Mechanical Properties of Softened Foodstuffs Prepared with Freeze-Thaw Impregnation of Macerating Enzymes Used in a Clinical Evaluation

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  • 臨床試験で用いた凍結含浸法による形状保持軟化調理食品の力学特性
  • リンショウ シケン デ モチイタ トウケツ ガンシンホウ ニ ヨル ケイジョウ ホジ ナンカ チョウリ ショクヒン ノ リキガク トクセイ

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Abstract

<p> The mechanical properties of softened foodstuffs, which were prepared with freeze-thaw impregnation of macerating enzymes (hereinafter “softened foodstuffs”), were analyzed to assess the ease of eating and the mouthfeel. Measured samples were 18 softened foodstuffs, 3 kinds of conventional modified diet, and a silken tofu. The mechanical properties were evaluated by texture profiling analysis (TPA) using an instrument. Firmness, adhesiveness, cohesiveness and balance degree were determined by TPA. The weight ratio of residue that did not pass a 1-mm nylon mesh to original amount was calculated and the appearance of the residue was observed. The softened foodstuffs of vegetables and dumplings (chicken and shrimp) were more easily crushed than those of seafood. The shaped softened foodstuffs such as dumplings (chicken and shrimp) tended to be more cohesive than those which were only cut such as vegetables, seafood and meat. For evaluating the feeling of adhesion, balance degree was more suitable than adhesiveness in TPA. The weight ratios of residues of almost all softened foodstuffs were significantly lower than those of conventional modified diets. Since the softened foodstuffs of broccoli, cauliflower, taro and potato showed especially low residual rates, it was considered that these vegetables had almost no fibrous texture or feeling of remaining in the oral cavity. The results suggested that diets containing softened foodstuffs exhibited various textures and were easily crushed and cohered.</p>

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