Porridge, method for preparing the same, and container containing the porridge

Abstract

To provide rice gruel enabling ingestion of calorie 100kcal or more per 100 g while maintaining palate feeling as rice gruel.SOLUTION: (v) an emulsifier, wherein the peptide comprises a collagen peptide, and wherein the ingredients (I) to (v) provide nutritional ingredients of 100 to 300kcal calories, 3 to 20 grams of proteins, 1 to 10 grams of lipids, and 15 to 30 grams of carbohydrates per 100 grams based on the total mass of the porridge.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a congee, a method for making the same, and a container for containing the congee. [Background technology]

[0002] It has been conventionally practiced to adjust the softness of rice porridge to a level suitable for use as food for elderly people and others with difficulty chewing and swallowing (for example, Patent Document 1). However, considering the symptoms of people with difficulty chewing and swallowing, it is preferable to be able to ingest a high amount of calories and protein in as small a quantity as possible. It is also important not to impair the flavor and texture of the rice porridge.

[0003] Dysphagia is a medical term referring to the symptom of difficulty swallowing, which occurs frequently, especially in the elderly. Dysphagia can be a sensation suggesting difficulty in passing solids or liquids (i.e., nutritional products) from the mouth to the stomach. If dysphagia leads to fear of choking when swallowing food or liquids, reduced intake rate, and self-limiting food choices, malnutrition and related complications may result. Therefore, for people with dysphagia, it is important not only to ensure a high-energy intake, but also to provide food in small portions that are easily ingested. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 11-187832 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide a rice porridge that maintains the texture of rice porridge while providing a high amount of energy (calories) in a small volume, i.e., a calorie content of 100 kcal or more per 100 grams, and a method for producing the same. [Means for solving the problem]

[0006] The inventors discovered that by cooking rice using an emulsified solution in which oil is emulsified, it is possible to produce porridge that allows the intake of a high amount of energy (calories) in a small volume, and that by further adding peptides and rice flour, it is possible to provide porridge that allows the intake of even more energy (calories) while maintaining the texture of porridge, and thus completed the present invention.

[0007] The present invention relates to, for example, the following: [1] (i) rice, (ii) peptides, (iii) oil; (iv) rice flour, and (v) at least containing an emulsifier; the peptides include collagen peptides, A congee in which the ingredients (i) to (v) provide the following nutritional components per 100 grams of the total mass of the congee: 100 to 300 kcal of energy, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates. [2] The porridge according to [1] further comprises (vi) polysaccharides, and the ingredients (i) to (vi) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the mass of the entire porridge. [3] The porridge described in [1] or [2] contains 60 to 80 grams of water per 100 grams based on the total mass of the porridge. [4] Based on the mass of the entire porridge, Based on the mass of the entire porridge, (i) 7 to 25% by mass of rice; (ii) 3.0 to 9.0% by mass of a peptide; (iii) 3.0 to 9.0 mass% of oil; (iv) 2.0 to 8.0% by mass of rice flour, and (v) The porridge according to any one of [1] to [3], which contains 0.1 to 1.0% by mass of an emulsifier. [5] [1] - [4] A rice porridge containing ingredients, comprising the rice porridge according to any one of [1] to [4] and ingredients. [6] The porridge according to any one of [1] to [5] or the porridge with ingredients according to [6], which is placed in a microwaveable container. [7] Hardness is 1 x 10 4 N / m 2 The rice porridge or rice porridge with ingredients according to any one of [1] to [6], wherein the rice porridge or rice porridge with ingredients has a viscosity of 1500 mPa·s or more. [8] The rice porridge or rice porridge with ingredients according to any one of [1] to [7], which is for people who have difficulty chewing and swallowing. [9] The rice porridge or rice porridge with ingredients according to any one of [1] to [7], which is for patients with swallowing disorders.

[10] (a) preparing an emulsified solution, the step comprising mixing at least water, oil, and an emulsifier; (b) cooking raw rice using the emulsified solution; A method for producing porridge, comprising:

[11] The manufacturing method described in

[10] further comprises a step of adding rice flour to the emulsified solution before step (b).

[12] The production method according to

[10] or

[11] , wherein in step (a), the emulsified solution further contains a peptide.

[13] (a) preparing an emulsified solution, the step comprising mixing at least water, oil, and an emulsifier; (b) cooking raw rice using the emulsified solution; (c) adding ingredients to cooked rice; A method for producing porridge with ingredients, comprising:

[14] A microwaveable container for containing porridge, the container comprising: a container body having a circular bottom and a sidewall extending upwardly from the bottom, the container body defining an opening at an upper end; and a lid for sealing the opening; The peripheral edge of the lid extends radially outward beyond the upper end of the container body, and the lid can be opened by holding the extended portion and applying an upward force, Porridge, (i) rice, (ii) peptides, (iii) oil; (iv) rice flour, and (v) at least containing an emulsifier; the peptides include collagen peptides; A container in which the ingredients (i) to (v) provide the following nutritional components per 100 grams of the porridge: 100 to 300 kcal of calories, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide rice porridge that can provide a calorie intake of 100 kcal or more per 100 grams while maintaining the texture of rice porridge. Also, according to the present invention, it is possible to provide a method for producing rice porridge that can provide a calorie intake of 100 kcal or more per 100 grams. DETAILED DESCRIPTION OF THE INVENTION

[0009] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes in detail the embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0010] [Porridge or porridge with ingredients] In one embodiment, the present invention comprises: (i) rice, (ii) peptides, (iii) oil; (iv) rice flour, and (v) at least containing an emulsifier; the peptides include collagen peptides, The present invention provides a porridge in which the ingredients (i) to (v) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the mass of the entire porridge. As will be described later, this porridge has higher calorie content, protein content, fat content, and carbohydrate content than conventional porridge that meets the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food."

[0011] The Japan Nursing Care Food Council has established the "Voluntary Standards for Universal Design Food" (first edition published and effective on June 15, 2003) for foods that are easy to eat, and products that comply with this standard are marked as "Universal Design Food." This Universal Design Food is divided into four categories based on chewing and swallowing ability, ranging from "easy to chew" to "no chewing required." Of these, the category "can be crushed with the tongue" is an indicator that the food is suitable for people who have difficulty chewing and swallowing.

[0012] The conditions for conforming to the category "Can be crushed with the tongue" are the upper limit of hardness and the lower limit of viscosity. In the case of porridge, the hardness is 1 x 10 4 N / m 2 The food must meet two conditions: its viscosity must be 1500 mPa·s or more, and its temperature must be less than 1500 mPa·s. These physical properties can be tested using the Universal Design Food Testing Method.

[0013] Hardness can be tested as follows: The sample is filled into a 40mm diameter container to a height of 15mm, and measured with a 20mm diameter plunger at a compression rate of 10mm / sec with a clearance of 5mm. Measurements are performed at 20±2°C. However, for samples whose physical properties change when transferred to a measurement container, samples that cannot be transferred to a measurement container, or samples with irregular shapes, direct measurement can be performed with a clearance of 30% of the sample thickness, provided that it is confirmed that this does not interfere with measurement. The measurement device used is one that is capable of measuring the compressive stress of materials through linear motion, and five measurements are taken, with the average of three values ​​excluding the maximum and minimum values ​​being the measured value. Furthermore, for samples containing multiple solids, the value for the hardest solid is taken.

