Processed meat food easy to swallow and manufacturing method thereof

Abstract

To provide a processed meat food that is smooth and homogeneous and easy to swallow despite of having a shape, and to provide a producing method thereof.SOLUTION: A method for producing processed meat foods includes: treating meat raw materials with an enzyme solution to obtain an enzyme-treated product; heating the enzyme-treated product to obtain a heat-treated product; cutting the heat-treated product with water and a gelling agent to obtain a cut product; pureeing the cut product to obtain a paste; and molding the paste to obtain a molded product.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing an easily swallowable processed meat food and, in particular, ... The present invention relates to processed meat foods for subjects with reduced ability and methods for producing the same. [Background technology]

[0002] A variety of foods have been developed that can be consumed by people with reduced chewing and swallowing functions. However, for example, many of the products that advertise that you don't need to chew are in paste form and are mushy. The appearance of the food was so mushy that it caused a loss of appetite. There were so many that it was hard to taste the flavor of each ingredient.

[0003] In addition, paste foods prepared at home or in school lunches using mixers or food processors are Not only the appearance, but also the fine particles and fibers from the ingredients remain, making the food rough (lacking smooth). The rough texture causes unpleasant sensations to the eater when chewing and swallowing. Not only that, but also for those with reduced swallowing ability, fine particles and fibers can remain in the pharynx and cause choking. For foodstuffs that are rich in starch and protein, Mixing in a food processor or similar may cause the mixture to become sticky or hard. This may make chewing and swallowing difficult.

[0004] By filtering the paste through a mesh or sieve, the rough texture can be reduced and the food can be made smoother. However, particles and fibers smaller than the mesh or sieve openings cannot be removed, resulting in a rough, grainy texture. In some cases, the texture may still remain. Also, if the mesh size is made smaller, filtration becomes more difficult and the workload increases. Great.

[0005] By adding liquids such as water or oil to paste food, the rough texture, stickiness, and It can reduce the hardness and smoothness of the mixture, and reduce the workload during filtration. However, the flavor and nutritional value per unit mass are reduced.

[0006] In this context, for example, Patent Document 1 describes a food processor for people with poor swallowing and chewing functions. As a processed meat food such as burgers, meat (raw meat) is mechanically processed using a food processor, etc. Meat processed foods obtained by cutting, treating with enzymes, straining, shaping, and steaming. and a method for producing the same.

[0007] Patent Document 2 discloses a method for improving the intake and swallowing of starchy foods by using a specific amount of α-amylase. The present invention discloses quality improvers including gellan gum, native gellan gum and agar.

[0008] As a method for producing processed foods using enzyme treatment, for example, Patent Document 3 discloses a method for treating waste In order to utilize the processed scallop innards, they are liquefied with protease and then pellicled with a thickening agent. Patent Document 4 discloses the making of a paste from foodstuffs containing mannans such as taro. As a method for stabilizing the cellulase, a method including adding an enzyme agent containing Acremonium cellulase is disclosed. Disclose. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2005-151986 A [Patent Document 2] JP 2008-271985 A [Patent Document 3] JP 2011-92170 A [Patent Document 4] JP 2012-105568 A Summary of the Invention [Problem to be solved by the invention]

[0010] As described above, conventional foods for people with impaired chewing or swallowing function are semi-liquid foods. Problems with appearance and flavor, ease of chewing and swallowing due to roughness and stickiness, and workload during manufacturing. The processed foods obtained by the method of Patent Document 1 have problems with chewing function and swallowing. It is not easy for subjects with reduced function to eat starchy foods, and the quality improver in Patent Document 2 is a starchy food. The methods of Patent Documents 3 and 4 only involve treating specific ingredients with enzymes. As a result, issues such as the original taste and ease of swallowing were not taken into consideration.

[0011] In light of the above, the present invention provides a food product that, despite its shape, has no effect on the chewing function or swallowing function. A processed meat food product having a smooth and homogeneous texture that is easy to swallow even for subjects with reduced function and The object of the present invention is to provide a method for producing the above-mentioned. [Means for solving the problem]

[0012] In order to solve the above problems, the present inventors have developed a method for treating meat, including enzyme treatment. As a result of extensive research, it was found that, in the past, when food was treated with enzymes to soften it, In order to distribute the enzyme evenly throughout the food, the ingredients were crushed and then treated with the enzyme. By processing the waste and then crushing it, stickiness and viscosity can be reduced, and the work load can be reduced. It has been found that a very smooth paste without any grittiness can be obtained using a light weight method. Furthermore, by molding this paste, it becomes surprisingly smooth despite having a shape. The present invention has been completed based on the discovery that a processed meat food that is much easier to swallow can be obtained.

[0013] That is, the present invention relates to the following. <1> Treating a meat raw material with an enzyme solution to obtain an enzyme-treated product; heating the enzyme-treated product to obtain a heat-treated product; The heat-treated product is mechanically cut together with water and a gelling agent to obtain a cut product. Straining the cut material to obtain a paste; and Molding the paste to obtain a molded product; A method for producing a processed meat food, comprising: <2> The heat-treated product is mixed with 40% by weight or less of the water based on the total weight of the additive raw materials, and the gelling agent is added to the mixture. and mechanically cutting the material to obtain a cut product. <1> The method described above. <3> The heat-treated product is mechanically cut together with the water, the gelling agent, and the oil to obtain a cut product. The above-mentioned <1> or <2> The method described above. <4> The method further comprises degassing the paste prior to said molding. <1> ~ <3> Noi The method according to any one of the preceding claims. <5> The enzyme solution is selected from the group consisting of protease, phosphoric acid, citric acid, carbonic acid, and salts thereof. and salts thereof. <1> ~ <4> 2. The method according to claim 1 , <6> The above <1> ~ <5> A processed meat food obtained by any one of the methods of Hardness at 0℃ is 1,000~10,000(N / m 2 ), adhesion is 1,500 (J / m 3 ) or less, and the hardness at 45°C is 1,000 to 8,000 (N / m 2 ), adhesion is 1,200 (J / m 3) or less. <7> The product is made by molding a paste containing heat-treated enzyme-treated meat raw materials and water. The hardness at 20℃ is 1,000 to 10,000 (N / m 2 ), adhesion is 1,500 (J / m 3 ) or less, and the hardness at 45°C is 1,000 to 8,000 (N / m 2 ), Adhesion is 1,200 (J / m 3 ) or less and the residue rate is 4.0% or less. Processed food. <8> The line spread test results in a spread of 0.5 cm or less. <6> Or processed meat foods described in <7>. <9> The protein content is 11% by weight or more. <6> ~ <8> Any one of the following foods is included in the diet: Meat processed food. <10> The ratio of hardness at 45°C to hardness at 20°C is 0.6 to 1.2, and the adhesion at 20°C is The ratio of adhesion at 45°C to adhesion at 45°C is 0.6 to 1.2. <6> ~ <9> Either A processed meat food as described in one of the items. <11> In addition, it contains seasoning liquid and has a hardness of 10,000 (N / m 2 ) below, adhesion is 1,000 (J / m 3 ) or less, and the cohesiveness is 0.9 or less, and the hardness at 45°C 8,000 (N / m 2 ) or less, the adhesion is 1,000 (J / m 3 ) or less, and cohesiveness is 0.9 or less, <6> ~ <10> 10. The processed meat food according to claim 9, Effect of the Invention

