@article{oai:miyazaki-u.repo.nii.ac.jp:00000779,
 author = {黒田, 留美子 and Kuroda, Rumiko and アブドラティフ, アーメド and 難波, 靖 and Namba, Yasushi and 河原, 聡 and Kawahara, Satoshi and 中出, 浩二 and Nakade, Koji and 沼田, 正寛 and Numata, Masahiro and 中村, 豊郎 and Nakamura, Toyoo and 入江, 正和 and 原田, 宏 and Harada, Hiroshi and 六車, 三治男 and Muguruma, Michio and 黒田, 留美子 and Kuroda, Rumiko and Ahhmed, Abdulatef M. and 難波, 靖 and Namba, Yasushi and 中出, 浩二 and Nakade, Koji and 沼田, 正寛 and Numata, Masahiro and Irie, Masakazu},
 issue = {2},
 journal = {日本暖地畜産学会報, Journal of Warm Regional Society of Animal Science, Japan},
 month = {Sep},
 note = {本研究の目的は,食肉を用いて咀嚼・嚥下困難な高齢者に受け入れられるソフト食品を開発研究することである.
そこで,ショウガ,ジャガイモ・デンプン,タマネギ,味噌と新鮮な生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,新規なチキンミートローフを開発した.介護老人保健施設での高齢者（平均年齢:82歳）を対象に官能評価をした結果,チキンミートローフが嚥下障害（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ミートローフは,88歳の女性を対象にした嚥下造影検査の結果からも,スムースに飲み込めることが確認され,咀嚼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.
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., The aim of this study was to improve textural properties of chicken meat loaf which was prepared to be available for the elderly people.
Soft chicken meat loaf （SCL） was composed of chicken meat, egg whites and some vegetables, which results in a full balanced and nutritious food product. The best value of the breaking strength was obtained when the meat was filtered by a strainer and 1% gelatin was mixed. The breaking strength values of the samples filtered by a strainer in both groups （1% and 2% gelatin） were reduced by a rate of 50% when compared to non-filtered samples. Moreover, the breaking strength of the filtered samples was significantly less than that of the samples of ordinary soft food. The textural and cohesiveness values in meat loaf containing 1% gelatin were superior to that values in the ordinary soft food samples. A participant （female, 88 years-old） could swallow it without any difficulty, despite the fact that she was routinely chewing with her own gums and fed by a feeding tube. SCLs with 1% gelatin filtered through a strainer obtained the best values in rheological and sensory assessments.
The present data showed that the chicken meat loaf is tender smooth, easy to swallow and is accepted to humans with dysphagia （3rd grade of soft food local classification table）.},
 pages = {23--28},
 title = {高齢者用チキンミートローフの物性改良},
 volume = {52},
 year = {2009},
 yomi = {クロダ, ルミコ and アブドラティフ, アーメド and ナンバ, ヤスシ and カワハラ, サトシ and ナカデ, コウジ and ヌマタ, マサヒロ and ナカムラ, トヨオ and イリエ, マサカズ and ハラダ, ヒロシ and ムグルマ, ミチオ and クロダ, ルミコ and ナンバ, ヤスシ and ナカデ, コウジ and ヌマタ, マサヒロ}
}