A method for producing fish tofu suitable for people with swallowing disorders

Abstract

A method for producing fish tofu suitable for persons with swallowing disabilities includes the steps of: Step S1: obtaining surimi slurry by adding soy milk in an amount of 80 to 110% of the mass of the surimi, followed by chopping; Step S2: adding salt, edible oil, tapioca starch, and xanthan gum to the surimi slurry, and chopping the mixture in turn to obtain a surimi premix, in which the mass of salt is 1.5 to 2.5%, the mass of edible oil is 5 to 7%, the mass of tapioca starch is 5 to 7%, and the mass of xanthan gum is 1.2% or less, based on the mass of the surimi; and Step S3: obtaining the fish tofu by vacuum degassing the surimi premix, water bath gelatinizing it, cooling it, and storing it.

Description

[Technical Field]

[0001] The present invention relates to the field of food technology for people with dysphagia, and more particularly to fish tofu suitable for people with dysphagia and a method for producing the same. [Background technology]

[0002] The global population is aging, and physiological changes associated with aging, such as decreased masticatory ability (tooth loss, decreased tongue pressure) and delayed neural regulation (prolonged epiglottis closure time), put the elderly at higher risk of developing dysphagia. Statistics show that the prevalence of dysphagia among elderly people living at home is over 13%, while the prevalence among elderly people living in nursing homes can reach 40% to 60%. As the elderly population continues to grow, dysphagia has become a significant health issue. Patients with dysphagia often suffer from complications such as malnutrition, aspiration, and aspiration pneumonia, which can even lead to death. Therefore, texture-modified foods (TMFs), which have a soft and moist texture, are widely used as a dietary intervention strategy for dysphagia patients.

[0003] Japanese Patent JP2009219363A discloses a method for producing easy-to-swallow processed fish food by using fish meat as the main ingredient, adding egg white, tofu, plain water, salad oil, protein, etc. in the appropriate weight parts, and then steaming the fish food to obtain easy-to-swallow processed fish food. However, this method does not clearly explain or quantify each performance parameter of the product, so it is impossible to know whether the resulting product actually complies with the International Initiative for Standardization of Food for Dysphagia. Summary of the Invention [Problem to be solved by the invention]

[0004] In view of this, the present invention provides fish tofu suitable for people with dysphagia, and ensures that the manufactured product meets the standards according to the International Dysphagia Diet Standardization Initiative (IDDSI) level measurement and texture characteristic measurement, thereby reducing the frequent occurrence of complications such as malnutrition, aspiration, and aspiration pneumonia, which may even lead to death, among people with dysphagia. [Means for solving the problem]

[0005] To achieve the above objectives, the present invention adopts the following technical solutions:

[0006] A method for producing fish tofu suitable for people with swallowing disorders, Step S1: Take the surimi, add soy milk in an amount of 80 to 110% of the mass of the surimi, and chop it to obtain a surimi slurry; Step S2: Add salt, edible oil, tapioca starch, and xanthan gum to the surimi slurry and chop them in order to obtain a surimi premix; Step S2, in which the mass of salt is 1.5 to 2.5%, the mass of edible oil is 5 to 7%, the mass of tapioca starch is 5 to 7%, and the mass of xanthan gum is 1.2% or less, based on the mass of the surimi; and step S3 of vacuum degassing the surimi premix, water bath gelling, cooling and storing to obtain the fish tofu.

[0007] In some specific embodiments, preferably, based on the mass of the surimi, the amount of soy milk added is 90%, the amount of salt is 2%, the amount of edible oil is 6%, the amount of tapioca starch is 6%, and the amount of xanthan gum is 0.8%.

[0008] Furthermore, the soy milk is produced with a mass ratio of soybeans to water of 1:(13-17).

[0009] In some specific embodiments, the soy milk is preferably prepared with a soybean to water ratio of 1:16 by weight.

[0010] Furthermore, in step S2, the chopping temperature is lower than 10° C., the sequential chopping time is 30 to 60 seconds, and the chopping rotation speed is 3000 to 4000 rpm.

[0011] Furthermore, in step S3, the water bath gelation is specifically carried out in a water bath at 35 to 45°C for 40 to 80 minutes, or in a water bath at 80 to 100°C for 25 to 35 minutes.

[0012] In some specific embodiments, preferably, the water bath gelation in step S3 is specifically performed in a 40°C water bath for 60 minutes, or in a 90°C water bath for 30 minutes.

