Rice cake-like composition

Abstract

To provide a rice cake-like composition which falls under a 'no need to chew' category in a universal design food self-imposed standard, has a shape retention property, a flavor, and a texture like rice cake, and is easy to swallow.SOLUTION: A rice cake-like composition includes: at least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan; gellan gum; and rice cake powder. In the composition, the amount of the gellan gum is 0.0120 pt.mass or more and 0.033 pt.mass or less relative to 1 pt.mass of the rice cake powder, the amount of the gelling agent is 0.01 pt.mass or more and 0.82 pt.mass or less relative to 1 pt.mass of the gellan gum, and the blending percentage of the rice cake powder is 7 mass% or more and 13 mass% or less. The gellan gum is native gellan gum and / or partly deacylated native gellan gum. The composition has a hardness of 1,000 N / m2 or more and 5,000 N / m2 or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a mochi-like composition. [Background technology]

[0002] Mochi is difficult to swallow, causing choking accidents almost every year, and it is one of the most difficult and dangerous foods for people with dysphagia who have weakened chewing and swallowing abilities. However, mochi has long been popular among Japanese people as a local dish, a food for special occasions, and a food eaten on a daily basis, and there is a great demand for it from people with dysphagia. Therefore, there is a demand for mochi that people with dysphagia can eat safely.

[0003] In addition, caregivers often assist people with swallowing difficulties with their meals, and it is important that meals for people with swallowing difficulties provide a sense of security to caregivers and reduce the burden on them. Against this background, mochi substitutes for people with swallowing difficulties have been proposed (see, for example, Patent Documents 1 to 4).

[0004] Patent Document 1 discloses a mochi food product composed of glutinous rice, potato or sweet potato powder, agar, and crystalline cellulose. Patent Document 2 discloses that a solid food with an appropriate hardness can be obtained by using a thickener and a hardener as a gelling agent. In Patent Document 2, mochi flour is blended from the perspective of shape retention, energy intake, and satiety. Patent Document 3 discloses a mochi food product composed of rice flour, curdlan, a thickener, and water, which has a hardness of 20,000 N / m at both center temperatures of 20±2°C and 45±2°C. 2 The following mochi-like foods have been disclosed: Patent Document 4 discloses softened mochi consisting of mochi flour, an enzyme agent, a gelling agent, and water.

[0005] The mochi substitute foods in the above Patent Documents 1 to 4 all fall into the "crushable with the tongue" category of the Universal Design Food Voluntary Standard (hereinafter also referred to as the UDF Voluntary Standard). Table 1 shows the classification table of the UDF Voluntary Standard.

[0006] [Table 1] [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2010-124793 A [Patent Document 2] JP 2012-044960 A [Patent Document 3] JP 2016-116450 A [Patent Document 4] JP 2014-033649 A Summary of the Invention [Problem to be solved by the invention]

[0008] However, the above-mentioned mochi substitute foods for people with dysphagia do not fall into the "no chewing" category of the UDF voluntary standard, and do not have the shape retention, flavor and texture characteristic of mochi, and are easy to swallow.

[0009] The present invention aims to solve the above-mentioned problems and to achieve the following objectives: That is, the present invention aims to provide a mochi-like composition that falls into the "no chewing" category of the UDF voluntary standard, has shape retention, flavor and texture reminiscent of mochi, and is easy to swallow. [Means for solving the problem]

[0010] As a result of intensive research by the present inventors to achieve the above-mentioned object, the present inventors have discovered a mochi-like composition comprising at least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan, gellan gum, and mochi flour, wherein the amount of the gellan gum is 0.0120 parts by mass or more and 0.033 parts by mass or less relative to 1 part by mass of the mochi flour, the amount of the gelling agent is 0.01 parts by mass or more and 0.82 parts by mass or less relative to 1 part by mass of the gellan gum, the blending ratio of the mochi flour is 7% by mass or more and 13% by mass or less, the gellan gum is native gellan gum and / or partially deacylated native gellan gum, and the hardness is 1,000 N / m 2 More than 5,000N / m 2 It has been discovered that a mochi-like composition characterized by the following properties falls within the "no need to chew" category of the UDF voluntary standard, has shape retention, flavor and texture typical of mochi, and is easy to swallow.

