Fish tofu suitable for people with dysphagia and preparation method therefor

Abstract

A preparation method for fish tofu suitable for people with dysphagia, which comprises the following steps: S1, taking fish paste, adding soybean milk according to 80-110% of the mass of the fish paste, and chopping and mixing same to obtain a fish paste slurry; S2, adding table salt, edible oil, cassava starch and xanthan gum to the fish paste slurry described above, and sequentially chopping and mixing same to obtain a fish paste premix, wherein on the basis of the mass of the fish paste, the mass of the table salt is 1.5-2.5%, the mass of the edible oil is 5-7%, the mass of the cassava starch is 5-7%, and the mass of the xanthan gum is no more than 1.2%; and S3, vacuumizing the fish paste premix described above to remove air, and carrying out a water bath for gelation, cooling and storing to obtain the fish tofu.

Description

Fish tofu suitable for people with dysphagia and preparation method thereof Technical Field

[0001] The invention belongs to the technical field of food for people with dysphagia, and particularly relates to fish tofu suitable for people with dysphagia and a preparation method thereof. Background Art

[0002] The world's population is aging. Physiological changes caused by aging, such as decreased chewing ability (tooth loss, decreased tongue pressure) and slower neural regulation (prolonged epiglottis closure time), increase the risk of dysphagia in the elderly. According to statistics, the proportion of elderly people living at home suffering from dysphagia is over 13%, and the proportion of elderly people in nursing homes suffering from dysphagia can reach over 40% to 60%. With the continuous increase in the number of elderly people, dysphagia has become a health problem that cannot be ignored. Patients with dysphagia often suffer from complications such as malnutrition, aspiration, and aspiration pneumonia, and even death. Texture-modified foods (TMF) with a soft and moist texture are often used as a dietary intervention strategy for patients with dysphagia.

[0003] Japanese patent JP2009219363A discloses a method for producing a fish food for swallowing. The method uses fish as the primary ingredient, adds appropriate amounts by weight of egg white, tofu, white broth, salad oil, and egg white, and steams the resulting fish food. However, the method lacks a clear description or quantification of the product's performance parameters, making it unclear whether the resulting product truly meets international standards for dysphagia diets.

[0004] Summary of the Invention

[0005] In view of this, the present invention provides a fish tofu suitable for people with dysphagia. The International Dietary Dysphagia Index (IDDSI) grade measurement and texture characteristic measurement are used to ensure that the prepared product meets the standards, thereby reducing the risk of malnutrition, aspiration, aspiration pneumonia and other complications that may occur in patients with dysphagia, and even lead to death.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A method for preparing fish tofu suitable for people with dysphagia, comprising the following steps:

[0008] S1. Take surimi, add 80-110% of the mass of the surimi into soy milk, chop and mix, and obtain surimi slurry;

[0009] S2, adding salt, cooking oil, tapioca starch, and xanthan gum to the above-mentioned surimi slurry, chopping and mixing in sequence to obtain a surimi premix;

[0010] Calculated based on the mass of surimi, the mass of salt shall be 1.5-2.5%, the mass of edible oil shall be 5%-7%, the mass of cassava starch shall be 5%-7%, and the mass of xanthan gum shall not exceed 1.2%;

[0011] S3. Vacuuming and exhausting the surimi premix, performing water bath gelation, cooling, and storing to obtain the fish tofu.

[0012] In some specific embodiments, preferably, based on the mass of the surimi, the added amount of soy milk is 90%, the mass of salt is 2%, the mass of edible oil is 6%, the mass of cassava starch is 6%, and the mass of xanthan gum is 0.8%.

[0013] Furthermore, the soy milk is prepared according to a mass ratio of soy milk to water of 1:(13-17).

[0014] In some specific embodiments, preferably, the soy milk is prepared according to a soy milk to water mass ratio of 1:16.

[0015] Furthermore, the chopping temperature in step S2 is lower than 10° C., the chopping time is 30 to 60 seconds, and the chopping speed is 3000 to 4000 rpm.

[0016] Furthermore, the water bath gelation in step S3 is specifically as follows: 40 to 80 minutes in a water bath at 35 to 45° C., and 25 to 35 minutes in a water bath at 80 to 100° C.

[0017] In some specific embodiments, preferably, the water bath gelation in step S3 is specifically: 60 minutes in a 40° C. water bath, or 30 minutes in a 90° C. water bath.

