JP4508691B2 - Manufacturing method of easily-swallowed fish paste product and product - Google Patents

Description

  The present invention relates to a fish-kneaded product that can be swallowed easily, and more particularly to a method for producing a fish-kneaded product that has a soft texture that dissolves in the mouth when ingested, and that can retain its shape-retaining property during the production process, and the product.

  In recent years, with the advent of an aging society, the number of people with reduced mastication / swallowing functions tends to increase, and along with this, the demand for foods that are extremely soft and easy to swallow has increased rapidly. Of course, foods that are easy to swallow intended for persons with dysphagia, mastication disorders, eating disorders, and the like have already been studied, and some are commercially available. However, these are mainly made from eggs, gelatin, starch, milk protein, etc., and a kneaded product that is easy to swallow using fish meat as the main ingredient has not yet been developed.

  Fish meat is familiar to the Japanese mouth, and in recent studies, in addition to mineral components such as calcium, EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), etc. are particularly effective for the elderly It has been elucidated that it contains a large amount of ingredients. However, hampen, a soft kneaded product made from fish meat and using yam as a foaming agent, has long been known as a nourishing abundant sick food. For people, it still feels “hard”.

In addition, in order to obtain soft kneaded products using fish meat, fish meat was fermented with edible yeast added to the fish meat raw material under vacuum or reduced pressure conditions, and gas bubbles generated thereby were formed to maintain a soft texture The kneaded product and the manufacturing method thereof are described in the following patent documents.
JP-A-5-260932

  The manufacturing method of the fish meat paste product shown in the above-mentioned Patent Document 1 is such that edible yeast is added to the fish raw material, the fish raw material to which the edible yeast is added is crushed or kneaded, and then molded, and this molded state is maintained. As it is, the edible yeast added to the fish meat raw material is fermented under vacuum or reduced pressure conditions, and after the fermentation of the edible yeast, it is heated to obtain a fish paste product having gas bubbles by fermentation of the edible yeast. .

  However, according to this method for producing a fish paste product, carbon dioxide gas and alcohol are produced with fermentation by yeast, which may lead to undesirable results for persons with impaired chewing / swallowing functions. . In addition, even though flexibility can be imparted by a large number of bubbles, it is not soft enough for people with impaired chewing / swallowing functions.

  Therefore, the present invention can provide a soft texture so that it can be dissolved in the mouth when ingested orally, and a method for producing an easily swallowed fish paste product that can retain its shape retention in the manufacturing process, and an easily swallowed fish paste product Is intended to provide.

The structure of the present invention for achieving the above object will be described in detail. The invention according to claim 1 is characterized by adding a seasoning mainly composed of salt to a fish raw material and crushing or kneading to make a viscous fish meat paste. In addition to adding pregelatinized starch to the fish paste and adding a foaming agent mainly composed of meringue-shaped egg white to generate bubbles, the mixture is crushed or kneaded again and thoroughly aerated. And then steaming with steam, a method for producing an easily swallowed fish paste product .

The invention according to claim 2 is based on 100% by weight of raw fish meat, 1 to 8% by weight of a seasoning mainly composed of salt, 0.5 to 50% by weight of pregelatinized starch, and mainly a meringue-shaped egg white. It is an easily swallowed fish paste product characterized by containing 0.1 to 15% by weight of the foaming agent .

  As a seasoning, other than salt, sugar, sodium glutamate as an umami ingredient, miso, and the like are used, but the main component is salt, and the salt is 1 to 5% by weight per 100% by weight of fish raw material. It is appropriate to add. When the amount of sodium chloride added is less than 1% by weight, the amount of myosin leaching described later is reduced and a desired soft product cannot be obtained. Moreover, when it exceeds 5 weight%, it becomes a salty product and is unpreferable. Sugar, sodium glutamate, and the like, which are seasonings other than salt, can be blended in appropriate amounts according to consumer preferences.

  The blended amount of pregelatinized starch added to the fish meat raw material is 0.5 to 50% by weight with respect to 100% by weight of the fish raw material. When the blending amount is 0.5% by weight or less, sufficient softness is obtained. I can't get my product. The reason why the upper limit value is set to 50% by weight or less is that when the upper limit value is exceeded, the flavor as a fish paste product is lost, and it becomes too soft and difficult to handle after heating.

