Preparation technology of tomato and beef pasty meal for dysphagia

Abstract

The invention discloses a preparation process of tomato and beef pasty meal for dysphagia. The preparation process comprises the following steps: a, pretreating raw materials; b, stir-frying; c, adjusting colloid and homogenizing; and d, packaging and storing. According to the tomato and beef pasty meal disclosed by the invention, firstly, the due flavor of the food is ensured, secondly, the protein is strengthened to ensure the nutrition intake, and finally, the food texture is adjusted through a specific food thickening agent; meanwhile, the food meets the international dysphagia diet standardization proposal (IDDSI) framework 3-level soft diet standard and the established soft diet grading standard 2-level soft diet standard for guiding the function promotion of a long person, and not only are the nutritional requirements and the taste requirements ensured, but also the intake safety is ensured.

Description

Technical Field

[0001] The invention relates to a preparation process of a tomato-beef paste meal for dysphagia. Background Art

[0003] At present, polysaccharides and protein gels are widely used in dysphagia foods. Polysaccharides play an important role in dysphagia foods (such as Wang Lihong, et al., Research Progress on the Application of Polysaccharides in Dysphagia Foods, doi:10.6040 / j.issn.1671-7554.0.2024.0651). For example, polysaccharides such as xanthan gum and carrageenan are widely used to thicken and improve the rheological properties of foods. These polysaccharides can increase the viscosity and stability of foods and improve the swallowing experience. Protein gel food: The research team of Guangdong Academy of Agricultural Sciences has developed a soft protein gel food for people with dysphagia. The prepared protein gel is soft in texture, evenly distributed in nutrients, and can effectively deliver oil-soluble nutrients by modifying whey protein through heat-acid induction. In recent years, researchers have conducted in-depth research on the rheological properties of dysphagia foods. For example, by adding different types of thickeners (such as xanthan gum, carrageenan, etc.), the viscosity and shear thinning properties of foods can be adjusted to improve swallowing function. In addition to rheological properties, research also focuses on the sensory properties and nutritional content of foods. For example, by optimizing formulation and processing technology, the taste and nutritional accessibility of foods can be improved. Future research will focus more on the development of personalized foods to meet the specific needs of patients with different swallowing disorders.

[0004] The International Dysphagia Diet Standardization Initiative (IDDSI) framework provides guidance for the development of dysphagia foods, defining the texture and rheological properties of foods. This framework has been widely used in food design and clinical practice.

[0005] However, there is a lack of food ingredients specifically for people with dysphagia on the market, which limits food development. When developing soft protein gel foods, there is a problem of uneven nutrient distribution, especially the low bioavailability of oil-soluble nutrients. Although polysaccharides (such as xanthan gum, carrageenan, etc.) are widely used to thicken and improve food texture, their rheological properties in different food systems vary greatly and need to be optimized for specific applications, which increases the difficulty of research and development of dysphagia foods. Foods for dysphagia need to have appropriate viscosity and shear-thinning properties to ensure fluidity and swallowing safety in the mouth and throat. However, the rheological properties of different thickeners vary greatly, and their performance in different solution environments is also inconsistent.

[0006] Although the International Dysphagia Diet Standardization Initiative (IDDSI) framework provides guidance for food design, in practical applications, how to ensure that foods meet standards remains a challenge, especially in improving the quality of life of patients with dysphagia. The swallowing ability of different patients varies greatly, and developing foods that can meet personalized needs is a long-term goal.

[0007] The current international dysphagia dietary standards still have the following problems:

[0008] 1. IDDSI provides an objective testing method, but the evaluation results require subjective judgment by the operator, which may lead to biased results.

[0009] 2. The swallowing functions of patients vary greatly, and the IDDSI grading may not be able to fully cover individual needs (for example, some patients require a consistency between the two levels).

[0010] 3. It is difficult to accurately control the consistency of food in a home environment, especially the viscosity of liquids (for example, it is easy to mix unevenly when using thickeners).