[0011] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows. <1> A mochi-like composition comprising at least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan, gellan gum, and mochi flour, The amount of the gellan gum is 0.0120 parts by mass or more and 0.033 parts by mass or less per 1 part by mass of the rice cake flour, The amount of the gelling agent is 0.01 parts by mass or more and 0.82 parts by mass or less relative to 1 part by mass of the gellan gum, The mixing ratio of the rice cake flour is 7% by mass or more and 13% by mass or less, The gellan gum is native gellan gum and / or partially deacylated native gellan gum, Hardness 1,000N / m 2 More than 5,000N / m 2 The mochi-like composition is characterized by the following: <2> Adhesion is 1,000J / m 3 Is less than or equal to <1> 2. The mochi-like composition according to claim 1 . <3> Cohesiveness is 0.2 or more and 0.9 or less <1> from <2> The present invention relates to a mochi-like composition. <4> Further contains dextrin <1> from <3> The present invention relates to a mochi-like composition. <5> It is a retort pouch food. <1> from <4> The present invention relates to a mochi-like composition. Effect of the Invention

[0012] According to the present invention, it is possible to solve the above-mentioned problems in the conventional method and achieve the above-mentioned object, thereby providing a mochi-like composition that falls within the "no need to chew" category of the UDF voluntary standard, has shape retention, flavor and texture typical of mochi, and is easy to swallow. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is a photograph showing an example of a shape-retaining mochi-like composition. [Diagram 2] FIG. 2 is a photograph showing an example of a mochi-like composition that does not have shape retention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the embodiment described below, and can be modified as appropriate without departing from the gist of the present invention.

[0015] (Mochi-like composition) The mochi-like composition of the present invention contains at least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan, gellan gum, and mochi flour, and may further contain other ingredients as necessary. The mochi-like composition of the present invention will now be described.

[0016] The mochi-like composition of the present invention has a hardness of 1,000 N / m 2 More than 5,000N / m 2 Hardness is 1,000N / m or less. 2More than 5,000N / m 2 By satisfying the following criteria, a mochi-like composition that falls into the "no need to chew" category in the UDF voluntary standard and is suitable for people with dysphagia can be obtained. The hardness can be measured by a measurement method conforming to the voluntary standard for universal design food set by the Japan Nursing Food Council.

[0017] The hardness of the mochi-like composition is 1,000 N / m 2 More than 5,000N / m 2 There is no particular restriction as long as it is below 2,000 N / m 2 More than 5,000N / m 2 Less than 3,000N / m is preferable. 2 More than 5,000N / m 2 Less than 3,700N / m is preferable. 2 More than 5,000N / m 2 A hardness within the above-mentioned preferred range is advantageous in that it provides a hardness suitable for people with dysphagia and also provides a mochi-like texture.

[0018] The adhesiveness of the mochi-like composition of the present invention is not particularly limited and can be appropriately selected depending on the purpose. 3 It is preferable that the adhesion is 1,000 J / m or less. 3 If the adhesive strength is less than 400 J / m, the composition falls under category "II" in the approval criteria for foods for people with dysphagia, making it more suitable for people with dysphagia. 3 More than 1,000J / m 3 Less than 500 J / m is preferable. 3 More than 1,000J / m 3 The following are more preferable. If it is within the above-mentioned preferable range, it corresponds to category "II" in the approval standards for foods for people with dysphagia, and it is possible to make a mochi-like composition more suitable for people with dysphagia while also being able to feel a more mochi-like texture. Table 2 shows the classification table of the approval standards for foods for people with dysphagia.

[0019] [Table 2]

[0020] The cohesiveness of the mochi-like composition of the present invention is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.2 to 0.9, and more preferably 0.2 to 0.6. By having a cohesiveness of 0.2 to 0.9, the mochi-like composition falls under category "II" in the approval standards for foods for persons with dysphagia, making it more suitable for persons with dysphagia. By having a cohesiveness of 0.2 to 0.6, the mochi-like composition falls under category "I" in the approval standards for foods for persons with dysphagia, making it even more suitable for persons with dysphagia.

[0021] The adhesiveness and cohesiveness can be measured by a measurement method conforming to the approval standards for foods for people with dysphagia.

[0022] The raw materials for the mochi-like composition of the present invention will be described below.

[0023] <At least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan> The rice cake-like composition of the present invention contains as a gelling agent at least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan (hereinafter referred to as gelling agent A). The gelling agent A is an important ingredient for improving the mochi-like texture. The gelling agent A may be used alone or in combination of two or more kinds.

[0024] The gelling agent A may be one produced by a known method, or a commercially available product. Furthermore, the gelling agent A may be a preparation containing one component, or a preparation containing two or more components.