[0014] According to the present invention, the food product has a smooth and homogeneous texture despite its shape, and is easy to swallow. It is possible to provide a simple processed meat food and a method for producing the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] Hereinafter, the embodiment of the present invention (hereinafter, referred to as "the present embodiment") will be described in detail. The present invention is not limited to the following embodiment, and the scope of the present invention is not limited to the following embodiment. Various modifications can be made within the scope of the present invention.

[0016] In one aspect, the method for producing a processed meat food of the present embodiment comprises treating a raw meat material with an enzyme solution. to obtain an enzyme-treated product, to heat the enzyme-treated product to obtain a heat-treated product, and to The mixture is mechanically cut together with water and a gelling agent to obtain a cut product, and the cut product is strained to obtain a paste. and molding the paste to obtain a molded product. Even if the subject has a reduced ability to chew or swallow, the food is easy to swallow. Furthermore, a molded product having smooth and uniform properties can be obtained. According to this method, it is possible to obtain a molded product (meat processed food) that melts easily in the mouth, which improves the chewing function. This makes swallowing easier even for subjects with impaired swallowing function.

[0017] The raw meat (raw meat) is not particularly limited as long as it is edible meat, and may be beef, pork, horse, lamb, etc. Examples of meat include meat from livestock such as chicken, duck, and turkey, and preferably chicken, pork, and beef. The enzyme solution for treating meat is selected from the group consisting of protein that can soften meat. There are no particular limitations as long as the enzyme contains a decomposition enzyme, and preferably the enzyme has activity in the alkaline range. proteases, such as papain, bromelain, ficin, actinidin, and tryptophan. These include protease enzymes derived from microorganisms, such as lysine, cathepsin, peptidase, and other proteolytic enzymes. One or more of these can be used. For example, papain, bromelain, pe One or more putidases can be used in combination.

[0018] The pH of the enzyme solution is not particularly limited as long as the enzyme can act, and may be appropriately changed depending on the enzyme used. For example, the pH can be adjusted to 7.5 to 11.0, preferably 8.5 to 10.0. The concentration of the enzyme in the enzyme solution can be appropriately set depending on the type of enzyme and the treatment time. For example, 5.0 x 10 of the enzyme solution -4 % by weight or more and 1.0% by weight or less, preferably 1.0× 10 -3 The content can be from 0.1% by weight to 0.5% by weight.

[0019] The enzyme solution may contain other components to the extent that they do not interfere with the activity of the enzyme used. In order to obtain an optimal pH for the enzyme, it is preferable to contain a pH adjuster. There are no particular limitations on the type of food that can be used. In order to prevent the dryness caused by water, phosphoric acid, citric acid, It is preferable to add carbonic acid or a salt thereof, and the pH may be adjusted by using these. Examples of salts for the base solution include sodium hydrogen phosphate, sodium dihydrogen phosphate, and phosphoric acid. Dipotassium hydrogen, potassium dihydrogen phosphate, citric acid, trisodium citrate, sodium carbonate Examples of suitable hydrates include, but are not limited to, sodium carbonate, sodium bicarbonate, potassium carbonate, etc. In one embodiment, the enzyme solution contains a protease, phosphoric acid, citric acid, carbonic acid, and their Specifically, the enzyme solution may contain a salt selected from the group consisting of an enzyme active in an alkaline region and an enzyme salt selected from the group consisting of an enzyme active in an alkaline region. In the case where the protease having the above structure is contained, the enzyme solution is preferably made alkaline by adding salts for the enzyme solution. , Sodium hydrogen phosphate, Disodium hydrogen phosphate, Dipotassium hydrogen phosphate, Dihydrate phosphoric acid Potassium chloride, citric acid, trisodium citrate, sodium carbonate, sodium bicarbonate and The enzyme solution may contain one or more salts selected from the group consisting of potassium carbonate and potassium carbonate. As long as the pH of the solution falls within the desired range suitable for enzyme activity and does not impair the taste of the meat, There is no particular limitation, and it can be appropriately changed depending on the salt used. For example, 1.0 wt. % or more and 7.0% or less by weight, preferably 3.0% or more and 7.0% or less by weight, more preferably The amount of the enzyme solution may be 5.0% by weight or more and 7.0% by weight or less. It may contain sugars, amino acids, polysaccharides, and the like.

[0020] Enzyme processing involves the process of introducing enzymes into meat (enzyme introduction process) and then dissolving the introduced enzymes throughout the meat. The enzyme introduction process is divided into two steps: There is no particular limitation as long as the method is for introducing the enzyme into meat (unheated), and for example, Injection method, injecting liquid, spraying method, spraying enzyme liquid on meat, coating method, applying enzyme liquid on meat, The soaking method involves soaking the meat in an enzyme treatment solution, and the physical These include the tumbling method, which uses impact to knead the enzyme solution, and the method of carrying out these under reduced pressure. An injection method that can easily inject a desired amount of enzyme solution into the inside of the meat is preferable. The size is not particularly limited as long as the desired enzyme introduction treatment can be carried out. For example, In this case, the meat is 5 mm or more, preferably 10 to 100 mm in diameter, and is then injected with an injection device. By using a position injection method to introduce enzymes, the enzyme liquid is injected into the entire meat in a short period of time. It is possible.

[0021] When an injection device is used, the injection device may be, for example, foam. Equipment manufactured by ACO, Nikko, Tokyo Food Machinery, etc. can be used. Preferably, the enzyme solution is injected at 10 to 90% by weight, more preferably 30 to 80% by weight. After injection, the meat is cut into appropriate sizes and left to stand. The meat may be subjected to enzymatic hydrolysis, and the cut meat may be left to stand in an enzymatic solution. It may be possible to proceed to enzymatic decomposition treatment.

