| Project/Area Number |
26350107
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Niigata University of Rehabilitation |
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Principal Investigator |
YAMAMURA CHIE 新潟リハビリテーション大学(大学院), リハビリテーション研究科, 教授 (30184708)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 咀嚼・嚥下 / 高齢者 / ソフトスチーム加工 / 鶏ムネ肉 / 高齢者食 / 咀嚼 |
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| Outline of Final Research Achievements |
Soft steam processing is a food heating technique that uses saturated steam at 40～95℃ under normal pressure. The technique allows the adjustment of the physical properties of food being heated by changing processing temperature and time. Therefore, food ingredients properly processed using this technique have potential to be used for elderly people with reduced masticatory strength. In the present study, chicken breast was selected.
First, the processing temperature and time necessary for preparing tender chicken breast were determined based on the results of physical property test. Then, chicken breast processed using the conditions were served to healthy subjects who ate and assessed the meat. It was assessed by the subjects that soft steam processed meat, compared with meat steamed using a conventional method, had significantly superior chewing and swallowing properties e.g., “More tender” and “Easier to swallow.”This processed food ingredient is safe and easy to eat.
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