Preparation method of mousse food

Abstract

The invention discloses a preparation method of mousse food. The preparation method comprises the following steps: formulating a standard recipe containing predetermined nutritional ingredients; the food materials are made into pasty food at the monitored temperature within the preset time; calculating the predicted dosage of the thickening material to be added; mixing a thickening substance into the pasty food according to a part of the expected dosage so as to produce a pre-thickened food; and testing the texture of the pre-thickened food, selecting not to add the thickening substance or continuously adding the thickening substance according to a test result, and further mixing until the preset texture is achieved, so as to obtain the mousse food. According to the preparation method disclosed by the invention, on the basis of generally prepared real food materials, the final mousse food which has proper texture and is easy to chew or swallow can be further processed, so that batch production is realized. The mousse food is rich in concentrated nutrients (including protein and cellulose, specifically selected herbal elements), and has a suitable texture.

Description

Technical Field

[0001] This application belongs to the field of food processing, and specifically relates to a method for preparing a mousse food. Background Technology

[0002] With advancements in technology and medicine, increased life expectancy and an aging population have become key concerns for healthcare and community services. Improving nutritional intake for vulnerable groups will be a crucial strategy for maintaining their independence and quality of life.

[0003] Among them, older adults or patients with eating or swallowing disorders may find it difficult to chew or swallow food. They often suffer from malnutrition, depression or poor overall health due to insufficient food or nutrient intake, which increases the risk of infection, complications, morbidity and longer hospitalization.

[0004] Proposed solutions to improve the quality of life for these individuals include preparing purees or liquid foods that reduce chewing and make food easier to swallow. The main problem with thick soups or liquid foods is that this form of food often appears unappetizing and has a poor texture, is bland, or generally lacks appeal to the user. While users can still survive on purees or liquids, the inability to enjoy basic human activities like eating only slows their recovery or further deteriorates their health.

[0005] While some readily available food products on the market may look appealing, their nutritional content is relatively low. For example, each serving (100g) may contain only 3g of protein, which is even less nutritious than a normal diet. Alternatively, their preparation can be cumbersome, involving a series of steps and being relatively time-consuming. Moreover, these products are relatively expensive, placing a heavy burden on the average household and making them unsuitable for community service units that require large-scale production for efficient workflows.

[0006] Therefore, there is a need to provide a method for preparing food to eliminate and improve these conditions. Summary of the Invention

[0007] This application aims to at least solve one of the technical problems existing in the prior art. To this end, this application proposes a method for preparing mousse food to provide a finished food product that is rich in concentrated nutrients (including protein and cellulose), easy to chew or swallow, based on "real" ingredients (e.g., meals prepared by a chef or head chef), and further processed into a final mousse food with a suitable texture, thereby achieving mass production.

[0008] This application also proposes a mousse food to address the significant deficiencies in the dining experience of the elderly or patients with difficulty chewing and / or swallowing, helping users achieve satisfactory daily nutritional intake while also having an easily acceptable appearance or texture when eaten.

[0009] According to one aspect of this application, a method for preparing a mousse food is provided, comprising the following steps: Develop a standard diet plan that includes predetermined nutritional components; the standard diet plan shall include at least 20% food protein and / or at least 3% dietary fiber; The ingredients are processed into a paste-like food under monitored temperature and within a predetermined time. The estimated amount of thickener to be added will be calculated based on the characteristics of the ingredients or the standard recipe outline. The thickening agent is mixed into the paste-like food in a portion of the expected amount to produce a pre-thickened food; Test the texture of the pre-thickened food, and based on the test results, choose whether to add or not to add thickening agent to further mix until the desired texture is achieved, thus obtaining the mousse food.

[0010] According to some embodiments of this application, the preparation method includes pre-calculating the amount of texture-modifying substance (i.e., thickening substance) based on the composition of a standard recipe, adding a portion of the texture-modifying substance to the standard recipe, and then repeatedly measuring the texture of the food and adding more texture-modifying substance to produce a target food with the desired texture. Therefore, the preparation method of this application allows different foods to be prepared with the corresponding texture and consistency as needed.

[0011] The preparation method proposed in this application is based on "real" ingredients consumed by ordinary people to preserve the original flavor of the food, rather than artificial ingredients that are far removed from the diets of the general public. Therefore, the mousse food prepared by this application will have the types, tastes, or aromas of conventional food, conforming to the dietary preferences and habits of users. This will make the prepared mousse food more attractive and flexible than other specialty foods, thus providing users with healthier dietary choices. Furthermore, the preparation method of this application is simple and convenient, and can be used for large-scale mass production to reduce costs, showing considerable potential.

[0012] In some embodiments of this application, the standard recipe refers to a "real" meal that can be prepared and consumed according to a typical food combination, such as a meal prepared for consumption by a chef or head chef. The standard recipe can be understood as a mixed meal that includes both a main meat and vegetables, or it can be understood as a separate main meat meal, a vegetable meal, or a combination thereof, to better personalize and provide the required nutrition.