[0022] The temperature of the enzymatic decomposition treatment is preferably about 0 to 25°C, and more preferably about 0 to 15°C. It is more preferable that the enzymatic decomposition treatment is carried out in a refrigerator. The inactivation of the proteolytic enzymes contained in the Since the enzyme treatment liquid can be supplied to the meat, the enzyme treatment liquid can be uniformly impregnated into the meat. The time for the enzymatic decomposition treatment is about 1 to 24 hours when the temperature is within the above range. It is preferable to decompose the meat for about 5 to 18 hours, and more preferable to decompose the meat for about 5 to 18 hours. It reduces the sticky texture and the stickiness and hardness caused by proteins, making it smooth and It is possible to achieve a uniform physical property that is easy to chew and swallow.

[0023] Next, the obtained enzyme-treated product is heated to obtain a heat-treated product. Heating under steam (steam heating) is preferred, for example, using a saturated steam cooker (manufactured by Miura Industrial Co., Ltd., etc.). , steam convection (Rational, Fujimak, Maruzen, etc.), steaming Heating can be performed using a gas cooker, a pressure cooker, a superheated steam cooker, etc. Heating can be performed by combining different temperatures. For example, the reaction may be performed at about 50 to 70°C, for example, at about 60°C. This treatment (first heat treatment) promotes enzymatic decomposition, and then the mixture is heated at about 70 to 115°C, e.g. For example, the enzyme can be inactivated by treatment at around 90°C (second heat treatment). The time can be appropriately adjusted depending on the temperature, but each heat treatment is preferably performed for about 5 to 60 minutes. It is more preferable that the cooking time is about 10 to 30 minutes. When using, the first heat treatment is performed at 60°C for 10 to 20 minutes at 100% RH. After heating, a second heat treatment can be performed at 90° C. for 10 minutes. Further heat treatments may be incorporated when obtaining the processed product. For example, in addition to the enzyme reaction proceeding in the first heat treatment, the enzyme reaction proceeds in the second heat treatment. By inactivating the enzyme in the above process, deterioration of flavor can be prevented.

[0024] The heat-treated product is mechanically cut to obtain cut pieces. (Cuisinart, Panasonic, Yamazen, etc.), mixers, blenders, jugs Any known machine for crushing and mixing ingredients, such as a grinder, can be used. The mixture can be crushed and mixed at 1,500 to 3,600 rpm using a hand processor. In the subsequent straining, the amount of material that passes through the mesh (for example, a mesh with an opening of φ2 mm or less) When the meat is cut into even pieces (enough to strain through a strainer), cutting can be stopped. If using a processor, cutting can be done at 1,800 rpm for a total of about 3 minutes. Conventionally, enzyme treatment was carried out after mechanical cutting in order to ensure that the enzyme treatment was uniform throughout the food. In the present embodiment, the heat-treated product is subjected to the enzyme treatment and the heat treatment, and then machine-cut. By cutting the material, stickiness is less likely to occur during mechanical cutting, and the process after mechanical cutting is also easier. This reduces the risk of contaminating the surrounding environment and equipment, allowing for hygienic production of processed foods. do.

[0025] During mechanical cutting, water and a gelling agent are added together with the heat-treated material, and the material is mechanically cut to obtain the cut product. In this case, the amount of water added is preferably 40% by weight or less based on the total weight of the added raw materials. Preferably, the content is 10% by weight or more and 40% by weight or less, more preferably, 15% by weight or more and 30% by weight or less. More preferably, the content is 20% by weight or less to facilitate cutting. In addition to the enzyme-treated heat-treated meat raw material, water and gelling agent, all ingredients added during mechanical cutting are Water may be added in the form of edible liquids that contain water, such as milk or soy milk. In addition, adding a gelling agent during mechanical cutting allows the molded product to maintain its shape afterwards. The gelling agent is not particularly limited as long as it is a gelling agent used in food products. For example, Santa gum, carrageenan, agar, locust bean gum, tamarind gum, guaga One or more selected from the group consisting of gum, gellan gum, konjac flour, etc. can be used, and it is preferable to use The amount of gelling agent used depends on the shape of the processed food to be obtained. There are no particular limitations on the amount as long as the gelling agent can be maintained in a desired state, and the amount may be changed appropriately depending on the type of gelling agent. For example, a gelling agent, preferably xanthan gum, may be added in an amount of 0.01 g based on the total weight of the added ingredients. 0.2 to 1.0% by weight, preferably 0.3 to 0.8% by weight, more preferably 0.4 to 0.6 Weight percent can be used.

[0026] In addition to water and gelling agents, oils and fats (chicken oil, lard, beef tallow, etc.) may be added during, before or after mechanical cutting. , seasonings (chicken stock, beef extract powder, pork extract powder, etc.), etc. The additive may be added depending on the type of meat used. The treated material can be mechanically cut together with the water, the gelling agent, and the oil to obtain a cut material. The amount of additive should be adjusted appropriately depending on the type and the flavor of the processed food to be obtained. For example, the seasoning can be added in an amount of 0.5 to 5% by weight, preferably 1. In addition, when fats and oils are used, for example, the fats and oils may be added to maintain the shape. From the viewpoint of adjusting the physical properties to be suitable for chewing and swallowing while maintaining the texture, and suppressing the physical property differences due to temperature, The amount of the additive is about 1 to 10% by weight, preferably about 2 to 8% by weight, based on the total weight of the added raw materials. Fats and oils can be added.

[0027] Next, the cut product is strained to obtain a paste. This can be done by passing the sample through a mesh of 1 mm or less, for example, a colander, strainer, sieve, or straining cloth. etc. Preferably, a sieve with a mesh size of φ2 mm can be used. By treating it with an enzyme in advance, the passability during straining is improved.

[0028] Preferably, the paste can be further deaerated prior to molding. By degassing the dough before molding, the processed food has a uniform texture and a smoother feel. Degassing can be carried out by a conventional method, for example, by subjecting a sealed container to a vacuum. This can be done using a packaging machine, a vacuum desiccator, a vacuum can, etc. For example, The food is then placed inside the container and degassed using a vacuum packaging machine until the vacuum level reaches 98% or more.

[0029] The paste is molded to obtain a molded product. The size of the molded product is determined according to the size required for consumption and filling into a container. From the viewpoint of size and shape appropriate for (e.g. filling multiple molded objects together) For example, the size of the container can be 7.5 cm square or less, preferably 5 cm square or less, and the height can be 3 cm. The shape of the molded product is not particularly limited. The shape can be changed as appropriate according to the target or purpose of the product, for example, a disk, a cylinder, a square, etc. The shape can be a column, a cone, a pyramid, or a shape that imitates a material or a natural object.

[0030] A processed meat food can be produced by a method including the above-mentioned steps. The method may include steps of freezing, storing, thawing, etc. between each step.

