JP2009219363A - Method for producing fish processed food for swallowable food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fish processed food for a swallowable food, enabling enjoyment of appearance and deliciousness the same as those of conventional fish dish, and suitably usable for fish dish, in spite of being a swallowable food. <P>SOLUTION: This method for producing the fish processed food for a swallowable food comprises stirring fish flesh, floated-type boiled fishpaste at 20-30 wt.% of the fish flesh, albumen at 4-6 wt.% of the fish flesh, bean curd at 8-12 wt.% of the fish flesh, and broth at 1-3 wt.% of the fish flesh, adding salad oil at 12-20 wt.% of the fish flesh to the product so as to make a pasty mixture, adding and mixing albumen in a meringue condition at 4-6 wt.% of the fish flesh to the mixture so as to make base dough, forming the base dough in a prescribed form, and steaming the base dough formed in a prescribed form to obtain the fish processed food. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention is a food for people whose function of mastication (biting) or swallowing (swallowing) is reduced, such as elderly people or those with sequelae of cerebral infarction (hereinafter referred to as “swallowing food”). It is related with the manufacturing method of suitable fish processed food as.

  2. Description of the Related Art Conventionally, as a swallowing meal, a “savory meal” in which ingredients are finely chopped and a “mixer meal” in which ingredients are pasted with a mixer are well known. These swallowing meals do not require a person to chew the ingredients, so by using such a food form, a variety of foods can be provided to those who have reduced chewing / swallowing functions. be able to. For this reason, kisami meals and mixer meals are very commonly provided as swallowing meals in hospitals and care facilities.

  However, these swallowing meals are in a state of finely chopped foods or a highly viscous paste, so for those who eat them, it is difficult to form a bolus and is a form that is very difficult to swallow, There is a problem. And this problem increases the number of coughs and mussels of those who eat these, and in some cases, finely chopped ingredients enter the person's trachea (aspiration) In the worst case, it has also caused aspiration pneumonia.

  In addition, these swallowing meals tend to be frustrated that people who eat are `` I don't know what they are eating '', and it is difficult to give them eating pleasure, satisfaction, etc. is there. This problem also causes a decrease in the appetite of people who eat swallowing food, and there is also a problem that by eating swallowing food, people who should maintain and recover physical strength cannot be given sufficient benefits from eating. is there.

  In particular, this problem appears remarkably when a dish using a fish fillet of a certain size such as boiled fish is used as a swallowing meal. This is because, if such a fish dish is used as a savory meal or the like, it cannot provide the original taste of fish dishes to those who eat it.

  Under such circumstances, the inventor has intensively studied a method for producing a fish dish suitable for swallowing while having the same appearance and taste as conventional fish dishes. As a result, the present inventor manufactured fish processed foods by a completely new method that has not been heretofore used, and by using this, fish dishes that can be swallowed and enjoy the same appearance and taste as conventional fish dishes As a result, the present invention has been invented.

  In applying the present invention, the applicant investigated the past patent documents and the like, and as a result, found the following documents concerning the technology related to swallowing food. However, the technical idea and the like according to the present invention were described in detail. I couldn't find what I mentioned.

JP 2007-252218 A JP 2007-228834 A

  An object of the present invention is to provide a method for producing a processed fish food for swallowing food that can be suitably used for fish food that can be enjoyed in appearance and taste that is not different from conventional fish food while being swallowed food. .

  As a means therefor, the method for producing a processed fish food for swallowing food according to the present invention comprises a fish, 20-30% by weight of the fish, 4-6% by weight of the egg white, Stir 8 to 12% by weight of tofu of the fish and 1 to 3% by weight of soup stock of the fish, add 12 to 20% by weight of salad oil to the fish, After making the mixture, the base dough is made into a predetermined shape by adding 4-6% by weight of the fish meat and adding meringue-like egg white to the paste-like mixture. The processed food is obtained by steaming the base dough formed and formed into this predetermined shape.