[0013] In some embodiments of this application, the standard recipes include a main meat standard recipe and / or a vegetable standard recipe.

[0014] In this application, "standard recipes for main meats" refers to cooking recipes that use any animal-based ingredients as the main component or core flavor source, as understood by those skilled in the art. This includes, but is not limited to, edible parts such as muscle tissue, viscera, and blood from mammals (e.g., beef, pork, lamb), poultry (e.g., chicken, duck, turkey), and aquatic products (e.g., fish, shrimp, shellfish), as well as products made from these raw materials (e.g., ham, sausage, meatballs, meat sauce).

[0015] Accordingly, "standard vegetable recipes" refers to cooking recipes that, as understood by those skilled in the art, use any plant-based ingredient as the main component or core flavor source. This includes, but is not limited to: plant roots (e.g., carrots, radishes), stems (e.g., celery, asparagus), leaves (e.g., spinach, lettuce), flowers (e.g., broccoli, cauliflower), fruits (e.g., tomatoes, eggplants, peppers), seeds (e.g., peas, corn kernels), legumes (e.g., soybeans, mung beans), fungi (e.g., mushrooms, wood ear fungus), and algae (e.g., kelp, nori), as well as products made from these raw materials (e.g., tofu, bean curd sheets).

[0016] In some embodiments of this application, the main meat standard diet includes at least 20% food protein by mass fraction, and the vegetable standard diet includes at least 3% dietary fiber.

[0017] In some embodiments of this application, the standard diets for main meat and vegetables, by mass fraction, include 20-26% (e.g., 21%, 22%, 23%, 24% or 25%) of food protein and 3-5% (e.g., 4%) of dietary fiber, respectively.

[0018] In some embodiments of this application, the food protein includes animal protein and plant protein. Sources of animal protein include, but are not limited to, meats such as chicken breast, turkey, lean beef, and pork tenderloin; fish and seafood such as salmon, tuna, cod, shrimp, and scallops; eggs such as chicken eggs and duck eggs; and dairy products such as yogurt, skim milk, cheese, and whey protein. Sources of plant protein include, but are not limited to, legumes and legume products such as soybeans, black beans, chickpeas, tofu, tempeh, and edamame; nuts and seeds such as almonds, peanuts, chia seeds, pumpkin seeds, and cashews; whole grains such as quinoa, oats, and buckwheat; and other plant sources such as spirulina, pea protein, soy protein, and kale.

[0019] In some embodiments of this application, the sources of dietary fiber include, but are not limited to, fruits such as apples with peels, pears, raspberries, blackberries, avocados, oranges, etc.; vegetables such as the roots, stems, leaves, flowers, fruits, seeds, legumes, fungi, and algae of plants as defined in the above standard recipes, and their processed products; and others such as whole grains (e.g., brown rice, barley, millet, etc.), nuts and seeds (e.g., almonds, flax seeds, chia seeds, sunflower seeds, etc.).

[0020] In some embodiments of this application, the standard recipe also includes herbal ingredients.

[0021] According to some embodiments of this application, the herbal ingredients are used to promote yin-yang balance based on the traditional principle of food and medicine sharing the same origin. The herbal ingredients are based on the five elements related to the five internal organs and six bowels, in order to fully utilize the functional benefits of the herbal ingredients and to meet the needs of a balanced diet for the elderly, ensuring that each food group contains a variety of nutrients.

[0022] In some embodiments of this application, the herbal ingredients include, but are not limited to, at least one of the following: Chinese yam, goji berries, lily bulbs (e.g., dried lily bulbs), turmeric, red dates, jujubes, cinnamon, basil, lemongrass, sugarcane, plums, hawthorn, and cumin. These herbal ingredients possess soothing and appetite-enhancing properties to increase the therapeutic effect of the diet and promote consumption.

[0023] The method for preparing this mousse food is based on the concept of nutrient concentration and the integration of food and medicine, and can provide a nutrient-rich mousse food containing carefully selected herbal ingredients to improve the nutritional intake of elderly people with poor appetite.

[0024] In some embodiments of this application, the thickening agent includes corn-modified starch. The method for preparing the mousse food of this application is specifically designed for people with swallowing difficulties, is applicable to various hot and cold drinks and foods, and can be easily adjusted to different viscosity levels without affecting the original flavor of the food.

[0025] In some embodiments of this application, the step of making the ingredients into a paste-like food while monitoring the temperature and within a predetermined time includes cooling the ingredients to a temperature of 3-5°C and stirring for a predetermined time of 4-5 minutes to make the ingredients into a paste-like food.

[0026] In this application, "standard calculation based on the characteristics of ingredients or the general outline of a standard recipe" means that the expected amount of thickening agent is calculated based on the characteristics of the ingredients (such as density and moisture content) or on the overall general outline presented by the ingredients and their quantities in a standard recipe.

[0027] In some embodiments of this application, the expected amount of the thickening agent is 2-7% of the mass of the main ingredient in the standard recipe, for example, about 2.5%, about 3%, about 4%, about 4.5%, about 5%, about 5.5%, or about 6%. The specific choice depends on the density and moisture content of the main ingredient.