[0011] 4. Medical staff, nursing staff and catering service personnel need to receive systematic training, and medical institutions need to invest time and money to promote standards, which is especially difficult in areas with limited resources.

[0012] Tomato beef soup is a nutritious soup that combines multiple nutrients from tomatoes and beef. Among them, beef is a source of high-quality protein and is rich in essential amino acids, which helps maintain the body's normal physiological functions. Every 100 grams of beef soup contains about 10 grams of protein. Tomatoes are rich in vitamin C, vitamin A (in the form of carotene), and B vitamins (such as vitamin B1 and B2). Vitamin C helps to enhance immunity and promote iron absorption. Vitamin A is good for vision and skin health. Both beef and tomatoes contain minerals such as iron, zinc, calcium, and phosphorus. Iron is an important component of hemoglobin synthesis and helps prevent anemia. Zinc plays an important role in the immune system and wound healing. Tomatoes are rich in lycopene, a powerful antioxidant that helps prevent cancer and cardiovascular disease. The dietary fiber in tomatoes and beef soup helps digestion and maintain intestinal health. Eating tomato beef soup can achieve the purpose of supplementing nutrition, appetizing and strengthening the spleen, providing energy, enhancing immunity, and promoting digestion.

[0013] Most meals consumed by patients with dysphagia at home or in institutions are homemade meals from home or canteens mixed together and beaten into a paste using a wall-breaking machine. This kind of paste-like meal not only fails to meet the needs of the elderly, but also cannot be guaranteed in terms of nutrition and consistency and texture. Long-term consumption of this kind of paste-like meal can easily cause problems such as anorexia and malnutrition. In addition, all materials need to be beaten into a paste. For example, beef has a hard texture, and ordinary blenders may not be able to meet the fineness requirements, posing a risk of choking; thickeners are required to adjust the consistency, and meal makers may lack relevant knowledge, which can easily lead to too thin or too thick meals. The nutritional density cannot be adjusted, and long-term consumption can easily lead to malnutrition. The taste of the food changes after the thickener is added to the paste, and the meal maker cannot control the taste of the food. Summary of the invention

[0014] This application is based on the framework of the International Dysphagia Diet Standardization Initiative (IDDSI) to establish a set of standards that are more suitable for quantitative control, under which food that meets individual needs is prepared. The present invention provides a preparation process for a tomato beef paste meal for dysphagia.

[0015] The present invention provides a preparation process of a tomato beef paste meal for dysphagia, which comprises the following steps:

[0016] a. Raw material pretreatment: clean fresh tomatoes, beef, and other auxiliary materials and set aside; the ratio of beef to fresh tomatoes is 1-3:1;

[0017] b. Stir-frying: Boil the beef slices in boiling water and then chop them into 3mm meat pieces using a chopper; heat the cooked rapeseed oil in a wok to 140 degrees Celsius, add onions, scallions and ginger and stir-fry until the aroma is released and the onions and ginger are slightly yellow, add tomato puree and stir-fry until the tomato juice evaporates, add beef, tomato sauce and water and cook for 30 minutes, then add the remaining ingredients;

[0018] c. Adjust the colloid and homogenize: add water to the colloid and whey protein and stir evenly, then use a homogenizer to fully stir until completely dissolved without particles; mix the colloid solution and the tomato beef material prepared in step b evenly, and then use a colloid mill to process it until the particle size is less than 0.3mm and the fluid is uniform and has a consistency; the mass ratio of colloid to beef material and water added is: 5:203:250;

[0019] d. Packaging and storage: After sterilization in high temperature resistant transparent retort bags, store below -18 degrees Celsius.

[0020] The beef in step a is enzymatically hydrolyzed with papain having an enzyme activity of 100,000 u / g for 12 hours; the ratio of beef to papain is 100:0.3; and the ratio of beef to fresh tomatoes is 2:1.