[0025] The amount of gelling agent A in the mochi-like composition of the present invention is not particularly limited and can be appropriately selected according to the purpose as long as it is 0.01 to 0.82 parts by weight per 1 part by weight of gellan gum, but is preferably 0.1 to 0.7 parts by weight, more preferably 0.2 to 0.6 parts by weight per 1 part by weight of gellan gum. If the amount of gelling agent A is less than 0.01 parts by weight per 1 part by weight of gellan gum, the mochi-like composition will not have a mochi-like texture, and if it exceeds 0.82 parts by weight per 1 part by weight of gellan gum, the hardness of the mochi-like composition will not meet the standard criteria for the "no chew" category of the UDF voluntary standard. On the other hand, if it is within the above preferred range, it is advantageous in that a more mochi-like texture can be obtained.

[0026] <Gellan gum> Gellan gum is a type of linear heteropolysaccharide and is classified into native gellan gum, deacylated gellan gum in which all of the acyl groups in the native gellan gum structure have been deacylated, and native gellan gum in which some of the acyl groups in the native gellan gum structure have been deacylated (hereinafter sometimes referred to as "partially deacylated native gellan gum"). The rice cake-like composition of the present invention contains native gellan gum and / or partially deacylated native gellan gum. Note that partially deacylated native gellan gum is also called next-generation gellan gum.

[0027] The native gellan gum and partially deacylated native gellan gum are important ingredients for maintaining the shape retention of the rice cake-like composition of the present invention. In this specification, having shape retention refers to a state in which when the mochi-like composition is cut with a spoon or the like, the cross-sectional shape is maintained. The native gellan gum and the partially deacylated native gellan gum may be used alone or in combination.

[0028] The native gellan gum and partially deacylated native gellan gum may be produced by a known method, or a commercially available product may be used. Examples of commercially available products include Kelcogel HM (manufactured by MP Gokyo Food & Chemical Co., Ltd.) and Kelcogel DGA (manufactured by MP Gokyo Food & Chemical Co., Ltd.). Furthermore, a preparation containing one of the native gellan gum and the partially deacylated native gellan gum may be used, or a preparation containing both may be used.

[0029] The amount of native gellan gum and / or partially deacylated native gellan gum in the mochi-like composition of the present invention is not particularly limited and can be appropriately selected according to the purpose as long as it is 0.0120 parts by mass or more and 0.033 parts by mass or less per part by mass of mochi flour, but is preferably 0.015 parts by mass or more and 0.030 parts by mass or less, and more preferably 0.020 parts by mass or more and 0.025 parts by mass or less per part by mass of mochi flour. If the amount of native gellan gum and / or partially deacylated native gellan gum is less than 0.0120 parts by mass per part by mass of mochi flour, the mochi-like composition will not have a shape retention characteristic of mochi, and if it exceeds 0.033 parts by mass per part by mass of mochi flour, the hardness of the mochi-like composition will not comply with the standard criteria for the "no chew" category of the UDF voluntary standard. On the other hand, if it is within the above-mentioned preferred range, it is advantageous in that a more mochi-like texture can be felt and a shape retention characteristic of mochi can be obtained.

[0030] <Mochi powder> The mochi-like composition of the present invention contains mochi flour. The rice cake flour is an important ingredient for imparting a rice cake flavor and a rice cake-like texture.

[0031] The rice cake flour used may be a commercially available product or may be prepared from glutinous rice.

[0032] The proportion of rice flour in the mochi-like composition of the present invention is not particularly limited as long as it is between 7% and 13% by mass and can be selected appropriately depending on the purpose, but is preferably between 8% and 12% by mass, and more preferably between 9% and 11% by mass. If the proportion of rice flour is less than 7% by mass, the mochi-like composition will not have a rice cake-like flavor or texture, and if it exceeds 13% by mass, the mochi-like composition will be rough and will be unsuitable as a food for people with dysphagia in terms of hardness and adhesiveness.

[0033] <Other ingredients> The other components are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected depending on the purpose. Examples of the other components include excipients, the above-mentioned gelling agent A, native gellan gum, and gelling agents other than partially deacylated native gellan gum (hereinafter referred to as "other gelling agents"). The other components may be used alone or in combination of two or more. The amount of the other ingredients in the rice cake-like composition is not particularly limited and can be appropriately selected depending on the purpose.

[0034] -Excipients- By using the above-mentioned excipient, it is possible to prevent the formation of lumps caused by the gelling agent during the production of the mochi-like composition. The excipient is not particularly limited as long as it does not impair the effects of the present invention and can be appropriately selected depending on the purpose, and examples thereof include dextrin, maltodextrin, insoluble dietary fiber, water-soluble dietary fiber, trehalose, lactose, etc. These may be used alone or in combination of two or more. Among these, dextrin is preferred since it has less effect on hardness, adhesiveness, cohesiveness, and flavor. The excipients used may be those produced by known methods or commercially available products.

