Containerized jelly porridge for people with swallowing difficulties and its manufacturing method

Abstract

To provide a containerized jelly porridge for people with swallowing difficulties, which has excellent flavor and appearance. The present invention provides a packaged jelly porridge for people with dysphagia, which contains cooked rice, salt, a gelling agent, an emulsifier, edible oil and fat, and water, The salt equivalent amount in the jelly porridge is 0.2% by mass or more and 2.0% by mass or less, the gelling agent comprises deacylated gellan gum; The content of the edible oil and fat is 1.5% by mass or more and 13% by mass or less based on the total amount of the jelly porridge, The content of the edible oil and fat is 0.10 parts by mass or more and 0.80 parts by mass or less per 1 part by mass of the cooked rice converted into raw rice, The edible oil and fat in the jelly gruel is characterized in that it exists as emulsified particles emulsified in the form of oil-in-water droplets.

Description

[Technical Field]

[0001] The present invention relates to a packaged jelly porridge for people with dysphagia. The present invention also relates to a method for producing a packaged jelly porridge for people with dysphagia. [Background technology]

[0002] As the elderly population increases, the number of people with dysphagia, a condition in which the physical ability to swallow food is impaired, also tends to increase. Furthermore, eating is one of the pleasures for the elderly. However, depending on the viscosity of the food, people with dysphagia are prone to aspiration, where food accidentally enters the trachea during swallowing, which can lead to aspiration pneumonia. Therefore, there is a need for people with dysphagia to be able to enjoy meals safely and with the same deliciousness as healthy people, and to be able to consume sufficient nutrition.

[0003] As a food for people with swallowing difficulties, in response to the demand for food that is similar to a normal meal, rice porridge, which can contain large ingredients and has a soft texture for both the ingredients and the rice grains, has become popular. For example, in Patent Document 1, a rice porridge with an overall hardness of 1×10 3 N / m 2 5x10 or more 5 N / m 2 The present invention discloses a retort rice porridge as follows: the retort rice porridge contains 0.02% by mass to 0.5% by mass of pectin having an esterification degree of 1% to 25% and a salt equivalent concentration of 0.5% by mass or more. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-216891 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the retort pouch rice porridge described in Patent Document 1 still has room for improvement in terms of flavor (particularly saltiness) and appearance (particularly suppression of oil floating on top). Therefore, an object of the present invention is to provide a jelly rice porridge that is excellent in flavor and appearance. [Means for solving the problem]

[0006] As a result of extensive research into solving the above-mentioned problems, the present inventors have surprisingly discovered that the above-mentioned problems can be solved by blending specific ingredients in the production of jelly rice porridge for people with dysphagia and by emulsifying edible oils and fats in a specific state. Based on this discovery, the present inventors have completed the present invention.

[0007] That is, according to the present invention, the following inventions are provided. [1] A packaged jelly porridge for people with dysphagia, comprising cooked rice, salt, a gelling agent, an emulsifier, edible oils and fats, and water, The salt equivalent amount in the jelly porridge is 0.2% by mass or more and 2.0% by mass or less, the gelling agent comprises deacylated gellan gum; The content of the edible oil and fat is 1.5% by mass or more and 13% by mass or less based on the total amount of the jelly porridge, The content of the edible oil and fat is 0.10 parts by mass or more and 0.80 parts by mass or less per 1 part by mass of the cooked rice converted into raw rice, The packaged jelly porridge is characterized in that the edible oil and fat in the jelly porridge is present as emulsified particles emulsified in the form of oil-in-water droplets. [2] The content of the deacylated gellan gum is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the jelly gruel. [1] A container-packed jelly porridge as described in [1]. [3] The emulsifier comprises at least one selected from the group consisting of emulsifying starch, synthetic emulsifier, and egg yolk. [1] or [2]. [4] The content of the emulsifier is 0.01% by mass or more and 5.0% by mass or less based on the total amount of the jelly gruel. [1] - [3] The container-packed jelly porridge according to any one of [1] to [3]. [5] The content of the edible oil and fat is 1.8% by mass or more and 12% by mass or less based on the total amount of the jelly porridge. [1] to [4]. A container-packed jelly porridge according to any one of [1] to [4]. [6] The mass ratio of the content of the edible oil and fat to the content of the emulsifier is 1.0 or more and 200 or less. [1] to [5]. A container-packed jelly porridge according to any one of [1] to [5]. [7] The content of the cooked rice is 5.0% by mass or more and 20% by mass or less, in terms of raw rice, relative to the total amount of the jelly porridge. [1] to [6]. A container-packed jelly porridge according to any one of [1] to [6]. [8] The calorie content of the jelly porridge is 50 kcal / 100 g or more and 150 kcal / 100 g or less. [1] to [7]. A container-packed jelly porridge according to any one of [1] to [7]. [9] The hardness of the jelly porridge at 20°C is 2.0 x 10 4 N / m 2 characterized in that: [1] to [8]. A container-packed jelly porridge according to any one of [1] to [8].