[0021] Among them, the other auxiliary materials described in step a also include cooked rapeseed oil, onion, minced ginger, minced green onion, tomato sauce, minced tomato, edible salt, white sugar, Haitian Gold Label soy sauce, beef powder flavor / HJ717, and whey protein powder, and the weight ratio is:

[0022] 15 parts of cooked rapeseed oil, 3 parts of onion, 1.5 parts of minced ginger, 1.5 parts of minced green onion, 11 parts of tomato sauce, 50 parts of minced tomato, 3 parts of table salt, 2.5 parts of white sugar, 6 parts of Haitian Gold Label light soy sauce, 0.75 parts of beef powder flavor / HJ717, and 12.5 parts of whey protein powder.

[0023] Wherein, the beef slices in step b are boiled in boiling water for 50 minutes;

[0024] Wherein, the colloid described in step c is compounded by xanthan gum and denatured protein in a weight ratio of 3:2.

[0025] The tomato beef paste meal for dysphagia prepared by the above-mentioned preparation process is a level 2 soft meal, the liquid consistency is like honey, the tongue and upper and lower jaws can be crushed, the viscosity is: 150-300mPa·s, and the Lst value is: 32-36mm.

[0026] Wherein, LST refers to the Liquid Stability Test, and the separation layer is checked after centrifugation at 3000rpm for 15 minutes. By measuring the LST value, the formula and processing technology of the food can be optimized to achieve the ideal texture and fluidity. This is very helpful for developing new foods or improving the texture and taste of existing products. The present invention uses viscosity value and LST value as quality indicators for considering the preparation of tomato beef paste meal for dysphagia, providing personalized dietary plans for patients with dysphagia to ensure that patients can eat safely and comfortably.

[0027] In summary, the tomato beef paste meal of the present invention firstly ensures the proper flavor of the food, secondly strengthens the protein to ensure the nutritional intake, and finally adjusts the food texture through a specific food thickener. At the same time, it complies with the level 3 soft meal standard of the International Dysphagia Diet Standardization Initiative (IDDSI) framework and the level 2 soft meal standard of the soft meal grading standard for elderly functional promotion established by the present invention, which ensures both the nutritional requirements and the taste requirements as well as the safety of intake. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 Comparison diagram of IDDSI syringe experiment (a: IDDSI syringe experiment of Example 1; b: IDDSI syringe experiment of Comparative Example 1; c: IDDSI syringe experiment of Comparative Example 2; d: IDDSI syringe experiment of Comparative Example 3; e: IDDSI syringe experiment of Comparative Example 4);

[0029] Figure 2 This is the technical roadmap for this standard;

[0030] Figure 3 Nutritional support standards corresponding to different levels of swallowing dysfunction. DETAILED DESCRIPTION

[0031] Example 1: This example discloses a method for preparing a tomato beef paste that is beneficial for patients with dysphagia to eat.

[0032] The formula is as follows:

[0033]

[0034]

[0035] Among them, beef powder flavor / HJ717 was purchased from Shandong Tianbo Food Ingredients Co., Ltd.

[0036] The specific preparation process is as follows:

[0037] 1. Raw material pretreatment: The fat and fascia of beef need to be removed, and then sliced ​​and marinated with 0.3% papain for 12 hours. All other fresh raw materials need to be processed into 3mm particles with a chopper. Papain can decompose the collagen muscle fibers in meat, making the structure of the meat loose, and can also degrade actomyosin and collagen into small molecular polypeptides or even amino acids, breaking muscle filaments and tendon filaments, and simplifying the protein structure so that it is easy for the human body to digest and absorb after consumption. After such treatment, the particles of meat and fresh food in the finished product can be made smaller and more uniform, reducing the risk of swallowing disorders when eating.

[0038] 2. Stir-frying: Stir-fry the pre-treated raw materials in a wok, then fully cook them and add other seasonings. This process can fully stimulate the aroma of each raw material and make the flavors harmonious through cooking, with the aroma of tomato and beef. Most of the meals eaten by patients with dysphagia at home or in institutions are directly made by adding water to dishes and rice and beating them with a wall-breaking machine. The flavor of the meal cannot be controlled, and the flavor of the meal and the food are poor when they are mixed together, which leads to a poor user experience.