  In addition, the method for producing a processed fish food for swallowing food according to the present invention includes a fish, 20-30% by weight of the fish, 4-6% by weight of the egg white, and the fish 8-12% by weight of tofu and 1-3% by weight of soup stock of the fish, and 12-20% by weight of the fish salad oil are added to this to make a paste-like mixture After that, 4-6% by weight of the fish meat and meringue-shaped egg white are added to the paste-like mixture and mixed to make a base dough, and then a portion of the base dough is colored for coloring. Add the ingredients to make a fish skin dough, apply the fish skin dough to a part of the base dough formed in a predetermined shape, and apply the base fabric coated with the fish skin dough. It is also characterized by obtaining fish processed foods by steaming.

  ADVANTAGE OF THE INVENTION According to this invention, although it is a swallowing meal, the manufacturing method of the fish processed food for swallowing foods which can be used conveniently for the fish dish which can enjoy the external appearance and taste which are not different from the conventional fish dish can be provided.

  Moreover, since the fish dish using the processed fish food for swallowing food according to the present invention has a predetermined shape, it is easy for swallowers to form a bolus and to be a food form that is very easy to swallow. be able to. Therefore, the number of coughs and mussels of those who eat these can be reduced, and the cause of aspiration and aspiration pneumonia can be eliminated.

  Furthermore, since the fish dish using the processed fish food for swallowing food according to the present invention has the same appearance and deliciousness as the conventional fish dish, the person who eats it enjoys eating, satisfaction, etc. Can be given. This also has the effect of increasing the appetite of those who eat swallowed food and maintaining and recovering their physical strength.

  Hereinafter, the best mode for carrying out the method for producing a processed fish food for swallowing food according to the present invention will be described. First, the first embodiment will be described.

  First, remove the skin and bones, and prepare a sliced fish (fish fillet). Also, 20-30% by weight of fish, 4-6% by weight of egg white, 8-12% by weight of fish, cotton tofu, and 1-3% by weight of white soup stock. Prepare.

  Next, these prepared materials are put in a mixer and stirred well, and 12 to 20% by weight of salad oil of fish is added and mixed to make a paste-like mixture. In addition, 4-6% by weight of egg white of fish meat in a meringue state (whipped egg white) is also prepared. Then, this meringue-shaped egg white is added to the paste-like mixture and mixed to make a base dough.

  In addition, when this base dough becomes soft, it is good to reduce the amount of salad oil a little, or to add a bread crumb, bread crumbs, etc. to a base dough further. Moreover, when this base dough becomes hard, it is good to add a little egg white, tofu, or salad oil. Thus, when the base dough is steamed later, a processed fish food for swallowing food having a desired hardness can be obtained.

  In addition, when adding meringue-shaped egg white, the processed food for swallowing food according to the present invention can be cut with a crisp and a spatula so that it can have the most suitable hardness and properties. It is preferable to mix so as not to crush.

  Next, the base fabric is formed into a predetermined shape while being placed in a bat. Then, cover the bat and steam the base fabric with the bat. In this way, the processed fish food for swallowing food according to the present embodiment is obtained.

  And using the fish processed food for swallowing food obtained in this way, cooking using fish fillet of a certain size such as boiled fish can be cooked.

  Next, a second embodiment of the present invention will be described. The processed fish food for swallowing food according to the present embodiment is characterized in that it is configured to exhibit the appearance of a skinned fish fillet.

  First, a base fabric is made by the method described in the first embodiment. Next, a part of the base dough is taken out, and ingredients for coloring are added to make a dough for fish skin. Further, the remaining base fabric is formed into a predetermined shape while being placed in a bat.

  As the coloring foods used here, buds, edible reds, blue colored powders, etc., which have been boiled with water and made into a paste with a mixer, are used as appropriate. By combining paste-like buds with base fabric, fish skin dough with a gray color, by combining red food with base fabric, fish skin dough with red color, By combining pasty sprout and blue colored powder with the base fabric, a fish skin fabric having a blue color can be produced.

  Then, a fish skin dough is applied to a portion of the base dough formed and arranged on the bat so as to give the appearance of a fish fillet with skin. Then, the bat is covered and steamed with the bat. Thus, the fish processed food for swallowing food which concerns on this embodiment comprised so that the appearance of a fish with a skin may be obtained.