[0035] The blending ratio of the excipient in the mochi-like composition of the present invention is not particularly limited and can be appropriately selected depending on the purpose, and can be, for example, from 1% by mass to 14% by mass.

[0036] -Other gelling agents- The other gelling agents are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected depending on the purpose, and examples thereof include galactomannan, tamarind seed gum, pectin, gum arabic, tragacanth gum, karaya gum, ghatti gum, arabinogalactan, agar, alginic acids, glucomannan, curdlan, pullulan, cellulose and its derivatives, water-soluble soybean polysaccharides, psyllium seed gum, chitin, chitosan, gelatin, guar gum, welan gum, etc. These may be used alone or in combination of two or more.

[0037] The other gelling agents may be produced by a known method or may be commercially available products. The blending ratio of other gelling agents in the rice cake-like composition of the present invention is not particularly limited and can be appropriately selected depending on the purpose.

[0038] The mochi-like composition of the present invention conforms to the standard criteria for the "no need to chew" category of the Voluntary Standards for Universal Design Food, and therefore can be safely eaten by people with swallowing difficulties.

[0039] The mochi-like composition of the present invention is preferably a retort pouch food, which can eliminate the need for cooking and reduce the burden on people with dysphagia and their caregivers.

[0040] The method for producing the mochi-like composition of the present invention is not particularly limited and can be appropriately selected depending on the purpose. For example, water is poured into a pot, and the native gellan gum and / or partially deacylated native gellan gum, the gelling agent A, and the other ingredients as necessary are added thereto, stirred, and then heated. Next, the mochi flour dispersed in water is added, thoroughly stirred, and then cooled to produce the mochi-like composition. The mochi flour can also be added before heating. The heating temperature is not particularly limited and can be appropriately selected depending on the purpose.

[0041] There are no particular limitations on the method for making the mochi-like composition of the present invention into a retort pouch food product, and any known method can be appropriately selected. For example, there can be mentioned a method in which the product in the state before the above-mentioned cooling is sealed in an airtight and light-blocking bag-shaped container, and then heat sterilized at a central temperature equivalent to 120°C for four minutes or more. EXAMPLES

[0042] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0043] Example 1 First, water was added to a pot (adjusted so that the total amount of ingredients, including water, was 100 parts by mass). 0.110 parts by mass of gellan gum (G1), 0.035 parts by mass of xanthan gum, 0.025 parts by mass of locust bean gum, 0.030 parts by mass of carrageenan, and 7.24 parts by mass of dextrin were added thereto and thoroughly stirred. The pot was heated and heated to 85°C or higher, after which 9 parts by mass of mochi flour dispersed in 20 parts by mass of water were added and thoroughly stirred. The contents were filled into a retort pouch and retort sterilized at a pot temperature of 123°C for 12 minutes. The above steps yielded the mochi-like composition of Example 1.

[0044] (Examples 2 to 13 and Comparative Examples 1 to 5) The rice cake-like compositions of Examples 2 to 13 and Comparative Examples 1 to 5 were obtained in the same manner as in Example 1, except that the amounts of each raw material used were changed to those shown in Tables 3 to 6.

[0045] Each of the rice cake-like compositions obtained above was subjected to various measurements and evaluations using the following measurement and evaluation methods. The results are shown in Tables 3 to 6.

[0046] (Measurement method) <Hardness> The texture was measured using a texture analyzer (TA.XT plus, Stable Micro Systems) in accordance with the measurement method set out in the Universal Design Food Voluntary Standards set out by the Japan Nursing Care Food Council. The measurement method is as follows: The sample is filled into a 40 mm diameter container to a height of 15 mm, and measured with a 20 mm diameter plunger at a compression speed of 10 mm / sec and a clearance of 5 mm. Measurements are performed at 20±2°C.

[0047] <Adhesiveness and cohesion> The texture was measured using a texture analyzer (TA.XT plus, Stable Micro Systems) in accordance with the standards for approval of foods for people with dysphagia. The measurement method is shown below. Fill a container with a diameter of 40 mm and a height of 20 mm (a height of 15 mm is acceptable if there is no risk of the sample spilling out) with a sample to a height of 15 mm, and compress it twice with a resin plunger with a diameter of 20 mm and a height of 8 mm at a compression speed of 10 mm / sec and a clearance of 5 mm, and measure the force at that time. Measurements are performed at 20±2°C.