[0039] 3. Adjust the colloid and homogenize: fully dissolve and homogenize the compound colloid and whey protein, then mix them with tomato beef mince, and then use a colloid mill to process them into a uniform and smooth finished product with a particle size of less than 0.3mm. Since water needs to be added to the product, the nutritional density will be reduced. Whey protein can supplement the protein content in the product. Whey protein is a complete protein that can provide all the amino acids needed by the human body, thereby meeting the patient's daily protein needs. Patients with dysphagia cannot eat food without adjusting the consistency. Not only does it need to have a certain consistency, but it also needs to have a certain cohesion and be uniform and smooth. Based on this principle, the colloid combination of xanthan gum and modified starch was selected to achieve the consistency, cohesion and smoothness of the product. The mass ratio of colloid to beef material and added water is: 5:203:250.

[0040] 4. Packaging and storage: After sterilization in high temperature resistant transparent retort bags, the food is quantitatively packaged into 500g bags and transferred to freezer trucks for storage. The temperature in the cave is below -18 degrees Celsius. Frozen storage can retain the nutrients in food to the maximum extent.

[0041] The consensus of Chinese experts on dietary nutrition management of dysphagia (2019) points out that dysphagia food should ① soften hard food, ② thicken thin food, ③ avoid mixing heterogeneous phases, ④ make food homogeneous and smooth, and ⑤ have a certain cohesion. Based on this theory, in our process, all fresh and large solid materials are processed into 3mm particles in the pretreatment stage so that they can be processed into smaller particles later. Meat can be treated with papain to decompose muscle fibers, making it easier to achieve the target fineness in subsequent processing. Patients with dysphagia are often prone to malnutrition due to difficulty in eating or poor food flavor and unwillingness to eat, and the elderly have a small appetite and can only eat a small amount at a time. Therefore, we use whey protein to fortify the protein content in the product to increase the nutritional density of the product, reaching a protein content of 10g / 100g, so that the elderly can meet their daily protein needs by eating a small amount. In terms of increasing product consistency, cohesion and smoothness, we use a combination of xanthan gum and modified starch, of which xanthan gum accounts for 60% and modified starch accounts for 40%. Xanthan gum is a kind of microbial extracellular polysaccharide with a wide range of functions, produced by fermentation engineering of Xanthomonas campestris with carbohydrate as the main raw material. It has unique rheological properties, good water solubility, and stability to heat and acid and alkali. Currently, xanthan gum is mostly used as a thickener for dysphagia on the market. Modified starch has good consistency and low-temperature stability, which can improve the freeze-thaw resistance of frozen products.

[0042] Comparative Example 1: The difference between the present invention and Example 1 is that the beef is not treated with papain.

[0043] Comparative Example 2: The difference between the present invention and Example 1 is that the xanthan gum accounts for 40% and the modified starch accounts for 60%.

[0044] Comparative Example 3: The difference between the present invention and Example 1 is that xanthan gum accounts for 50% and gellan gum accounts for 50%.

[0045] Comparative Example 4: The difference between the present invention and Example 1 is that the mass ratio of the colloidal solution to the beef material and the added water is 3:250:250.

[0046] Example 2 Quality evaluation of tomato beef paste of the present invention

[0047] The International Dysphagia Diet Standardisation Initiative (IDDSI) was established in 2013 to develop globally accepted definitions of food textures and liquid consistencies for people with dysphagia, across all ages, care settings and cultures. Test finished products using IDDSI standards. The IDDSI gravity flow test measures the flow rate of liquid in a 10 ml slide-lock syringe (the sample remaining in the 10 ml syringe after 10 seconds). Pull the syringe plunger to the 10 ml mark and inject the test liquid to the 10 ml mark. Keep the syringe vertical (outlet facing down) and press lightly on the top of the plunger with your finger to prevent the liquid from flowing out spontaneously. Release the plunger and start the timer at the same time, recording the time required for the liquid to flow from the 10 ml mark to the 1 ml mark (i.e. 9 ml of liquid has flowed out)

[0048] Level 0: The test liquid flows out completely within 10 seconds, and less than 1 ml of liquid remains in the syringe.