[10] The adhesiveness of the jelly porridge at 20 ° C is 100 J / m 3 More than 1000J / m 3 characterized in that: [1] - [9] The container-packed jelly porridge according to any one of [1] to [9].

[11] A method for producing the containerized jelly porridge for people with swallowing difficulties according to any one of [1] to

[10] , a step of mixing at least the gelling agent and the water to obtain a gelling raw material; A step of mixing at least the emulsifier, the edible oil and fat, and the water to form emulsion particles in which the edible oil and fat are emulsified in an oil-in-water type; Mixing at least raw rice and water to prepare a jelly porridge ingredient; A step of cooking the jelly porridge raw material; a step of mixing at least cooked rice, the gelling ingredient, and the emulsified particles to obtain jelly porridge; filling the jelly gruel into a container; A method for producing a packaged jelly porridge, comprising:

[12] The volume average particle diameter of the emulsified particles is 10.0 μm or more and 150 μm or less.

[11] A method for producing the containerized jelly porridge described in

[11] . [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a packaged jelly porridge for persons with dysphagia that is excellent in flavor (particularly, saltiness) and appearance (particularly, suppression of oil floating on top). Furthermore, according to the present invention, it is possible to provide a method for producing the packaged jelly porridge for persons with dysphagia. DETAILED DESCRIPTION OF THE INVENTION

[0009] <Containerized jelly porridge> The packaged jelly porridge of the present invention contains at least cooked rice, salt, a gelling agent, an emulsifier, edible oils and fats, and water, and may further contain ingredients and other raw materials. In the present invention, jelly porridge is porridge made by turning finely ground cooked rice into a gel with a gelling agent or the like. Such jelly porridge is suitable for use by people with dysphagia.

[0010] (calories in jelly porridge) From the viewpoint of ensuring sufficient nutritional intake, the calorie content of jelly porridge is preferably 50 kcal / 100 g to 150 kcal / 100 g, with the lower limit being more preferably 60 kcal / 100 g or more, even more preferably 70 kcal / 100 g or more, and most preferably 100 kcal / 100 g or more, and the upper limit may be 145 kcal / 100 g or less, or may be 140 kcal / 100 g or less. Note that the calorie content is based on 100 g of jelly porridge.

[0011] (Hardness and adhesion) The upper limit of the hardness of the jelly porridge at 20°C is preferably 2.0 x 10 4 N / m 2 or less, and more preferably 1.0 × 10 4 N / m 2 or less, and more preferably 5.0 × 10 3 N / m 2 and even more preferably 3.0 x 10 3 N / m 2 or less, and most preferably 2.0 × 10 3 N / m 2 The lower limit is preferably 0.1×10 3 N / m 2 More preferably, 0.2×10 3 N / m 2 or more, and more preferably 0.3 × 10 3 N / m 2 or more, and even more preferably 0.4×10 3 N / m 2 or more, and most preferably 0.5×10 3 N / m 2 That's all. The adhesiveness of the jelly porridge at 20°C is preferably 100 J / m 3 More than 1000J / m 3 The lower limit is preferably 120 J / m or less. 3 or more, and more preferably 150 J / m 3 The upper limit is preferably 700 J / m or more. 3 or less, and more preferably 500 J / m 3 The following is the result. If the hardness and adhesiveness of the jelly porridge are within the above numerical ranges, it is suitable for people with difficulty swallowing, and the jelly porridge obtained falls under the "Universal Design Food (UDF)" category of "no need to chew" or "can be crushed with the tongue" of the Japan Nursing Care Food Council. The hardness and adhesiveness of the jelly porridge were measured at a product temperature of 20°C ± 2°C using a measuring device (e.g., a creep meter manufactured by Yamaden Co., Ltd., model number RE2-33005C) with a plunger diameter of 20 mm, a compression speed of 10 mm / s, a clearance of 30% of the sample thickness, and two compressions, and the average values ​​were obtained by measuring each sample three or more times.

[0012] (Water content of jelly porridge) The water content of the jelly porridge is not particularly limited and can be adjusted appropriately depending on the amount of each ingredient. The lower limit of the water content of the jelly porridge is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more, and the upper limit is preferably 90% by mass or less, and more preferably 85% by mass or less.