[0014] The hardness of the porridge is 1 x 10 4 N / m 2 Preferably, it is 0 to 8 × 10 3 N / m 2 More preferably, it is 1×10 3 ~6×10 3 N / m 2 It is more preferable that:

[0015] Viscosity can be tested as follows: Using a B-type rotational viscometer, rotate the rotor at 12 rpm, read the viscosity after 2 minutes, multiply this value by the corresponding coefficient, and express the value in mPa·s. Measurements are performed at 20±2°C. Measurements are performed twice, and the average is used as the measured value.

[0016] The viscosity of the rice gruel is preferably 1500 mPa·s or more, more preferably 1500 to 5000 mPa·s, and even more preferably 1500 to 3500 mPa·s.

[0017] "Not impairing the texture of rice porridge" means that the rice porridge has a suitable fluidity that is not sticky while maintaining the texture of rice grains.

[0018] (i) Rice The "rice" in porridge refers to cooked rice. Because it remains granular even after being made into porridge, it can be distinguished from powdered rice flour. In porridge, rice is primarily used as a carbohydrate source.

[0019] The rice used for the rice porridge may be any short-grain rice, but it is preferable to use polished short-grain non-glutinous rice.

[0020] Porridge is a food in which soft rice grains are dispersed in thick soup, and can be produced by adding more water than usual to 100 parts by mass of rice, for example, 300 to 1000 parts by mass, 400 to 700 parts by mass, or 400 to 600 parts by mass of water, soaking the rice in the water, and cooking it in the usual way.

[0021] The rice content in the rice porridge may be, for example, 7 to 25 mass %, 10 to 20 mass %, or 12 to 15 mass % based on the mass of the entire rice porridge.

[0022] The rice content in the porridge may be, for example, 7 to 25 grams, 10 to 20 grams, and 12 to 15 grams per 100 grams based on the total mass of the porridge.

[0023] (ii) peptide Typical porridge is made from polished rice and water, and therefore contains carbohydrates (especially sugars), but almost no protein. To increase the protein content of the porridge, the porridge of this embodiment primarily uses peptides as a protein source. The peptides used in the porridge are proteins that have been hydrolyzed and are edible peptides. Examples of peptides include collagen peptides, peptides derived from milk proteins (casein, whey), and soybean peptides. Peptides can be produced by hydrolyzing naturally occurring or synthetic proteins using protease. Examples of such raw protein include gelatin, casein, whey protein, and soybean protein. Commercially available peptides can also be used. An example of a commercially available product is collagen peptide (PEPTAN P5000HD (derived from pigskin, molecular weight: 5000)) (manufactured by Rousselot Angouleme SAS).

[0024] In this embodiment, collagen peptides have the advantages of having little effect on the flavor and a transparent dissolving solution, which means that they have little effect on the color of the porridge. Furthermore, collagen peptides have the advantages of being easily soluble and not easily thickened, making them suitable for producing porridge that meets the hardness and viscosity standards for the UDF standard of "crushable with the tongue."

[0025] Collagen peptides are usually obtained by hydrolyzing animal-derived collagen proteins to lower molecular weights (for example, to an average molecular weight of several hundred to several thousand). One type of collagen peptide may be used alone, or multiple types may be used in combination.

[0026] Collagen peptides can be produced by hydrolyzing collagen or gelatin with protease enzymes such as pepsin or chymosin, but commercially available products are also available. Examples of commercially available products include SCP-50NB (manufactured by Nitta Gelatin Co., Ltd.), SOLUGEL 5,000 (registered trademark) (manufactured by PB Gelatin), and S-1-S (manufactured by PS Co., Ltd.). The origin of collagen peptides is not particularly limited and may be, for example, porcine, bovine, or fish.

[0027] The average molecular weight of collagen peptides is the weight-average molecular weight (Mw), and may be, for example, 1,000 to 10,000, 1,500 to 7,000, 2,000 to 6,000, or 4,000 to 5,500. The weight-average molecular weight can be calculated according to the method described in "20-2 Average Molecular Weight" in the 10th edition of the Photographic Gelatin Test Method (PAGI method) published by the Japan Gelatin and Collagen Peptide Industry Association. The PAGI method involves obtaining a chromatogram of collagen peptides by gel filtration using high-performance liquid chromatography, and estimating their molecular weight distribution.

[0028] The protein content in the collagen peptide may be, for example, 70% by mass or more, 80% by mass or more, or 90% by mass or more, or may be 70 to 100% by mass, 80 to 100% by mass, 90 to 100% by mass, 92 to 100% by mass, 92 to 95% by mass, or 92 to 98% by mass. The protein content in the collagen peptide can be determined by the Kjeldahl method.

[0029] The content of peptide in the rice gruel may be, for example, 3.0 to 9.0 mass %, 4.0 to 8.0 mass %, or 5.0 to 7.0 mass % based on the mass of the entire rice gruel.

[0030] The content of peptide in the porridge may be, for example, 3.0 to 9.0 grams, 4.0 to 8.0 grams, or 5.0 to 7.0 grams per 100 grams based on the total mass of the porridge.

[0031] The proportion of collagen peptide in the peptide contained in the rice gruel may be, for example, 50 to 100 mass %, 70 to 100 mass %, 80 to 100 mass %, or 90 to 100 mass % based on the mass of the entire peptide.

[0032] Other peptides that may be contained in the porridge are not particularly limited as long as they are edible peptides suitable for increasing the protein content of the porridge based on the total mass of the porridge, but examples include the above-mentioned peptides derived from milk proteins (casein, whey) and soybean peptides, and can be contained to an extent that does not significantly affect the flavor and color of the porridge.

[0033] (iii) oil In porridge, it is used primarily as a source of lipids.

[0034] The oil used in the porridge is not particularly limited as long as it is an edible oil suitable for increasing the energy (calories) of the porridge based on the total mass of the porridge. Examples include medium-chain fatty acid oil (MCT), soybean oil, rapeseed oil, olive oil, sunflower oil, coconut oil, sesame oil, corn oil, palm oil, safflower oil, and grapeseed oil. From the viewpoint of minimizing the impact on the flavor and color of the porridge, the oil is preferably selected from medium-chain fatty acid oil (MCT), soybean oil, rapeseed oil, and combinations thereof. Examples of medium-chain fatty acid oil (MCT) include medium-chain fatty acid oils with a C8:C10 ratio of 7:3, C8:C10 ratio of 6:4, C8:C10 ratio of 8:2, and C8:C10:C12 ratio of 5:3:2. Here, C8 represents caprylic acid, C10 represents capric acid, and C12 represents lauric acid.

[0035] The oil content in the rice porridge may be, for example, 3.0 to 9.0 mass %, 4.0 to 7.0 mass %, or 5.0 to 5.5 mass % based on the mass of the entire rice porridge.

[0036] The content of oil in the rice porridge may be, for example, 3.0 to 9.0 grams, 4.0 to 7.0 grams, or 5.0 to 5.5 grams per 100 grams of the total mass of the rice porridge. One type of oil may be used alone, or multiple types may be used in combination.

