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食肉を利用した高齢者用機能性ソフト食の研究・開発 その2
http://hdl.handle.net/10458/3746
http://hdl.handle.net/10458/3746c4299937-c40d-44e3-8ca6-8c7fd458210f
| 名前 / ファイル | ライセンス | アクション |
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1310muguruma.pdf (1.8 MB)
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| Item type | 報告書 / Research Paper(1) | |||||
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| 公開日 | 2012-07-17 | |||||
| タイトル | ||||||
| タイトル | 食肉を利用した高齢者用機能性ソフト食の研究・開発 その2 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Development of Functional Soft Food for Elderly Persons by Using Meat Part.2 | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_18ws | |||||
| 資源タイプ | research report | |||||
| 研究代表者 |
六車, 三治男
× 六車, 三治男 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The development and manufacturing of food products that meet the special needs of consumers is a current focus in the field of meat science. Losing the ability to chew and swallow food has become a significant problem for many. The soft chicken loaf can provide the opportunlty for these people to eat meat. Thus, this research engaged to develop new products as following: 1)-Soft chicken loaves (SCL) are composed of chicken meat, egg whites and some vegetables, which results in a complete, balanced, nutritional food product. The best value was of SCL filtered by a strainer and containing 1% gelatin. The breaking strength value in the samples filtered by a strainer in both groups (1% and 2% gelatin) is approximately reduced by a rate of 50% when compared to non-filtered samples. Moreover, the breaking strength of the filtered samples was significantly less than in the samples of soft ordinary food. The loaves containing 1% gelatin kept their texture cohesiveness better than soft ordinary food samples, despite having been filtered by a strainer. The participant (female, 88years-old) was as a normal eating and swallowing the SCL despite the fact that she was chewing with her own gums. Moreover, it was the first meal for her after using a feeding tube for several weeks in unit care. The data suggest that the loaf was tender and smooth, easily to swallow and the taste was acceptable, additionaly SCLs were accepted to humans with dysphagia (3rd grade of soft food local classification table). This new technique is perhaps the first of its kind available for chicken processing, in order to present and commercialize a new SCL for infants and elderly persons. 2)-Beef and chicken powder products: Seven new products have been developed and made with different concentrations of beef and chicken powders (Meat biscuit, Mashed potato. Gyrate dumpling, Blancmange of soy milk, Shrimp cake, White fish cake with tofu. And Custard pudding). A sensory evaluation test carried out on these products by 10 participants with extent age of 20-58years-old. The tastes of all the products were acceptable: the easiest products to swallow were blancmange of soymilk and custard pudding. The lowest value of breaking strength was of blancmange of soymilk and custard pudding. The cohesiveness of all samples was in one level with variation of less than 0.05N. The data suggest that the developed new products were acceptable: furthermore the best product among them is blancmange of soymilk. In conclusion producing geriatric food such as soft chicken loaf and meat powder products is a great ideal. |
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| 言語 | en | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 本研究の目的は,食肉を用いて高齢者用機能性ソフト食を開発研究することである｡本年度は,ショウガ,ジャガイモ･デンプン,タマネギ,味噌と新鮮なホイップクリームを添加し調製した鶏肉ペースと起泡卵白を混合し,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,80℃で20分間加熱調理することにより,新規なチキンローフを開発した｡介護老人施設での高齢者(平均年齢:82歳)を対象に官能評価をした結果,チキンローフが嚥下障害(ソフト2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チキンローフは,88歳の女性を対象にした嚥下造影検査の結果からも,スムースに飲みもめることが確認され,阻噂嚥下困難者用食品のゲル形状にも適合できることが明らかになった｡また,食肉を口腔内で易崩壊性にした微粉砕肉を使用して,ソフト食を調製した結果,豆乳蒸しの破断強度は,咀嚼･嚥下困難者用食品のゲルの形状で,舌でつぶせる範囲(1×10000N/m2以下)にあり,付着性と凝集性からも,鶏微粉砕肉を含む豆乳蒸しは,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と考えられた。 最後に,高齢者の鉄不足の改善のために,ヘム秩(2.25mg)を含有するカプセルを調製し,ヒトによる試験を実施した｡一日当たり2個のカプセルを摂取すると,血中のトランスフェリンのレベルが若干ではあるが増加した｡ 以上の結果,食肉を利用した高齢者ソフト食の製造に関する有益な基礎的知見を得ることができた｡今後,これらの結果を基に,さらに美味しく,高齢者のみならず,幼児や健常者にも受け入れられるような改良や畜産物由来機能性ペプチドも導入することによる機能性ソフト食の開発に取り組む必要がある｡ |
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| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | この研究は「伊藤記念財団」の助成を受けて行われました。 | |||||
| 言語 | ja | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