[0013] The fish tofu produced by the above method belongs to level 6 of the International Dysphagia Diet Standardization Initiative. [Effects of the Invention]

[0014] Compared with the prior art, the beneficial effects of the present invention are as follows: The fish tofu produced by the present invention is rich in dual proteins, i.e., fish protein and soy protein, has high nutritional value, and the production process is simple. According to the texture characteristic measurement and IDDSI level measurement, the produced fish tofu belongs to IDDSI level 6, making it suitable for people with swallowing disorders. [Brief explanation of the drawings]

[0015] [Figure 1] FIG. 1 is a graph showing the IDDSI level measurement of fish tofu produced in the examples and comparative examples of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will now be described in more detail with reference to specific examples, in order to enable those skilled in the art to more clearly understand the present invention.

[0017] The present invention provides a method for producing fish tofu suitable for people with swallowing disorders, Step S1: Take the surimi, add soy milk in an amount of 70-110% of the mass of the surimi, and chop for about 1 minute to obtain surimi slurry, and the soy milk is produced in a mass ratio of soybeans to water of 1:(13-17); Step S2 of adding 1.5 to 2.5% of salt, 5 to 7% of edible oil, 5 to 7% of tapioca starch, and 1.2% or less of xanthan gum to the surimi slurry based on the mass of the surimi, and chopping the mixture in sequence to obtain a surimi premix, wherein the chopping time for each step is 30 to 60 seconds, the chopping temperature is lower than 10°C, and the chopping rotation speed is 3000 to 4000 rpm; and step S3 of vacuum-deaerating the surimi premix, gelling it in a water bath at 35 to 45°C for 40 to 80 minutes and then in a water bath at 80 to 100°C for 25 to 35 minutes in two separate steps, cooling it, and storing it in an environment at 4°C to obtain the fish tofu.

[0018] Example 1 This embodiment provides fish tofu suitable for people with swallowing disorders, Step S1: Take the surimi, add soy milk in an amount of 90% of the mass of the surimi, and chop for 1 minute to obtain surimi slurry, wherein the soy milk is prepared in a mass ratio of soybeans to water of 1:16; Step S2, in which 2% of salt, 6% of edible oil, 6% of tapioca starch, and 0.8% of xanthan gum are added to the surimi slurry based on the mass of the surimi, and the mixture is chopped in sequence to obtain a surimi premix, wherein the chopping time for each step is 40 seconds, the chopping temperature is 8°C, and the chopping rotation speed is 3500 rpm; and step S3 of vacuum degassing the surimi premix, gelling it in a water bath at 40°C for 60 minutes and then at 90°C for 30 minutes in two separate steps, cooling it, and storing it in an environment at 4°C to obtain the fish tofu.

[0019] Example 2 This embodiment provides fish tofu suitable for people with swallowing disorders, Step S1: taking surimi, adding soy milk in an amount of 80% of the mass of the surimi, and chopping for 1 minute to obtain surimi slurry, wherein the soy milk is prepared in a mass ratio of soybeans and water of 1:17; Step S2, in which 2% of salt, 6% of edible oil, 6% of tapioca starch, and 0.6% of xanthan gum are added to the surimi slurry based on the mass of the surimi, and the mixture is chopped in sequence to obtain a surimi premix, wherein the chopping time for each step is 30 seconds, the chopping temperature is 5°C, and the chopping rotation speed is 3500 rpm; and step S3 of vacuum degassing the surimi premix, gelling it in a water bath at 35°C for 80 minutes and then at 80°C for 35 minutes in two separate steps, cooling it, and storing it in an environment at 4°C to obtain the fish tofu.

[0020] Example 3 This embodiment provides fish tofu suitable for people with swallowing disorders, Step S1: taking surimi, adding soy milk in an amount of 100% of the mass of the surimi, and chopping for 1 minute to obtain surimi slurry, wherein the soy milk is prepared in a mass ratio of soybeans to water of 1:15; Step S2, in which 2% of salt, 6% of edible oil, 6% of tapioca starch, and 1% of xanthan gum are added to the surimi slurry based on the mass of the surimi, and the mixture is chopped in sequence to obtain a surimi premix, wherein the chopping time for each step is 60 seconds, the chopping temperature is lower than 5°C, and the chopping rotation speed is 3500 rpm; and step S3 of vacuum degassing the surimi premix, gelling it in a water bath at 45°C for 40 minutes and then at 100°C for 25 minutes in two separate steps, cooling it, and storing it in an environment at 4°C to obtain the fish tofu.

[0021] (Comparative Example 1) This comparative example provides fish tofu suitable for people with swallowing disorders, and its manufacturing principle and method are basically the same as those in Example 1, except that xanthan gum is omitted.

[0022] (Comparative Example 2) This comparative example provides fish tofu suitable for people with swallowing disorders, and its manufacturing principle and method are basically the same as those in Example 1, except that the amount of soy milk added is changed from 90% of the mass of the surimi to 70% of the mass of the surimi, and all other aspects are the same.

[0023] (Comparative Example 3) This comparative example provides fish tofu suitable for people with swallowing disorders, and its manufacturing principle and method are basically the same as those in Example 1, except that tapioca starch is not used.