[0018] The fish tofu prepared by the above method belongs to level 6 of the international swallowing disorder diet standard.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The fish tofu prepared by the present invention is rich in dual proteins of fish protein and soy protein, has rich nutritional value, and has a simple preparation process; through texture property measurement and IDDSI grade measurement, the prepared fish tofu belongs to IDDSI grade 6, and is suitable for people with dysphagia. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] FIG1 is a graph showing the IDDSI grade of fish tofu prepared in the examples and comparative examples of the present invention. DETAILED DESCRIPTION

[0022] The present invention will be further described in detail below with reference to specific embodiments so that those skilled in the art can understand the present invention more clearly.

[0023] The present invention provides a method for preparing fish tofu suitable for people with dysphagia, comprising the following steps:

[0024] S1. Take surimi, add 70-110% of the mass of the surimi into soy milk, and chop and blend for about 1 minute to obtain surimi slurry; wherein the soy milk is prepared according to a mass ratio of soy milk to water of 1: (13-17).

[0025] S2. Add 1.5-2.5% of salt, 5-7% of cooking oil, 5-7% of tapioca starch, and no more than 1.2% of xanthan gum, respectively, based on the mass of the surimi, to the surimi slurry, and chop and mix in sequence to obtain a surimi premix; wherein each chopping time is 30-60 seconds, the chopping temperature is lower than 10° C., and the chopping speed is 3000-4000 rpm.

[0026] S3, the above-mentioned fish paste premix is ​​vacuum-exhausted, and gelled in a water bath at 35-45° C. for 40-80 min and at 80-100° C. for 25-35 min twice, cooled, and stored in a 4° C. environment to obtain the fish tofu.

[0027] Example 1

[0028] This embodiment provides a fish tofu suitable for people with dysphagia, including the following preparation steps:

[0029] S1. Take surimi, add soy milk according to 90% of the mass of the surimi, and chop and blend for 1 minute to obtain surimi slurry; wherein the soy milk is prepared according to the mass ratio of soy milk to water of 1:16.

[0030] S2. Add 2% salt, 6% cooking oil, 6% tapioca starch, and 0.8% xanthan gum, respectively, based on the mass of the surimi, to the surimi slurry, and chop and mix in sequence to obtain a surimi premix; wherein each chopping time is 40 s, the chopping temperature is 8° C., and the chopping speed is 3500 rpm.

[0031] S3. The surimi premix is ​​vacuum-exhausted and gelled twice in a water bath at 40° C. for 60 min and a water bath at 90° C. for 30 min, and then cooled and stored at 4° C. to obtain the fish tofu.

[0032] Example 2

[0033] This embodiment provides a fish tofu suitable for people with dysphagia, including the following preparation steps:

[0034] S1. Take surimi, add soy milk according to 80% of the mass of the surimi, and chop and blend for 1 minute to obtain surimi slurry; wherein the soy milk is prepared according to the mass ratio of soy milk to water of 1:17.

[0035] S2. Based on the mass of the surimi, 2% salt, 6% cooking oil, 6% tapioca starch, and 0.6% xanthan gum were added to the surimi slurry, and the mixture was chopped and mixed in sequence to obtain a surimi premix; wherein each chopping time was 30 s, the chopping temperature was 5° C., and the chopping speed was 3500 rpm.

[0036] S3. The surimi premix is ​​vacuum-exhausted, and gelled twice in a water bath at 35° C. for 80 min and then at 80° C. for 35 min, and then cooled and stored at 4° C. to obtain the fish tofu.

[0037] Example 3

[0038] This embodiment provides a fish tofu suitable for people with dysphagia, including the following preparation steps:

[0039] S1. Take surimi, add soy milk according to 100% of the mass of the surimi, and chop and blend for 1 minute to obtain surimi slurry; wherein the soy milk is prepared according to the mass ratio of soy milk to water of 1:15.

[0040] S2. Add 2% salt, 6% cooking oil, 6% tapioca starch, and 1% xanthan gum, respectively, based on the mass of the surimi, to the surimi slurry, and chop and mix in sequence to obtain a surimi premix; wherein each chopping time is 60 seconds, the chopping temperature is lower than 5° C., and the chopping speed is 3500 rpm.

[0041] S3. The surimi premix was vacuum-exhausted, and gelled twice in a 45° C. water bath for 40 min and a 100° C. water bath for 25 min, and then cooled and stored in a 4° C. environment to obtain the fish tofu.

[0042] Comparative Example 1

[0043] This comparative example provides a fish tofu suitable for people with dysphagia. The preparation principle and method are basically the same as those in Example 1, except that xanthan gum is removed, while other aspects remain unchanged.

[0044] Comparative Example 2

[0045] This comparative example provides a fish tofu suitable for people with dysphagia. The preparation 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 fish paste to 70% of the mass of the fish paste, and the rest remain unchanged.