[0037] (iv)Rice flour Rice flour is made by finely crushing non-glutinous rice, glutinous rice, or a combination thereof into a powder. Rice flour made from non-glutinous rice has a lower viscosity, so it is preferable to use rice flour made from non-glutinous rice, as it is less likely to thicken the porridge. Rice flour is mainly used as a carbohydrate source in porridge. It has the advantage that it not only has little effect on the flavor and color of the porridge, but also has little effect on the texture because it is in powder form. In addition, rice flour has the advantage of being less likely to thicken, so it is suitable for producing porridge that meets the hardness and viscosity standards required to satisfy the UDF's "mashable with the tongue" standard mentioned above.

[0038] Rice flour is easy to disperse or dissolve when mixed, and since it is not sweet, it has little effect on the flavor of the porridge.

[0039] The mesh size of rice flour is not particularly limited, but is generally in the range of 40 to 200 mesh. Those skilled in the art can select the mesh size appropriately depending on the texture of the final rice porridge, for example, 70 to 200 mesh, 70 to 100 mesh, or 40 to 70 mesh. Furthermore, for example, 70% or more, 80% or more, or 90% or more of the rice flour may be of the above sizes.

[0040] Rice flour can be produced by grinding rice into powder using a grinder such as a stone mill or a mill, but commercially available products such as Rice Flour Sake Flour N (manufactured by Fujii Shoten Co., Ltd.) can also be used.

[0041] The rice flour content in the rice porridge may be, for example, 2.0 to 8.0 mass %, 2.5 to 6.0 mass %, or 3.0 to 4.0 mass % based on the mass of the entire rice porridge.

[0042] The rice flour content in the rice porridge may be, for example, 2.0 to 8.0 grams, 2.5 to 6.0 grams, or 3.0 to 4.0 grams per 100 grams based on the total mass of the rice porridge.

[0043] One type of rice flour may be used alone, or multiple types of rice flour with different mesh sizes may be used in combination.

[0044] (v) emulsifier The emulsifier is used to prepare an emulsified solution used when cooking rice.

[0045] The emulsifier used in the rice porridge is not particularly limited as long as it is one generally used in foods, and examples thereof include monoglycerides, diglycerides, lecithin, polyglycerol fatty acid esters, sorbitan fatty acid esters, polysorbates, glycerol fatty acid esters, propylene glycol fatty acid esters, sodium stearoyl lactylate, and succinylated monoglycerides. More specific examples include monoglycerides such as distearate monoglyceride, palmitate monoglyceride, and oleate monoglyceride; diglycerides such as distearate diglyceride, palmitate diglyceride, and oleate diglyceride; lecithins such as soybean lecithin, egg yolk lecithin, and sunflower lecithin; polyglycerol fatty acid esters such as decaglycerol fatty acid esters, hexaglycerol fatty acid esters, and octaglycerol fatty acid esters; and sorbitan fatty acid esters such as sorbitan monostearate (Span 60), sorbitan monostearate (Span 60), and sorbitan monoglyceride. Examples of suitable emulsifiers include sorbitan tristearate (Span 65), sorbitan monooleate (Span 80); polysorbates such as polysorbate 20, polysorbate 60, and polysorbate 80; glycerin fatty acid esters such as glycerin monostearate, glycerin monooleate, and glycerin monopalmitate; propylene glycol fatty acid esters such as propylene glycol monostearate, propylene glycol monolaurate, and propylene glycol dioleate; sodium stearoyl lactylate (SSL); and succinylated monoglycerides. From the viewpoint of preventing cloudiness, the emulsifier is preferably a polyglycerin fatty acid ester. One emulsifier may be used alone, or multiple emulsifiers may be used in combination.

[0046] The content of the emulsifier in the rice porridge may be, for example, 0.1 to 1.0 mass %, 0.2 to 0.4 mass %, or 0.25 to 0.35 mass % based on the mass of the entire rice porridge.

[0047] The content of the emulsifier in the porridge may be, for example, 0.1 to 1.0 grams, 0.2 to 0.4 grams, or 0.25 to 0.35 grams per 100 grams based on the total mass of the porridge.

[0048] The proportion of the polyglycerol fatty acid ester in the emulsifier contained in the rice porridge may be, for example, 30 to 100 mass%, 50 to 100 mass%, 70 to 100 mass%, 80 to 100 mass%, or 90 to 100 mass%, based on the total mass of the emulsifier.

[0049] (vi) Polysaccharides Polysaccharides are primarily used as a carbohydrate source in porridge. Examples of polysaccharides used in porridge include, but are not limited to, dextrin, trehalose, pullulan, cellulose, starch, glycogen, pectin, chitosan, alginic acid, and xanthan gum. To prevent the color of the porridge from being affected, it is preferable to avoid the Maillard reaction. Polysaccharides that are less likely to undergo the Maillard reaction include polysaccharides with a low content of reducing sugars, such as reduced maltodextrin, pullulan, cellulose, and xanthan gum.

[0050] The content of polysaccharides in the rice porridge is preferably low to prevent adding sweetness to the rice porridge, and may be, for example, 4.0% by mass or less, 3.8% by mass or less, 2.0 to 8.0% by mass, 2.5 to 6.0% by mass, or 3.0 to 4.0% by mass based on the mass of the entire rice porridge.

[0051] The content of polysaccharides in the porridge may be, for example, 4.0 grams or less, 3.8 grams or less, 2.0 to 8.0 grams, 2.5 to 6.0 grams, or 3.0 to 4.0 grams per 100 grams based on the total mass of the porridge.

[0052] When the polysaccharide contains one or more selected from reduced maltodextrin, pullulan, cellulose, and xanthan gum, the proportion of these in the polysaccharide may be, for example, 50 to 100 mass%, 70 to 100 mass%, 80 to 100 mass%, or 90 to 100 mass% based on the mass of the entire polysaccharide. One type of polysaccharide may be used alone, or multiple types may be used in combination.

[0053] Condiments may optionally contain seasonings. Condiments used in condiments are not particularly limited, but examples include soy sauce, salt, pepper, chicken extract (including chicken stock), beef extract, pork extract, vegetable extract, kelp stock, fish stock, oyster sauce, chili bean paste, and sugar. A single seasoning may be used, or multiple seasonings may be used in combination. Those skilled in the art can appropriately determine whether a substance is included in the category of seasoning or ingredients based on their common technical knowledge in this field. For example, powdery, granular, and liquid substances (including those with fluidity and those that dissolve into liquid) are included in the category of seasonings, while other solids of a certain size are included in the category of ingredients, as described below. For example, when kelp extract extracted from kelp is added to condiments, the kelp extract is included in the category of seasonings, and when kelp itself is added, the kelp is included in the category of ingredients (the dashi components seeping out of the kelp are considered to be seasonings, but are considered to have little effect on the volume of the condiments).

[0054] The content of the seasoning in the rice porridge may be, for example, 0.1 to 4.5 mass %, 0.2 to 3.5 mass %, or 0.5 to 3.0 mass % based on the mass of the entire rice porridge.

[0055] The content of the seasoning in the rice porridge may be, for example, 0.1 to 2.5 grams, 0.2 to 2.0 grams, or 0.5 to 1.5 grams per 100 grams based on the total mass of the rice porridge.

[0056] The calorie content (energy, calories) provided by porridge may be, for example, 100-300 kcal, 100-250 kcal, 100-180 kcal, or 120-170 kcal per 100 grams based on the total mass of the porridge. This may be provided by the ingredients listed in (i) to (v) above, or by the ingredients listed in (i) to (vi) above. While most conventional porridges that meet the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food" are 60 kcal or less per 100 grams based on the total mass of the porridge, this porridge can provide a higher calorie content with a smaller amount of porridge.