[0013] (equivalent to salt in jelly porridge) The salt equivalent content in the jelly porridge is 0.2% by mass or more and 2.0% by mass or less, with the lower limit preferably being 0.3% by mass or more, more preferably 0.4% by mass or more, even more preferably 0.5% by mass or more, and even more preferably 0.6% by mass or more, and the upper limit preferably being 1.8% by mass or less, more preferably 1.7% by mass or less, even more preferably 1.6% by mass or less, and even more preferably 1.5% by mass or less. When the salt equivalent content in the jelly porridge is within the above-mentioned range, the jelly porridge has a good flavor (especially saltiness) and a gentle taste. Furthermore, when the salt equivalent content in the jelly porridge is within the above-mentioned range, the sodium ions contained in the salt can promote gelation of the deacylated gellan gum. In the present invention, the salt equivalent amount is the sum of the amount of salt blended as a raw material and the amount of salt contained in other raw materials. The salt equivalent amount can be determined, for example, by measuring sodium or chloride ions as the reference component by the Mohr method, atomic absorption spectrometry, potentiometric titration, or the like, and calculating the salt content as the sodium chloride content.

[0014] (Rice) Cooked rice includes not only cooked rice obtained by cooking white rice or brown rice, but also barley rice obtained by cooking white rice and barley together, and cooked or steamed polished glutinous rice.

[0015] The size of the cooked rice is not particularly limited as long as it is a size suitable for use in jelly rice porridge. For example, the cooked rice is preferably processed by a mixer or the like so that the length of the longest side is 1 mm or less.

[0016] The type and polishing ratio of rice are not particularly limited. Examples of rice varieties that can be used include Japonica rice, Indica rice, and Javanica rice. Also, rice with different polishing ratios such as partially polished rice, polished rice, and rinse-free rice can be used.

[0017] The cooked rice content, calculated as raw rice, is preferably 5.0% by mass or more and 20% by mass or less of the total amount of the jelly rice porridge, with the lower limit being more preferably 7.0% by mass or more, and even more preferably 10% by mass or more, and the upper limit being more preferably 18% by mass or less, and even more preferably 16% by mass or less. If the cooked rice content is within the above range, the jelly rice porridge will tend to have a good texture and flavor.

[0018] (edible fats and oils) The edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Examples of edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil; fish oil, beef tallow, lard, chicken fat; and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain fatty acid triglyceride), diglyceride, hardened oil, and interesterified oil. These edible oils and fats may be used alone or in combination of two or more.

[0019] The content of edible oils and fats is 1.5% by mass or more and 13% by mass or less of the total amount of the jelly porridge, with the lower limit being preferably 1.8% by mass or more, more preferably 2.0% by mass or more, and even more preferably 3.0% by mass or more, and the upper limit being preferably 12% by mass or less, more preferably 10% by mass or less, and even more preferably 9.0% by mass or less. The content of edible oils and fats is 0.10 to 0.80 parts by mass per 1 part by mass of cooked rice converted to raw rice, with the lower limit being preferably 0.12 parts by mass or more, more preferably 0.15 parts by mass or more, and even more preferably 0.20 parts by mass or more, and the upper limit being preferably 0.70 parts by mass or less, more preferably 0.65 parts by mass or less, and even more preferably 0.60 parts by mass or less. The mass ratio of the edible oil content to the emulsifier content is preferably 1.0 or more and 200 or less, with the lower limit being more preferably 2.0 parts by mass or more, more preferably 5.0 parts by mass or more, and even more preferably 7.0 parts by mass or more, and the upper limit being preferably 170 parts by mass or less, more preferably 150 parts by mass or less, and even more preferably 120 parts by mass or less. If the content of edible oils and fats is within the above numerical range, the edible oils and fats will be present in the jelly porridge as emulsified particles in the form of oil-in-water droplets, resulting in a jelly porridge with excellent flavor (especially saltiness) and appearance (especially suppression of oil floating).

[0020] (gelling agent) The gelling agent is not particularly limited, and any conventionally known gelling agent generally used for food products can be used. In the present invention, at least deacylated gellan gum is used as the gelling agent.

[0021] As the gelling agent, other gelling agents besides deacylated gellan gum may be further used. Examples of other gelling agents include native gellan gum, carrageenan, LM pectin, sodium alginate, agar, locust bean gum, guar gum, tamarind seed gum, and psyllium seed gum. Among these other gelling agents, native gellan gum is preferred. These other gelling agents may be used alone or in combination of two or more.

