition ball is prepared by mixing the sapodilla powder and the langsat powder to prepare a mixed powder; It is characterized in that it is prepared through the steps of mixing 60 to 70 parts by weight of purified water with 100 parts by weight of the mixed powder, forming it into a ball shape, and cooling the molded addition ball.

In addition, in the cooking step, while steaming and cooking the molded secondary mixed meat, the addition balls are melted to form voids inside the secondary mixed meat.

In addition, the coating solution may include purified water, coconut water, psyllium husk, konjac powder, agar, sodium alginate and calcium.

In addition, the coating step is characterized in that a coating layer is formed by coating a coating liquid on the surface of the cooked secondary mixed meat, drying and cooling.

In addition, the processed meat food for the elderly, which is easy to chew and swallow according to an embodiment of the present invention, includes raw meat, additives, herbs, and added balls, and further includes a coating layer formed by coating the surface with a coating liquid, wherein the additive is minced ginkgo. It is possible to provide a processed meat food for the elderly that is easy to chew and swallow, including minced tofu, fusiformis powder, capsicum powder, and natural spices.

The aged meat processed food that is easy to masticate and swallow according to an embodiment of the present invention as described above, and the method for manufacturing the same, the raw meat preparation step, the vegetable preparation step, the first mixing step, the second mixing step, and the molding step. , It can be processed through the cooking step, coating step and packaging step to make it into food, so that the elderly who have difficulty in chewing and swallowing can easily consume it as well as digest it easily.

In addition, not only the elderly but also patients with mastication and dysphagia can easily take it.

In addition, the palatability may be excellent due to good nutrition and taste.

1 is a flow chart sequentially showing a method for manufacturing an aged-type processed meat food that is easy to chew and swallow according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various transformations may be applied and various embodiments may be applied. In addition, the content described below should be understood to include all conversions, equivalents, or substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning per se, and are used only for the purpose of distinguishing one component from another.

Like reference numbers used throughout this specification indicate like elements.

Singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate that features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. should be construed, and understood not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIG. 1 attached.

1 is a flow chart sequentially showing a method for manufacturing an aged-type processed meat food that is easy to chew and swallow according to an embodiment of the present invention.

Referring to FIG. 1, the method for manufacturing aged-type processed meat food that is easy to masticate and swallow according to an embodiment of the present invention includes raw material preparation step (S10), vegetable preparation step (S20), first mixing step (S30), 2 It may include a tea mixing step (S40), a molding step (S50), a cooking step (S60), a coating step (S70) and a packaging step (S80).

First, in the raw meat preparation step (S10), raw meat may be prepared by first grinding the meat and fat of the prepared meat, mixing the ground meat and fat, and then secondarily grinding.

Here, the meat may include one of chicken, pork, and beef, but is not limited thereto, and may be other meat that people can consume, and may be variously changed, such as using a mixture of pork and beef.

In step S10, the meat is separated into flesh and fat, ground separately, and mixed because, when the meat is ground with a grinder, the temperature is raised due to friction, and oil separation, that is, separation of fat may occur.

That is, since fat sticks to the grinder and the temperature of the grinder rises rapidly, the grinder may not be used for a long time, and the fine grinding of the meat may not be performed well. By separately grinding and mixing, grinding efficiency can be improved.

In the green preparation step (S20), the greens can be trimmed, stir-fried, boiled in water, and then chopped.

Here, herbs may be uloe, and the step S20 will be described in more detail.

Step S20 can be trimmed by first cutting the wool and then digging out the inside, then slicing and trimming. At this time, it is to stir-fry or boil so that the wool is not too crushed or not crushed.

Then, in the step S20, minced garlic and perilla oil can be added to fry the shredded wool. At this time, you only need to stir-fry until the woole is out of breath.

Then, in step S20, water may be added in addition to the roasted wool, a small amount of salt may be added, and then boiled. When the water boils, reduce the heat to low, then cover the lid to allow it to cook longer.

As described above, it is possible to prepare softer herbs by roasting and boiling the wool.

Then, in step S20, you can prepare herbs by taking out the boiled wool, removing water, and then chopping it with a knife.

By preparing herbs and adding them to processed foods in this way, mixing with raw meat is easy and it can be easily consumed by the elderly.

In the first mixing step (S30), additives may be added to the raw meat prepared in step S10 and mixed to form a first mixed meat.