[0057] The protein content of the rice porridge may be, for example, 3 to 20 grams, 5 to 15 grams, or 5 to 10 grams per 100 grams of the total mass of the rice porridge. Most conventional rice porridges that meet the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food" contain 1 gram or less per 100 grams of the total mass of the rice porridge, but this rice porridge can provide a high amount of protein in a smaller amount.

[0058] The amount of lipids contained in the rice porridge may be, for example, 1 to 10 grams, 3 to 7 grams, or 4 to 6 grams per 100 grams of the total mass of the rice porridge. Most conventional rice porridges that meet the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food" contain 0.2 grams or less of lipids per 100 grams of the total mass of the rice porridge, but this rice porridge can provide a high amount of lipids with a smaller amount of rice porridge.

[0059] The carbohydrate content of the porridge may be, for example, 15 to 30 grams, 16 to 25 grams, or 17 to 20 grams per 100 grams of the total mass of the porridge. Most conventional porridges that meet the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food" contain around 13 grams or less per 100 grams of the total mass of the porridge, but this porridge can provide a high amount of carbohydrates in a smaller amount.

[0060] The porridge may be one in which the ingredients (i) to (v) provide the following nutritional components per 100 grams of the porridge, based on the mass of the entire porridge: 100 to 300 kcal of calories, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates.

[0061] The porridge may be one in which the ingredients (i) to (v) provide the following nutritional components per 100 grams of the porridge, based on the mass of the entire porridge: 100 to 250 kcal of calories, 5 to 15 grams of protein, 3 to 7 grams of fat, and 16 to 25 grams of carbohydrates.

[0062] The porridge may be one in which the ingredients (i) to (v) provide the following nutritional components per 100 grams of the porridge, based on the mass of the entire porridge: 120 kcal to 170 kcal, 5 to 10 grams of protein, 4 to 6 grams of fat, and 17 to 20 grams of carbohydrates.

[0063] The porridge may further contain (vi) polysaccharides, and the ingredients (i) to (vi) may provide, per 100 grams of the porridge, 100 to 300 kcal of calories, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates, or 100 to 250 kcal of calories, 5 to 15 grams of protein, 3 to 7 grams of fat, and 16 to 25 grams of carbohydrates, or 120 to 170 kcal of calories, 5 to 10 grams of protein, 4 to 6 grams of fat, and 17 to 20 grams of carbohydrates.

[0064] The rice porridge may contain, for example, 40 to 81 grams, 50 to 80 grams, or 60 to 80 grams of water per 100 grams based on the mass of the entire rice porridge.

[0065] The porridge may contain, for example, 0 to 1 gram, 0 to 0.8 gram, or 0.01 to 0.75 gram of salt per 100 grams based on the mass of the entire porridge.

[0066] In one embodiment, the porridge comprises, based on the mass of the total porridge: (i) 7 to 25% by mass of rice; (ii) 3.0 to 9.0% by mass of a peptide; (iii) 3.0 to 9.0% by mass of oil (for example, one or more selected from medium-chain fatty acid oil (MCT), soybean oil, rapeseed oil, and combinations thereof); (iv) 2.0 to 8.0% by mass of rice flour; (v) 0.1 to 1.0% by mass of an emulsifier (e.g., polyglycerol fatty acid ester), and Contains 63.0 to 67.0 mass% water, optionally (vi) 2.0 to 8.0% by weight of a polysaccharide (e.g., reduced maltodextrin); and / or It may be a gruel optionally containing 0.1 to 2.5% by mass of a seasoning.

[0067] In one embodiment, the porridge comprises, based on the mass of the total porridge: (i) 12 to 15% by mass of rice; (ii) 5.0 to 6.0% by mass of peptide; (iii) 5.0 to 5.5% by mass of oil (for example, one or more selected from medium-chain fatty acid oil (MCT), soybean oil, rapeseed oil, and combinations thereof); (iv) 3.0 to 4.0% by mass of rice flour; (v) 0.2 to 0.4 mass% of an emulsifier (for example, a polyglycerol fatty acid ester), (vi) 3.0 to 4.0% by mass of a polysaccharide (e.g., reduced maltodextrin), and Contains 63.0 to 67.0 mass% water, The congee may optionally contain 0.5 to 1.5% by mass of a seasoning.

[0068] In one embodiment, the congee comprises (i) rice as a carbohydrate source; (ii) peptides as a protein source; (iii) oil as a lipid source; (iv) rice flour as a carbohydrate source, and (v) emulsifiers, and optionally (iv) a polysaccharide; The peptide may be a gruel, wherein the peptide comprises collagen peptides.

[0069] In one embodiment, the porridge also comprises: (i) a carbohydrate source; (ii) a protein source; (iii) a lipid source; (iv) a carbohydrate source, and (v) emulsifiers, Including, the carbohydrate source comprises (i) rice, (iv) rice flour, and optionally (vi) polysaccharides; the protein source comprises (ii) a peptide; the lipid source comprises (iii) an oil; The peptide may be a gruel, wherein the peptide comprises collagen peptides.

[0070] In one embodiment, the present invention provides a rice porridge containing ingredients, which is based on the rice porridge described above and further contains ingredients such as, but not limited to, fried egg, pickled plum, salmon, seaweed, chicken, shrimp, scallops, green onions, shiitake mushrooms, kelp, and dried bonito flakes.

[0071] The content of ingredients in the rice porridge with ingredients may be, for example, 1.0 to 20.0 mass %, 2.0 to 10.0 mass %, or 3.0 to 4.0 mass % of ingredients based on the mass of the entire rice porridge with ingredients.

[0072] The specific aspects and the like of this embodiment can be applied without any restrictions to the specific aspects and the like described above.

[0073] The above-mentioned porridge or porridge with ingredients has a hardness of 1 x 10 4 N / m 2 It is preferable that the viscosity is 1500 mPa·s or more. As mentioned above, foods that meet this standard fall under the category of "can be crushed with the tongue" in the "Voluntary Standards for Universal Design Food," and are suitable as foods for people who have difficulty chewing and swallowing.

[0074] The above-mentioned porridge or porridge with ingredients may be suitable for patients with difficulty chewing or swallowing. Dysphagia is a disorder characterized by difficulty swallowing due to illness, aging, or other causes (see, for example, Sura, L. et al., 2012, Clinical Interventions in Aging, 7, pp. 287-298). Other causes of dysphagia besides aging include neurological, myopathic, metabolic, inflammatory or autoimmune, infectious, structural, cancer, and iatrogenic diseases. Dysphagia increases the risk of malnutrition, dehydration, choking, aspiration pneumonia, rehospitalization, and mortality, leading to poor prognosis (see, for example, Ueshima, J. et al., 2022, Journal of the American Medical Directors Association, 23(10), pp. 1676-1682). Examples of porridge or porridge with ingredients for people with difficulty chewing or swallowing include nursing care food and food for people undergoing swallowing training. Porridge and porridge with ingredients, which allow people with difficulty chewing or swallowing to ingest high amounts of energy, have the advantage of reducing the amount of food that needs to be chewed and swallowed to ingest the necessary energy.

[0075] The above-mentioned rice porridge or rice porridge with ingredients can be produced by the production method described below.