[0049] Level 1: The test liquid flows out of a 10 ml syringe within 10 seconds, and 1-4 ml of liquid remains in the syringe.

[0050] Level 2: The test liquid flows out of a 10 ml syringe within 10 seconds, leaving 4-8 ml of liquid in the syringe.

[0051] Level 3: The test liquid flows out of a 10 ml syringe within 10 seconds, leaving more than 8 ml of liquid in the syringe.

[0052] Level 4: Cannot flow out of the syringe, flowability test cannot be used, and fork test is required.

[0053] Example 1 and Comparative Example 1 were tested by IDDSI syringes. After 10 seconds, 9 ml of liquid remained in the syringe, which was a Class 3 food. Comparative Example 2 was tested by IDDSI syringes. After 10 seconds, 7 ml of liquid remained in the syringe, which was a Class 2 food. Comparative Examples 3 and 4 were tested by IDDSI syringes. No liquid could flow out of the syringe, which was a Class 4 food. The target classification of this product is IDDSI Class 3 food, so Comparative Examples 2, 3, and 4 do not meet the standard.

[0054] The following is a sensory evaluation of the quality of tomato beef paste

[0055] There are 20 participants, all of whom are clinically evaluated to be on an IDDSI Level 3 diet, conscious, and able to express their feelings independently. Tomato beef puree is made according to the standard formula to ensure that the texture is uniform and meets the IDDSI Level 3 standard. The samples are evaluated at 40°C, and 5g of sample is taken into the mouth with a small spoon each time, and swallowed after 5 seconds. The observer records whether there is choking or coughing. The products are scored based on five aspects: color, aroma, taste, flavor, and ease of swallowing.

[0056] Example 1 finally scored 17 points, which is a food with good color, flavor and that meets the edible standards for patients with dysphagia. Example 2 finally scored 12 points, of which the taste score was only 1 point and the swallowing difficulty score was only 2 points. Because the beef was not treated with enzymes and could not reach the target fineness, the sensory reaction was very rough in taste, and a large amount of beef particles remained in the mouth after swallowing. Therefore, Comparative Example 1 did not meet the standards.

[0057] Table 1': Sensory evaluation table

[0058]

[0059]

[0060] Table 2': Sensory evaluation results

[0061]

[0062]

[0063] Viscosity test: The viscosity of the sample of Example 1 was tested using a Brookfield viscometer, with a test value of 212 mPa·s and an LST value of 33 mm.

[0064] The viscosity test value of the sample in Comparative Example 1 is 217 mPa·s, and the LST value is 35 mm.

[0065] The viscosity test value of the sample in Comparative Example 2 is 146 mPa·s, and the LST value is 38 mm.

[0066] The viscosity test value of the sample in Comparative Example 3 is 304 mPa·s, and the LST value is 31 mm.

[0067] The viscosity test value of the sample in Comparative Example 4 is 336 mPa·s, and the LST value is 29 mm.

[0068] Although the comparative example 1 group can meet the standard of the second-level soft meal, the taste is poor.

[0069] The above measurement results are objective and easy to repeat, which can overcome the subjective factors of IDDSI judgment, are not prone to disputes, and testers do not need to undergo strict systematic training, making them more suitable for promotion and application.

[0070] Example 3 Standardized preparation process of tomato beef paste meal for dysphagia of the present invention

[0071] 1. Acceptance of raw and auxiliary materials

[0072] (1) Raw materials should comply with GB / T 17238 standards for fresh and frozen beef cuts and acceptance criteria for frozen beef.

[0073] (2) Other auxiliary materials should comply with relevant acceptance standards.