Step S30 may knead by adding cold water (ice water) to the raw meat before adding the additives, which is to improve the softness of the meat.

Here, the additive is added to the raw meat to remove the odor of the meat, further soften the texture, improve digestion, and improve taste and flavor, and 10 to 25 parts by weight of the raw meat may be mixed with 70 to 90 parts by weight.

At this time, if the raw meat is less than 70 parts by weight, the intake texture may not be rich and the supply of nutrients may be small, and if it exceeds 90 parts by weight, the texture may be deteriorated, it may become too tough, and it may become rather dull.

In addition, if the additive is less than 10 parts by weight, the effect of salting, brining, digestion improvement, taste and flavor improvement, etc., which is the reason for adding it, is insignificant. It is difficult to feel it, and it may have adverse effects on the health of the elderly.

These additives may include minced ginkgo, minced tofu, fusiformis powder, capsicum powder, and natural spices, 5 to 10 parts by weight of minced ginkgo, 60 to 70 parts by weight of minced tofu, 3 to 10 parts by weight of fusiformis powder, 3 parts by weight of minced ginkgo. to 10 parts by weight and 0.5 to 2 parts by weight of natural spices are preferably included.

Chopped ginkgo is cooked and mashed, which can improve the savory taste, relieve the salty taste, and help improve digestion in the elderly with poor digestive function.

If the minced ginkgo is less than 5 parts by weight, the taste improvement and digestion improvement effect are insufficient.

Chopped tofu is mashed tofu, which not only improves the soft texture to be suitable for consumption by the elderly, but also improves the savory taste, and improves the overall taste by mitigating the salty taste caused by other compositions for exhibiting the curing effect. .

If the minced tofu is less than 60 parts by weight, the effect of improving soft texture and savory taste is insignificant, and if it exceeds 70 parts by weight, it is difficult to feel the natural taste of meat, and there is difficulty in manufacturing due to reduced formability. can

Hijiki powder is used as a natural seasoning. It removes the smell of raw meat and softens it through the curing effect to make the meat softer, imparts a salty taste and improves flavor, and suppresses the growth of microorganisms to improve preservation. You can make sure it doesn't irritate your health too much. In addition, hijiki is rich in dietary fiber, helps with anemia, and can act to lower blood pressure.

Such hijiki powder can be washed first and soaked in cold water for 20 to 30 minutes to remove the salty taste (saltness). At this time, it is desirable to add a small amount of vinegar to cold water to catch the fishy taste as well. Then, arsenic can be removed by blanching the salty taste removed to some extent in boiling water for 5 to 10 minutes. Then, after washing the blanched hijiki with cold water and drying it naturally, it can be ground into powder.

Hijiki powder is prepared as described above, and the fishy taste and arsenic are removed, and the curing effect can be effectively exhibited even in a small amount.

When the amount of this fusiformis powder is less than 3 parts by weight, effects such as curing effect, taste and flavor improvement cannot be exhibited, and when it exceeds 10 parts by weight, the taste and aroma of the fusiformis powder become stronger and the overall taste and flavor of the processed food can be disturbed.

Mojaban powder is used as a natural seasoning. It removes the odor of raw meat and softens it through the curing effect to make the meat softer, imparts salty taste and improves flavor, and suppresses the growth of microorganisms to improve preservation. You can make sure it doesn't irritate your health too much. In addition, Mojaban is rich in dietary fiber and calcium, which is good for osteoporosis, and can exhibit excellent anti-inflammatory and antioxidant effects.

Such capsular powder can be prepared into powder by first washing and rinsing capsicum in water, blanching in boiling water for 5 to 10 minutes, drying naturally, and pulverizing.

Arsenic harmful to the body can be removed by boiling and powdering the capsicum as described above.

If the amount of this powder is less than 3 parts by weight, effects such as the curing effect and improvement of taste and flavor cannot be exhibited, and if it exceeds 10 parts by weight, the taste and aroma of the powder is strong, which can harm the overall taste and flavor of the processed food.

Natural spices are added according to the various tastes of consumers with different preferred tastes or to remove the odor of raw meat, and may include one or more of parsley, black pepper, curry powder, fennel, caper, cayenne pepper, and coriander. It is not limited thereto, and may further include various natural spices such as caraway.

