本研究では,畜肉を用いて,咀嚼・嚥下機能の低下した高齢者に受け入れられるソフト食品の開発を行った.
まず,牛モモ肉,豚バラ肉,卵黄,オリーブオイル,玉葱,片栗粉,生姜,ゼラチンを混合し,スチームコンベクションオーブンを利用して100%の水蒸気中,85℃で8分間加熱調理を行い,新規なミートローフを調製した.このミートローフは,咀嚼・嚥下困難者用食品と同様のゲル形状で,その破断強度は舌でつぶせる範囲(104 N/m2以下)よりもはるかに低く,付着性と凝集性からも,誤嚥の少ない,高齢者に最適な良質なタンパク質を含むソフト食品と考えられた.次に,介護老人保健施設の高齢者(平均年齢:86歳)を対象に官能評価を行った結果,ミートローフが咀嚼・嚥下障害(ソフト(3)グレード)のある高齢者に受け入れられることが明らかになった.また,裏ごしをして繊維分を除去したミートローフは,75歳の女性を対象にした嚥下造影検査の結果からも,スムースに飲み込めることが確認された.
The objective of this study was to evaluate the organoleptic characteristics of soft meat loaves developed for elderly people who have debility in biting and chewing mat products.
Meat loaves were made of beef, pork (1.5:1), egg and onion. Other additives such as olive oil, starch, salt, ginger extract and gelatin were added to improve the flavor and textural properties of this product.
Filtration by a strainer and addition of gelatin drastically reduced the breaking strength of the meat loaves and significantly decreased the adhesiveness. Moreover, meat loaves showed a good cohesiveness equal to that of ordinary soft food.
Data suggests that the newly developed product was smooth and extremely softened by the means of gelatin and filtration treatments when compared to ordinary soft food. The video-fluorographic profiles demonstrated that the participant (woman 75 years-old) who had debility in eating food was chewing and swallowed meat loaf normally without any obstacles. Four people were also participated in meat loaf panel where the average age of the participants was 86 years. All participants positively brought forward their gratification on the product as they found it tasty, soft and elasticized. Three participants accepted the product and expressed their satisfaction at other quality traits such as tongue sensation, ability of chewing and crumbling the product. However, one person could not give valid verdict of the quality traits because he had Alzheimer disease.
リポジトリのご案内
新規調製ソフトミートローフの官能特性評価
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