[0076] The congee or mixed congee described above may be placed in a microwaveable container.

[0077] In addition, as one embodiment, the present invention provides: A microwaveable container for containing porridge, the container comprising: a container body having a circular bottom and a sidewall extending upwardly from the bottom, the container body defining an opening at an upper end; and a lid for sealing the opening; The peripheral edge of the lid extends radially outward beyond the upper end of the container body, and the lid can be opened by holding the extended portion and applying an upward force, Porridge, (i) rice, (ii) peptides, (iii) oil; (iv) rice flour, and (v) at least containing an emulsifier; the peptides include collagen peptides; The present invention provides a container in which the ingredients (i) to (v) provide nutritional components of 120 kcal to 170 kcal, 5 to 10 grams of protein, 4 to 6 grams of fat, and 17 to 20 grams of carbohydrates per 100 grams based on the mass of the entire rice porridge. Here, the rice porridge may be rice porridge with ingredients. The rice porridge or rice porridge with ingredients is as described above.

[0078] The container in this embodiment is microwave-heatable. This allows consumers to easily prepare a warm meal by heating in a microwave oven in a short time. Furthermore, microwave heating allows food to be heated while efficiently retaining its nutrients. Examples of materials for microwave-heatable containers include polypropylene (PP) and modified polyethylene terephthalate (CPET). Since the container in this embodiment is a sealed container, it may be capable of being heated in a hot water bath in addition to being heated in a microwave oven.

[0079] The container in this embodiment also includes a lid that seals the opening. The tightly sealed lid prevents the intrusion of air and moisture from the outside, preserving the flavor and texture of the porridge. Furthermore, the sealed lid protects food hygiene and prevents the intrusion of external contaminants and bacteria, thereby enhancing food safety. The container is also easy to carry and store because it prevents leakage or spillage of the contents.

[0080] Furthermore, in the container of this embodiment, the peripheral edge of the lid extends radially outward beyond the upper end of the container body, and the container can be easily opened by holding this extended portion and applying an upward force.

[0081] The amount of porridge (or the porridge portion in the case of porridge with ingredients) contained in one container is not particularly limited, but may be, for example, 80 to 200 grams, 80 to 120 grams, 90 to 110 grams, or 100 grams, taking into consideration the appropriate calorie content for one serving.

[0082] The specific aspects and the like of this embodiment can be applied without any restrictions to the specific aspects and the like described above.

[0083] [Method for producing porridge or porridge with ingredients] In one embodiment, the present invention provides a method for producing an emulsion comprising: (a) mixing at least water, oil, and an emulsifier; (b) cooking raw rice using the emulsified solution; The present invention provides a method for producing porridge, comprising:

[0084] (a) Emulsion solution preparation process In step (a), at least water, oil, and an emulsifier are mixed. Specific examples of the oil and emulsifier and the advantages of using them are as described above. The amounts of water, oil, and emulsifier used can be determined based on the above-described amounts.

[0085] The order in which water, oil, and emulsifier are added (charged) into a mixing vessel (e.g., a first vessel, e.g., a first tank) is not particularly important. However, except when all components are charged into the vessel at the same time, it is preferable that water be added first, considering the overall volume of the components to be mixed. After water, for example, the emulsifier, oil, and optionally the peptide may be added in this order. Stirring may be carried out appropriately in the vessel during or after the addition. Stirring may be carried out, for example, at 800 to 2500, 1000 to 2000, 1300 to 1500 r / min, or 1400 to 1500 r / min for 3 to 20 minutes, or 5 to 10 minutes.

[0086] The amount of water used in step (a) may be, for example, 100 to 200 parts by mass, or 100 to 150 parts by mass, per 100 parts by mass of rice. The amounts of other ingredients can be set based on the above-mentioned contents, for example, but the amount of oil may be 30 to 40 parts by mass, or 35 to 40 parts by mass, per 100 parts by mass of rice, and the amount of emulsifier may be 1.5 to 4 parts by mass, or 2 to 3.5 parts by mass, per 100 parts by mass of rice. Heating the water to, for example, 70 to 95°C beforehand facilitates dispersion of the oil and emulsification.

[0087] When at least water, oil, and an emulsifier are mixed, the oil is dispersed due to the presence of the emulsifier. Mixing may be performed using a dispersing machine. Examples of dispersing machines include a homogenizer, an ultrasonic emulsifier, a colloid mill, and a high-shear mixer. The mixing intensity for dispersion may be, for example, 2 to 50 MPa, 5 to 20 MPa, or 5 to 10 MPa. The mixing time may be, for example,

[0088] After preparing the emulsified solution in step (a), the solution may be passed through a strainer. By passing the emulsified solution through the strainer, solid matter (foreign matter) contained in the emulsified solution can be removed. The mesh size of the strainer may be, for example, 15 to 30 mesh, or 20 mesh.

[0089] From the viewpoint of producing a nutritious porridge, the emulsified solution may contain components other than water, oil, and emulsifier. The components other than water, oil, and emulsifier may be mixed together with the water, oil, and emulsifier, or may be added after the water, oil, and emulsifier are mixed.

[0090] Examples of ingredients other than water, oil, and emulsifiers include peptides, rice flour, polysaccharides, and seasonings. Specific examples of these ingredients and the advantages of using them are as described above. The content of these ingredients when used can be determined based on the above-described content. For example, the amount of peptides may be 30 to 50 parts by weight, or 30 to 40 parts by weight, per 100 parts by weight of rice; the amount of rice flour may be 20 to 40 parts by weight, or 20 to 30 parts by weight, per 100 parts by weight of rice; the amount of polysaccharides may be 20 to 40 parts by weight, or 20 to 30 parts by weight, per 100 parts by weight of rice; and the amount of seasonings may be 3 to 15 parts by weight, or 5 to 10 parts by weight, per 100 parts by weight of rice. When the ingredients other than water, oil, and emulsifier are polysaccharides and / or rice flour, it is preferable to add them after mixing the water, oil, and emulsifier, rather than mixing them together.

[0091] Ingredients other than those contained in the emulsified solution may be mixed in a separate container (e.g., a second container, e.g., a second tank) or may be added directly to the rice cooking container described below. Considering the concentration of the emulsified solution, mixing in a separate container is preferable for ease of dispersion and dissolution. For example, rice flour, and optionally polysaccharides and / or seasonings, can be mixed in a separate container in the presence of water.

[0092] When ingredients other than those contained in the emulsified solution are mixed in a separate container, the order of addition (charging) into the container is not particularly important. However, unless all ingredients are simultaneously charged into the container, it is preferable that water be added first, considering the overall volume of the mixture. After water, optional polysaccharides, optional seasonings, and rice flour may be added in this order. During the addition process, it is preferable to appropriately stir the mixture in the container. Stirring may be performed, for example, at 800 to 2500 r / min, 1000 to 2000 r / min, 1300 to 1500 r / min, or 1400 to 1500 r / min for 3 to 20 minutes, or 5 to 10 minutes. The amount of water used may be, for example, 140 to 320 parts by mass or 140 to 240 parts by mass, based on 100 parts by mass of the rice used in (a). The amounts of the other ingredients can be determined based on the above-mentioned contents, for example. The water may be at room temperature. As in step (a), the mixture may be passed through a strainer after stirring.