[0048] (Evaluation method) <Shape retention> The mochi-like composition was cut with a spoon, and the shape of the cross section was visually confirmed and evaluated according to the following evaluation criteria. [Evaluation Criteria] ○: Shape retention is possible (state in which the cross-sectional shape is maintained). ×: No shape retention (cross-sectional shape is distorted). As an example, FIG. 1 shows a photograph of the mochi-like composition of Example 12 (shape retention: ◯), and FIG. 2 shows a photograph of the mochi-like composition of Comparative Example 2 (shape retention: ×).

[0049] <Sensory evaluation> Four evaluators ate the mochi-like compositions and evaluated them in three categories: flavor, swallowing and texture, and feel on the tongue. If even one category was rated x, it was deemed unacceptable. -flavor- [Evaluation Criteria] ○: You can feel the taste and aroma of mochi ×: No taste or aroma of mochi -Swallowing and texture- [Evaluation Criteria] ○: Easy to swallow and has a mochi-like texture ×: Difficult to swallow and / or mochi-like texture not felt -Texture- [Evaluation Criteria] ○: No roughness felt ×: Feels rough

[0050] [Table 3]

[0051] [Table 4]

[0052] [Table 5]

[0053] [Table 6] -Gellan gum- G1: Kelcogel DGA (MP Gokyo Food & Chemical Co., Ltd.) (partially deacylated native gellan gum) G2: Kelcogel HM (MP Gokyo Food & Chemical Co., Ltd.) (native gellan gum) G3: Kelcogel (MP Gokyo Food & Chemical Co., Ltd.) (deacylated gellan gum)

[0054] The mochi-like compositions of Examples 1 to 13 each contain at least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan, gellan gum, and mochi flour, the amount of gellan gum being 0.0120 parts by mass or more and 0.033 parts by mass or less per part by mass of the mochi flour, the amount of the gelling agent being 0.01 parts by mass or more and 0.82 parts by mass or less per part by mass of the gellan gum, the compounding ratio of the mochi flour being 7% by mass or more and 13% by mass or less, and the gellan gum being native gellan gum and / or partially deacylated native gellan gum, all have a hardness of 1,000 N / m 2 More than 5,000N / m 2 The mochi-like compositions of Examples 1 to 13 all fell into the "no chewing" category of the Voluntary Standard for Universal Design Food, and had the shape retention, flavor and texture typical of mochi, making them easy to swallow. 3 The cohesiveness is 0.2 or more and 0.9 or less, which corresponds to category "II" of the approval standard for foods for people with dysphagia, and can be said to be suitable for people with dysphagia. Furthermore, the mochi-like compositions of Examples 1 to 13 are filled into retort pouches and retort sterilized, so they can be eaten as they are without going through a cooking process. The mochi-like composition of Comparative Example 1, which did not contain any of xanthan gum, locust bean gum, and carrageenan as a gelling agent, was difficult to swallow and / or the mochi texture was not felt. The mochi-like composition of Comparative Example 2, in which the amount of gellan gum was less than 0.0120 parts by mass per 1 part by mass of mochi flour, did not achieve the shape retention characteristic of mochi. The mochi-like composition of Comparative Example 3, in which the mixing ratio of mochi flour was less than 7 mass %, did not have a mochi-like flavor. The mochi-like composition of Comparative Example 4, in which the mochi flour content exceeded 13% by mass, did not have a mochi-like texture and had a hardness of 5000 N / m 2 It is out of the "no need to chew" category of the voluntary universal design food standard, and the adhesion is over 1,000 J / m 3 This means that it is no longer classified as category "II" in the approval standards for foods for people with swallowing difficulty. The mochi-like composition of Comparative Example 5, in which deacylated gellan gum was used as the gellan gum, was difficult to swallow and / or the mochi texture could not be felt.

Claims

1. A mochi-like composition comprising at least one gelling agent selected from the group consisting of xanthan gum, locust bean gum, and carrageenan, gellan gum, and mochi flour, The amount of the gellan gum is 0.0120 parts by mass or more and 0.033 parts by mass or less per 1 part by mass of the rice cake flour, The amount of the gelling agent is 0.01 parts by mass or more and 0.82 parts by mass or less relative to 1 part by mass of the gellan gum, The mixing ratio of the rice cake flour is 7% by mass or more and 13% by mass or less, The gellan gum is native gellan gum and / or partially deacylated native gellan gum, Hardness 1,000N / m ２ More than 5,000N / m ２ A mochi-like composition, characterized in that:

2. Adhesion is 1,000 J / m ３ The mochi-like composition according to claim 1, which is:

3. The rice cake-like composition according to claim 1, wherein the cohesiveness is 0.2 or more and 0.9 or less.

4. The mochi-like composition of claim 1 , further comprising dextrin.

5. 5. The mochi-like composition according to claim 1, which is a retort pouch food product.

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