[0022] The content of deacylated gellan gum is preferably 0.01% by mass or more and 1.0% by mass or less relative to the total amount of the jelly porridge, with the lower limit being preferably 0.03% by mass or more, more preferably 0.05% by mass or more, and the upper limit being preferably 0.5% by mass or less, more preferably 0.2% by mass or less. If the content of deacylated gellan gum is within the above range, the hardness and adhesiveness of the jelly gruel can be easily adjusted to a range suitable for people with swallowing difficulty. The content of other gelling agents is preferably 0.01% by mass or more and 1.0% by mass or less, based on the total amount of the jelly porridge, with the lower limit being preferably 0.02% by mass or more, more preferably 0.03% by mass or more, and the upper limit being preferably 0.5% by mass or less, more preferably 0.1% by mass or less. If the content of the other gelling agent is within the above range, the hardness and adhesiveness of the jelly gruel can be easily adjusted to a range suitable for people with swallowing difficulties.

[0023] (Calcium-containing ingredients) A calcium-containing raw material serving as a calcium ion source may be used in conjunction with the gelling agent, such as edible water-soluble calcium salts such as calcium lactate and calcium chloride, or tap water or hard water containing calcium ions.

[0024] From the viewpoint of promoting gelation, the calcium content is preferably 0.005 parts by mass or more and 0.035 parts by mass or less, and more preferably 0.010 parts by mass or more and 0.030 parts by mass or less, per part by mass of deacylated gellan gum. Alternatively, the calcium content may be less than 0.05 parts by mass, less than 0.01 parts by mass, or even 0 parts by mass per part by mass of deacylated gellan gum, because in the present invention, the sodium ions contained in the salt can promote gelation of deacylated gellan gum without blending a calcium-containing raw material.

[0025] (emulsifier) The emulsifier is not particularly limited, and conventionally known emulsifiers commonly used for food can be used. Examples of emulsifiers include emulsifying starch, synthetic emulsifiers, and egg yolk. Among these, emulsifying starch and synthetic emulsifiers are preferred, and emulsifying starch is more preferred. These emulsifiers may be used alone or in combination of two or more.

[0026] (emulsifiable starch) The emulsifying starch may be a processed starch having emulsifying ability. Examples of the emulsifying starch include potato starch, corn starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch that have been processed to have emulsifying ability. Examples of the emulsifying starch include alkenyl succinate starches such as sodium starch octenyl succinate. These emulsifying starches may be used alone or in combination of two or more.

[0027] (synthetic emulsifier) Examples of synthetic emulsifiers include egg yolk lecithin, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and sorbitan fatty acid esters. These synthetic emulsifiers may be used alone or in combination of two or more. The HLB value of the synthetic emulsifier is not particularly limited, but from the viewpoint of emulsifying action, it is preferably 1.0 or more but less than 3.0, or more than 8.0 but not more than 18, more preferably 1.3 or more but less than 2.7, or more than 9.0 but not more than 17, and even more preferably 1.5 or more but less than 2.5, or more than 10 but not more than 16.

[0028] (egg yolk) Examples of egg yolk include liquid egg yolk, raw egg yolk, and liquid egg yolk or raw egg yolk that has been subjected to one or more treatments such as sterilization, freezing, drying such as spray drying or freeze drying, enzyme treatment with phospholipase A1 or phospholipase A2 such as phospholipase A-treated egg yolk, desugaring with yeast or glucose oxidase, decholesterolization such as supercritical carbon dioxide treatment, and mixing with salt or carbohydrates. Among these, enzyme-treated egg yolk is preferably used. Note that when eggs such as chicken eggs are used as the ingredient, the egg yolk in the ingredient is not included in the emulsifier.

[0029] The content of the emulsifier is preferably 0.01% by mass or more and 5.0% by mass or less, with the lower limit being more preferably 0.02% by mass or more, even more preferably 0.03% by mass or more, and the upper limit being more preferably 3.0% by mass or less, even more preferably 1.0% by mass or less, and most preferably 0.6% by mass or less, based on the total amount of the jelly porridge. If the content of the emulsifier is within the above range, it is easy to adjust the volume average particle size of the emulsified particles within the desired range, and a jelly porridge with excellent appearance (particularly, suppression of oil floating) can be obtained.

