JP2001197870A - Meat product for person having inferior masticatory function - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new heat-cooked meat product having a moderate palate feeling and shape, capable of reducing the burden on such a person having inferior masticatory function as infants and/or elderly persons, and also excellent in nutrition. SOLUTION: This heat-cooked meat product for persons having inferior masticatory function is obtained by finely cutting a meat together with water, common salt and thickening polysaccharides, so as to be made pasty, molding and then heating the thus treated mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked meat product (here, meat refers to pigs, cows, chickens, rabbits, etc.), and more particularly, the present invention relates to a low chewing function for infants and the elderly. The present invention relates to a cooked meat product that reduces the burden of chewing and reduces the burden on digestive organs and the risk of malnutrition in the elderly.

[0002] The heated meat product according to the present invention can be easily formed into various shapes and processed, and particularly when processed into noodles, provides a new meal opportunity not found in processed meat products. It is. Further, the noodles obtained here have better nutrition and digestibility than conventional noodles using flour or the like as a main raw material, and can be used as a meal for various people as well as those with low chewing ability.

[0003]

2. Description of the Related Art With the declining birthrate and aging society, elderly people who need nursing care are increasing. In addition, it is said that 30% of elderly people have reduced masticatory and swallowing functions, and in these cases, maintenance of eating function is important. In addition, it is said that the childhood is in the stage of acquiring and developing the eating function, and that it is important to take food according to the stage of development. Such foods for people with reduced masticatory function in consideration of eating function (hereinafter referred to as “chewable meals”) have not only moderate physical properties, but also nutritional aspects, especially high-quality proteins, vitamin B group, iron, etc. There is an urgent need to develop foods made from meat rich in minerals.

Conventional processed meat products are often subjected to processing such as slicing, but are liable to break due to the physical characteristics inherent in the meat, and have poor texture when processed into noodles. No noodle-like processed food was found. On the other hand, noodles mainly composed of flour or starch, or noodles produced by mixing meat with these (see Patent No. 14)
No. 56432 and JP-A-2-23842) are widely favored foods, but deterioration and state changes due to temperature effects, moisture absorption (elongation) and the like were observed.

[0005] Deterioration of masticatory function means that it is difficult to ingest normal foods due to various problems in the oral cavity due to aging (often, a decrease in dentures and mastication power), and it causes a burden on digestive organs due to swallowing and the like. Causes malnutrition.

The ingestion function such as chewing and swallowing is acquired and developed in the infancy and is maintained thereafter, so the infancy is an important time. In addition, in the elderly, the masticatory and swallowing functions decrease due to the decrease in the eating function, and thus it can be said that maintaining this function is an important period.

Infancy refers to the period from birth to the day before a birthday. The period from infancy to elementary school entrance is called infanthood. In the infancy, a diet centered on nutritional supplementation is important, but in the infancy, it is also an important time when the basics of a lifetime diet and eating habits are created.

[0008] In the diet of infants, this period is the stage of development of eating functions such as chewing and swallowing, and hard foods cannot be eaten. However, a paste-type meal alone obtains and develops healthy chewing functions. Have problems such as delay. The Ministry of Health and Welfare has indicated in the Baby Food Guidelines guidelines on nutritional and physical properties during weaning according to the development of masticatory functions, but there is no guide according to the stage of development in infants, and there is no such guideline. Given that it is difficult to buy food, give it the same hardness as an adult, so you can not chew,
It is said that the number of children who take eating actions such as drinking whole meals is increasing. Since foods given to children greatly affect eating habits and eating habits, development of foods having appropriate hardness and high nutritional value, such as using meat as a raw material, is desired.

The following points are required for a meal of a person with a low mastication function. It should be hard enough to be crushed by the gums and skull. High nutrition due to thin food and low consumption. It must be easy to digest, mainly animal proteins. Consider nutrition. The food itself is delicious and enjoyable. Be safe.

[0010] Meat contains high-quality proteins and vitamins (particularly, vitamin B group) and minerals (particularly iron), and has high palatability. Therefore, it is desirable that meat be consumed even by persons with low chewing ability.

However, when meat is heated, main proteins (myosin, actin, etc.) constituting the meat are heat-denatured and coagulated to express physical properties (texture) unique to the heated meat. For example, the breaking stress of bologna sausage and Wiener sausage are each 100,000~300,000N / m ² approximately, although for the healthy persons is the preferred texture, the low masticatory function's was not preferred (Ministry of Health chewing difficulties hardness of the standard value of gelled food of shielding for food standards; 50,000 N / m ² or less).