[0093] The manufacturing method of the embodiment may further include (b) a step of adding an ingredient (for example, rice flour) other than the ingredients contained in the emulsified solution to the emulsified solution before the rice cooking step.

[0094] (b) Rice cooking process In step (b), raw rice is cooked using the emulsified solution prepared in step (a). Here, "cooking" refers to the process of cooking raw rice, i.e., heating raw rice in a state where it is combined with water, until it is ready to eat.

[0095] By cooking rice with an emulsifying solution rather than adding oil after cooking, it is possible to enhance the energy of the oil while preventing the oil from floating on top.By preventing the oil from floating and dispersing it evenly, it is possible to minimize the impact on the flavor and texture of the porridge.

[0096] Here, raw rice means rice that has not been cooked. The raw rice is preferably polished rice, more preferably polished rice after washing (also referred to as washed rice), and even more preferably washed rice that has been soaked in water and then drained. Rice washing may be done manually or using a rice washer. The soaking time for washed rice in water may be, for example, 15 to 60 minutes, 20 to 50 minutes, or 30 to 45 minutes.

[0097] Raw rice is cooked in a rice cooking vessel using the emulsified solution. The rice cooking vessel is not particularly limited as long as it is suitable for cooking rice, but when producing rice porridge on an industrial scale, it is preferable to use a vessel (such as a kneader) that can control temperature and stir. The rice cooking vessel may be a vessel different from the first and second vessels described above (for example, a third vessel, such as a kneader).

[0098] The order in which the emulsified solution and raw rice are added to the rice cooking container is not particularly limited, and the raw rice may be added after the emulsified solution, or the raw rice may be added after the emulsified solution, or they may be added simultaneously, but it is preferable to add the drained raw rice and then the emulsified solution. Components other than the emulsified solution and raw rice may be contained in the emulsified solution, or may be added after the emulsified solution and raw rice are added to the rice cooking container, or may be added simultaneously with the emulsified solution and / or raw rice. When there are multiple components other than the emulsified solution and raw rice, they may be added at different times.

[0099] Furthermore, step (b) may include multiple heating steps. For example, step (b) may include a first heating step in which water and raw rice are heated, and a second heating step in which an emulsifying solution is added and further heated. In this case, rice cooking is completed through multiple heating steps (e.g., the first and second heating steps).

[0100] The temperature range and cooking time for rice cooking can be appropriately determined by those skilled in the art based on the desired consistency of the porridge, the type of rice, the type of rice cooker, etc., but may be, for example, 80°C to 100°C, 85°C to 95°C, or 88°C to 92°C, and 20 to 60 minutes, 25 to 50 minutes, or 30 to 40 minutes. When multiple heating steps are included, the total heating time may be within the above range. During cooking, the rice may be stirred to ensure that the ingredients in the container are sufficiently heated.

[0101] When producing rice porridge with ingredients, various ingredients may be added after cooking the rice. The contents of the rice cooker may be stirred when and after the ingredients are added.

[0102] To obtain rice porridge with a desired viscosity, water may be added after cooking so that the rice porridge ultimately contains the desired amount of water (gauge-up process). The amount of water added here can be set, for example, based on the above-mentioned amounts, but may be set so that the total amount of water is, for example, 400 to 600 parts by weight, or 400 to 550 parts by weight per 100 parts by weight of rice.

[0103] The manufacturing method of the embodiment may further include a cooling step after the rice cooking. The cooling temperature may be, for example, 75°C or lower.

[0104] The manufacturing method of the embodiment may further include a filling step and / or a sterilization step after the porridge is completed. When the product is a product filled into a container, the manufacturing method may further include a packaging step.

[0105] The filling step involves filling the porridge into a container. The container may be any suitable container for selling the porridge, such as a plastic cup or bowl, a foam container, or a pouch (e.g., a vacuum pouch or a retort pouch), preferably one that is sealable to prevent leakage and that can be sterilized after filling. The container may also be a microwaveable container as described above.

[0106] The sterilization step can be carried out before, after, or simultaneously with the filling step. It is preferable to sterilize the entire filled container after the filling step. The sterilization method can be appropriately selected by those skilled in the art. Examples of the sterilization method include sterilization using a sterilizer, such as sterilization using a retort sterilizer (autoclave) at 121°C for 15 minutes or more, 20 minutes or more, 30 minutes or more, or 30 to 60 minutes; sterilization using a high-pressure steam sterilizer at 115°C to 121°C for 10 minutes or more, 20 minutes or more, 30 minutes or more, or 20 to 60 minutes; sterilization using a water bath sterilizer at 90°C to 100°C for 10 minutes or more, 20 minutes or more, 30 minutes or more, or 30 to 60 minutes; ultra-high temperature sterilization (UHT) using a continuous flow sterilizer (for example, sterilization for 1 to 3 seconds at 120°C to 150°C); and sterilization using a microwave sterilizer at 10 kW to 100 kW for 10 seconds to 5 minutes.

[0107] Porridge or porridge with ingredients that has been properly sterilized and filled into a sealed container can be stored at room temperature. When stored at room temperature without opening the container and avoiding direct sunlight and high humidity, the porridge or porridge with ingredients may be able to maintain physical properties that comply with the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food" for at least 6 months, 10 months, 12 months, 15 months, or 18 months. Furthermore, when stored at room temperature without opening the container and avoiding direct sunlight and high humidity, the best-before date of the porridge or porridge with ingredients may be 3 months or more, 6 months or more, 10 months or more, or 12 months or more from the date of manufacture, or 6 months or less, 12 months or less, 15 months or less, or 18 months or less. Here, "best before date is more than three months" means that the best before date is set to any date more than three months from the date of manufacture, including three months from the date of manufacture, and "best before date is within six months" means that the best before date is set to any date more than six months from the date of manufacture, including six months from the date of manufacture. The same applies to other examples. Note that "best before date" refers to the date by which it is deemed possible to sufficiently maintain all expected quality when stored in the prescribed manner. Guidelines for setting best before dates include, for example, "Guidelines for Setting Food Expiration Date Labeling (Notice No. 0225001 from the Director of the Standards and Inspection Division, dated February 25, 2005, and Notice No. 8982 from the Director of the Labeling and Standards Division, dated February 25, 2005, and Notice No. 8982 from the Director of the Food Safety and Consumer Affairs Agency, dated February 25, 2005)."

[0108] In one embodiment, the method comprises: (a) preparing an emulsified solution, the step comprising mixing at least water, oil, and an emulsifier; (b) cooking raw rice using the emulsified solution; (c) packing the cooked rice obtained in (b) into a container; A method for producing porridge, comprising: Optionally, in step (a), the emulsified solution further comprises a peptide; Optionally, before step (b), further comprising adding rice flour to the emulsified solution; Optionally, further comprising a gauge-up step between steps (b) and (c), Optionally, the method may further comprise a sterilization step after step (c).

[0109] In one embodiment, the method comprises: (i) preparing an emulsified solution in a first container, the step comprising homogenizing at least water, oil (e.g., medium-chain fatty acid oil (MCT)), and an emulsifier (e.g., polyglycerol fatty acid ester); (ii) mixing water, rice flour, and optionally a polysaccharide (e.g., reduced maltodextrin) and / or seasoning in a second container; (iii) cooking raw rice in a third container using the emulsified solution obtained in (i) and the mixture obtained in (ii); (iv) optionally filling the cooked rice obtained in (iii) into a container; A method for producing porridge, comprising: Optionally, in step (i), the emulsified solution further comprises a peptide; Optionally, further comprising a gauge-up step between steps (iii) and (iv), Optionally, the method may further comprise a sterilization step after step (iv). Here, the emulsified solution obtained in (i) may be added to the third container containing raw rice, and then the mixture obtained in (ii) may be added, followed by cooking. It is preferable to use raw rice that has been polished, washed, soaked, and drained.