[0030] (Ingredients) The ingredients used in the jelly porridge can be any known ingredient. These ingredients can be either plant-based or animal-based. Examples of plant-based ingredients include vegetables such as onions, green onions, ginger, carrots, daikon radishes, burdock root, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, komatsuna (Japanese mustard spinach), bok choy, tomatoes, and garlic; potatoes such as potatoes, sweet potatoes, and taro; beans such as soybeans, adzuki beans, broad beans, and peas; grains such as wheat, barnyard millet, and foxtail millet; fruits such as apples, peaches, pineapples, and yuzu; mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko mushrooms, and matsutake mushrooms; and seaweed such as wakame seaweed, kelp, and hijiki seaweed. Examples of animal ingredients include beef, pork, chicken, lamb, horse, venison, wild boar, goat, rabbit, whale, and their organs; fish such as horse mackerel, sweetfish, sardines, bonito, salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; seafood such as shrimp, crab, squid, octopus, and sea cucumber; and eggs such as chicken eggs. These ingredients may be used alone or in combination. The shape, hardness, and size of these ingredients are not particularly limited as long as they are suitable for people with swallowing difficulties.

[0031] (Other ingredients) In addition to the ingredients mentioned above, various ingredients commonly used in jelly porridge may be appropriately selected and blended into the jelly porridge as long as they do not impair the effects of the present invention. Examples of such ingredients include seasonings such as soy sauce, monosodium glutamate, and mirin, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose, acidulants such as organic acids and fruit juices, spices such as mustard powder, wasabi, pickled plums, and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0032] (container) The container for filling the jelly porridge is not particularly limited in terms of material or shape, and may be, for example, a conventional container for retort foods. Examples of the container include soft containers made of polyethylene, polypropylene, vinyl, etc. Furthermore, the shape of these containers may be, for example, a pouch, a cylinder, a bottle, etc.

[0033] <Production method of packaged jelly porridge> The method for producing containerized jelly porridge of the present invention includes a step of preparing a gelling ingredient, a step of forming emulsion particles of edible oils and fats, a step of preparing jelly porridge ingredients, a step of cooking the jelly porridge ingredients, and a step of filling a container with the jelly porridge. Each step will be described in detail below.

[0034] (Gelling raw material preparation process) The preparation step is a step of mixing a gelling agent and water to obtain a gelling raw material. In addition to the gelling agent and water, at least a portion of other ingredients such as seasonings may be blended. Details of each ingredient are as described above.

[0035] (Emulsion particle formation process) The formation step is a step of mixing at least an emulsifier, edible oil and water to form emulsion particles in which the edible oil is emulsified into oil-in-water droplets. In addition to the emulsifier, edible oil and water, at least a portion of other ingredients such as seasonings may be blended. On the other hand, from the viewpoint of convenience in the manufacturing process, it is preferable not to blend proteins that coagulate upon heating (such as egg white or soy protein). Details of each ingredient are as explained above.

[0036] The volume average particle size of the emulsion particles obtained in this formation step is preferably 10.0 μm or more and 150 μm or less, with the lower limit being more preferably 11.0 μm or more, even more preferably 12.0 μm or more, still more preferably 13.0 μm or more, and the upper limit being more preferably 140.0 μm or less, even more preferably 130.0 μm or less, still more preferably 120.0 μm or less. If the volume average particle size of the emulsion particles is within the above numerical range, a jelly porridge excellent in flavor (particularly, saltiness) and appearance (particularly, suppression of oil floating) can be obtained. The volume average particle size of the emulsified particles can be measured by the following measurement procedure and conditions. (Measurement procedure) A few drops of the sample liquid are placed on a laser diffraction particle size distribution analyzer, and measurement is carried out under the following measurement conditions. (Measurement conditions) Measuring equipment: Laser diffraction particle size distribution analyzer (Nikkiso Co., Ltd., MicrotracMT3300EXII) Measurement standard: Volume Analysis conditions: Aspheric, refractive index 1.6 Particle size measurement range: 0.021 μm to 2000 μm ·Particle size classification: 132ch ·Temperature: 20℃

[0037] (Preparation process of ingredients for jelly porridge) The preparation step is a step of mixing at least raw rice and water to prepare a jelly porridge ingredient. In addition to raw rice and water, other ingredients such as ingredients and seasonings may be added. Details of each ingredient are as described above.

[0038] (Rice cooking process for jelly porridge ingredients) The rice cooking process involves cooking the jelly rice porridge ingredients. The heating temperature and cooking time are not particularly limited, as long as the rice is cooked until the core of the rice is gone and the rice is soft enough for people with dysphagia. For example, the heating temperature is preferably 80°C or higher and 100°C or lower, more preferably 82°C or higher and 98°C or lower, and the cooking time is preferably 10 minutes or higher and 80 minutes or lower, more preferably 20 minutes or higher and 70 minutes or lower.