[0031] The processed meat food of the present embodiment thus obtained has, for example, a moisture content of 77% by weight. The protein content is 11% by weight or more, and the lipid / protein mass ratio is 1.1 or less, preferably It is 0.5 to 1.1, more preferably 0.7 to 1.1, and has a high protein content and high nutritional value. Although the material has a shape, it can exhibit smooth and uniform properties.

[0032] The processed meat food of this embodiment can be obtained, for example, by the above-mentioned manufacturing method of this embodiment. do. The processed meat food of this embodiment is, for example, a food for special dietary use that meets the labeling permission (digestion table) Foods for people with difficulty swallowing, as listed in the "Notice of the Deputy Director-General of the Consumer Affairs Agency, March 29, 2021 (No. 125)" Hardness at 20℃ and 45℃ (compressed at a constant speed) measured in accordance with the "Test Method for Hardness at 20℃ and 45℃" (stress at time) (N / m 2 ) is 1,000 to 10,000, preferably 1,000 to 7,0 00, for example 2,000-5,000, which is very soft. In addition, the food samples were measured at 20℃ and 45℃ in accordance with the above-mentioned "Testing Method for Foods for People with Dysphagia." Adhesion at (J / m 3 ) is 1,500 or less, preferably 500 to 1,500, At least, the physical properties must be equivalent to the permission standard III for foods for people with swallowing difficulties. The following are the standards for special dietary foods for people with swallowing difficulties. Unless otherwise specified, the hardness, adhesiveness and cohesiveness are based on the above criteria for "Food for people with dysphagia" This refers to the measurement values ​​measured in accordance with the ``Test Method''.

[0033] [Table A]

[0034] A preferred embodiment of the processed meat food of this embodiment is a food product obtained by the production method of this embodiment. More specifically, the processed meat food obtained by the manufacturing method of the present embodiment is It is an industrial food product with a hardness of 1,000 to 10,000 (N / m 2 ), adhesion is 1,500 (J / m 3 ) or less, and the hardness at 45℃ is 1,000 to 8,000 ( N / m 2 ), adhesion is 1,200 (J / m 3 ) The following processed meat foods: Another preferred embodiment of the processed meat food of the present embodiment is a method for producing the processed meat food by heating an enzyme-treated raw meat. The molded product is made by molding a paste containing the treated material and water, and has a hardness of 1, 000~10,000N / m 2 , adhesion is 1,500 J / m 3 At 45°C, The hardness is 1,000~8,000(N / m 2 ), adhesion is 1,200 (J / m 3 ) below and the residue rate is 4.0% or less. All of these processed meat foods have a tangible, smooth and homogeneous texture, and , and can be easy to swallow.

[0035] The preferred range of hardness of the processed meat food of this embodiment is as described above. For example, in terms of physical properties, in order to maintain a certain degree of softness while still being tangible, The hardness is preferably 1,000 to 10,000 N / m 2 , more preferably 1.00 0~7,000N / m 2 For example, the hardness at 20°C and the adhesion described below can be The hardness at 20℃ is 1,000 to 10,000N / m 2 , And the adhesion is 1,500J / m 3 The following is the result.

[0036] In addition, taking into consideration the temperature of processed foods when they are eaten, it is necessary to have foods that are tangible yet moderately soft. From the viewpoint of exerting bulk, the hardness at 45°C is preferably 1,000 to 8,000N. / m 2 , and more preferably 1,000 to 5,000 N / m 2 It can be said that: For example, the combination of hardness at 45°C and adhesion described below is Hardness: 1,000~8,000N / m 2, and adhesion is 1,200 J / m 3 The following In addition, taking into account the temperature of processed foods when they are eaten, In order to maintain a sufficient degree of softness, the ratio of hardness at 45°C to hardness at 20°C (hardness (4 5℃ / 20℃) hardness is 10,000N / m 2 In the following cases, 0.6 to 1.2 is preferable. It is preferably 0.6 to 1.0. The hardness at each temperature can be measured, for example, by the method described in the Examples below.

[0037] The preferred range of the adhesiveness of the processed meat food of this embodiment is as described above. Specifically, for example, from the viewpoint of exhibiting smoothness, the adhesiveness at 20° C. is preferably Approximately 1,500 J / m 3 Less than 800 to 1,500 J / m 3 To can be done. In addition, taking into account the temperature of the processed food when it is eaten, from the perspective of achieving smoothness, , and the adhesion at 45°C is preferably 1,200 J / m 3 Less than 50, more preferably 0~1,200J / m 3 In addition, the temperature of the processed food at the time of consumption should be taken into consideration. Taking into consideration the ratio of adhesion at 45°C to adhesion at 20°C in terms of maintaining smoothness, (Adhesion (45℃ / 20℃) ratio) is 1,500J / m 3 0.6 in the following cases: The ratio is preferably 1.2 or less, and more preferably 0.6 to 1.0. The adhesion at each temperature can be measured, for example, by the method described in the Examples below. .

[0038] The preferred range of the cohesiveness of the processed meat food of the present embodiment is, for example, good cohesiveness, food bolus, From the viewpoint of ease of formation, the cohesion at 20°C is preferably 0.9 or less, more preferably 0.8 or less. The value can be set to 0.5 to 0.9. In addition, taking into account the temperature of processed foods when eaten, the ease of cohesion and formation of food boluses is important. From the viewpoint of ease of use, the cohesion at 45°C is set to 0.9 or less, and more preferably 0. It can be 5 to 0.9. The cohesion at each temperature can be measured, for example, by the method described in the Examples below. .

[0039] The preferred range of spread in the line spread test of the processed meat food of this embodiment is For example, from the viewpoint of exhibiting shape retention, it is preferably 0.5 cm or less, and more preferably 0. It is less than .2cm. The line spread test can be carried out, for example, by the method described in the Examples below. do.

[0040] A preferred range of the residue rate of the processed meat food of this embodiment is, for example, a food that melts easily in the mouth and does not remain in the pharynx. From the viewpoint of producing a processed meat food that is easy to swallow with almost no unpleasant taste, 4.0% or less is preferable, and More preferably, it is 2.0% or less. The residue rate can be calculated, for example, by the method described in the Examples below.

[0041] The processed meat food of this embodiment ensures a certain amount of protein while maintaining softness. The amount of protein in the processed meat food of the present embodiment is not particularly limited, but It is preferable that the content is 11% by weight or more, and from the viewpoint of the balance with softness, it is 11 to 17% by weight. It is even more preferable that:

[0042] The processed meat food of this embodiment can reduce the moisture content to a certain extent. The moisture content of the processed meat food is not particularly limited, but it is preferably 77% by weight or less. From the viewpoint of the balance between the content and the quality, the content is more preferably 65 to 77% by weight.