If these natural spices are less than 0.5 parts by weight, it is difficult to show the effect, and if they exceed 2 parts by weight, the taste and aroma of natural spices become too strong, making it difficult to feel the natural taste of processed foods, and the stimulation may be strong, resulting in a decrease in preference. .

In addition, the additive may further include paprika powder.

Paprika powder is to improve the taste by holding the raw meat odor and imparting sweetness, and may be included in 3 to 5 parts by weight.

At this time, if the paprika powder is less than 3 parts by weight, it is difficult to obtain the above effect, and if it exceeds 5 parts by weight, the effect compared to the amount added is not greatly improved, so it is economically inefficient.

In the second mixing step (S40), a secondary mixed meat may be formed by adding herbs and added balls prepared in step S20 to the primary mixed meat formed by mixing in step S30 and mixing them.

Adding herbs to the primary mixed meat in step S40 is to make the processed food softer and more nutritious and taste better.

In addition, adding the balls to the primary mixed meat in step S40 melts the balls when cooked in step S60 to form voids in the sausage-shaped processed food, so that the softness is improved and it is easy for the elderly to consume. It is intended to make it easier and to further improve the taste and flavor.

The ball added for this may include sapodilla powder, langsat powder, and purified water. More specifically, it may be prepared through a step of preparing a mixed powder, a step of forming into a ball shape, and a step of cooling.

In the step of preparing the mixed powder, the mixed powder may be prepared by mixing the sapodilla powder and the Langsat powder.

Sapodilla powder and Langsat powder are fine powders that can impart sweetness and control the odor of raw meat, and are intended to improve preservation by reducing microbial propagation by lowering water activity.

Sapodilla powder may be prepared by removing seeds, grinding, and then pulverizing the filtered liquid, and Langsat powder may be prepared by peeling and extracting juice, and then pulverizing the filtered liquid.

In the step of forming into a ball shape, 60 to 70 parts by weight of purified water may be mixed with 100 parts by weight of the mixed powder and molded into a ball shape.

Here, if the purified water is less than 60 parts by weight, it may not completely melt when steamed and cooked in step S60, so the effect may not appear properly, and if it exceeds 70 parts by weight, it may be difficult to mold into a ball shape.

In the cooling step, the molded addition balls can be cooled and fixed so that the shape is not deformed, moisture can be captured and preserved, and contamination can be prevented.

By mixing the prepared addition balls and cooking in step S60, while the addition balls are melted, a gap is formed at the place where the addition balls were located to increase the soft texture of the processed food and to melt in the mouth when chewed and easy to consume can do.

In addition, the components of the Sapodilla powder and the Langsat powder can be spread inside the second mixed meat to improve preservation, impart sweetness, completely control the smell of the raw meat, and improve the flavor. In addition, the salty taste imparted by the additives can be further alleviated.

In step S40, 10 to 18 parts by weight and 5 to 15 parts by weight of herbs and added balls may be mixed.

When the amount of herbs is less than 10 parts by weight, soft texture and nutritional properties are lowered, and when the amount exceeds 18 parts by weight, moldability may be lowered.

If the added ball is less than 5 parts by weight, the formation of voids is too small, and the soft texture does not appear, and the effect is insufficient.

In the molding step (S50), the secondary mixed meat mixed in step S40 can be molded into a form that is easy to consume. At this time, it is preferable to form a sausage or hot bar, but is not limited thereto.

In the cooking step (S60), the secondary mixed meat molded in step S50 may be steamed and cooked.

Step S60 steams and cooks the molded secondary mixed meat with steam, so that the added balls contained in the secondary mixed meat can be more easily melted by the moisture and heat of the steam.

At this time, the S60 step can cook the secondary mixed meat by steaming it at 60 to 65 ° C for 10 to 20 minutes. If it is less than 60 ° C, it may take a long time to cook the secondary mixed meat. Raw meat may be cooked before the balls are completely melted, making them tough.

In addition, if it is less than 10 minutes, the raw meat of the secondary mixed meat may not be cooked or the added ball may not completely melt, and if it exceeds 20 minutes, it is inefficient and the texture may be tough because it is already fully cooked.

In the coating step (S70), a coating liquid may be coated on the surface of the cooked secondary mixed meat, dried and cooled to form a coating layer, which maintains the shape of the processed food, while the inside of the processed food is soft and the outside is resilient. It is intended to make it the same so that the elderly can feel the chewing texture while the inside is soft and can be easily consumed.