[0039] In a preferred embodiment of the present invention, the size of raw rice may be adjusted by crushing before cooking, or the size of cooked rice may be adjusted by crushing after cooking.

[0040] (Jelly porridge formation process) The forming step is a step of mixing at least cooked rice, gelling ingredients, and emulsified particles to obtain jelly porridge. A further heat treatment may be performed in this step. The heating temperature and heating time of the heat treatment are not particularly limited. For example, the heating temperature is preferably 60°C or higher and 100°C or lower, more preferably 70°C or higher and 95°C or lower, and the heating time is preferably 10 minutes or higher and 100 minutes or lower, more preferably 20 minutes or higher and 90 minutes or lower.

[0041] An additional gelling agent and calcium ion source may be added during the formation process to adjust the consistency and adhesiveness of the jelly gruel to a range suitable for individuals with dysphagia.

[0042] (Process of filling jelly porridge into containers) The filling step is a step of filling a container with the jelly porridge. In a preferred embodiment of the present invention, after filling the jelly porridge into a soft container such as a retort pouch, the container may be subjected to retort sterilization (heat and pressure sterilization at 120°C for 4 minutes or more).

[0043] (manufacturing equipment) Jelly porridge can be produced using equipment commonly used in food production, such as a general mixer, kneader, super mixer, fine mixer, stick mixer, stand mixer, homomixer, etc. The shape of the mixer's mixing blades can be, for example, a propeller blade, a turbine blade, a paddle blade, an anchor blade, etc. [Example]

[0044] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0045] <Production example of containerized jelly porridge> [Example 1] Packaged jelly porridge was produced according to the blending ratios listed in Table 1. Specifically, gelling agent A (deacylated gellan gum) and fresh water were mixed with stirring to obtain a gelling material. Emulsifier A (starch sodium octenyl succinate), edible oil (rapeseed oil), and liquid ingredients (bonito extract, soy sauce, broth, salt, and fresh water) were mixed to form emulsified particles in which the edible oil was emulsified as oil-in-water droplets. In addition, the jelly porridge raw material obtained by mixing raw rice and fresh water was cooked by heating at a temperature of 85°C. Next, the gelling raw material obtained above was added, mixed with stirring, and heated at 90°C for 10 minutes. Furthermore, the emulsified particles obtained above and ingredients (sea bream flakes) were added and mixed with stirring. The resulting mixture was pulverized in a mixer, and the size of the cooked rice was adjusted so that the longest side length was 1 mm or less. Next, gelling agent B (native gellan gum) was added, mixed with stirring, and heated to a temperature of 85°C to obtain a jelly porridge. Finally, the jelly porridge was filled into a container (pouch) and subjected to retort sterilization (120°C for 30 minutes) to produce a packaged jelly porridge.

[0046] [Example 2] A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 5.0 mass %.

[0047] [Example 3] A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 8.0 mass %.

[0048] [Example 4] A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of emulsifier A was changed to 0.05% by mass and the blending amount of edible oil and fat was changed to 5.0% by mass.

[0049] [Example 5] A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of emulsifier A was changed to 0.5% by mass and the blending amount of edible oil and fat was changed to 5.0% by mass.

[0050] [Example 6] A container-packed jelly porridge was produced in the same manner as in Example 1, except that emulsifier A was replaced with 0.1% by mass of emulsifier B (a mixture of glycerin fatty acid ester, sucrose fatty acid ester, and dextrin, HLB value 5.0-10), and the amount of edible oil and fat added was changed to 5.0% by mass.

[0051] [Example 7] A container-packed jelly porridge was produced in the same manner as in Example 1, except that emulsifier A was replaced with 0.1% by mass of emulsifier C (sucrose fatty acid ester, HLB value 2.0) and the amount of edible oil and fat added was changed to 5.0% by mass.

[0052] [Example 8] A container-packed jelly porridge was produced in the same manner as in Example 1, except that emulsifier D (sucrose fatty acid ester, HLB value 13) was added at 0.1% by mass instead of emulsifier A, and the amount of edible oil and fat added was changed to 5.0% by mass.

[0053] [Example 9] A container-packed jelly porridge was produced in the same manner as in Example 1, except that the amount of gelling agent A was changed to 0.040% by mass, the amount of edible oil and fat was changed to 5.0% by mass, and the amount of gelling agent B was changed to 0.080% by mass.

[0054] [Example 10] A container-packed jelly porridge was produced in the same manner as in Example 1, except that 0.01% by mass (calcium content: 13% by mass) of calcium lactate (calcium content: 0.013 parts by mass per part by mass of deacylated gellan gum) was added at the same time as adding gelling agent B.