[0043] The processed meat food of this embodiment has a soft and smooth texture suitable for chewing and swallowing while maintaining its shape. In addition, the physical properties of fats and oils, especially animal fats that change from solid to liquid depending on temperature, are adjusted. Regarding fats and oils, the higher the fat and oil content, the greater the difference in physical properties of the molded product depending on the temperature. Although there is no limitation, the lipid content is preferably 12% by weight or less, and more preferably 6 to 12% by weight. It is more preferable that the lipid / protein mass ratio is such that the amount of protein is high and the nutritional value is high. From the viewpoint of showing smooth and uniform properties despite its high shape, 1. It is preferably 0 or less, more preferably 0.5 to 1.0, and even more preferably 0.7 to 0.9. be.

[0044] A seasoning liquid may be further added to the molded product. Preferably, the seasoning liquid is added in an amount sufficient to completely cover the molded product. By adding a seasoning liquid with a suitable viscosity, the mixture becomes smooth and well-formed. It is less likely to cause choking, makes eating easier, and can also add flavor. For example, at 20°C, it is about 100 to 160 mPa·s, and at 45°C, it is 100 to 130 mPa·s. The ingredients of seasonings are soy sauce, mirin, sugar, dashi, extracts, etc. There are no limitations as long as the material is used in products, and the composition can be changed as appropriate. The above-mentioned ingredients and edible thickener are added to water, and the mixture is heated and stirred as necessary to obtain a seasoning liquid. As the thickener, a known thickener can be appropriately selected and used. For example, xanthan gum can be used. Gum, carrageenan, locust bean gum, tamarind gum, guar gum, gellan Use one or more of gum, konjac flour, starch, modified starch, etc. in an amount that will give the above viscosity. In one embodiment, xanthan gum may be used in an amount of 0.5 to 1.5 parts by weight based on the total seasoning liquid. %, preferably 0.75 to 1.25% by weight, for example 0.9 to 1.1% by weight. can.

[0045] The seasoning liquid-containing processed meat food of the present embodiment thus obtained can be stored at 20° C. for 1 The viscosity of the seasoning liquid is 100-130mPa·s at 45°C. When an amount sufficient to cover the entire body was added, the results were measured in accordance with the above-mentioned "Testing Method for Foods for People with Dysphagia." Hardness (N / m 2 ) is 10,000 or less, preferably 1,000 to 7,500 at 20°C; More preferably, it is 1,000 to 5,000, for example, 2,000 to 4,000, and at 45° C. 8,000 or less, preferably 1,000 to 6,000, more preferably 1,000 to 4 ,000, for example 1,500 to 2,500, and very soft. The adhesiveness (J / m) was measured according to the "Testing Method for Foods for People with Diarrhea" 3 ) is 1,00 at 20℃ 0 or less, for example, 500 to 800, and at 45°C, 1,000 or less, preferably 800 or less, for example The cohesion is preferably 0.9 or less at both 20°C and 45°C, and more preferably 0. 2 to 0.8, for example 0.6 to 0.7, and the allowable range for foods for special dietary needs and foods for people with difficulty swallowing. It has physical properties equivalent to standard II. For example, when seasoning liquid is added, In this case, the hardness of the processed meat food of this embodiment at 20°C is 10,000N / m 2 below, Adhesion is 1,000J / m3 and the cohesiveness can be 0.9 or less. , hardness at 45℃ is 8,000N / m 2 Below, adhesion is 1,000 J / m 3 below, In addition, the cohesion can be made 0.9 or less.

[0046] The processed meat food of the present embodiment can be stored and distributed in a frozen state, and is suitable for use in ordinary households and hospitals. etc., and then thawed and heated in the usual manner to provide the processed food with the above physical properties to consumers. For example, after thawing in the refrigerator for more than 6 hours, heat in a microwave oven (500W) for 40 seconds. It can be heated by

[0047] The processed meat food of the present embodiment is generally hard and difficult to eat by eaters with reduced chewing and swallowing abilities. Meat, which is said to be difficult to eat, is soft, smooth, homogenous and easy to eat while still retaining its shape. It is a processed food with adjusted properties and physical characteristics. It is also less prone to syneresis and retains the natural flavor of meat. It has a taste and color. It is soft enough that it can be broken down without chewing, and has a uniform texture without graininess or roughness. It is smooth and does not stick to the skin, and is unlikely to cause pharyngeal residue or choking. The target of conventional technology is people with even lower swallowing and chewing functions. It is a food with physical properties that take into consideration the consumer. When seasoning liquid is added, the above physical properties are This makes it even more suitable for people with reduced swallowing and chewing functions. EXAMPLES

[0048] The present invention will be further described below with reference to examples and comparative examples. However, the present invention is not limited to the following examples. It is not something that can be achieved.

[0049] [Example 1] A piece of raw chicken breast (weight approx. 233g) was injected with enzyme liquid using an injection device. The enzyme solution was injected at a weight equivalent to 50% of the meat. , bromelain, and peptidase mixture) at a concentration of 9.3 × 10 -3 Weight %, Salts for enzyme solution The concentration of (phosphate, citrate, carbonate mixture) is 6.54% by weight and the pH of the enzyme solution is 9. The chicken breast meat was dissolved in soft water to obtain a final concentration of 0.2. Next, after the enzyme solution was injected, it was cut into pieces of approximately 2 cm square. The enzyme was injected into the sample using the injection device described above. After adding the same enzyme solution as the liquid, the mixture was left in a refrigerator for 18 hours to allow the enzyme reaction to take place. After that, the enzyme-treated chicken breast meat was heated in a saturated steam cooker (60°C for 10 minutes, then 9 0℃ for 10 minutes). After heating, put the chicken breast meat and the ingredients in Table 1 into a food processor and process at 1,800 rpm. After crushing and mixing for 1 minute, the raw materials on the wall were removed with a spatula and crushed and mixed for another 2 minutes at 1,800 rpm. It came together. After straining through a sieve with φ2mm openings, place in a plastic bag and vacuum pack until the vacuum level reaches 98%. The mixture was degassed until it reached the desired size. It was then placed in a circular mold with an inner diameter of 45 mm and a height of 10 mm, and then flash frozen. After sealing, the mixture was sterilized by heating (product temperature 85℃ for 5 minutes). The chicken was then cooled to 30° C. or more and then quickly frozen to obtain a processed chicken food.

[0050] [Example 2] Instead of chicken breast meat, raw pork thigh meat (weight: about 663g) was used and cooked in a saturated steam cooker. The same procedure as in Example 1 was repeated except that the heating was performed at 60° C. for 20 minutes, at 93° C. for 3 minutes, and then at 90° C. for 10 minutes. A similar process was used to obtain a processed pork food product.