  And like 1st embodiment, the dish using the fish fillet of a certain size | size, such as a fish stew, can be cooked using the fish processed food for swallowing food obtained in this way.

  In the above embodiment, cotton tofu is used. However, in the present invention, other tofu such as silk tofu may be used as long as it is tofu. Moreover, in the above embodiment, white dashi soup is used as the dashi soup, but other dashi soup may be used.

  All kinds of fish can be used as the “fish (fish fillet)” used in the present invention. Further, in the present invention, “hanpen” includes all those produced by conventional methods using fish surimi and yam. The yam includes all the plants belonging to the family Yam, such as Chinese yam.

Moreover, as for the processed fish food for swallowing food manufactured in the method which concerns on this invention, it is desirable that the hardness shall be 500-2000 N / m < ² > most suitable as swallowing food.

  Next, the present invention will be described in more detail with reference to the following examples.

[Example 1: Karasu Garai]
500 g of scallop fillet cut into bite-sized pieces, 150 g of bean paste, 30 g of egg white, 50 g of cotton tofu, and 10 g of white dashi stock were prepared, and these were well stirred in a food processor. To this, 80 g of salad oil was added little by little to obtain a smooth paste-like mixture. To the obtained mixture, 30 g of meringue-shaped egg white was added and mixed without breaking the meringue so that it was cut with a crisp and a spatula to make a base dough.

  A portion of this base fabric was about 15 mm thick and was large enough to be placed on the palm, and molded while arranging it on a bat. The vat was covered, and the base fabric was put together with the vat in a steam convection oven set at 100 ° C. and preheated, and steamed for 5 to 7 minutes. In this way, a fish processed food for swallowing food was used, which was made from carp flounder.

  This processed fish food had an appearance that was almost the same as a fillet of garlic flounder. In addition, this processed fish food did not lose its shape when grasped with chopsticks. Furthermore, when this fish processed food was eaten, it could be crushed only by tongue pressure, and it was confirmed that it was in a good state as a swallowing meal. In addition, I was able to taste the deliciousness of the Karasu Garai itself.

[Example 2: yellowtail]
A slice of yellowtail fillet 500 g, bran 150 g, egg white 30 g, cotton tofu 50 g, and white dashi 10 g were prepared, and these were well stirred in a food processor. To this, 80 g of salad oil was added little by little to obtain a smooth paste-like mixture. To the obtained mixture, 30 g of meringue-shaped egg white was added and mixed without breaking the meringue so that it was cut with a crisp and a spatula to make a base dough.

  30 g of the prepared base dough was taken out, and 20 g of sprout sprouts prepared as coloring ingredients and boiled in water and pasted with a mixer were combined to make a dough for gray fish skin. Further, a part of the remaining base fabric was taken to have a thickness of about 15 mm so that it could be placed on the palm of the hand, and was molded while being arranged on a bat.

  After that, a fish skin dough was applied to a part of the base dough arranged in the bat so as to give the appearance of a yellowtail fillet. The vat was covered, and the base fabric was put together with the vat in a steam convection oven set at 100 ° C. and preheated, and steamed for 5 to 7 minutes. In this way, a fish processed food for swallowing food made from yellowtail was obtained so as to have an appearance resembling a fillet of yellowtail.

  This processed fish food had a gray fish skin dough applied to the base dough, so it looked almost the same as a yellowtail fillet. In addition, this processed fish food did not lose its shape when grasped with chopsticks. Furthermore, when this fish processed food was eaten, it could be crushed only by tongue pressure, and it was confirmed that it was in a good state as a swallowing meal. In addition, I was able to taste the deliciousness of the yellowtail itself.

[Example 3: Gold eyelet]
A piece of goldmeal slices cut into bite-sized pieces (500 g), bran (150 g), egg white (30 g), cotton tofu (50 g), and white dashi (10 g) were prepared, and these were well stirred in a food processor. To this, 80 g of salad oil was added little by little to obtain a smooth paste-like mixture. To the obtained mixture, 30 g of meringue-shaped egg white was added and mixed without breaking the meringue so that it was cut with a crisp and a spatula to make a base dough.