[0110] In one embodiment, the method comprises: (a) preparing an emulsified solution, the step comprising mixing at least water, oil, and an emulsifier; (b) cooking raw rice using the emulsified solution; (c) adding ingredients to cooked rice; Optionally, (d) filling the porridge containing ingredients obtained in (c) into a container; A method for producing porridge with ingredients, comprising: Optionally, in step (a), the emulsified solution further comprises a peptide; Optionally, before step (b), further comprising adding rice flour to the emulsified solution; Optionally, further comprising a gauge-up step between steps (b) and (c), Optionally, the method may further comprise a sterilization step after step (d).

[0111] In one embodiment, the method comprises: (i) preparing an emulsified solution in a first container, the step comprising homogenizing at least water, oil (e.g., medium-chain fatty acid oil (MCT)), and an emulsifier (e.g., polyglycerol fatty acid ester); (ii) mixing water, rice flour, and optionally a polysaccharide (e.g., reduced maltodextrin) and / or seasoning in a second container; (iii) cooking raw rice in a third container using the emulsified solution obtained in (i) and the mixture obtained in (ii); (iv) adding ingredients to cooked rice; (v) optionally filling the porridge with ingredients obtained in (iv) into a container; A method for producing porridge, comprising: Optionally, in step (i), the emulsified solution further comprises a peptide; Optionally, further comprising a gauge-up step between steps (iii) and (iv), Optionally, the method may further comprise a sterilization step after step (v). Here, the emulsified solution obtained in (i) may be added to the third container containing raw rice, and then the mixture obtained in (ii) may be added, followed by cooking. It is preferable to use raw rice that has been polished, washed, soaked, and drained.

[0112] The step of adding ingredients to cooked rice is not particularly limited, but is preferably carried out after the rice cooking step and before the rice is gauged up with water.

[0113] The specific aspects of the above-mentioned manufacturing method, including the description in [Porridge or Porridge with ingredients], can be applied without any restrictions. [Example]

[0114] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples. Note that "%" below means "% by mass" and "w / w" can be replaced with "mass / mass."

[0115] Example 1: Examination of protein sources Regular porridge is made from polished rice and water, so it contains carbohydrates (especially sugars), but almost no protein. Therefore, to achieve the target of "7.0g / 100g protein" for this product, it is necessary to add a protein ingredient. (In the case of egg porridge, although it does contain protein from fried eggs, the target of 7.0g / 100g cannot be achieved with fried eggs alone, so similarly, it is necessary to fortify the protein with other ingredients.) Also, in order to claim that it can be "mashed with the tongue" as a UDF, it must have a viscosity of 1,500 cps or more and a hardness of 10,000 N / m. 2 It must meet two standards:

[0116] Here, we tested several protein ingredients as a screening test, and the results are shown in Table 1 below.

[0117] [Table 1]

[0118] When milk protein (caseinate, whey), soy protein, or soy peptides were used as protein sources, the flavor and color of the porridge were affected. In terms of flavor, for example, the flavor of milk or soybeans and the bitterness from soy peptides emerged. In terms of color, milk resulted in a white color, while soybeans resulted in a kinako-like yellow-green color. It was also difficult to dissolve the desired amount of ingredients during the blending process.

[0119] On the other hand, collagen peptide had little effect on the taste and color of the porridge (i.e., it had a mild taste and became clear after dissolution), and was easy to dissolve.

[0120] Example 2: Examination of carbohydrate sources To increase the energy content, it was decided to add carbohydrate sources other than polished rice. Major and inexpensive carbohydrate sources include granulated sugar and maltodextrin. However, adding granulated sugar would make the porridge sweet, and it was not possible to recreate the porridge flavor desired by Japanese people, so it could not be used.

[0121] Therefore, we attempted to increase the carbohydrate content to the target of 18.8g / 100g or 18.0g / 100g using maltodextrin. Because the manufacturing process involves a long heating step, we used reduced maltodextrin, known as "reduced dextrin," to avoid the so-called Maillard reaction. With conventional dextrin, the Maillard reaction occurs during heating, causing browning. This resulted in the porridge browning and an unacceptable color. While we were successful in increasing the carbohydrate content, adding reduced dextrin until we reached the target value again made the porridge sweet.

[0122] Based on these results, we searched for a carbohydrate source that was easy to disperse or dissolve during formulation and was not sweet, and decided to use rice flour in combination with reduced dextrin.

[0123] The method for adding reduced dextrin and rice flour in the production of rice porridge is described below in the "Production of Rice Porridge" section. It is preferable to pass reduced dextrin through a high-speed stirring tank 2 with high stirring power rather than directly adding it to a kneader, as this prevents lumps and allows for sufficient dissolution. It is also preferable to use a high-speed stirring tank 2 that allows the material to pass through a mesh in order to remove foreign matter. In the high-speed stirring tank 1, the dissolved concentration is already high due to the dissolution of other ingredients, and it is difficult to further dissolve reduced dextrin there.

[0124] Similarly, rice flour is difficult to disperse in a kneader due to insufficient mixing power, so it is preferable to use a high-speed mixing tank. If it were to be dispersed in high-speed mixing tank 1, it would be difficult to disperse at a high concentration, just like reduced dextrin, and unlike reduced dextrin, it would only disperse without dissolving, which could overload the homogenizer. Therefore, it was decided to dissolve it in high-speed mixing tank 2.

[0125] Example 3: Study of lipid sources and methods of adding them To increase the energy content, fat was added. (In the case of egg porridge, although fat from scrambled eggs is included, the target of 150 kcal / 100 g cannot be achieved with this alone, so it is necessary to similarly increase the fat content with other ingredients.)

[0126] First, three additives were examined as lipid sources: medium-chain fatty acid oil, soybean oil, and rapeseed oil. As a result, it was found that all three had little effect on the flavor and color of the porridge. Since medium-chain fatty acid oil is expected to have more beneficial physiological effects on the body than other oils, medium-chain fatty acid oil was used in the actual production of porridge.

[0127] Next, we investigated the method of adding oil. Simply adding oil to water caused the oil to float and separate in the pasteurized product. This result was the same even when the timing of addition was changed.

[0128] Based on the above results, we investigated emulsification using an emulsifier. However, simply passing a solution of emulsifier and oil through a homogenizer and adding it to cooked rice did not improve the floating of oil in the pasteurized product. Therefore, we passed a solution of emulsifier and oil through a homogenizer and cooked the polished rice in that solution, and were able to improve the floating of oil.

[0129] Although this improved the floating of oil, when the porridge was examined after sterilization, the water seeping out of the porridge was white. This could be mistaken for rottenness, so efforts were made to improve this point as well. After examining several types of emulsifiers, including soy lecithin, it was found that polyglycerin fatty acid esters were less likely to cause cloudiness. Even polyglycerin fatty acid esters caused cloudiness when used in large amounts, so it was found that the appropriate amount to add was around 0.3%, which was emulsifiable and did not cause cloudiness.