[0028] In this application, "main ingredient" refers to the ingredient that constitutes the core component, the dominant source of flavor, or occupies the largest weight / volume proportion in a specific recipe. Its category determines the basic classification attribute of the recipe. For example, in a "standard recipe with meat as the main ingredient," the main ingredient refers to the main animal-based ingredient or its processed product, i.e., "meat"; in a "standard recipe with vegetables," the main ingredient refers to the main plant-based ingredient or its processed product, i.e., "vegetables."

[0029] In some embodiments of this application, the expected amount of each thickening agent is 4-7% of the mass of the main ingredient in a standard meat recipe, for example, about 4.5%, about 5%, about 5.5%, or about 6%; the amount of the thickening agent is 2-5% of the mass of the main ingredient in a standard vegetable recipe, for example, about 2.5%, about 3%, or about 4%.

[0030] In some embodiments of this application, a portion of the expected amount is 20-100% of the expected amount, for example, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, or about 90% of the expected amount.

[0031] According to some embodiments of this application, the meal is first prepared according to a standard recipe, such as those cooked at home or in restaurants and served to the public, then crushed and mixed. Additional herbal ingredients are added to enhance the nutritional and therapeutic effects of the meal, including increasing the user's appetite. Finally, a thickener is added to the mixture to adjust the consistency according to a specific texture. This ensures that the final mousse food meets the appropriate firmness and texture requirements assessed by speech therapists as scientifically sound, ensuring safe consumption by the user.

[0032] In some embodiments of this application, the predetermined texture conforms to the Level 4 texture assessment standard according to the International Dietary Standardization Initiative for Dysphagia (IDDSI) grading of dysphagia foods, thus meeting the safe consumption requirements for people with dysphagia.

[0033] In some embodiments of this application, the predetermined texture conforms to a fork pressure test or a spoon tilt test.

[0034] In some embodiments of this application, the prepared mousse food is flash-frozen to below 4°C or below -18°C for refrigeration / storage, thereby extending its shelf life.

[0035] In some embodiments of this application, the mousse food can be stored in bags, for example, about 2.5 kg / bag, to facilitate large-scale production by restaurants / hospitals.

[0036] In some embodiments of this application, the mousse food is portioned and can be portioned using ordinary utensils, such as standard-sized ice cream scoops. This allows for standardized portion sizes and a more appealing appearance.

[0037] In some embodiments of this application, the mousse food is supplied in portions of 50-200 grams each, for example, the mousse food may be supplied in portions of, for example, about 100 grams per portion.

[0038] In some embodiments of this application, the mousse food is supplied in a spherical, hemispherical, or near-hemispherical shape or extruded.

[0039] In some specific embodiments of this application, a method for preparing a main meat mousse food is provided, comprising the following steps: Clean the ingredients, thaw the meat, mix the seasonings into a paste with the meat, add herbal ingredients, steam until cooked, add protein powder and stock, stir until smooth, add corn starch and olive oil, stir and mix, adjust to the desired consistency, and freeze for later use / supply.

[0040] In some specific embodiments of this application, a method for preparing a vegetable mousse food is provided, comprising the following steps: Wash the ingredients, blanch the vegetables until half-cooked or fully cooked, dehydrate them, add seasonings and stock, stir until smooth, add corn modified starch, fiber powder and optional olive oil, stir and mix, adjust to the desired consistency, freeze for later use / serve.

[0041] According to some preferred embodiments of this application, the method for preparing mousse food proposed in this application can provide a finished food product rich in concentrated nutrients (including protein and cellulose), functional herbal ingredients, and easy to chew or swallow.

[0042] With an aging population and labor shortages in the healthcare industry, the mousse food prepared using the method described in this application can promote nutritional intake in the elderly to achieve better physical strength and health, while freeing up caregivers' time for other daily activities to provide better psychological care, thus enhancing the care of the elderly. The preparation method of this application can be used for large-scale production in homes and senior service centers, providing nutritionally concentrated, appropriately textured meals through simple steps such as heating and dispensing. The mousse food prepared using this application can be sold to the healthcare industry, food production sites / factories, and even commercial food service companies, and can even be used to provide the necessary meals for elderly people who cannot dine out with their families at holiday gatherings and special events.

[0043] According to another aspect of this application, a mousse food is provided, which is prepared by the preparation method described above.

[0044] In some embodiments of this application, the mousse food comprises at least 20% food protein and / or at least 3% dietary fiber, and is nutritionally rich.

[0045] In some embodiments of this application, the mousse food includes main meat mousse food and / or vegetable mousse food.

[0046] In some embodiments of this application, the main meat mousse product includes at least 20% food protein, and the vegetable mousse product includes at least 3% dietary fiber, in order to maximize the nutritional content per bite.

[0047] In some embodiments of this application, the main meat and vegetable mousse foods each comprise 20-26% (e.g., 21%, 22%, 23%, 24% or 25%) of food protein and 3-5% (e.g., 4%) of dietary fiber.

