Retort jelly porridge and its manufacturing method

Abstract

To provide a retort jelly rice porridge that can reduce the time for aging after manufacture while maintaining the original taste of rice and ease of swallowing and a method for producing the same.SOLUTION: A retort jelly rice porridge contains deacylated gellan gum of 1 part or more and 2.5 parts or less relative to native gellan gum 1 part, and contains calcium ions of 0.005 part or more and 0.035 part or less relative to the deacylated gellan gum 1 part.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a retort jelly porridge and a method for producing the same. [Background technology]

[0002] Jelly porridge for people who have difficulty chewing and swallowing even small solid foods is made using a gelling agent to adjust its physical properties, but many technologies have been developed to improve bolus formation and ease of swallowing without compromising the original flavor of rice (e.g., Patent Documents 1 to 3). However, after production, the aging time required for the resulting jelly porridge to develop a certain hardness can be long, making it difficult to adjust the production timing and improve production efficiency. No particular study has been done on the issue of shortening the aging time. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-247286 [Patent Document 2] Japanese Patent Application Publication No. 2017-12043 [Patent Document 3] Japanese Patent Application Laid-Open No. 2004-283073 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a retort jelly porridge that can shorten the aging time after production while maintaining the original flavor and ease of swallowing of rice, and a method for producing the same. [Means for solving the problem]

[0005] The present inventors have conducted extensive research to achieve the above object. As a result, they discovered that by setting the content ratio of native gellan gum to deacylated gellan gum and the content ratio of deacylated gellan gum to calcium ions within specific ranges, the original flavor and ease of swallowing of rice can be maintained while the hardness of retort jelly porridge is achieved within 48 hours after production, leading to the completion of the present invention.

[0006] That is, the present invention is (1) 1 part native gellan gum to 1 part or more and 2.5 parts or less deacylated gellan gum; Contains 0.005 to 0.035 parts of calcium ions per part of deacylated gellan gum. Retort jelly porridge, (2) The total content of native gellan gum and deacylated gellan gum is 0.3% or less of the total amount of retort jelly porridge. (1) Retort jelly porridge, is. [Effects of the Invention]

[0007] According to the present invention, it is possible to achieve the desired hardness of retort jelly porridge within 48 hours after production while maintaining the original flavor and ease of swallowing of rice, which is expected to stabilize the timing of shipping after production and improve production efficiency. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass."

[0009] <Features of the present invention> The retort jelly porridge of the present invention is characterized by the fact that it exhibits the hardness of retort jelly porridge within 48 hours after production while maintaining the original flavor and ease of swallowing of rice, by setting the content ratio of native gellan gum to deacylated gellan gum, and the content ratio of deacylated gellan gum to calcium ions within specific ranges.

[0010] <Retort jelly porridge> The retort jelly porridge of the present invention is porridge that has been mixed with a mixer and then retort-sterilized. Specifically, it may be porridge that has been mixed with a mixer to reduce the length of its longest side to 1 mm or less. Considering the original flavor of rice and ease of swallowing, the rice content of the retort jelly porridge of the present invention is preferably 5 to 30% of the total volume of the retort jelly porridge in terms of raw rice, more preferably 8 to 25%, and even more preferably 10 to 20%. The type and polishing ratio of rice used in the retort pouch jelly porridge of the present invention is not particularly limited. The retort pouch jelly porridge may contain seasonings and ingredients in addition to rice.

[0011] <Native gellan gum and deacylated gellan gum> Among gellan gums, those with a high acyl group content are called native gellan gum, and those that have been subjected to deacylation treatment to reduce the acyl group content are called deacylated gellan gum. The native gellan gum and deacylated gellan gum used in the present invention may be any commercially available food grade gellan gum.

[0012] <Native gellan gum and deacylated gellan gum content> The retort jelly gruel of the present invention contains 1 part or more and 2.5 parts or less of deacylated gellan gum per part of native gellan gum. If the ratio of deacylated gellan gum to native gellan gum is below the above range, the porridge will tend to stick to the oral cavity, making it unsuitable for people with impaired chewing and swallowing functions. Furthermore, the original flavor of rice will be difficult to detect. If the content of deacylated gellan gum relative to 1 part native gellan gum exceeds the above range, the aging time after production will exceed 48 hours.

[0013] <Deacylated gellan gum and calcium ion content> The retort jelly gruel of the present invention contains 0.005 to 0.035 parts of calcium ions per part of deacylated gellan gum. If the calcium ion content per part of deacylated gellan gum is below the above range, the hardness of the retort jelly porridge that develops within 48 hours after production will be insufficient. If the calcium ion content per part of deacylated gellan gum exceeds the above range, the hardness of the retort jelly porridge that develops within 48 hours after production will exceed the appropriate range, and the porridge will not be suitable for people with reduced chewing and swallowing function.

[0014] <Calcium ions> As the calcium ion, for example, an edible water-soluble calcium salt such as calcium lactate may be used, or tap water or hard water containing calcium ions may be used.