[0051] [Example 3] The same procedure as in Example 1 was repeated except that raw beef thigh meat (weight: approximately 781 g) was used instead of chicken breast meat. A beef processed food was obtained by a similar method.

[0052] [Table 1]

[0053] [Example 4] In Example 1, when finally filling the container, the seasoning liquid shown in Table 2 was also filled.

[0054] [Example 5] In Example 2, when finally filling the container, the seasoning liquid shown in Table 2 was also filled.

[0055] [Example 6] In Example 3, when finally filling the container, the seasoning liquid shown in Table 2 was also filled.

[0056] How to make the seasoning: Food seasonings and xanthan gum were added to city water in the amounts shown in Table 2, and the amount of residue was visually determined. The mixture was stirred until it was confirmed that the viscosity was not increased. Viscometer used: Tuning fork vibration viscometer SV-10 (manufactured by A&D) Viscosity (20℃): 100~160mPa・s Viscosity (45℃): 100~130mPa・s [Table 2]

[0057] [Comparative Example 1] According to the examples of Patent Document 1, a processed meat food was obtained by the following method. Cut raw chicken breast into strips (6cm long, 1cm wide, 1cm high) into a food processor. The mixture was then put into a crusher at 1,800 rpm until it was clearly crushed by visual inspection. Among the ingredients contained in the enzyme solution shown in Example 1 (50% by weight of the meat ingredient), Add the raw materials excluding water and the raw materials shown in Table 1 in that order, and crush for another 2 minutes at 1,800 rpm. Mixed and left in a refrigerator for 18 hours to allow the enzyme reaction to occur, then strained and molded. After steaming at 95℃ for 10 minutes, it is quickly frozen, removed from the mold, filled into containers and sealed. The chicken was then sterilized by heating (equivalent to a product temperature of 85°C for 5 minutes or more) and quickly frozen to obtain a processed chicken food. Unless otherwise stated, the equipment and containers used were the same as those in Example 1.

[0058] [Comparative Example 2] Instead of chicken breast, use slices of raw pork thigh (15cm long, 4cm wide, 2mm high). A processed pork food was obtained in the same manner as in Comparative Example 1, except that ) was used.

[0059] [Comparative Example 3] Instead of chicken breast, use slices of raw beef thigh (15cm long, 4cm wide, 2mm high). A processed beef food was obtained in the same manner as in Comparative Example 1, except that the above-mentioned beef extract was used.

[0060] [Evaluation of the manufacturing process] Comparing Examples 1 to 3 with Comparative Examples 1 to 3, the enzyme treatment was not uniform in the Comparative Examples. The enzyme ingredients were added when crushing and mixing so that the mixture would be mixed evenly, but the mixture became more viscous as it was mixed. In addition, it was difficult to mix and required a long time to strain. When the processed material was strained by hand, straining was completed in about 5 minutes in Examples 1 to 3. In the comparative examples 1 to 3, it took about 12 times as long (60 minutes). It was difficult to pour the mixture into a mold because of its stickiness. The physical properties vary from one sample to the next, and the processing time for crushing and mixing and the effort required for straining tend to vary compared to the examples. It was believed that the variation occurred because the enzyme treatment was not carried out in advance.

[0061] Furthermore, in Comparative Examples 1 to 3, the process from crushing in a food processor to steaming is As this involves working with raw meat, there is a risk of contamination with pathogenic microorganisms, and the meat is processed through a food processor. There was also a high risk of contamination between different lots. The risk of contamination was low because the ingredients were crushed, mixed, and strained in a food processor.

[0062] [Sensory evaluation] The processed foods of Examples 1 to 3 and Comparative Examples 1 to 3 were evaluated by six experienced panelists. Sensory evaluation of softness and smoothness was carried out. The processed foods were stored in the refrigerator for 16 hours. After being thawed, the pieces were heated in a microwave oven (500 W) for 40 seconds and then subjected to sensory evaluation. The following evaluation methods and criteria were used. In addition, the panelists conducted a preliminary evaluation using the standard product. Therefore, the evaluation indicators were aligned. (Softness) 3 points: Soft enough that the shape falls apart without chewing. 2 points: Somewhat hard and cannot be broken down without chewing with the tongue. 1 point: Hard and cannot be broken down by chewing with the tongue. (Smoothness) 3 points: Homogeneous and smooth. 2 points: Slightly inhomogeneous and grainy. 1 point: Inhomogeneous and rough. (judgement) When the average score of the six panelists exceeded 2.0 points, the product was rated as "suitable."

[0063] The results are shown in Table 3. Regarding softness, Examples 1 to 3 were soft enough to crumble without chewing. It was evaluated as being softer than Comparative Examples 1 to 3 (cannot be broken down with the tongue to be broken down with the tongue). In addition, with regard to smoothness, Examples 1 to 3 were smooth and uniform, while Comparative Example It was rated as smoother than 1 to 3 (rough to smooth but slightly uneven). [Table 3]

[0064] [Physical property evaluation 1] The hardness, adhesiveness and cohesiveness of the processed foods of Examples 1 to 6 and Comparative Examples 1 to 3 were evaluated under the following conditions. Measured. (Number of tests) Examples 1 to 3 and Comparative Examples 1 to 3: N=6, Examples 4 to 6: N=4 (Thawing / warming method) Thaw in the refrigerator for 16 hours, then heat in the microwave (500W) for 40 seconds. The sample was prepared as follows. (Measurement method) * Measurement conditions are based on the "Testing method for foods for people with special dietary needs (hardness, adhesiveness, and The test was conducted in accordance with the "Test method for adhesion and cohesion" (Japanese Standard). 1. The sample was placed in a container (diameter 40 mm, height 15 mm). 2. Using a creep meter (manufactured by Yamaden, model: RE2-33005B), the following conditions were observed: was measured. (Measurement conditions) Sample container: diameter 40mm, height 15mm Plunger: Resin, diameter 20mm, height 8mm Compression speed: 10mm / sec Clearance: 5mm Compression times: 2 times Measurement temperature: Examples 1 to 3 and Comparative Examples 1 to 3: 20±2°C Examples 4 to 6: 20±2°C and 45±2°C

[0065] The results are shown in Tables 4 and 5. As shown in Table 4, the hardness of Examples 1 to 3 is 3,000 to 5,000 N / m at 20°C. 2 in The hardness of Comparative Examples 1 to 3 (17,000 to 52,000 N / m at 20°C) 2 ) lower than It was. The adhesion of Examples 1 to 3 was 1,100 to 1,500 J / m at 20°C. 3 Comparative Example 1 to Adhesion of 3 (300-1,400 J / m at 20°C) 3 ) were higher or at the same level. The cohesion of Examples 1 to 3 was 0.6 to 0.8 at 20° C., and the cohesion of the comparative example (20 The comparative example was solid and less cohesive than the examples. was considered inferior. The processed foods in Examples 1 to 3 correspond to the permission standard III for special dietary foods for people with swallowing difficulties. It was suggested that the physical properties are as follows.