Generally, 25-30% water is added to sausage (meat and meat product science, supervised by Shigehiro Morita, Co., Ltd.)
School window). However, in order to achieve the above-mentioned Ministry of Health and Welfare standard value in heated meat products, it is necessary to use a larger amount of water than in the past, so that in order to prevent water separation, polymerized phosphate or various phosphate substitutes (enzymes) , PH adjusters, organic acids, calcined calcium, etc.), but the physical characteristics at this time merely make the conventional product brittle, and it is difficult to achieve the Pliability value in the multiple byte test described below. is there.

[0013] From the above, there has been hitherto not known a heated meat product which satisfies the preferable physical condition as a food for a person with a low chewing function, and a method for producing the same.

[0014]

The basic object of the present invention is to provide not only physical properties required for chewing foods, but also
It is an object of the present invention to provide a cooked meat product that satisfies various conditions of safety and taste, thereby improving the health of the elderly and reducing the burden on the caregiver.

[0015] Furthermore, since it is easy to process into noodle-like and dice-like shapes, and the taste after processing is good, the diet of the low-chewing function person is diversified and enriched, and the quality of life is further improved.
(Quality of life).

By the way, the present inventor has worked diligently on the extension of the meat processing principle of solubilizing meat protein by using a polymerized phosphate and the like, and heating and coagulation, which have conventionally been usually employed. Was out. However, it was found that there were various problems as described above. Therefore, attention has been paid to creating a meat processing product having a new configuration that is not based on such a conventional meat processing principle. A specific object of the present invention is to realize a novel meat processing product having a configuration that is not based on such conventional meat processing principles.

[0017]

The basic idea adopted in the present invention for solving the above-mentioned problem is to prevent the drip (water separation state) from occurring when the prepared and processed paste is heated. And selecting and adding an appropriate thickening polysaccharide to meat in addition to water and salt. in short,
The present invention provides a heated meat product for a low-chewing function person, wherein meat is cut into small pieces into a paste together with auxiliary materials such as water, salt, and thickening polysaccharides, and then molded and heated. I do. In addition, as long as it does not deviate from the range of the pliability value in the rupture stress and the multiple bite test of the present invention, a meat piece, a cheese piece, a fruit piece, etc. are added to the above paste, and molded and heated to obtain a heated meat product for a low-chewing functional person. You can do it.

In order to solve the problems of facilitating the processing into the above-mentioned noodle-like and dice-like shapes and improving the palatability after the processing, the present invention relates to a method in which meat is treated with water, salt, and a thickened meat. A cooked meat product for low-chewing function users, which is made by shredding, shaping, and heating together with auxiliary ingredients such as sugars, and satisfying the following physical property requirements: Provide heated meat products for the United States. The breaking stress does not exceed 50,000 N / m ² . The Pliability value in the multi-byte test is 1.20 to 1.50. However, the Pliability value in this specification is a value defined as follows. The maximum point (see point D in FIG. 1) of the locus of the stress (back pressure) obtained when the plunger is pulled out of the sample upward by the multiple bite test is considered as the initial breaking point of the sample, and X passing through point D Assuming that a point perpendicular to the axis and intersecting with the upper curve is point A, a line segment AC indicates the rupture stress of this sample. At this time, a value obtained by dividing the area (a) of the triangle ABC by the area (b) of the curved surface AEBC formed by the curve connecting the trajectories is calculated as the pliability value of the sample (see FIG. 1).

This Pliability value can be used as a value representing “suppleness” and “stiffness” of food.
Those with a small ty value show no stiffness because there is no "flexibility", and those with a large pliability value show that they are fragile and hard to break because of the stiffness.

The present invention provides a novel meat product such as a noodle-like or die-like product formed by a cutter or the like as a food satisfying the above requirements.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of a heated meat product for a person with a low mastication function according to the present invention will be described first with the basic principle thereof together with a manufacturing method thereof. This will be described in detail below.

As foods for people with low chewing ability, there is a description of the physical properties of foods for people with difficult mastication in the standards for foods for the elderly among special use foods specified by the Ministry of Health and Welfare. The present inventors have conducted intensive studies on the physical properties of foods based on the standards. Specifically, the physical properties of commercial meat products and general foods were measured, and sensory tests were conducted to test the chewability by actually eating the foods, and the relationship between the physical property values and the sensory tests was studied.

