WEKO3
アイテム
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3
http://hdl.handle.net/10458/3747
http://hdl.handle.net/10458/37479665ac03-a6b2-4dc4-9f44-a51fdfbf6aa0
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
1311muguruma.pdf (1.0 MB)
|
|
| Item type | 報告書 / Research Paper(1) | |||||
|---|---|---|---|---|---|---|
| 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3 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Development of Functional Soft Food for Elderly Persons by Using Meat Part.3 | |||||
| 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 |
|||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Many people require eating meat and meat products that are soft because they are facing difficulty to bite, chew and swallow meat that are stiff. Infants and aged adults, in particular, fall within the general scope of people with these needs. We have conducted this research to enhance the ability of those people to eat meat products in soft conditions. This research would contribute to decrease the elderly people suffering of eating stiff meat. Thus. soft meat loaves and beef powder chocolate can provide the opportunity for those people to eat meat without any difficulty. Consequently, these products would contribute considerably to the enhancement of nutritional food-intake in elderly people. A. Soft meat loaves: The new product made as a third part of the soft meaty product series. This product mainly made of beef, pork and onion as well as egg yolk, with other. Other additives such as olive oil, starch, salt, ginger extract and gelatin were added to improve the flavor and textural properties of this product. All ingredients were mixed by a food processor and the loaves were divided into four groups, the first set was consisted of meat loaf without any treatment which considered as control group. The second group was meat loaf subject to filtration process by a strainer. The third group was meat loaf with gelatin without filtration process. The fourth set was meat loaf with gelatin and subjected to filtration process. Then all samples were placed in plastic bowls and cooked by a steam convection oven at 85°C for 8 min. Eventually the samples cooled down and subjected to share force test and sensory analysis test. As a result breaking strength values reduced drastically in the samples filtered by strainer and the values of samples treated with gelatin and filtered by a strainer were significantly decreased. The adhesiveness of soft meat loaves was decreased significantly; the product showed a very good cohesiveness, it was as normal as in ordinary soft food. Data suggests that the new product was smooth and extremely softened by the means of gelatin and filtration treatments when compared to ordinary soft food. From the softness point of view, the video-fluorographic profiles showed that the participant was chewing and swallowed meat loaf normally without any obstacles that because the product was soft and tender. In the sensory evaluation test four people were participated in meat loaf panel. the average age of the participants was 86 years-old. They had a variety of teething conditions, one person had natural teeth. one person had artificial teeth and the 29 other two persons had no teeth, just used their own gum to chew those loaves. All participants were voted positively for the taste, softness and elasticity. Three participants accepted the product and passed positive remarks over other quality traits such as tongue sense, crumbling and ability of chewing the product. However, one person could not give real valuations upon the quality traits because he had Alzheimer disease. Finally, from the quality point of view the elderly people who participated in the sensory evaluation accepted the soft meat loaves and this product was also nutritionally improved by the use of other additives as mentioned previously. B. Meaty chocolate: This product temporally has been named "meaty chocolate" because it contains beef powder. This product introduced as a side dish a kind of dessert for elderly people. This meaty chocolate was consisted of chocolate 95% and beef powder (meat proteins) 5 %. Interestingly, from the palatability point of view, the product was acceptable, the participants in a local aged care facility showed their pleasure toward this meaty chocolate. Obviously, the taste was dominated by the chocolate flavor which gave the product an advantage to be accepted. This chocolate may contribute to the functional soft food because it can be used as easy to eat products with high nutrient content in sweet condition. |
|||||
| 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ソ フト食を開発研究することである｡ 本年度は,牛もも肉,豚バラ肉,卵黄,オリーブオイル,玉ねぎ,片栗粉,生妾,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分間加熱調理することにより,新規なミートロー･フを調製した｡このミートローフのテクスチャー解析を行った結果,その破断強度は,阻噛･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)よりもはるかに低く,付着性と凝集性をからも,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と考えられた｡介護老人保健施設での高齢者(平均年齢:86歳)を対象に官能評価をした結果, ミートローフが嚥下障害(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,今回の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,スムーズに飲み込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できるように処理した微粉砕肉を使用して.微粉砕肉入りチョコレートを調製した｡今回の実験結果から,微粉砕肉は味や香りの強い食材中に混合することにより微粉砕肉特有の風味を消去できることが明らかになった｡従って,後期高齢者の食事に微粉砕肉を取り入れることにより,栄養状態の改善ができる可能性が示唆された｡ 現在まで得られた結果から,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を継続する必要がある。 |
|||||
| 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 | |||||