[0055] [Example 11] A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 5.0 mass % and the blending amount of salt was changed to 0.25 mass %.

[0056] [Example 12] A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 5.0 mass % and the blending amount of salt was changed to 0.85 mass %.

[0057] [Comparative Example 1] A container-packed jelly porridge was produced in the same manner as in Example 1, except that no edible oil or fat was added.

[0058] Comparative Example 2 A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 15 mass %.

[0059] Comparative Example 3 A container-packed jelly porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 5.0 mass % and emulsifier A was not blended.

[0060] The blending ratios of the ingredients for the jelly porridges of Examples 1 to 12 and Comparative Examples 1 to 3 are shown in Tables 1 and 2.

[0061] [Table 1]

[0062] [Table 2]

[0063] <Evaluation of packaged jelly porridge> (component analysis) The content of each component (protein, lipid, carbohydrate, and organic acid) in the jelly gruel obtained above was measured by the following analytical method. (Analysis method) Protein: Combustion method, protein conversion factor 6.25 Lipids: Soxhlet extraction Carbohydrates: Calculation formula according to the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015): 100 - (moisture + protein + fat + ash + acetic acid) Organic acids: titratable acidity (acetic acid equivalent)

[0064] (calorie calculation) The calorie content (kcal / 100g) of the jelly porridge obtained above was calculated based on the results of the component analysis above, using the following energy conversion coefficients for each component (calories per 1g of each component (kcal / g)). The calculation results are shown in Tables 1 and 2. (energy conversion factor) Protein: 4, Fat: 9, Carbohydrate: 4, Organic Acid: 3 For items not specified above, the coefficients listed in the 2015 edition (7th revision) of the Food Composition Tables of Japan shall be followed.

[0065] (Measurement of hardness and adhesiveness of jelly gruel) The hardness (N / m 2 ) and adhesion (J / m 3 ) was measured using a creep meter (Yamaden Co., Ltd., Model RE2-33005C) in accordance with the voluntary standard of the Japan Nursing Care Food Council's "Universal Design Food (UDF)." Specifically, the plunger diameter was 20 mm, the compression speed was 10 mm / s, the clearance was 30% of the sample thickness, and the number of compressions was two. Each sample was measured three times, and the average value was used. The measurement results are shown in Tables 3 and 4.

[0066] (Measurement of volume average particle size of emulsified particles) The volume average particle size of the emulsion particles obtained by emulsifying the edible oils and fats into oil-in-water emulsions obtained in the above-mentioned production process was measured using the following measurement procedures and conditions. The measurement results are shown in Tables 3 and 4. (Measurement procedure) A few drops of the sample liquid are placed on a laser diffraction particle size distribution analyzer, and measurement is carried out under the following measurement conditions. (Measurement conditions) Measuring equipment: Laser diffraction particle size distribution analyzer (Nikkiso Co., Ltd., MicrotracMT3300EXII) Measurement standard: Volume Analysis conditions: Aspheric, refractive index 1.6 Particle size measurement range: 0.021 μm to 2000 μm ·Particle size classification: 132ch ·Temperature: 20℃

[0067] (Taste and appearance evaluation) The flavor and appearance of the jelly porridge obtained above were evaluated by several trained panelists on the following evaluation scale (1 point to 5 points) using a 41-point scale (1.0 point to 5.0 point) in increments of 0.1 point for each of the items of flavor (saltiness) and appearance (visual oil floating). The average scores of each panel are shown as the evaluation score in Tables 3 and 4. If all evaluation scores for flavor and appearance are 3.0 points or higher, it can be said that the results are good. In Comparative Example 1, since no edible oil or fat was added, the appearance was not evaluated and was marked with "-". [Evaluation criteria] (Flavor: Salty) 5 points: Not too salty, had a very pleasant, gentle taste. 4 points: Not too salty, and had a mild enough flavor. 3 points: Not too salty and had a gentle taste. 2 points: Slightly salty and had a bad taste. 1 point: The saltiness was strong and the taste was bad. (Appearance: Visual oil floating) 5 points: No edible oil or fat was floating. 4 points: There was almost no edible oil floating on top. 3 points: No visible edible oil or fat was floating. 2 points: There was some edible oil floating on top. 1 point: Cooking oil was floating.

[0068] As described above, all of the jelly porridges of Examples 1 to 12 were good in terms of flavor (salty taste) and appearance (visual oil floating). On the other hand, the jelly porridge of Comparative Example 1 was not blended with edible oils and fats, and therefore had no emulsified particles of edible oils and fats, and therefore tasted too salty and had a bad flavor. The jelly porridge of Comparative Example 2 contained a large amount of edible oil and fat, and was too salty and had a bad flavor. The jelly porridge of Comparative Example 3 did not contain any emulsifier and had no emulsified particles of edible oils and fats, so it was too salty, had a bad flavor, and had noticeable oil floating on top, resulting in a poor appearance.