[0074] 2. Thawing

[0075] (1) Remove the outer carton and packaging bag of the frozen beef and place it in a thawing pool or container. Thaw naturally or add water to cover the frozen beef to thaw (if the packaging bag is stuck to the meat, wait until the beef softens before removing it and continuing to thaw).

[0076] (2) Thawing should be done in running water, with a reference thawing time of 12 to 20 hours (12 to 20 hours is recommended in winter and spring, and 12 to 18 hours in summer and autumn). The thawing time can be appropriately extended or shortened according to the quantity of thawing. However, hot water or other heating methods should not be used to accelerate thawing. The thawing environment temperature should not be higher than 25°C.

[0077] (3) After thawing, no ice residue should remain on the surface of the beef and the core temperature should not be lower than 0°C.

[0078] 3 Preprocessing

[0079] 3.1 Rapeseed oil

[0080] Reserve mature rapeseed oil one day in advance (not more than three days in advance), weigh the required amount of rapeseed oil and add it to the wok, heat it to above 220℃, refine and mature it, pour it out, cool it, cover it and store it.

[0081] 3.2 Onions, ginger, and scallions

[0082] (1) After unpacking, wash the ginger thoroughly with clean water.

[0083] (2) Remove 1 cm of the top of the green onion and wash thoroughly with clean water.

[0084] (3) Peel off the dry skin on the onion, remove 1 cm of the head and tail, and wash for later use.

[0085] 4. Trimming and forming

[0086] (1) After thawing, remove the fat and fascia on the surface of the beef and cut it into slices with a thickness of 1.5-2 mm using a slicer.

[0087] (2) Wash and peel the fresh tomatoes, and set aside with clean tools.

[0088] 5. Marinating

[0089] (1) After the beef slices are formed, weigh the papain and water (40-50°C, the water temperature should not exceed 50°C to prevent enzyme inactivation) according to Table 1.

[0090] (2) Stir and dissolve papain uniformly in water (40-50° C.) to prepare an enzymatic solution.

[0091] (3) Add the enzymatic hydrolysate to the beef slices, stir to mix evenly, cover and transfer to a cold room for marinating. The temperature in the cold room is 0-5°C and the marinating time is 10-12 hours.

[0092] CCP: The maximum temperature of enzyme dissolution and enzymatic hydrolysis process shall not exceed 50°C to prevent enzyme inactivation.

[0093] 6. Cooking

[0094] Add the enzymatically hydrolyzed beef slices into a sandwich pot and cook them. Put the beef slices into the pot when the water boils again. Start timing when the water boils again. Take out the beef slices after 50 minutes. During this period, take out the floating foam in the pot, stir appropriately to prevent sticking to the pot, and drain the water for later use (the weight ratio of beef slices to water is 1:1.5).

[0095] 7. Chop and mix

[0096] (1) After cooking, chop the beef slices into 3 mm minced beef using a chopper.

[0097] (2) Wash the onion, ginger and scallion and add them to a chopper and chop them into 3mm pieces.

[0098] (3) Add the peeled tomatoes into a chopper and chop them into 3 mm tomato powder.

[0099] 8. Stir-fry

[0100] Weigh the cooked rapeseed oil prepared in advance according to Table 2, add it into a wok, and heat it to 130-140°C.

[0101] (1) Add ingredient 1 and stir-fry gently until fragrant. Stir-fry for 2-3 minutes. When the onion and ginger turn slightly yellow, add the chopped tomato and stir-fry for 1-2 minutes. When the tomato juice is slightly dry, add water, beef and tomato sauce and cook.

[0102] (2) After cooking for 30 minutes, add ingredient 2, stir-fry evenly, turn off the heat and set aside for later use. The reference time is 2-3 minutes.

[0103] 9. Homogenization

[0104] (1) Weighing: weigh 50 kg of water;

[0105] (2) Colloid preparation: After adding water into a stirring container, add ingredient 3 and stir evenly with a stirring rod until no lumps or powder appear.

[0106] (3) Homogenization: Add the pre-made colloid into the stir-fried mixture, stir evenly with a stirring rod, and grind it into a product with a particle size of 0.3 mm using a colloid mill.