[0048] In some embodiments of this application, the mousse food includes, but is not limited to, at least one herbal ingredient selected from the following: Chinese yam, goji berries, lily bulbs, turmeric, red dates, jujubes, cinnamon, basil, lemongrass, sugarcane, plums, hawthorn, and cumin. These selected herbal ingredients can enhance appetite, soothe the spleen and stomach, and regulate qi.

[0049] According to some preferred embodiments of this application, this application proposes a food product that is rich in concentrated nutrients (including protein and cellulose), has functional herbal ingredients, and is easy to chew or swallow.

[0050] In some embodiments of this application, the mousse food is also served with a sauce. The sauce includes, but is not limited to, at least one of hawthorn and cumin, prunes, basil, red dates, jujubes, lemongrass, sugarcane, and cinnamon. These carefully selected ingredients typically possess appetite-enhancing properties and unique flavors, and when used to make the sauce, they can stimulate tasting interest, promote appetite, and increase intake.

[0051] According to some embodiments of this application, the mousse food of this application is made from food and medicine of the same origin, is scientifically prepared, and fully considers the cultural, physiological and psychological needs of vulnerable groups in order to increase nutritional intake and promote their health.

[0052] In some embodiments of this application, as an example, the mousse food (such as the main meat) may include the following preparation ingredients by weight: 1400-1600 parts meat (including but not limited to chicken), seasonings (12-18 parts eggs, 34-40 parts sugar, 5-7 parts salt, 37-43 parts ginger paste, 32-38 parts cornstarch, 2-4 parts unsalted chicken powder, 15-21 parts wine, 44-50 parts sesame oil, 4-6 parts oyster sauce, 1-3 parts fish meal, 2-4 parts yeast extract), 37-43 parts lily bulbs, 4-6 parts turmeric powder, 400-470 parts broth, 200-240 parts protein powder, 100-140 parts olive oil, and 65-80 parts thickening agent; In some embodiments of this application, the three-ingredient broth, by weight, may include the following ingredients: 90-110 parts minced ginger, 180-220 parts chopped scallions, 8-12 parts sugar, 5-7 parts salt, 1900-2100 parts water, 13-19 parts unsalted chicken powder, 4-6 parts corn oil, 5-7 parts fish meal, and 5-7 parts yeast extract. In some embodiments of this application, the three-ingredient broth is prepared by the following method: first, sauté the minced ginger and chopped scallions until fragrant, then add the other ingredients, bring to a boil over medium heat, and finally remove the ginger and scallions.

[0053] In some embodiments of this application, as a more specific example, the mousse food may include the following ingredients by weight: 1500 parts chicken, seasonings (15 parts eggs, 37 parts sugar, 6 parts salt, 40 parts ginger paste, 35 parts cornstarch, 3 parts unsalted chicken powder, 18 parts wine, 47 parts sesame oil, 5 parts oyster sauce, 2 parts fish powder, 3 parts yeast extract), 40 parts lily bulbs, 5 parts turmeric powder, 435 parts broth, 220 parts protein powder, 120 parts olive oil, and 72 parts thickening agent; The three broths, by weight, may include the following ingredients: 100 parts ginger paste, 200 parts chopped green onion, 10 parts sugar, 6 parts salt, 2000 parts water, 16 parts unsalted chicken powder, 5 parts corn oil, 6 parts fish powder, and 6 parts yeast extract.

[0054] In some other embodiments of this application, as an example, the mousse food (such as vegetables) may include the following ingredients by weight: 1300-1700 parts vegetables (including but not limited to bok choy, corn, choy sum and carrots), 200-300 parts broth, 30-80 parts fiber powder, seasonings (15-45 parts sugar, 1-3 parts salt, 5-20 parts ginger paste, 4-7 parts unsalted chicken powder, 5-15 parts sesame oil, 3-7 parts dried flounder powder, 1-3 parts yeast extract), 3-10 parts thickener, and optionally 100-150 parts olive oil.

[0055] The mousse food product of this application is rich in nutrients, providing extra calories and nutrition, including protein, fiber, and calcium, in a smaller serving size. Furthermore, its texture has been evaluated and approved by speech therapists according to international standards (IDDSI), making it safe for consumption by the elderly or individuals with swallowing / chewing difficulties or even swallowing disorders. In addition, the mousse food product formula of this application uses specially selected herbal ingredients, which, based on their functional benefits and appealing taste and flavor, help enhance appetite and have considerable development potential.

[0056] Compared with the prior art, this application has at least the following beneficial effects: - The method for preparing mousse foods in this application is specifically designed for mass production or for serving a group of people at the same time (e.g., but not limited to institutions, homes) to facilitate efficient preparation.

[0057] - In the preparation method of the mousse food in this application, the application of culinary science in the preparation and cooking process allows the Maillard reaction to occur, thereby enhancing the flavor and texture while maintaining a soft texture that is safe to eat.

