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Preparation of easy-to-eat soft steam processed meat for improving the nutritional status of elderly people with reduced masticatory strength

Research Project

Project/Area Number 26350107
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionNiigata University of Rehabilitation

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)

Project Period (FY) 2014-04-01 – 2017-03-31
Project Status Completed (Fiscal Year 2016)
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)
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
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.

Report

(4 results)
  • 2016 Annual Research Report   Final Research Report ( PDF )
  • 2015 Research-status Report
  • 2014 Research-status Report
  • Research Products

    (15 results)

All 2016 2015 2014 Other

All Journal Article (4 results) (of which Peer Reviewed: 4 results,  Open Access: 1 results,  Acknowledgement Compliant: 2 results) Presentation (8 results) (of which Invited: 6 results) Book (1 results) Remarks (2 results)

  • [Journal Article] 食物の硬さが咀嚼時の甘味認識へ及ぼす影響について2015

    • Author(s)
      平田和晃、山村千絵
    • Journal Title

      新潟リハビリテーション大学紀要

      Volume: 4(1) Pages: 7-16

    • Related Report
      2015 Research-status Report
    • Peer Reviewed / Open Access / Acknowledgement Compliant
  • [Journal Article] とろみ調整食品の添加による基本味覚閾値および味覚強度の変化2014

    • Author(s)
      長井勇太、山村千絵
    • Journal Title

      日本摂食嚥下リハビリテーション学会雑誌

      Volume: 18(2) Pages: 131-140

    • NAID

      130007837774

    • Related Report
      2014 Research-status Report
    • Peer Reviewed
  • [Journal Article] 若年健常者における頸椎装具使用時の頭部の角度変化が水嚥下のしやすさに与える影響2014

    • Author(s)
      水野智仁、山村千絵
    • Journal Title

      日本摂食嚥下リハビリテーション学会雑誌

      Volume: 18(2) Pages: 150-158

    • NAID

      130007837771

    • Related Report
      2014 Research-status Report
    • Peer Reviewed
  • [Journal Article] 前口蓋弓への冷圧刺激が注水刺激による嚥下反射惹起に与える影響2014

    • Author(s)
      須藤崇行、真貝富夫、山村千絵
    • Journal Title

      日本摂食嚥下リハビリテーション学会雑誌

      Volume: 18(3) Pages: 282-288

    • NAID

      130007837786

    • Related Report
      2014 Research-status Report
    • Peer Reviewed / Acknowledgement Compliant
  • [Presentation] 摂食嚥下リハを成功させるために~メカニズムの理解から口腔ケア・嚥下食のヒントまで~2016

    • Author(s)
      山村千絵
    • Organizer
      村上市岩船郡医師会拡大講演会
    • Place of Presentation
      新潟・村上市
    • Year and Date
      2016-12-15
    • Related Report
      2016 Annual Research Report
    • Invited
  • [Presentation] リハビリテーションがめざすもの~歯科との連携を考える~2016

    • Author(s)
      山村千絵
    • Organizer
      新潟大学歯学部学術セミナーⅡ
    • Place of Presentation
      新潟・新潟市
    • Year and Date
      2016-10-16
    • Related Report
      2016 Annual Research Report
    • Invited
  • [Presentation] 超高齢社会を元気に生きる~おいしく食べる・飲み込むことの重要性~2016

    • Author(s)
      山村千絵
    • Organizer
      村上ロータリークラブ例会
    • Place of Presentation
      新潟・村上市
    • Year and Date
      2016-05-26
    • Related Report
      2016 Annual Research Report
    • Invited
  • [Presentation] 食べる・飲み込むのしくみと高齢者の食事介護2015

    • Author(s)
      山村千絵
    • Organizer
      下越北地区高等学校PTA連絡協議会指導者研修会
    • Place of Presentation
      胎内
    • Year and Date
      2015-11-12
    • Related Report
      2015 Research-status Report
    • Invited
  • [Presentation] 食べる・飲み込む・おいしさのしくみ~超高齢社会を元気に生きるために~2015

    • Author(s)
      山村千絵
    • Organizer
      村上支部老人クラブ連合会福祉研修大会
    • Place of Presentation
      村上
    • Year and Date
      2015-10-27
    • Related Report
      2015 Research-status Report
    • Invited
  • [Presentation] 若年健常者の頸部角度変化が最大口唇閉鎖力と最大舌圧に及ぼす影響2015

    • Author(s)
      中山正、堂井真理、山村千絵
    • Organizer
      第52回日本リハビリテーション医学会学術集会
    • Place of Presentation
      新潟
    • Year and Date
      2015-05-30
    • Related Report
      2015 Research-status Report
  • [Presentation] 臨床がおもしろくなる摂食嚥下の生理学、臨床がおもしろくなるおいしさの生理学2014

    • Author(s)
      山村千絵
    • Organizer
      第19回新潟神経・言語障害学セミナー
    • Place of Presentation
      村上
    • Year and Date
      2014-08-02
    • Related Report
      2014 Research-status Report
    • Invited
  • [Presentation] ソフトスチーム加工技術を用いた高齢者向け食品の開発-食べやすいニンジン-2014

    • Author(s)
      山村千絵
    • Organizer
      平成26年度新潟歯学会第1回例会
    • Place of Presentation
      新潟
    • Year and Date
      2014-07-12
    • Related Report
      2014 Research-status Report
  • [Book] 言語聴覚士のための基礎知識 臨床歯科医学・口腔外科学 第2版2016

    • Author(s)
      山村千絵(分担執筆)
    • Total Pages
      311
    • Publisher
      医学書院
    • Related Report
      2016 Annual Research Report
  • [Remarks] 研究紹介

    • URL

      http://nur.ac.jp/teachers/uncategorized/617/

    • Related Report
      2016 Annual Research Report
  • [Remarks] 研究紹介

    • URL

      http://nur.ac.jp/teachers/yamamura.html

    • Related Report
      2015 Research-status Report

URL: 

Published: 2014-04-04   Modified: 2018-03-22  

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