As a result, no meat product satisfying the above-mentioned standard has been found, and only some foods such as starch among general foods satisfy this standard. Knowing that the width is very narrow,
It has been concluded that the object of the present invention can be sufficiently solved.

It is necessary to consider the form of the food, the ease of swallowing, and the like when eating with a low chewing function. In particular,
Consideration must be given to making rice soft or porridge, vegetables and the like to be cut and boiled in an easy-to-eat shape, and meat to be sliced or ground. It is also important to have good digestion and absorption and to have sufficient protein of good quality (Diet care manual for the elderly; edited by Fumio Yamazaki, Daiichi Shuppan). In view of such a situation, it has been concluded that the novel physical properties created by the present invention and the nutritional characteristics of the present invention as a heated meat product are beneficial to the diet of a person with a low chewing function.

Further, the present inventor has cleared the conditions as a food for persons with low chewing ability, and in order to respond to a variety of tastes, the taste and the liability using a multi-bite test.
The relationship with the value was studied diligently. Specifically, they found that the Pliability value represents a qualitative part of the food related to the "suppleness" and "Koshi" of the food.

The present inventors, together with the rupture stress described above, have a Pl
Meat products satisfying the range of iability values were studied diligently.
As a result, the Pliability value of the heated meat product according to the present invention was found to be physical properties suitable for molding and processing into noodle-like or dice-like shapes, and a new product formed from the heated meat product according to the present invention was found. The present invention has been completed by enabling creation of a new food. Therefore, it was concluded that this would improve the range of eating, especially the diet and QOL, which tend to be monotonous in elderly people with low mastication function.

In particular, it was confirmed that those having a Pliability value in the range of 1.20 to 1.50 have a high taste when processed into noodles and have excellent suitability for processing into other shapes, particularly in relation to sensory tests. did.

[0028]

EXAMPLE As an example of a heated meat product according to the present invention,
Samples A to C having the composition shown in Table 1 were prepared. As a comparative example, a paste of Sample D having the composition shown in Table 1 was produced. Then, a test described below was performed for each sample, and the effect of the example according to the present invention was confirmed.

Specifically, 100 parts of pork leg meat formed as raw meat is mixed with 60 parts of ice water, 2 parts of salt, 8 parts of potato starch, and 3 parts of sugar.
Parts, 2.5 parts of seasoning and spices, 0.07 part of sodium ascorbate as an antioxidant, and 0.2 parts of thickening polysaccharide were sufficiently pulverized with a silent cutter, and then filled in a vinylidene chloride casing. The mixture was boiled in a constant temperature water bath until it became cold, and then cooled in iced water to obtain Sample A, which is a heated meat product according to the present invention. In addition, Sample B and Sample C containing 0.4 and 1.5 parts of the thickening polysaccharide, respectively, were obtained.

In addition, as the raw material meat to be used, meat such as beef, chicken, rabbit and the like, and fish meat such as cod and salmon can be used within a range recognized as a meat product. Furthermore, the thickening polysaccharide may be any as long as it does not inhibit the expression of physical properties as a chewable meal, and in addition to glucomannan, carrageenan, agar, modified starch, gums, etc., alone or in combination. Can be used.

As a comparative example according to the present invention, a sample D which is a heated meat product obtained by adding a polymerized phosphate used for the purpose of maintaining water retention to a conventional meat product was also obtained. Specifically, all were prepared in the same manner as in Samples A, B, and C, except that a polymerized phosphate was used instead of the thickening polysaccharide used in Samples A, B, and C.

[0032]

【table 1】

Then, the samples A to C of the above example were transferred to a cylindrical food cutter equipped with a dedicated cutter, and pressure was applied from the other side to extrude them to form noodles in the range of 1 to 15 mm. A sample, a new noodle-like food, was obtained. Also,
The product extruded by the same method was further cut into a width of 1 to 15 mm to obtain a die-shaped product. Needless to say, other devices and processing methods can be used for processing into the noodle shape. The sample D of the comparative example was processed in the same manner to obtain a noodle-like food and a dice-like food.

(Experimental Examples) The following measurement tests, inspections, and the like were performed on the samples A to C of the above examples and the sample D of the comparative example.

(1) Measurement of Breaking Stress A rheometer COMPAC-100 manufactured by Sun Kagaku Co., Ltd. was used for the measurement. The test sample used for the measurement was allowed to stand at room temperature for 2 hours or more, the product temperature was adjusted to 20 ° C. + 2 ° C., and then prepared into a cylindrical shape having a thickness of 15 mm, and the rupture stress was measured by a compression rupture test.