[0046] Comparative Example 3

[0047] This comparative example provides a fish tofu suitable for people with dysphagia. The preparation principle and method are basically the same as those in Example 1, except that the tapioca starch is removed, while the rest remain unchanged.

[0048] Comparative Example 4

[0049] This comparative example provides a fish tofu suitable for people with dysphagia. The preparation principle and method are basically the same as those in Example 1, except that an equal amount of carrageenan is used to replace xanthan gum, while the rest remain unchanged.

[0050] Furthermore, in order to understand whether the fish tofu prepared in the above embodiments and comparative examples is suitable for swallowing people, the following tests were also conducted:

[0051] IDDSI level determination:

[0052] The International Dietary Dysphagia Index (IDDSI) categorizes foods into eight levels (0-7) based on their characteristics. Levels 5-7 are solid foods, level 5 is fine fillings (such as soft minced meat), level 6 is soft bite-sized foods (less than 8 x 8 mm for children and less than 15 x 15 mm for adults), and level 7 is soft, regular foods. Level 6 foods are of appropriate size and can be crushed and broken down with a fork, reducing the risk of choking and making them suitable for dysphagia patients with some chewing ability.

[0053] The IDDSI grade of fish tofu was determined according to the IDDSI measurement method (Cichero et al. 2019). Using the fork pressure test, a 15mm wide fork is placed on the sample and pressure is applied to the base of the fork with the thumb until the tip of the thumb turns white. If the sample is crushed and does not return to its original shape after the fork is removed, it is considered IDDSI grade 6. The results are shown in Figure 1.

[0054] As shown in Figure 1 , the fish tofu prepared in Examples 1-3 were classified as IDDSI grade 6 and are suitable for people with dysphagia. However, the fish tofu prepared in Comparative Examples 1, 2, and 4 exceeded the IDDSI standard evaluation range and are not suitable for people with dysphagia. The fish tofu prepared in Comparative Example 3 was of poor quality, exhibiting severe sticking to the wall upon demolding and severe surface damage.

[0055] Determination of texture properties:

[0056] The texture properties of the surimi gel were determined using a texture analyzer in TPA mode (pre-test speed: 2 mm / s; test speed: 1 mm / s; post-test speed: 1 mm / s; compression ratio: 50%; residence time: 5 s). The results are shown in Table 1.

[0057] Table 1 Texture characteristics of fish tofu prepared in each embodiment and comparative example

[0058] As shown in Table 1, no data are available for Comparative Example 3 due to its shapelessness. The fish tofu prepared in Examples 1-3 exhibited significantly lower hardness and chewiness than those in Comparative Examples 1, 2, and 4, while showing no significant differences in elasticity or cohesion. The lower hardness and chewiness make the fish tofu more suitable for individuals with dysphagia, while its optimal elasticity and cohesion contribute to its superior quality.

[0059] The above is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing fish tofu suitable for people with dysphagia, characterized in that: The following steps are involved: S1, taking surimi, adding 80-110% of the mass of the surimi into soy milk, chopping and mixing, and obtaining surimi slurry; S2, adding salt, edible oil, tapioca starch, and xanthan gum to the above-mentioned surimi slurry, and chopping and mixing in sequence to obtain a surimi premix; Among them, based on the mass of fish paste, the mass of salt is 1.5-2.5%, the mass of edible oil is 5%-7%, the mass of cassava starch is 5%-7%, and the mass of xanthan gum does not exceed 1.2%; The soy milk is prepared according to the mass ratio of soy milk to water of 1:(13-17); S3, vacuuming and exhausting the surimi premix, gelling it in a water bath, cooling it, and storing it to obtain the fish tofu.

2. The method according to claim 1, characterized in that Calculated by the mass of the surimi, the added amount of the soy milk is 90%, the mass of the salt is 2%, the mass of the edible oil is 6%, the mass of the cassava starch is 6%, and the mass of the xanthan gum is 0.8%.

3. The method according to claim 1, characterized in that The soy milk is prepared according to a mass ratio of soy beans to water of 1:

16.

4. The method according to claim 1, characterized in that: The chopping temperature in step S2 is lower than 10° C., the chopping time is 30 to 60 seconds, and the chopping speed is 3000 to 4000 rpm.

5. The method according to claim 1, characterized in that The water bath gelation in step S3 is specifically: 35-45° C. water bath for 40-80 min, 80-100° C. water bath for 25-35 min.

6. The method according to claim 5, characterized in that The water bath gelation in step S3 is specifically: 40° C. water bath for 60 min, 90° C. water bath for 30 min.

7. The fish tofu prepared by the method according to any one of claims 1 to 6, characterized in that: The fish tofu belongs to level 6 of the international dysphagia dietary standard.

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