[0024] Comparative Example 4 This comparative example provides fish tofu suitable for people with swallowing disorders, and its manufacturing principle and method are basically the same as those in Example 1, except that xanthan gum is replaced with an equal amount of carrageenan, and all other aspects are the same.

[0025] Furthermore, in order to find out whether the fish tofu produced in each of the above examples and comparative examples is suitable for people with swallowing disorders, the following tests were conducted.

[0026] IDDSI Level Measurement: The International Dysphagia Diet Standardization Initiative (IDDSI) divides foods into eight levels (levels 0-7) based on their characteristics. Levels 5-7 are solid foods. Level 5 is finely chopped (e.g., finely chopped tender ground meat). Level 6 is soft, bite-sized foods (less than 8x8mm for children, less than 15x15mm for adults). Level 7 is soft, regular foods. Level 6 foods are appropriately sized and can be crushed and broken down after a fork test, reducing the risk of choking and making them suitable for dysphagia patients with a certain level of chewing ability.

[0027] The IDDSI level of fish tofu was measured using the IDDSI measurement method (Cichero et al. 2019). A fork pressure test was used, in which a fork (15 mm wide) was placed on the sample and pressure was applied to the base of the fork with the thumb until the tip of the thumb turned white. If the sample was crushed and disintegrated, and did not return to its original shape after the fork was removed, the sample was considered to belong to IDDSI level 6. The measurement results are shown in Figure 1.

[0028] As can be seen from FIG. 1, the fish tofu produced in Examples 1 to 3 belong to IDDSI level 6 and are suitable for people with swallowing disorders, while the fish tofu produced in Comparative Examples 1, 2, and 4 are beyond the IDDSI standard evaluation range and are not suitable for people with swallowing disorders, and the fish tofu of Comparative Example 3 is of poor quality, strongly adhering to the wall when released from the mold, and suffering from severe surface damage.

[0029] Texture property measurements: The texture properties of the surimi gel were measured using a texture analyzer, and the test mode was TPA (pre-test speed: 2 mm / s, test speed: 1 mm / s, post-test speed: 1 mm / s, compression ratio: 50%, residence time: 5 s), and the measurement results are shown in Table 1.

[0030] [Table 1] Texture characteristics of fish tofu produced in each example and comparative example JPEG2026507975000002.jpg101152

[0031] As can be seen from Table 1, Comparative Example 3 was not molded, so there is no correlation data, and the fish tofu produced in Examples 1 to 3 have significantly lower hardness and chewiness, but no significant difference in elasticity and cohesiveness, compared to Comparative Examples 1, 2, and 4. The relatively low hardness and chewiness make it more suitable for consumption by patients with dysphagia, and at the same time, the appropriate elasticity and cohesiveness give the fish tofu relatively good quality.

[0032] The above is only a preferred embodiment of the present invention, and does not limit the protection scope of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for producing fish tofu suitable for people with swallowing disorders, Step S1: Take surimi, add soy milk in an amount of 80 to 110% of the mass of the surimi, and chop to obtain surimi slurry; Step S2: Add salt, edible oil, tapioca starch, and xanthan gum to the surimi slurry and chop them in order to obtain a surimi premix; wherein, based on the mass of the surimi, the mass of salt is 1.5 to 2.5%, the mass of edible oil is 5 to 7%, the mass of tapioca starch is 5 to 7%, and the mass of xanthan gum is 1.2% or less; Step S2, in which the soy milk is produced in a mass ratio of soybeans to water of 1:(13-17); and step S3 of vacuum degassing the surimi premix, water bath gelling, cooling, and storing to obtain the fish tofu.

2. 2. The method according to claim 1, wherein the amount of soy milk added is 90%, the amount of salt is 2%, the amount of edible oil is 6%, the amount of tapioca starch is 6%, and the amount of xanthan gum is 0.8%, based on the mass of the surimi.

3. 2. The method of claim 1, wherein the soy milk is produced in a soybean to water ratio of 1:16 by weight.

4. 2. The method according to claim 1, wherein in step S2, the chopping temperature is lower than 10° C., the sequential chopping time is 30-60 s, and the chopping rotation speed is 3000-4000 rpm.

5. 2. The method according to claim 1, wherein the water bath gelation in step S3 is specifically performed in a water bath at 35 to 45°C for 40 to 80 minutes, or in a water bath at 80 to 100°C for 25 to 35 minutes.

6. The method according to claim 5, wherein the water bath gelation in step S3 is specifically performed in a 40°C water bath for 60 minutes and a 90°C water bath for 30 minutes.

7. 7. Fish tofu produced by the method according to any one of claims 1 to 6, which belongs to level 6 of the International Dysphagia Diet Standardization Initiative.

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