More specifically, the test sample was placed on a plate-type stage, and an external force was applied to a cylindrical plunger having a diameter of 20 mm at a compression speed of 10 mm / sec, a measurement depth of 10 mm, and a clearance of 5 mm, and the response at this time was broken. Stress.

(2) Appropriate test for food for low chewing function In order to clarify the physical characteristics of the heated meat product according to the present invention, the physical properties of commercially available meat products and various foods were measured, and The suitability as food was examined.

(3) Measurement of Physical Properties For samples A to C, Comparative Example D, and a commercially available meat product shown in Table 1 according to the present invention, the breaking stress was measured by the above-described method for measuring breaking stress.

Tables 2 and 3 show the results of the above (1) to (3).
Shown in The breaking stress of commercial meat products is 100,000-300,000N /
m ² , which is a preferable texture for a healthy person, but not preferable for a person with a low mastication function. Further, the breaking stress of Sample D was about 60,000 N / m ² . On the other hand, the breaking stress of the samples A to C according to the example was 50,000.
N / m ² or less, which was favorable for a person with a low mastication function.

Incidentally, the commercially available products without added polymerized phosphate have almost the same breaking stress as conventional ordinary cooked meat products. It has been confirmed that the production method without the addition of phosphate does not exhibit physical properties favorable for a person with a low mastication function.

[0041]

[Table 2]

[0042]

[Table 3]

On the other hand, the breaking stress of various foods generally considered to be soft is about 10,000 N / m ^{2 for} tofu and 5
Although were below the specifications of 0,000N / m ² level as previously, cheese, konjac, kamaboko is about 200,000~400,000N / m ^2, was not preferred for the low masticatory function's.

From the above, there were very few foods having physical properties suitable for a person with a low chewing function, and no food product having physical properties suitable for a person with a low chewing function was found among meat products.

(4) Multiple Biting Tests Samples A to C of Examples and Sample D of Comparative Examples, and various foods were subjected to a multiple biting test to calculate the Pliability value. Further, sensory tests were performed on samples A to D processed into noodles and the above-mentioned various foods, and the relationship between the Pliability value and the sensory test results was examined.

More specifically, for the multi-byte test, a tensipresser TTP-50BX manufactured by Taketomo Electric Co., Ltd. was used for the measurement. The sample used for the measurement was left at room temperature for 2 hours or more, and the product temperature was adjusted to 20 ° C. + 2 ° C., and then prepared into a cylindrical shape having a thickness of 10 mm, and the pliability value was measured by a multiple bite test.

More specifically, the test sample is placed on a plate-type stage, and a single round operation is performed using a hollow round plunger having an outer diameter of 5.5 mm and an inner diameter of 5.0 mm with an amplitude of 0.5 mm and 0.04 mm each. It was moved up and down 250 times for a sample thickness of 10 mm.

At this time, in addition to the response obtained when the plunger is pushed in, in addition to the information on the stress (back pressure) applied to the plunger when the plunger is pulled upward, it can be obtained in the compression stress test generally performed. Physical properties that cannot be obtained. At this time, the maximum point of the locus of the back pressure (see the point D in FIG. 1) is considered to be the initial breaking point of the sample.
Assuming that a point perpendicular to the X-axis passing through the point and intersecting with the upper curve is point A, a line segment AC indicates the rupture stress of this sample.
At this time, the value obtained by dividing the area (a) of the triangle ABC by the area (b) of the curved surface AEBC formed by the curve connecting the trajectories as shown in FIG. 1 is calculated as the pliability value of the sample. Table 4 shows the results.
Shown in

The Pliability value of the sample B shown in the examples was 1.23
In the case where this was processed into a noodle shape, a good sensory test result was shown. The Pliability of Sample A was 1.21,
And Sample C was 1.50, which also showed good sensory test results when each of them was noodle-shaped. But,
Sample D and commercially available meat products such as loin ham and wiener sausage were not suitable for processing into noodles. Also,
Kamaboko and konjac had a rubbery texture and could not obtain good taste.

From the above results, it is clear that Pliabi
It is important that the lity value is in the range of 1.20 to 1.50, and at this time, it has been found that the heated meat product according to the present invention also has sensory characteristics such as a moderate throat.

[0051]

[Table 4]

(5) Sensory Tests More detailed sensory tests were conducted on Sample B, which is a heated meat product for persons with low mastication function according to the present invention, and Sample D, which is a comparative example, which will be described below.