[0058] - Taking into account individual physiological needs, the shape of the mousse food in this application adopts the standard ice cream scoop to provide a 100g serving, with an attractive "ice cream ball" appearance to attract people's interest and desire to try it; at the same time, it is convenient to easily make a standard serving of about 100g when eating in groups.

[0059] - In cases of impaired physical fitness and decreased appetite, normal intake is often insufficient, leading to malnutrition, constipation, and osteoporosis, which further impair health and physical activity. The nutrient density of the mousse food prepared in this application helps to increase the nutrient intake of each bite, especially protein, fiber, calcium, etc.

[0060] - This application utilizes the concept of food and medicine sharing the same origin and the functional benefits of the selected herbal ingredients. Through the regulation of their meridian properties, it can relieve bloating and constipation, alleviate pain (such as stomachache, headache) or abdominal discomfort, stimulate gastric emptying, promote intestinal motility, enhance digestive function, improve absorption, increase appetite, etc., and help increase an individual's intake. Attached Figure Description

[0061] The present application will be further described below with reference to the accompanying drawings and embodiments, wherein: Figure 1 A picture of a mousse food prepared according to an embodiment of this application; Figure 2 A method for preparing a mousse food according to an embodiment of this application; Figure 3 This application describes a method for preparing a main meat mousse food according to one embodiment of the present application. Detailed Implementation

[0062] The following will clearly and completely describe the concept and technical effects of this application in conjunction with embodiments, so as to fully understand the purpose, features and effects of this application. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0063] Unless otherwise stated herein, the description of numerical ranges herein is intended only as a shorthand for individually referring to each individual value falling within the range, and each individual value is incorporated into the specification as if it were described separately herein. As used herein, when used in conjunction with numerical values, the term “about” means a set or range of values. For example, “about” means a range of values ​​that includes ±5%, ±2%, ±1%, ±0.5%, ±0.2%, or ±0.1%.

[0064] In the description of this invention, references to terms such as "some embodiments" indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0065] Unless otherwise specified, the experimental methods used in the examples are conventional methods; the materials used, unless otherwise specified, are commercially available. BiotekOzone used in the examples is ozone water, which has disinfection and sterilization functions while avoiding chemical residues; the fiber powder is partially hydrolyzed guar gum, a pure water-soluble fiber that can regulate intestinal function, reduce bloating and intestinal gas, relieve constipation, and contains probiotic fiber, helping to maintain intestinal flora balance.

[0066] Example 1 This embodiment provides a method for preparing a mousse food (meat paste A), such as... Figure 2 or Figure 3 The ingredient recipe is as follows: 1500g chicken, 40g lily bulbs, 5g turmeric powder, 435g chicken broth, 220g Fresubin protein powder, 120g olive oil, and 72g corn modified starch; Seasonings: 15g egg, 37g sugar, 6g salt, 40g minced ginger, 35g special cornstarch (double cornstarch), 3g unsalted chicken powder, 18g Jiujiang double-distilled rice wine, 47g sesame oil, 5g oyster sauce, 2g fish powder, 3g yeast extract; The three soups are prepared from the following ingredients: 100g minced ginger, 200g chopped scallions, 10g sugar, 6g salt, 2000g water, 16g unsalted chicken powder, 5g corn oil, 6g dried flounder powder, and 6g yeast extract. First, sauté the minced ginger and chopped scallions until fragrant, then add the other ingredients, bring to a boil over medium heat, and finally remove the ginger and scallions.

[0067] The specific preparation steps for the meat paste A are as follows: Clean the ingredients; Thaw the chicken, drain off the blood, and then weigh out 1.5kg of minced chicken breast (skin and bones removed). Mix the seasonings to make a syrup, then put the meat and syrup into a dough mixer to mix and marinate. Cover the marinated meat with edible plastic wrap and cool it to 0-4℃, then store it in the freezer overnight.

[0068] Preheat the steamer to 100℃. Let the prepared chicken thaw at room temperature for half an hour, then place it in a 1 / 1 G / N bowl, add lily bulbs and turmeric powder, and steam for 18 minutes. After steaming, let the chicken cool to 3-5℃ in a double boiler, then mash it. Blend the chicken, egg white powder, and chicken stock in a Robot Coupe Blender until smooth (about 4-5 minutes) to obtain a chicken paste.

[0069] Place the chicken paste in the stainless steel container of a dough machine, add 24g of corn modified starch and mix it into the chicken paste. Mix at medium speed for 1 minute for initial mixing, then mix at high speed for 1.5 minutes. Add olive oil and mix at high speed for another 1.5 minutes until the paste and powder are completely mixed, resulting in a pre-thickened chicken paste. Meanwhile, the texture of the pre-thickened chicken paste was checked according to the IDDSI standard procedure, and then 24g of corn modified starch was added and mixed. This process was repeated (and another 24g of corn modified starch was added) until the predetermined grade 4 texture evaluation standard was detected, and the mousse chicken paste was obtained. Heat the mousse chicken paste to a core temperature of 85°C, then cool it to 4°C (frozen) using a quick-freeze freezer / frozen facility, or store it at -18°C.