[0066] [Table 4]

[0067] As shown in Table 5, the hardness of the processed foods containing seasoning liquid in Examples 4 to 6 was 2.00 at 20°C. 0~4,000N / m 2 , which was even lower than those of Examples 1 to 3 without seasoning liquid. At 45℃, the hardness is 1,500~2,500N / m 2 It was. The adhesion of Examples 4 to 6 (containing seasoning liquid) was 500 to 800 J / m at 20°C. 3 and the embodiment The adhesion was lower than that of 1 to 3 (without seasoning liquid). At 45°C, the adhesion was 400 to 500 J / m 3 It was. The coagulation properties of Examples 4 to 6 (containing seasoning liquid) were 0.6 to 0.7 at 20°C, and those of Examples 1 to 3 ( The coagulation index was 0.6-0.7 even at 45℃. The processed foods of Examples 4 to 6 are equivalent to the permission standard II for special dietary foods for people with swallowing difficulties. It was suggested that this is a physical property.

[0068] [Table 5]

[0069] The processed foods obtained in Examples 4 to 6 were presented to experts (doctors, dentists, and dietitians). When it was served, it was evaluated as being soft, smooth and easy to swallow.

[0070] [Comparative Example 4] In Patent Document 2, starch food is heated, crushed, and then treated with an enzyme. Thus, a processed meat food was obtained by the following method. Raw chicken breast cut into strips (6 cm long, 1 cm wide, 1 cm high) was boiled in boiling water. Next, the raw materials contained in the enzyme solution shown in Example 1 (50% by weight of the meat raw material) The ingredients other than the soft water and the ingredients shown in Table 1 (Example 1) were put into a food processor. After crushing and mixing at 1,800 rpm for 1 minute, the raw materials on the wall were removed with a spatula and mixed for another 1,8 The mixture was crushed and mixed at 100 rpm for 2 minutes. It was then left to stand in a refrigerator for more than 16 hours to allow the enzyme reaction to take place. The mixture was then strained and molded in a mold. It was then heated in a steam convection oven at 60°C for 10 minutes, then at 95°C for 10 minutes. After heating for 10 minutes, it is flash frozen, removed from the mold, filled into containers, sealed, and sterilized by heating. (equivalent to a product temperature of 85°C for 5 minutes or more) and then quick-frozen to obtain a chicken processed food. The equipment and containers used were the same as those used in Example 1.

[0071] [Physical property evaluation 2] The physical properties of Comparative Example 4 were evaluated using the same method as in Physical Property Evaluation 1. The measurement temperature was 20±2° C. The results are shown in Table 6 together with the results of Example 1 obtained in Physical Property Evaluation 1. As shown in Table 6, the hardness of Example 1 is about 5,000 N / m at 20°C. 2 Comparative Example 4 Hardness (approx. 14,000N / m at 20℃ 2 ) was lower than that of The adhesion of Example 1 and Comparative Example 4 was comparable. The cohesion of Example 1 was about 0.7 at 20° C., and the cohesion of Comparative Example 4 was about 0.4 at 20° C. The comparative example 4 was solid and did not have a good consistency compared to the examples, so the value was low. It is believed that the value was shown.

[0072] [Table 6]

[0073] The processed foods of Example 1 and Comparative Example 4 were thawed in a refrigerator for 16 hours and then thawed in a microwave oven. (500W) for 40 seconds and then eaten, the texture of the comparative example 4 was rougher than that of the comparative example 5. The patient was left with the sensation that fine particles were remaining in the throat.

[0074] The water, protein, and lipid contents in Examples 1 to 3 are shown below. For the nutritional content of these foods, see the Food Labeling Standards (Dietary Information Table No. 139, Deputy Director-General of the Consumer Affairs Agency) The analysis was conducted in accordance with the "Attachment: Analysis Methods for Nutritional Components, etc." of the "Notification of Food Additives and Other Food Additives, March 30, 2015." Ta.

[0075] [Table 7]

[0076] [Example 1, Comparative Example 1, Comparison with Commercially Available Products] In addition to the results of Example 1 and Comparative Example 1 obtained above, the results of commercially available products 1 to 4 (comparison products) in Table 8 below are also shown. For Examples 5 to 8), the components were compared and sensory evaluation and physical property evaluation were performed. The products in Example 1 and Comparative Example 2 are all sold as food for the elderly or nursing care. Comparative Example 1 is a sample that has been thawed and heated according to the "thawing and heating method" described in Physical Property Evaluation 1. Commercially available products 1 to 4 were tested after heating according to the method described on the package of the commercial product. The fee was set at In Table 8 below, "softness" and "smoothness" are the same as the sensory evaluation described above. The nutritional components were analyzed by the same method as in Example 1. Furthermore, the "hardness," "adhesiveness," and "cohesion" were evaluated in the same manner as in Physical Property Evaluation 1 above. (However, the measurement temperature was 20±2°C and 45±2°C, Example 1 and Comparative Example 1: N=6, Comparative Examples 5 to 8: N=3)

[0077] In Table 8 below, "line spread" and "residue rate" were calculated according to the following physical property evaluation 3. [Physical property evaluation 3] [Line spread test (shape retention)] Number of measurements N=1 ·Measurement method (1) The sample was kept warm at 45°C in advance (the keeping temperature was assumed to be the temperature of the food when eaten). (2) Next, place a cylinder with a diameter of 4 cm and a height of 1.5 cm on the sheet with the markings, and measure the circle. The sample was filled to the top of the cylinder. Note that the surface of the memory sheet has multiple marks with different diameters. The circles are displayed concentrically, with eight lines running from the center of each circle to the circumference. Each circle is divided into eight equal parts by straight lines. Also, there are clocks at the intersections of each straight line and the outermost circle. The above cylinder is marked with points A to H (8 points) from the direction. Placed so that the centers overlap. (3) Next, remove the cylinder upward and leave it for 120 seconds. After 120 seconds, points A to H (8 The length of the lesion was recorded. The spread from the initial diameter of 4 cm was calculated and the average of the 8 points (rAv e.) was calculated and used as the line spread (cm). If the line spread is 0.5 cm or less, it is considered to have good shape retention and is considered to be tangible. Ta.