  Moreover, the reason why the blending amount of the foaming agent is set to 0.1 to 15% by weight is that sufficient bubbles are not generated at a blending amount of 0.1% by weight or less, and when 15% by weight or more is blended. This is because it has been found to affect shape retention.

  As mentioned above, it is said that even those who are generally known as soft fish paste products still feel stiff to those who have a disability in the swallowing function. Therefore, development of a softer kneaded product using fish meat is necessary, but even those with the above-mentioned functional impairments have a strong desire for food, and they are semicircular and square than dough mucous foods. Of course, it is preferred to use fish and other products that have been molded into the desired shape. To meet this demand, it has a very soft texture that melts at the time of eating, but is firmly maintained at the time of manufacture. A dough (surimi) must be created.

  The first feature of the present invention is that a seasoning mainly composed of salt is added to a fish meat raw material, and after crushed or kneaded to form a viscous fish meat paste, a pregelatinized starch is added to the fish paste. In particular, this makes it possible to obtain a kamaboko-like kneaded product that does not have elasticity and is rich in flexibility. The reason for the addition of pregelatinized starch to the fish paste is that it becomes a soft kneaded product because the myosin, the main protein in fish protein, exudes due to the addition of salt, This is thought to be caused by crushing or kneading and hindering the elasticity forming ability of the fish itself.

  The second feature of the present invention is that a foaming agent is added for foaming for workability during molding and shape retention after molding. Generally, it is sufficient to add a lot of water in order to obtain a soft food, but in order to make a soft food that people with functional disabilities, etc., it is only necessary to add water and the dough becomes a fluid and molding is not possible. It becomes possible. Therefore, in the present invention, liquid egg white cannot be molded, but attention has been paid to the point that molding is possible if foamed to make meringue. In addition, this bubble will have a favorable influence on the goodness of mouth melting at the time of eating after completion of the product.

  According to the present invention, it is possible to obtain a fish-kneaded product having a soft texture so that it can be dissolved in the mouth when ingested orally, and to provide a product that can sufficiently meet the needs of those having dysphagia, chewing disorders, etc. Can do. In addition, it is possible to provide a method for producing a fish-kneaded product having shape retention and good workability in the manufacturing process.

Hereinafter, an embodiment of the present invention will be described in detail.
To 1000 grams of fish meat (surimi), 25 grams of salt, 30 grams of sugar and 15 grams of sodium glutamate as an umami ingredient are added, and the mixture is crushed for 20 to 30 minutes using a commonly used mashing machine. Fish paste was made.
Next, 200 grams of starch is dissolved in 1500 cc of water in this fish paste and heated to add gelatinized starch paste. In addition, it cannot be overemphasized that what added water to dry pregelatinized starch can be used instead of this pregelatinized starch paste.

Thereafter, 100 g of egg white and 10 g of thickening polysaccharide as a foaming agent are added, each material is crushed at high speed and sufficiently kneaded and aerated, and then a molding machine generally used for manufacturing kneaded products. Was placed on a plate, placed in a steamer and steamed with steam to obtain a fish meat product.
When this product was tasted by a dysphagic person and swallowed, it was able to be swallowed without difficulty.
Moreover, the obtained easily-swallowed kneaded product had a sufficient flavor as a fish-kneaded product familiar to the Japanese mouth.

Claims (2)

After adding a salt-based seasoning to the fish raw material and crushing or kneading to form a viscous fish meat paste, pregelatinized starch is added to the fish meat paste and meringue-like to cause bubbles A method for producing a fish-kneaded product that is easy to swallow, characterized by adding a foaming agent mainly composed of egg white to be crushed or kneaded again and sufficiently aerated, followed by steaming with steam . 1% to 8% by weight of a seasoning mainly composed of salt, 0.5 to 50% by weight of pregelatinized starch, and 0.1% of a foaming agent mainly composed of meringue-shaped egg white based on 100% by weight of the fish meat raw material . An easily swallowed fish paste product characterized by containing 1 to 15% by weight .