[0070] The prepared food can be packaged in 2.5kg bags for later use. Before use, heat the food to a core temperature of 75℃, then divide it into 100g portions using an ice cream scoop for consumption. Figure 1 As shown.

[0071] Example 2 This embodiment provides a method for preparing a mousse food (vegetable paste A), with the following ingredient formula: 1600g of Chinese cabbage, 225g of three kinds of broth, 80g of fiber powder and 80g of corn modified starch; Seasonings: 45g sugar, 2g salt, 5g minced ginger, 7g unsalted chicken powder, 10g sesame oil, 4g dried flounder powder, 2g yeast extract; The three soups were prepared as described in Example 1.

[0072] Weigh 1.6 kg of Napa cabbage, soak in Biotek Ozone water for at least 2 minutes, rinse, blanch in boiling water until fully cooked, then soak in Biotek Ozone water until slightly warm. Transfer to a perforated G / N bowl and dehydrate using a dehydrator until the total weight is 1.2 kg. Add the required amount of Napa cabbage (3-5℃), seasonings, and stock to a Robot Coupe Blender and blend until smooth (approximately 4-5 minutes) to obtain Napa cabbage paste. Transfer the Napa cabbage paste to the stainless steel container of a Hobart dough mixer, add 30 g of corn-modified starch and fiber powder, and blend on low speed for 1 minute for initial mixing, then on medium speed for 2 minutes, and finally on high speed for 4 minutes until the paste and powder are completely combined to obtain pre-thickened Napa cabbage paste.

[0073] Meanwhile, the texture of the thickened bacon paste was checked according to the IDDSI standard procedure, and then 25g of corn modified starch was added and mixed. This process was repeated (and another 25g of corn modified starch was added) until the predetermined grade 4 texture assessment standard was detected, and the mousse bacon paste was obtained; it was then frozen for later use.

[0074] Example 3 This embodiment provides a method for preparing a mousse food (vegetable paste B), with the following ingredient formula: 1500g corn kernels, 300g three-ingredient soup, 60g fiber powder and 35g modified corn starch; Seasonings: 45g sugar, 2g salt, 20g minced ginger, 5g unsalted chicken powder, 10g sesame oil, 6g dried flounder powder, 2g yeast extract; The three soups were prepared as described in Example 1.

[0075] Weigh 1.5 kg of corn kernels, soak them in Biotek Ozone water for at least 2 minutes, rinse, blanch in boiling water until fully cooked, then soak in Biotek Ozone water until slightly warm. Transfer to a comb-type G / N bowl and dehydrate using a dehydrator until the total weight is 1.2 kg. Add the required amount of corn kernels (3-5°C), seasonings, and broth to a Robot Coupe Blender and blend until smooth (approximately 4-5 minutes) to obtain corn paste. Transfer the corn paste to the stainless steel container of a Hobart dough mixer, add 15 g of corn-modified starch and fiber powder, and blend on low speed for 1 minute for initial mixing, then on medium speed for 2 minutes, and finally on high speed for 4 minutes until the paste and powder are completely combined to obtain pre-thickened corn paste.

[0076] Meanwhile, the texture of the thickened bacon paste was checked according to the IDDSI standard procedure, and then 10g of corn modified starch was added and mixed. This process was repeated (and another 10g of corn modified starch was added) until the predetermined grade 4 texture assessment standard was detected, and the mousse bacon paste was obtained; it was then frozen for later use.

[0077] Example 4 This embodiment provides a method for preparing a mousse food (vegetable paste C), with the following ingredient formula: 1500g bok choy, 300g broth, 70g fiber powder, 64g corn modified starch, and 120g olive oil; Seasonings: 45g sugar, 2g salt, 20g minced ginger, 7g unsalted chicken powder, 10g sesame oil, 4g dried flounder powder, 2g yeast extract; The three soups were prepared as described in Example 1.

[0078] Weigh 1.5kg of bok choy, soak in Biotek Ozone water for at least 2 minutes, rinse, blanch in boiling water until half-cooked, then soak in Biotek Ozone water until slightly warm. Transfer to a perforated G / N bowl and dehydrate using a dehydrator until the total weight is 1.2kg. Add the required amount of bok choy (3-5℃), seasonings, and three stock to a Robot Coupe Blender and blend until smooth (approximately 4-5 minutes) to obtain a bok choy puree. Transfer the bok choy puree to the stainless steel container of a Hobart dough mixer, add 24g of corn-modified starch and fiber powder, and blend at medium speed for 1.5 minutes for initial mixing. Then blend at high speed for 1.5 minutes, add olive oil, and blend at high speed for another 1.5 minutes until the puree and powder are fully combined, resulting in a pre-thickened bok choy puree.

[0079] Meanwhile, the texture of the thickened bacon paste was checked according to the IDDSI standard procedure, and then 20g of corn modified starch was added and mixed. This process was repeated (and another 20g of corn modified starch was added) until the predetermined grade 4 texture assessment standard was detected, and the mousse bacon paste was obtained; it was then frozen for later use.