Here, the coating solution can be prepared by mixing purified water and coconut water, putting psyllium husk in the mixed solution and stirring, adding konjac powder, agar, sodium alginate and calcium to the stirred mixture and heating to dissolve.

Accordingly, the coating solution may include purified water, coconut water, psyllium husk, konjac powder, agar, sodium alginate and calcium, 80 to 90 parts by weight of purified water, 5 to 9 parts by weight of coconut water, 1 to 2 parts by weight of psyllium husk, 0.5 parts by weight of konjac powder to 1 part by weight, preferably containing 0.3 to 0.5 parts by weight of agar, 0.1 to 0.3 sodium alginate and 0.1 to 0.3 calcium.

Purified water serves as a solvent for dissolving the composition in powder form. If it is less than 80 parts by weight, it may be difficult to apply the coating solution, and if it exceeds 90 parts by weight, it may be difficult to maintain the shape of the coating layer.

Coconut water imparts sweetness, promotes sodium release, and serves as a solvent. If the amount is less than 5 parts by weight, the effect is insignificant, and if it exceeds 9 parts by weight, the sweetness becomes too strong and it may be difficult to form a coating layer.

Psyllium hull improves the texture of the coating layer, and is put into a mixture of purified water and coconut water and stirred to swell and become a gel to impart viscosity to the coating layer. Accordingly, the texture of the coating layer can be improved.

If the psyllium hull is less than 1 part by weight, the texture and chewiness of the coating layer is reduced, and if it exceeds 2 parts by weight, too much viscosity is given, and the texture may be deteriorated.

Konjac powder can improve the texture of the coating layer by allowing the coating layer to be formed with gel properties. If the amount is less than 0.5 parts by weight, the texture is lowered, and if it exceeds 1 part by weight, the chewiness of the coating layer is reduced, that is, the chewiness of processed foods is reduced. may be lowered

Agar increases the degree of formation of the coating layer, and if it is less than 0.3 parts by weight, chewability may be lowered and it may be difficult to maintain the shape of the coating layer.

Sodium alginate reacts with calcium to increase the texture of the coating layer. If it is less than 0.1 part by weight, the texture of the coating layer may be deteriorated, and if it exceeds 0.3 part by weight, the chewiness and texture of the coating layer may be reduced.

Calcium reacts with sodium alginate to increase the texture of the coating layer. If it is less than 0.1 part by weight, the reaction with sodium alginate is not completely completed, so it is not possible to show sufficient texture. may be lowered

In step S70, the coating liquid may be coated on the surface of the cooked secondary mixed meat and formed into a coating layer through drying and cooling.

In the packaging step (S80), the secondary mixed meat on which the coating layer is formed in step S70 may be vacuum-packed to facilitate distribution and storage.

Through the manufacturing method as described above, it is possible to manufacture an aged-type processed meat food that is easy to chew and swallow.

The processed meat food for the elderly, which is easy to chew and swallow according to the silsing example of the present invention, includes secondary mixed meat including raw meat, additives, herbs, and added balls, and is formed by coating the surface of the secondary mixed meat with a coating liquid. A coating layer may be further included.

At this time, the secondary mixed meat may include 70 to 90 parts by weight of raw meat, 10 to 25 parts by weight of additives, 10 to 18 parts by weight of herbs, and 5 to 15 parts by weight of added balls.

As described above, the processed meat food for the elderly, which is easy to masticate and swallow, and the method for manufacturing the same according to an embodiment of the present invention are raw meat preparation step, vegetable preparation step, first mixing step, and second mixing step. , It can be processed through the molding step, cooking step, coating step and packaging step to make it into food, so that the elderly who have difficulty in chewing and swallowing can easily consume it as well as digest it easily.

In addition, not only the elderly but also patients with mastication and dysphagia can easily take it.

Hereinafter, the processed meat food for the elderly, which is easy to masticate and swallow, and the manufacturing method of the present invention will be described in detail through Examples, Comparative Examples, and Experimental Examples.

Hereinafter, the experimental examples performed are presented to aid understanding, and are merely illustrative of the present invention, but the scope of the present invention is not limited to the following experimental examples.