[0130] [Example 4: Method for producing rice porridge] Three types of porridge were produced using the following manufacturing method. 1. Preparation of raw materials The formulations for the three products, "White Porridge, Egg Porridge, and Plum Porridge," are summarized in Table 2 below. The ingredients are measured according to this. The size of one blended batch is 560 kg.

[0131] [Table 2]

[0132] 2. Washing and soaking polished rice (1) Put the polished rice into the rice washer and wash it for 5 minutes. (2) Remove the polished rice from the rice washer and place it in a pot. Soak it in room temperature water for 45 minutes. (3) During the 45-minute immersion, proceed with the following operations in high-speed stirring tanks 1 and 2. (*1)

[0133] 3. Operation in High-Speed ​​Stirring Tank 1 (First Tank) (1) 90 kg of ion-exchanged water at approximately 90°C is weighed into high-speed mixing tank 1. (2) Start stirring the tank (approximately 1420 rpm), add the entire amount of emulsifier, and stir for 5 minutes. (3) Add the entire amount of medium-chain fatty acid oil and stir for 10 minutes. (4) Add the entire amount of collagen peptide and stir for 10 minutes. (5) The liquid is sent from the high-speed mixing tank 1 to the kneader via a homogenizer and strainer. The homogenization pressure is 10 MPa for the first stage and 5 MPa for the second stage. The mesh size of the strainer is 20 mesh. (*2)

[0134] 4. Operation in High-Speed ​​Stirring Tank 2 (Second Tank) (1) 130 kg of room temperature ion-exchanged water is weighed into high-speed mixing tank 2 for white porridge, and 140 kg for egg porridge and plum porridge. (2) Start stirring the tank (approximately 1450 rpm), add the entire amount of reduced dextrin, and stir for 2 minutes. (3) (Egg porridge only) Add the entire amount of chicken extract seasoning and stir for 5 minutes. (4) Add the entire amount of rice flour and stir for 10 minutes. (5) The liquid is sent from the high-speed mixing tank 2 to the kneader via a strainer. The mesh size of the strainer is 20 mesh. (*3)

[0135] 5. Preparing the scrambled eggs (1) Weigh 30 kg of ion-exchanged water at approximately 90°C into a pot. (2) Add all the pre-thawed eggs. (3) Use a hand mixer to mix for 2 minutes. (4) Put into the kneader. (*4)

[0136] 6. Preparing the umeboshi (1) Weigh 15 kg of room temperature ion-exchanged water into a pot. (2) Add all the plum flesh. (3) Use a hand mixer to distribute the plum flesh evenly. (4) Put into the kneader. (*5)

[0137] 7. Kneader operation (1) Transfer the liquid from the high-speed mixing tank 1 to the kneader. (Same as the above (*2)) (2) Start stirring the kneader. (3) The liquid is sent from the high-speed mixing tank 2 to the kneader. (The same operation as (*3) above.) (4) After the soaking process described above (*1), remove the polished rice from the pot and drain thoroughly for at least 5 minutes. Then, place the drained polished rice into the kneader. (5) Start heating the kneader using the steam jacket, and allow the temperature inside the kneader to reach 90°C or higher. (6) After the temperature reaches 90°C, keep stirring at 90±2°C for 30 minutes. (7) (Egg porridge only) Add all the fried eggs. (Same as step (*4) above.) (8) (Plum porridge only) Add all the plum flesh. (Same as step (*5) above.) (9) Increase the gauge to 560 kg using room temperature ion-exchanged water. (10) Pour water into the kneader jacket to cool the inside of the kneader to below 75°C while stirring for 5 minutes. (11) Completion of the contents (*6)

[0138] 8.Filling / sterilization / packaging (1) Fill the contents completed in (*6) into the cup and seal it. (2) Sterilize in a retort sterilizer at 121°C for at least 39 minutes. (3) After retort sterilization, the product is packaged in a case to complete the product.

[0139] The nutritional components of the finished porridges (No. 1 to 3) produced by the above-mentioned manufacturing method are shown in Table 3 below.

[0140] [Table 3]

[0141] The above-mentioned Nos. 1 to 3 porridges provide high calorie and protein intake in a smaller volume than conventional porridges that meet the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food." It was also confirmed that all of the above Nos. 1 to 3 porridges meet the "mashable with the tongue" category of "Universal Design Food (UDF)," which is designed with the elderly in mind. Furthermore, sensory evaluation confirmed that they have a moderate fluidity that is not sticky while maintaining the rice grain texture of porridge, and that the overall flavor and texture are comparable to conventional porridges that meet the "mashable with the tongue" category of the "Voluntary Standards for Universal Design Food."

Claims

1. (i) rice; (ii) a peptide, (iii) oil; (iv) rice flour, and (v) at least an emulsifier; the peptides include collagen peptides, A congee in which the ingredients (i) to (v) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the mass of the entire congee.

2. 2. The porridge according to claim 1, further comprising (vi) dextrin, wherein the ingredients (i) to (vi) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the mass of the entire porridge.

3. 2. The porridge according to claim 1, containing 60 to 80 grams of water per 100 grams of the total mass of the porridge.

4. Based on the mass of the entire porridge, (i) 7 to 25% by mass of rice; (ii) 3.0 to 9.0% by mass of a peptide; (iii) 3.0 to 9.0% by mass of oil; (iv) 2.0 to 8.0% by mass of rice flour, and (v) 0.1 to 1.0 mass% of an emulsifier; 2. The porridge of claim 1, comprising:

5. 10. Porridge with ingredients, comprising the porridge of claim 1 and ingredients.

6. The rice porridge according to claim 1 or the rice porridge with ingredients according to claim 5, which is placed in a microwaveable container.

7. Hardness 1 x 10 ４ N / m ２ The rice porridge or rice porridge with ingredients according to any one of claims 1 to 5, having a viscosity of 1500 mPa s or more and a viscosity of 1500 mPa s or more.

8. The rice porridge or rice porridge with ingredients according to any one of claims 1 to 5, which is for people who have difficulty chewing or swallowing.

9. The rice porridge or rice porridge with ingredients according to any one of claims 1 to 5, which is for patients with swallowing disorders.

10. (a) preparing an emulsified solution, the step comprising mixing at least water, oil, and an emulsifier; (b) cooking raw rice using the emulsified solution; A method for producing porridge, comprising:

11. The method of claim 10, further comprising the step of adding rice flour to the emulsified solution before step (b).

12. The method according to claim 10 or 11, wherein in step (a), the emulsified solution further comprises a peptide.

13. (a) preparing an emulsified solution, the step comprising mixing at least water, oil, and an emulsifier; (b) cooking raw rice using the emulsified solution; (c) adding ingredients to cooked rice; A method for producing porridge with ingredients, comprising:

14. A microwaveable container for containing porridge, the container comprising: a container body having a circular bottom and a sidewall extending upwardly from the bottom, the container body defining an opening at an upper end; and a lid for sealing the opening; The lid has a peripheral edge that extends radially outward beyond the top end of the container body, and can be opened by holding the extended portion and applying force upward, Porridge, (i) rice; (ii) a peptide, (iii) oil; (iv) rice flour, and (v) at least an emulsifier; the peptides include collagen peptides; A container in which the ingredients (i) to (v) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the mass of the entire congee.

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