  30 g of the prepared base dough was taken out, and 4 g of red food melted in the same proportion of water as a coloring ingredient was combined therewith to make a red fish skin dough. Further, a part of the remaining base fabric was taken to have a thickness of about 15 mm so that it could be placed on the palm of the hand, and was molded while being arranged on a bat.

  After that, a fish skin dough was applied to a part of the base dough arranged on the bat so as to give the appearance of the fillet of the goldfish. The vat was covered, and the base fabric was put together with the vat in a steam convection oven set at 100 ° C. and preheated, and steamed for 5 to 7 minutes. In this way, a fish processed food for swallowing food using the goldfish as a raw material and having an appearance resembling the fillet of the goldfish was obtained.

  This processed fish food had a red fish skin dough coated on the base dough, so it looked almost the same as the goldfish fillet. In addition, this processed fish food did not lose its shape when grasped with chopsticks. Furthermore, when this fish processed food was eaten, it could be crushed only by tongue pressure, and it was confirmed that it was in a good state as a swallowing meal. In addition, I was able to taste the deliciousness of Kinme-an.

[Example 4: mackerel]
A piece of mackerel fillet cut into 500 g, a bran 150 g, egg white 30 g, cotton tofu 50 g, and white dashi 10 g were prepared, and these were well stirred in a food processor. To this, 80 g of salad oil was added little by little to obtain a smooth paste-like mixture. To the obtained mixture, 30 g of meringue-shaped egg white was added and mixed without breaking the meringue so that it was cut with a crisp and a spatula to make a base dough.

  Take out 30 g of the base dough and prepare it as a food for coloring. Combine 20 g of buddhi and 4 g of blue colored powder that have been boiled and boiled with water and then pasted with a mixer. Made dough. Further, a part of the remaining base fabric was taken to have a thickness of about 15 mm so that it could be placed on the palm of the hand, and was molded while being arranged on a bat.

  After that, a fish skin dough was applied to a part of the base dough arranged on the bat so as to give the appearance of mackerel fillets. The vat was covered, and the base fabric was put together with the vat in a steam convection oven set at 100 ° C. and preheated, and steamed for 5 to 7 minutes. In this way, a fish processed food for swallowing food using mackerel as a raw material, which was configured to exhibit an appearance resembling mackerel fillet, was obtained.

  This fish processed food had a blue fish skin dough applied to the base dough, so it looked almost the same as mackerel fillets. In addition, this processed fish food did not lose its shape when grasped with chopsticks. Furthermore, when this fish processed food was eaten, it could be crushed only by tongue pressure, and it was confirmed that it was in a good state as a swallowing meal. I was also able to taste the deliciousness of mackerel itself.

Claims (2)

  Fish, 20-30% by weight of the fish, 4-6% by weight of the egg white, 8-12% tofu of the fish, and 1-3 of the fish A soy sauce of 10% by weight is added, and 12 to 20% by weight of salad oil of the fish is added thereto to form a paste-like mixture, and then 4-6 of the fish is added to the paste-like mixture. A base dough is made by adding and mixing meringue-shaped egg white in a weight percent, and then the base dough is formed into a predetermined shape, and the processed fish is obtained by steaming the base dough formed into the predetermined shape. A method for producing a processed fish food for swallowing food.   Fish, 20-30% by weight of the fish, 4-6% by weight of the egg white, 8-12% tofu of the fish, and 1-3 of the fish A soy sauce of 10% by weight is added, and 12 to 20% by weight of salad oil of the fish is added thereto to form a paste-like mixture, and then 4-6 of the fish is added to the paste-like mixture. The base fabric is made by adding the egg white in the weight percent and meringue state, and then adding the coloring ingredients to a part of the base fabric to make the fabric for the fish skin. The dough is applied to a part of the base dough formed in a predetermined shape, and the processed fish food is obtained by steaming the base dough coated with the fish skin dough. A method for producing processed fish food.