[Example]

The flesh and fat of meat (pork) are firstly ground, mixed with the ground meat and fat, and the second time is ground to prepare the raw meat, trimming and frying the wool, adding water, boiling, mincing, preparing greens, Add 15 parts by weight of additives to 80 parts by weight of raw meat and mix to form a primary mixed meat, add 10 parts by weight of herbs and 5 parts by weight of added balls to the primary mixed meat, and mix to form a secondary mixed meat, 2 After forming the primary mixed meat into a sausage shape, steaming the molded secondary mixed meat at 65 ° C for 15 minutes and cooking it, coating the surface of the cooked secondary mixed meat with a coating solution, and forming a coating layer through drying and cooling to masticate and A processed meat food for the elderly that is easy to swallow was prepared.

[Comparative Example 1]

It was prepared in the same manner as in Example except that salt was added instead of the additive.

[Comparative Example 2]

It was prepared in the same manner as in Example except that the addition ball was not added.

[Comparative Example 3]

It was prepared in the same manner as in Example except that the coating layer was not formed.

[ Experimental example ] sensory evaluation

In Examples and Comparative Examples 1 to 3, 30 elderly people were selected and divided into texture, intake, taste, flavor, and preference, and quantitative descriptive analysis (QDA) was performed. The sensory test was conducted with a 5-point measurement method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results of the implementation are shown in [Table 1] below.

In Examples and Comparative Examples 1 to 3, one was ingested and evaluated, and then the other was ingested and evaluated after necessarily rinsing the mouth with water.

texture ingestion taste zest preference Example 4.18 4.20 4.12 4.05 4.36 Comparative Example 1 4.05 3.19 2.99 3.01 3.11 Comparative Example 2 3.66 2.77 3.61 3.88 3.23 Comparative Example 3 3.48 3.33 3.81 3.97 3.51

As can be seen from Table 1 above, it was confirmed that Example was superior to Comparative Examples 1 to 3 in all items.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art can implement them in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, the embodiments described above are illustrative in all respects and are not restrictive.

Claims (10)

Raw meat preparation step of first grinding meat and fat, mixing the ground meat and fat, and then grinding secondly;
Preparation step of preparing herbs by trimming, frying, boiling with water, and chopping;
A first mixing step of adding and mixing additives to raw meat to form a first mixed meat;
A secondary mixing step of adding herbs and added balls to the primary mixed meat and mixing to form a secondary mixed meat;
A molding step of molding the secondary mixed meat;
A cooking step of steaming and cooking the molded secondary mixed meat;
A coating step of forming a coating layer by coating a coating liquid on the surface of the cooked secondary mixed meat, and
Including a packaging step of vacuum packaging the secondary mixed meat on which the coating layer is formed,
The added ball
It contains sapodilla powder, langsat powder, and purified water,
The addition ball,
mixing sapodilla powder and langsat powder to prepare a mixed powder;
Mixing 60 to 70 parts by weight of purified water with 100 parts by weight of the mixed powder and molding into a ball shape; and
A method for producing an aged-type processed meat food that is easy to chew and swallow, characterized in that it is produced through the step of cooling the molded addition ball.
According to claim 1,
The herb,
out of town,
The herb preparation step,
After cutting the wool, hollowing it out, slicing it, trimming it, adding minced garlic and perilla oil to the shredded wool, frying it, adding water to the roasted wool, boiling it, and then chopping it. manufacturing method.
According to claim 1,
In the first mixing step,
A method for producing a processed meat food for the elderly that is easy to chew and swallow, characterized in that the raw meat is kneaded by adding cold water and then additives are added to form a primary mixed meat.
According to claim 1,
The additive is
A method for preparing a processed meat food for the elderly that is easy to chew and swallow, comprising minced ginkgo biloba, minced tofu, fusiformis powder, mojiban powder, and natural spices.
delete delete According to claim 1,
In the cooking step,
Method for producing aged-type processed meat food that is easy to masticate and swallow, characterized in that the addition ball melts while steaming and cooking the molded secondary mixed meat to form a void inside the secondary mixed meat.
According to claim 1,
The coating solution,
A method for manufacturing aged-type meat products containing purified water, coconut water, psyllium husks, konjac powder, agar, sodium alginate and calcium, which are easy to chew and swallow.
According to claim 1,
The coating step,
A method for producing aged-type processed meat food that is easy to masticate and swallow, characterized in that the coating liquid is coated on the surface of the cooked secondary mixed meat, dried and cooled to form a coating layer.
delete

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