[0078] [Residue rate (smoothness)] Number of measurements N=1 ·Measurement method (1) 10 g of sample (ws) and 20 g of soft water were added to a sample tube and kept at 37°C. The temperature was assumed to be that in the mouth. (2) The sample tube was mixed with a test tube mixer for 120 seconds, and the sample was then weighed (wm ) was passed through a measured sieve (mesh opening: 500 μm). (3) Next, after lightly washing the sieve with pooled water, the water adhering to the sieve is wiped off, and the weight of the sieve + residue ( wr) was measured. Using the above ws, wm, and wr, calculate the residue rate (%) from (wr-wm) / ws×100. I put it out. The higher the residue rate, the worse the melting in the mouth and the more the feeling of residue in the throat. The sample melted easily in the mouth and was judged to have almost no residual sensation in the pharynx. The absence of sensation makes swallowing easier.

[0079] [Table 8]

[0080] As shown in Table 8 above, the results of the sensory evaluation showed that in Example 1, the softness was The softness was so high that it crumbled without chewing, and was comparable to that of commercial products 2 and 3. It was evaluated as being slightly softer than Commercial Product 1, and softer than Comparative Example 1 and Commercial Product 4. Therefore, Example 1 is tangible but soft enough to crumble without chewing. You can see that it is not too soft, but just the right amount of soft. Next, as a result of the sensory evaluation of "smoothness", Example 1 was superior to Comparative Example 1 and the commercially available product 1. Rated as smooth and homogenous compared to .about.4.

[0081] In addition, as a result of physical property measurement, the hardness of Example 1 was 4,716 N / m at 20°C. 2 , 3,385N / m at 45°C 2 Comparative Example 1 and commercial products 1 and 4 (16,000 at 20°C) ~18,000N / m 2 , 10,000~19,000N / m at 45℃ 2 ) at a lower price than Also, commercially available products 2, 3 (1,800 to 3,100 N / m at 20°C) 2 , 500 at 45°C ~1,900N / m 2 ) was found to be higher than that of Example 1. It is not too soft, but just the right amount of softness. The hardness ratio at 45°C (hardness (45°C / 20°C) ratio) of Example 1 is 0.72, It was found that the value was lower than that of Comparative Example 1 and Commercial Product 1, and higher than that of Commercial Products 2 to 4. From the results, Example 1 had a hardness of 20°C higher than commercially available products 2 and 3, which had similar values. It was found that the difference in hardness between 45°C and 45°C was small.

[0082] Regarding "adhesion," Example 1 had a value of 1,133 J / m at 20°C. 3 , 876 J / m at 45°C 3 Comparative Example 1, commercial products 2 and 3 (500 to 700 J / m at 20°C) 3 , 100 at 45°C ~400J / m 3 ) and is higher than the commercial product 1 (2,355 J / m at 20°C). 3 , 45℃ 1,264 J / m 3 ) and is lower than the commercially available product 4 (1,030 J / m at 20°C). 3 , 4 520 J / m at 5°C 3 ) was slightly higher than that of the 45°C adhesive strength at 20°C. The adhesion ratio (adhesion (45°C / 20°C) ratio) of Example 1 was 0.77, and the ratio It was found that the value was higher than that of Comparative Example 1 and Commercial Products 1 to 4. From the results, it was found that Example 1 was It was found that the difference in adhesion between 20°C and 45°C was small compared to Comparative Example 1 and Commercial Products 1 to 4.

[0083] Regarding the "line spread test", Example 1 had a spread of 0.1 cm, and Comparative Example 1. It is the same as commercial products 1, 3, and 4 (0.0 to 0.2 cm), and commercial product 2 (1.9 cm) From this, it can be seen that Example 1, Comparative Example 1, and Commercial Products 1, 3, and 4 have shape retention. This suggests that commercial product 2 does not retain its shape. Regarding the "residue rate," Example 1 was 0.6%, while Comparative Example 1 and commercial product 4 (90-13 0%) and was lower than commercial products 1 to 3 (4.1 to 12.4%). This suggests that Example 1 melts easily in the mouth and leaves almost no residual sensation in the throat. On the other hand, Comparative Example 1 and Commercial Product 4 had significantly worse melting properties than Example 1, and had a residual feeling in the throat. In addition, the commercially available products 1 to 3 melted slightly worse in the mouth than those in Example 1, and had a feeling of remaining in the throat or were slightly The results were in agreement with the results of the sensory evaluation of "smoothness." The result was that.

[0084] From the above results, Example 1 was found to be excellent in terms of softness in the sensory evaluation, hardness in the physical property evaluation, and line spread. The results of the test showed that the material has a relatively soft physical property but retains its shape, and is also The results of the performance evaluation of smoothness and the physical property evaluation of residue rate show that the product is homogeneous, smooth, and melts easily in the mouth. It was suggested that the texture was good and there was almost no residual feeling in the pharynx. The amount of carbohydrate is 77% or less by weight, the amount of protein is 11% or more by weight, and the amount of fat is 12% or less by weight. However, it had a tangible, smooth and homogeneous property. The physical properties are distinctive compared to those of Example 1 and Example 4, and Example 1 has a tangible, smooth and homogeneous property. It was confirmed that the patient had the condition and was able to swallow easily. [Industrial Applicability]

[0085] The present invention relates to a food for nursing care, a food for people with reduced chewing function, a food for people with reduced swallowing function, a food for the elderly, a food for infants, The present invention has industrial applicability in the fields of food, swallowing function evaluation, food for examination, etc.

Claims

1. A molded product comprising a paste containing a meat raw material that has been enzyme-treated with an enzyme solution containing a protease and water, A processed meat food having a residue rate of 4.0% or less.

2. A processed meat food according to claim 1, having a hardness at 20°C of 1,000 to 10,000 (N / m 2 ) and an adhesiveness of 1,500 (J / m 3 ) or less.

3. A processed meat food as described in claim 1, wherein the meat raw material is heat-treated.

4. A processed meat food described in any one of claims 1 to 3, wherein the molded product has been heated.

5. A molded product comprising a paste containing a meat raw material that has been enzyme-treated with an enzyme solution containing a protease and water, A processed meat food having a hardness of 1,000 to 10,000 (N / m 2 ) at 20° C. and an adhesiveness of 1,500 (J / m 3 ) or less.

6. A processed meat food as described in claim 5, wherein the molded product has been heated.

7. A method for obtaining an enzyme-treated product by treating a meat raw material with an enzyme solution containing a protease. The enzyme-treated product is mechanically cut together with water and a gelling agent to obtain a cut product. Straining the cut material to obtain a paste; and Molding the paste to obtain a molded product; A method for producing a processed meat food, comprising:

8. The method according to claim 7, comprising heating the molded product to obtain a heat-treated product.