[0080] Example 5 This embodiment provides a method for preparing a mousse food (vegetable paste D), and the ingredient formula is as follows: 1400g carrot (diced), 300g broth, 30g fiber powder, 52g corn modified starch and 120g olive oil; Seasonings: 15g sugar, 2g salt, 20g minced ginger, 4g unsalted chicken powder, 10g sesame oil, 6g dried flounder powder, 2g yeast extract; The three soups were prepared as described in Example 1.

[0081] Weigh 1.4 kg of carrots, soak in Biotek Ozone water for at least 2 minutes, rinse, blanch in boiling water until half-cooked, and then immerse in the freezer (-18°C) for 15 minutes until slightly warm. Transfer to a perforated G / N bowl and dehydrate using a dehydrator until the total weight is 1.2 kg. Add the required amount of carrots (3-5°C), seasonings, and stock to a Robot Coupe Blender and blend until smooth (approximately 4-5 minutes) to obtain a carrot puree. Transfer the carrot puree to the stainless steel container of a Hobart dough mixer, add 22 g of corn-modified starch and fiber powder, and blend at medium speed for 1.5 minutes for initial mixing. Then blend at high speed for 1.5 minutes, add olive oil, and blend at high speed for another 1.5 minutes until the puree and powder are fully combined, resulting in a pre-thickened carrot puree.

[0082] Meanwhile, the texture of the thickened bacon paste was checked according to the IDDSI standard procedure, and then 15g of corn modified starch was added and mixed. This process was repeated (and another 15g of corn modified starch was added) until the predetermined grade 4 texture assessment standard was detected, and the mousse bacon paste was obtained; it was then frozen for later use.

[0083] Example 6 This embodiment provides a method for preparing a sauce, with the following ingredient formula: 10g dried red dates (pitted), 40g onion (sliced), 5g tomato paste, 5g cornstarch, 5g char siu sauce, 5g minced garlic, and 500g broth. The three soups were prepared as described in Example 1.

[0084] Slice the onion into thin strips and set aside; remove the pits from the red dates. Sauté onions and minced garlic in a little oil until fragrant. Add char siu sauce and tomato paste and stir-fry. Then add broth and red dates and cook for about 5 minutes. Put the mixture into a blender and blend into a juice. Then put it into a pot and bring it to a boil. Thicken with cornstarch slurry and it's ready.

[0085] Comparative Example Traditional porridge-like meals primarily use meat or vegetables as ingredients, seasoned with salt, cornstarch, and vegetable oil. After steaming or boiling, the mixture is stirred until it reaches a paste-like consistency. Traditional porridge-like meals have a lower nutritional density than those of this invention, requiring a larger portion to achieve the same nutritional content. The following is a nutritional comparison table between the mousse food of this invention and the corresponding traditional porridge-like meals with main meat ingredients.

[0086] Table 1. Nutritional comparison of the main meat mousse product of this invention and the corresponding traditional porridge meal.

[0087] Clinical assessment Elderly people with difficulty chewing and / or swallowing often need to eat soft rice and pureed foods (i.e., traditional pureed meals) to help them eat and reduce the risk of aspiration pneumonia, but this also greatly reduces the appeal of the food. Moreover, the diet of the elderly is generally considered to be relatively light and with less seasoning, which may have the opposite effect on the elderly with poor appetite and low food intake. It may accelerate the risk of malnutrition due to reduced food intake, or even prolong the recovery and hospitalization time.

[0088] Therefore, after professional evaluation and approval by speech therapists and nutritionists, a total of 30 hospitalized elderly patients (15 men and 15 women, with an average age of 88 years) who were undergoing dietary texture modification (such as porridge meals) due to chewing or swallowing difficulties were invited to participate in a self-control comparison. These patients successfully completed the 8-day follow-up patient meal plan, which can be used for evaluation.

[0089] Meanwhile, it was noted that vegetable puree is an important part of a balanced diet, and its fiber is also a good helper in relieving constipation and improving appetite. Because the elderly and patients with swallowing difficulties have insufficient intake of ordinary fiber, vegetable puree can be used to make up for the deficiency. Therefore, vegetable puree and meat puree are combined to form a nutritious meal. In this evaluation, each meal consisted of soft rice, vegetable puree and meat puree. On Tuesdays, Wednesdays and Thursdays, the meal of this invention (100g meat puree with 20g sauce) was arranged, and on Sundays, Mondays, Fridays and Saturdays, the traditional puree meal was eaten to achieve the effect of randomization. The main ingredients of the first and second days corresponded to the main ingredients of the third and fourth days, respectively, and the main ingredients of the fifth and sixth days corresponded to the main ingredients of the seventh and eighth days, respectively. The amount of food consumed was evaluated according to 1 / 4, 1 / 2, 3 / 4 and 1 serving of 100g / ice cream scoop per patient meal. Only hospitalized patients who ate the meal for 8 consecutive days were included in this control plan to ensure that each person ate the meal of this invention for at least three days.

[0090] The mousse food of the present invention is incorporated into the patient's meal plan of a porridge meal as shown in the table below, where T represents a traditional porridge meal.