[0107] CCP: Particle size ≤ 0.3mm, syringe test qualified, delicate and smooth taste, non-sticky, and cohesive wrapping.

[0108] 10 packs

[0109] After the high temperature resistant transparent retort bag is sterilized, it is carried out according to the product inner packaging standard requirements, quantitatively weighed into 500g / bag, and vacuumed for 1-2s.

[0110] 11. Sterilization

[0111] Sterilization parameters: sterilization temperature 90°C, time 40 minutes, sterilization pressure 0.15~0.22 MPa.

[0112] 12Metal Detection

[0113] (1) After sterilization, the product is washed and dried to ensure that there is no obvious water stain on the surface of the packaging bag.

[0114] (2) Use metal detectors to inspect the above products, and the operation shall be carried out in accordance with the requirements of the CCP point control standards.

[0115] 13. Storage

[0116] After labeling, the product is transferred to a freezer for storage. The temperature of the freezer should be ≤-18℃.

[0117] 14 Finished product

[0118] The quality requirements for finished products are divided into sensory requirements, physical and chemical indicators, pollutant indicators and microbial indicators. The specific requirements are implemented in accordance with the national standard GB 19295 for quick-frozen noodles, rice and prepared foods and the quality requirements for tomato beef products.

[0119] Attached Standards:

[0120] Soft Meal Grading Standard for Elderly Function Promotion

[0121] 1. Establishment of classification standards Figure 2 ):

[0122] 1. Intrinsic capacity score: movement, vitality / vitality, hearing, vision, cognition and psychology (all assessment scales have been verified for reliability and validity in the Chinese population by the Xuanwu Hospital research team. References: Ma L, Chhetri JK, Zhang Y, Liu P, Chen Y, Li Y, Chan P. Integrated Care for Older People Screening Toolfor Measuring Intrinsic Capacity: Preliminary Findings From ICOPE Pilot in China. Front Med (Lausanne). 2020 Nov 30; 7: 576079. doi: 10.3389 / fmed.2020.576079. PMID: 33330532; PMCID: PMC7734133.). The score for each dimension is 1 point for complete function and 0 point for impaired function, with a total score of 0-6. The higher the score, the better the IC. A total score of 5 points or less is defined as reduced IC.

[0123] 2. Swallowing function assessment: oral and facial examination, volume-viscosity test, Gugging swallowing function assessment; 0-9 points, severe dysphagia; 10-14 points, partial dysphagia; 15-19 points, mild dysphagia; 20 points, mild or no dysphagia.

[0124] 3. Nutritional status classification standards: ① MNA screening scale, which assesses weight, diet, activity, psychological state, etc. ② ≥24 (normal nutrition), 17-23.5 (risk of malnutrition), <17 (malnutrition).

[0125] 4. Classification standards for the integrated management of the intrinsic ability, swallowing function and nutritional status of the elderly: ① Level 0: intrinsic ability > 5 points, swallowing function ≥ 20 points; ② Level I intrinsic ability > 5 points, swallowing function ≥ 20 points, and impaired occlusion and chewing; ③ Level II intrinsic ability ≤ 5 points, IIa swallowing function 15-19 points, IIb swallowing function ≤ 14 points; ④ Level III (intrinsic ability < 5 points, swallowing function 0 points).

[0126] 2. Food Standards Formulation Figure 3 ):

[0127] 1. Nutritional support classification: Nutritional support is divided into four categories (regular diet, level 1 soft diet, level 2 soft diet, level 3 soft diet, tube feeding or intravenous hypertrophic nutrition). Different dietary plans are matched according to the swallowing function classification based on intrinsic ability, nutritional status and swallowing function. Level I swallowing function is matched with level 1 soft diet, level IIa swallowing function is matched with level 2 soft diet, and level IIb swallowing function is matched with level 3 soft diet.

