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Food and method of producing food

A technology of food and diet, applied in the direction of food science, etc., can solve problems such as the difficulty of accurate inspection, and achieve the effects of easy operation, inhibition of inhalation, and appetite promotion

Active Publication Date: 2016-01-20
广岛县
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is difficult to test precisely under the conditions under which the subject actually ate the food, more specifically chewing, swallowing, gastrointestinal motility, etc.

Method used

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  • Food and method of producing food
  • Food and method of producing food
  • Food and method of producing food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0116] Use 50 grams of bamboo shoots boiled in water. Bamboo shoots were frozen at -30°C. Next, the bamboo shoots were immersed in an aqueous dispersion solution in which 0.3% by weight of an enzyme (hemicellulase "Amano" 90: manufactured by Amano Enzyme Inc) heated to 50° C. (raw potato starch) range of non-hydratable thickeners dispersed for 15 minutes. After thawing, in the immersed state, the pressure was reduced by a vacuum pump for 5 minutes (40 mmHg), and the enzyme reaction was performed for 60 minutes. Subsequently, enzyme inactivation and thickener hydration (gelation) were carried out by heating at 100° C. for 5 minutes.

[0117] The hardness (fracture resistance) and syneresis of the obtained foods were measured.

[0118] Fracture resistance was measured by a Tensipresser (Type TTP-50BXII: manufactured by Taketomo Electric Corporation). display the results in figure 1 middle.

[0119] The syneresis rate was measured by measuring 20 g of the obtained bamboo sh...

Embodiment 2

[0127] The burdock was peeled, cut into 10 mm-thick rings, boiled in boiling water for 2 minutes, cooled in water and frozen at -15°C. Subsequently, it was immersed in a solution containing 30% by weight of unprocessed wheat starch and 0.5% by weight of a degrading enzyme (Cellulosin ME: manufactured by HBI Enzyme Co., Ltd.) at 40° C. for 10 minutes to thaw. While stirring (120 rpm), at room temperature, it was left under reduced pressure (initial pressure 40 mmHg) for 10 minutes and returned to atmospheric pressure. After adding a seasoning solution (commercially available broth consisting of soy sauce, dried bonito flakes extract, sucrose, seaweed extract, and monosodium glutamate) containing 1.5% by weight of a thickener (Sunuswell α: manufactured by Nihon Starch Co. ), it was degassed and packaged and sterilized with heat and pressure at 95° C. for 30 minutes to produce burdock for those who have difficulty swallowing.

[0128] The syneresis rate of the obtained burdock w...

Embodiment 3

[0133] Commercially available bamboo shoots boiled in water were cut into quasi-triangular poles of 20 mm x 30 mm x 10 mm, and frozen at -15°C. Subsequently, at 50° C., it was dipped into a powder seasoning containing 20% ​​by weight of unprocessed rice starch, 0.3% by weight of degrading enzyme (PectinaseG "Amano": produced by Amano Enzyme Inc) and 4% by weight of powder seasoning (produced by AmanoEnzyme Inc). Soy sauce, extract of dried bonito flakes, sucrose, seaweed extract and monosodium glutamate) in a solution for 15 minutes to thaw. While stirring (120 rpm), it was left under pressure (700 atmospheres) at room temperature for 10 minutes, and returned to atmospheric pressure. It was degassed packed without further processing, and sterilized with heat and pressure at 95° C. for 30 minutes to produce bamboo shoots for those with swallowing difficulties.

[0134] The syneresis rate of the obtained bamboo shoots was measured by a method similar to that of Example 1, and t...

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Abstract

The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food to the desired hardness, does not require extreme care for deformation even though it is soft, is easy to handle during the manufacturing process, transportation and distribution process, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, particularly aims to promote appetite for the elderly and the like in oligotrophic conditions, and can laconically, easily and inexpensively manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.

Description

technical field [0001] The present invention relates to a food that maintains the shape and texture of the food material, is easy to chew, and can inhibit inhalation for those who have difficulty chewing and swallowing, and a method of producing a food, wherein the method inhibits the The ingredients in it flow out, the discoloration and aroma disappear, and processed food can be obtained hygienically. More specifically, the present invention relates to foodstuffs that are effective as a test diet for medical applications, wherein said diet can be used to test chewing, swallowing, gastrointestinal activity, food movement in those with chewing and swallowing difficulties Speed ​​etc., the invention also relates to the method of producing it. Background technique [0002] The elderly and weaned infants have difficulty chewing and swallowing, etc., and usually consume liquid food, chopped food, gelatinous food or food that has been processed and softened. These foods are proc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/135A23L29/212A23L29/269A23L5/10A23L33/00
Inventor 坂本宏司柴田贤哉石原理子中津沙弥香
Owner 广岛县