[0091] Table 2 Patient Meal Plan

[0092] Record the patient's food intake for 8 consecutive days (lunch and dinner) for analysis, and invite the patient to rate the taste, appearance and overall acceptance of the food.

[0093] The results showed that patients had a satisfaction rate of over 93% for the taste of the mousse food of this invention and over 80% for its appearance; while the satisfaction rate for traditional porridge was only 50% in terms of appearance and taste. Moreover, as shown in the table below, patients' appetites increased significantly after eating the mousse food of this invention, with their food intake being twice that of traditional porridge, and the calories consumed by patients eating the mousse food of this invention were 2.5 times that of traditional porridge.

[0094] Table 3. Average calorie and portion sizes of patients consuming the mousse food of this invention and traditional paste meals.

[0095] Therefore, the mousse food of the present invention is suitable for patients with poor appetite, so as to improve nutritional intake.

[0096] Balanced and sufficient nutrition is crucial for patient recovery and health promotion, especially for patients consuming lighter meals (such as porridge). The nutritional components of this mousse food are more concentrated than traditional porridges due to the selection and combination of ingredients. On average, each serving of meat porridge contains approximately 30% more protein and 25% more calories than the same amount of traditional meat porridge. It also includes added herbal ingredients such as Chinese yam, goji berries, dried lily bulbs, and turmeric powder to enhance its nutritional value and tonic effects. Furthermore, the vegetable porridge of this invention has 2.5 times the calories of ordinary vegetable porridge, and its fiber content is also increased.

[0097] Traditional porridge-like meals typically involve blending ingredients into a paste, resulting in a thin texture, limited flavor, and an unappealing, liquid appearance. Larger portions are also required to meet nutritional needs. In contrast, the mousse-like food prepared in this application is nutritionally concentrated, visually appealing, has an improved texture, and contains herbal ingredients. It has been evaluated and approved by speech therapists and has undergone trials demonstrating its effectiveness in enhancing nutritional intake in elderly individuals with poor appetite and dysphagia, yielding positive results.

[0098] The embodiments of this application have been described in detail above, but this application is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of this application.

Claims

1. A method for preparing a mousse food, characterized in that, Includes the following steps: Develop a standard diet that includes predetermined nutritional components; the standard diet shall include at least 20% food protein and / or at least 3% dietary fiber by weight. The ingredients are processed into a paste-like food under monitored temperature and within a predetermined time. The estimated amount of thickener to be added will be calculated based on the characteristics of the ingredients or the standard recipe outline. The thickening agent is mixed into the paste-like food in a portion of the expected amount to produce a pre-thickened food; Test the texture of the pre-thickened food, and based on the test results, choose whether to add or not to add thickening agent to further mix until the desired texture is achieved, thus obtaining the mousse food.

2. The preparation method according to claim 1, characterized in that, The standard recipe also includes herbal ingredients; the herbal ingredients include at least one of Chinese yam, goji berries, lily bulbs, turmeric, red dates, jujubes, cinnamon, basil, lemongrass, sugarcane, plums, hawthorn, and cumin; the thickening agent includes corn-modified starch.

3. The preparation method according to claim 1, characterized in that, The steps of making a paste from ingredients by monitoring temperature and within a predetermined time include cooling the ingredients to a temperature of 3-5°C and stirring for a predetermined time of 4-5 minutes to make the ingredients into a paste.

4. The preparation method according to claim 1, characterized in that, The standard recipes include a main meat standard recipe and / or a vegetable standard recipe; by mass fraction, for the main meat standard recipe, the expected amount of the thickening agent is 4-7% of the mass of the main ingredients in the main meat standard recipe; for the vegetable standard recipe, the expected amount of the thickening agent is 2-5% of the mass of the main ingredients in the main vegetable standard recipe.

5. The preparation method according to claim 1, characterized in that, A portion of the estimated usage is 20-100% of the estimated usage; The predetermined texture meets the Level 4 texture assessment standard according to the International Dietary Standardization Initiative for Dysphagia; or, the predetermined texture meets the fork pressure test or spoon tilt test.

6. The preparation method according to any one of claims 1 to 5, characterized in that, The mousse is served in portions of 50-200 grams; the mousse is served in spherical, hemispherical, near-hemispherical or extruded shapes.

7. A mousse food product, characterized in that, It is prepared by the preparation method according to any one of claims 1-6.

8. The mousse food according to claim 7, characterized in that, The mousse food contains at least 20% food protein and / or at least 3% dietary fiber.

9. The mousse food according to claim 7, characterized in that, The mousse food contains at least one herbal ingredient selected from Chinese yam, goji berries, lily bulbs, turmeric, red dates, jujubes, cinnamon, basil, lemongrass, sugarcane, plums, hawthorn, and cumin.

10. The mousse food according to claim 7, characterized in that, The mousse food is served with a sauce, which includes at least one of hawthorn, cumin, prune, basil, red dates, jujubes, lemongrass, sugarcane, and cinnamon.

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