[0128] (1) Nutritional formula: Nutrition (BMI (kg / m 2 )<20, 35kcal / kg; ≥20, 30kcal / kg), protein (≥1g / kg·d), and water (30ml / kg·d) were standardized.

[0129] (2) Property classification: Liquids are divided into three levels: water (level 1), honey (level 2), and jelly (level 3); solids are divided into three levels: chewable by gums (level 1), crushable by tongue and upper and lower jaws (level 2), and no chewing required (level 3). The viscosity value Lst value and the applicable population are clearly defined.

[0130] 2. Product development:

[0131] (1) Edible jelly: pudding-like food containing pectin and konjac flour (IDDSI level 3).

[0132] (2) Energy Mineral Powder: A high-protein, high-energy formula containing whey protein, DHA algae oil powder, etc.

[0133] (3) Tomato beef puree / Kung Pao chicken puree: homogenized (particle size ≤ 0.3 mm), suitable for patients with dysphagia.

[0134] (4) Multidisciplinary Teamwork (MDT): Integrate geriatricians, nutritionists, speech therapy rooms, and food engineers to optimize product taste and safety.

Claims

1. A process for preparing a tomato beef paste meal for dysphagia, characterized in that: It includes the following steps: a. Raw material pretreatment: clean fresh tomatoes, beef, and other auxiliary materials and set aside; the ratio of beef to fresh tomatoes is 1-3:1; b. Stir-frying: Boil the beef slices in boiling water and then chop them into 3mm meat pieces using a chopper; heat the cooked rapeseed oil in a wok to 140 degrees Celsius, add onions, scallions and ginger and stir-fry until the aroma is released and the onions and ginger are slightly yellow, add tomato puree and stir-fry until the tomato juice evaporates, add beef, tomato sauce and water and cook for 30 minutes, then add the remaining ingredients; c. Adjust the colloid and homogenize: add water to the colloid and whey protein and stir evenly, then use a homogenizer to fully stir until completely dissolved without particles; mix the colloid solution and the tomato beef material prepared in step b evenly, and then use a colloid mill to process it until the particle size is less than 0.3mm and the fluid is uniform and has a consistency; the mass ratio of colloid to beef material and water added is: 5:203:250; d. Packaging and storage: After sterilization in high temperature resistant transparent retort bags, store below -18 degrees Celsius.

2. The preparation process of the tomato beef paste meal for dysphagia according to claim 1, characterized in that: The beef described in step a is enzymatically hydrolyzed with papain having an enzyme activity of 100,000 u / g for 12 hours; the ratio of beef to papain is 100:0.3; the ratio of beef to fresh tomatoes is 2:

1.

3. The preparation process of the tomato beef paste meal for dysphagia according to claim 1, characterized in that: The other auxiliary materials described in step a also include cooked rapeseed oil, onion, minced ginger, minced green onion, ketchup, minced tomato, edible salt, white sugar, Haitian Gold Label soy sauce, beef powder flavor / HJ717, and whey protein powder, and the weight ratio is: 15 parts of cooked rapeseed oil, 3 parts of onion, 1.5 parts of minced ginger, 1.5 parts of minced green onion, 11 parts of tomato sauce, 50 parts of minced tomato, 3 parts of table salt, 2.5 parts of white sugar, 6 parts of Haitian Gold Label light soy sauce, 0.75 parts of beef powder flavor / HJ717, and 12.5 parts of whey protein powder.

4. The preparation process of the tomato beef paste meal for dysphagia according to claim 1, characterized in that: Cook the beef slices in step b in boiling water for 50 minutes.

5. The preparation process of the tomato beef paste meal for dysphagia according to claim 1, characterized in that: The colloid described in step c is compounded by xanthan gum and denatured protein in a weight ratio of 3:

2.

6. The tomato beef paste meal for dysphagia prepared by any one of the preparation processes of claims 1 to 4, characterized in that: The meal is a level 2 soft meal, the liquid consistency is like honey, the tongue and upper and lower jaws can crush it, the viscosity is: 150-300mPa·s, and the Lst value is: 32-36mm.

Images