As the masticatory food, "appropriate hardness that can be crushed only with the gums and skull" and "the meal itself is delicious and enjoyable to eat" were evaluated. Therefore, items relating to these were evaluated. All the tasters were healthy persons, but we evaluated the effectiveness as a chewable food by conducting a test using only the tongue and skull assuming a person with a low mastication function. In addition,
The organoleptic test was performed on the heated meat product according to the present invention, which was sliced to a thickness of 5 mm, lightly baked on the surface, and molded into a noodle shape and then placed in a soup.

Sensory test items and sensory test evaluation criteria (a) Softness (can be crushed with tongue and skull) Very soft ... 3 points Neither can be said ...・ ・ ・ ・ ・ ・ 2 points It is difficult to crush only with gums and craniums ・ ・ ・ 1 point (b) Throat (easy to swallow) Very easy to swallow ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 3 points ········ 2 points Too hard and difficult to swallow ······ 1 point (c) Homogeneity (whether there is no variation in texture) No variation in texture・ ・ ・ ・ ・ 3 points Neither of them ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 2 points There is variation in texture ・ ・ ・ ・ ・ ・ ・ 1 point (d) Taste (can be eaten deliciously) Delicious without ... 3 points Neither can be said ... 2 points Not so delicious I can't say it ... 1 point

The results of the above sensory test are shown in Table 5 (sliced) and Table 6 (noodle-like processed). From the results in Table 5, Sample B was very soft, and had excellent throat, homogeneity, and taste. On the other hand, it was judged that Sample D was slightly hard and had low homogeneity due to the use of the polymerized phosphate, and thus did not have favorable properties as a chewable food. For this reason, in the heated meat product according to the present invention, a thickening polysaccharide is used instead of the polymerized phosphate.

[0056]

[Table 5]

From the results shown in Table 6, when Sample B was processed into a noodle-like shape, the evaluation of throat and taste was further enhanced, and the effectiveness of forming the noodle-like shape was shown. But,
When Sample D was processed into a noodle shape, it was not good in folding and throating, and thus lacked in taste as a noodle.

[0058]

[Table 6]

In the following, the nutritional components of general noodles and noodles (products of the present invention) molded from sample A of the example of the present invention will be described with reference to FIG. Since the main ingredient is meat, the noodles formed from sample A, which is a meat product according to the present invention, are rich in proteins, lipids, vitamin A, and vitamin B, and are nutritionally superior to other noodles. Had.

Further, the noodles formed from the sample A of the example of the present invention are less likely to boil and elongate (so-called stretch after boiled noodles) and have stable properties over time as compared with other noodles. Since it also has such features as the above, the convenience at the time of actual eating is secured.

As described above, the heated meat product which can be ingested by the person with a low mastication function and the novel use of the meat product obtained by processing into a noodle-like or the like according to the present invention have been described based on Examples and Experimental Examples. The invention is not limited to the above embodiments and the like, and it goes without saying that there are various embodiments within the technical scope described in the claims.

[0062]

As described above, the cooked meat product for a person with a low chewing function according to the present invention satisfies the physical properties, microbiological safety and preservability, and palatability required for a chewable meal. In addition to having good processing suitability for various forms, improving the quality of life of low-chewing functioning infants and elderly people, reducing the burden on caregivers, as well as maintaining the eating function
It has a great effect in terms of acquisition and development.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating calculation of a Pliability value by a multi-byte test.

FIG. 2 is a diagram showing a comparison of nutritional components between various boiled noodles and the present invention (noodles formed from sample A of the example of the present invention).

Continued on the front page (72) Inventor Mariko Ogawa 3-chome Midorigahara, Tsukuba-shi, Ibaraki Pref. Inside the Central Research Laboratories of Nippon Ham Co., Ltd. 4B042 AC05 AC09 AD03 AE07 AG02 AG03 AG07 AH01 AK01 AK09 AP02 AP23

Claims (3)

[Claims] 1. A heated meat product for a person with a low mastication function, wherein meat is cut into small pieces together with water, salt and a thickening polysaccharide until it becomes a paste, molded and heated. 2. A heated meat product for a low-chewing function person, which is obtained by cutting meat into a paste with water, salt and thickening polysaccharide, molding and heating, wherein the meat has the following physical properties: A cooked meat product for persons with low chewing function, characterized by satisfying the following. The breaking stress does not exceed 50,000 N / m ² . The Pliability value in the multi-byte test is 1.20 to 1.50. 3. The cooked meat product according to claim 2, wherein the cooked meat product has a configuration processed into a noodle shape or a die shape.