[0069] [Table 3]

[0070] Table 4

Claims

1. A containerized jelly porridge for people with difficulty swallowing, comprising cooked rice, salt, a gelling agent, an emulsifier, edible oil and fat, and water, The salt equivalent amount in the jelly porridge is 0.2% by mass or more and 2.0% by mass or less, the gelling agent comprises deacylated gellan gum; the emulsifier comprises at least one selected from the group consisting of emulsifying starch, a synthetic emulsifier having an HLB value of 1.0 or more but less than 3.0, or more than 8.0 and 18 or less, and egg yolk; The content of the edible oil and fat is 1.5% by mass or more and 13% by mass or less based on the total amount of the jelly porridge, The content of the edible oil and fat is 0.10 parts by mass or more and 0.80 parts by mass or less per 1 part by mass of the cooked rice converted to raw rice, The packaged jelly porridge is characterized in that the edible oil and fat in the jelly porridge is present as emulsified particles emulsified in the form of oil-in-water droplets.

2. 2. The packaged jelly porridge according to claim 1, wherein the synthetic emulsifier has an HLB value of 1.5 or more but less than 2.5, or more than 10 but not more than 16.

3. A containerized jelly porridge for people with difficulty swallowing, comprising cooked rice, salt, a gelling agent, an emulsifier, edible oil and fat, and water, The salt equivalent amount in the jelly porridge is 0.2% by mass or more and 2.0% by mass or less, the gelling agent comprises deacylated gellan gum; The content of the edible oil and fat is 1.5% by mass or more and 13% by mass or less based on the total amount of the jelly porridge, The content of the edible oil and fat is 0.10 parts by mass or more and 0.80 parts by mass or less per 1 part by mass of the cooked rice converted to raw rice, The edible oil and fat in the jelly gruel is present as emulsified particles emulsified in the form of oil-in-water droplets, The hardness of the jelly porridge at 20°C is 3.0 x 10 ３ N / m ２ A container-packed jelly porridge characterized by the following:

4. The content of the deacylated gellan gum is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the jelly gruel. The packaged jelly porridge according to claim 1 or 3.

5. The emulsifier comprises at least one selected from the group consisting of emulsifying starch, synthetic emulsifier, and egg yolk. The packaged jelly porridge according to claim 3.

6. The content of the emulsifier is 0.01% by mass or more and 5.0% by mass or less based on the total amount of the jelly gruel. The packaged jelly porridge according to claim 1 or 3.

7. The content of the edible oil and fat is 1.8% by mass or more and 12% by mass or less based on the total amount of the jelly porridge. The packaged jelly porridge according to claim 1 or 3.

8. The mass ratio of the content of the edible oil and fat to the content of the emulsifier is 1.0 or more and 200 or less, The packaged jelly porridge according to claim 1 or 3.

9. The content of the cooked rice is 5.0% by mass or more and 20% by mass or less, in terms of raw rice, based on the total amount of the jelly porridge. The packaged jelly porridge according to claim 1 or 3.

10. The calorie content of the jelly porridge is 50 kcal / 100 g or more and 150 kcal / 100 g or less. The packaged jelly porridge according to claim 1 or 3.

11. The hardness of the jelly porridge at 20°C is 2.0 x 10 ４ N / m ２ characterized in that: The packaged jelly porridge according to claim 1 or 3.

12. The adhesiveness of the jelly gruel at 20°C is 100 J / m ３ More than 1000J / m ３ characterized in that: The packaged jelly porridge according to claim 1 or 3.

13. A method for producing the containerized jelly porridge for people with dysphagia according to claim 1 or 3, a step of mixing at least the gelling agent and the water to obtain a gelling raw material; A step of mixing at least the emulsifier, the edible oil and fat, and the water to form emulsion particles in which the edible oil and fat are emulsified in an oil-in-water type; Mixing at least raw rice and water to prepare a jelly porridge ingredient; A step of cooking the jelly porridge raw material; a step of mixing at least cooked rice, the gelling ingredient, and the emulsified particles to obtain jelly porridge; filling the jelly gruel into a container; A method for producing a packaged jelly porridge, comprising:

14. The volume average particle diameter of the emulsion particles is 10.0 μm or more and 150 μm or less. A method for producing the packaged jelly porridge according to claim 13.

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