Development of an easy-to-chew nursing food using locally

available ingredients: Utilization of Aomori-caught Japanese flying squid and Chinese yam

Abstract

　This study aimed to develop an easy-to-chew nursing food (soft squid) by adding Chinese yam to Japanese flying squid caught in Aomori. Further, we prepared several local Aomori dishes that suit the palate of elderly people with this soft squid as an ingredient and verified their use.

　In the study, first, flying squid was converted to paste, which was then combined with yam prepared in three different ways (steamed and squashed, grated, and hydrated dry powder). These samples were subsequently subjected to texture measurement and sensory analysis to compare them with additive-free flying squid. Using these ingredients, different cooking techniques (marinating, simmering, and deep-frying) were used to prepare three types of dishes for evaluation.

　Therefore, it was observed that the addition of yam to flying squid could be an effective method to tenderize, resulting in squid that was easier to chew, although this method is often avoided because of its heat-induced hardening. To prepare an easy-to-chew nursing food, the addition of “grated” yam was confirmed to be most effective. Furthermore, “grated” yam may be substituted with the “hydrated dry powder” because they are comparable in terms of physical and organoleptic properties. Such a substitution would expedite and facilitate the cooking process. This soft squid may be applied to a wide variety of menus. However, the dietary habits and preference of each consumer must be considered with regard to flavor and appearance.