[0015] <Total content of native gellan gum and deacylated gellan gum> The total content of native gellan gum and deacylated gellan gum should be 0.3% or less of the total amount of retort jelly porridge, preferably 0.25% or less, from the viewpoint of achieving a hardness that is easy for people with reduced chewing and swallowing functions to eat, while retaining the original flavor of rice and making it easy to swallow. From the same viewpoint as above, the lower limit of the total content of native gellan gum and deacylated gellan gum is preferably 0.15% or more, and more preferably 0.18% or more.

[0016] <Other ingredients> In addition to the above ingredients, ingredients may be appropriately selected and blended into the retort jelly porridge of the present invention within a range that does not impair the effects of the present invention. Specific examples include soy sauce, sugar, salt, vinegar, nucleic acid-based umami seasonings, citrus juice, various seasonings such as ketchup, dairy products such as milk, skim milk powder, whole milk powder, and whey protein, various spice oils, emulsifiers such as monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, and lysolecithin, thickeners such as xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, psyllium seed gum, potato starch, corn starch, non-glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, and glutinous rice starch, organic acids such as citric acid, tartaric acid, and malic acid or salts thereof, sugars such as trehalose, antioxidants such as ascorbic acid and vitamin E, various peptides, flavorings, and colorings.

[0017] <How to make retort jelly porridge> The retort jelly porridge of the present invention is produced by cooking rice, adding native gellan gum and deacylated gellan gum, mixing the mixture, filling it into a container, and then retorting it.

[0018] <Cooking rice> The conditions for cooking rice are not particularly limited, as long as water is added to unground rice and the rice is heated to remove the core and soften enough to be easily processed in a mixer. For example, the heating temperature is preferably 80 to 100°C, more preferably 90 to 100°C, and the heating time is preferably 10 to 80 minutes, more preferably 20 to 60 minutes. The amount of water added during heating can be adjusted appropriately taking into account the evaporation of water during production, for example, 4 to 20 parts, or even 5 to 15 parts, of water per part of rice (equivalent to raw rice). When cooking rice, soup stock or miso soup may be used instead of the water to prepare rice porridge or rice gruel.

[0019] <Addition of native gellan gum and deacylated gellan gum> Deacylated gellan gum is preferably added after cooking rice and before the mixer treatment described below. Adding it before the mixer treatment makes the rice easier to swallow and shortens the aging time. The order of addition of native gellan gum is not particularly limited, and it may be added simultaneously with deacylated gellan gum, or it may be added and mixed after deacylated gellan gum has been added and mixed.

[0020] <Mixer processing process> The mixer treatment step is preferably carried out after the rice has been cooked and deacylated gellan gum has been added, and specifically, the mixer treatment is carried out until rice grains are no longer visible to the naked eye. The method of the mixer treatment is not particularly limited, and for example, it can be carried out using a mixer, a grinder, a grinder, or the like.

[0021] <Retort processing> The resulting jelly gruel is filled into a heat-resistant container, sealed, and subjected to a retort treatment, which may be carried out by a conventional method.

[0022] <Aging> The retort-processed jelly porridge undergoes aging, which involves storing the product for a certain period of time, to achieve a hardness that makes it easy for people with reduced chewing and swallowing functions to eat. The storage temperature during aging may be room temperature below 30°C. The retort jelly porridge of the present invention can maintain a hardness that is easy for people with reduced chewing and swallowing functions to eat, even when stored at a low temperature below 15°C. From the viewpoint of production efficiency, the period required for aging is preferably within 48 hours, and more preferably within 24 hours.

[0023] The present invention will be specifically described below based on examples, comparative examples and test examples, but the present invention is not limited to these. [Example]

[0024] [Example 1] The retort jelly porridge of the present invention was prepared using the blending ratios shown in Table 1. Specifically, polished non-glutinous rice (wash-free rice) soaked in approximately 65 parts of fresh water for 30 minutes or more was heated with stirring until the temperature reached 90°C, and then native gellan gum and deacylated gellan gum, which had been previously added to 20 parts of fresh water and allowed to swell, were added and mixed, and the mixture was heated at 90°C or higher for 10 minutes, after which calcium lactate was added. The mixed porridge was transferred to a mixer and mixed until rice grains could no longer be visually identified. The mixed porridge was then heated again to 85°C, and 150 g of it was packed into an aluminum flat bag (130 mm x 175 mm) and sterilized under heat and pressure to obtain the retort jelly porridge of the present invention. The resulting retort jelly gruel was stored at 25°C for 48 hours.

[0025] The retort jelly porridges of Examples 2 and 3 and Comparative Examples 1 to 3 were produced using the blending ratios shown in Table 1 in the same manner as in Example 1. When locust bean gum was used, it was swelled in fresh water before being added, as with native gellan gum and deacylated gellan gum.

[0026] [Test Example 1] Measurement of the hardness of retort jelly porridge The hardness of the retort jelly porridge was measured after 48 hours of storage at 25°C using a creep meter (Yamaden Co., Ltd., Model RE2-33005C) in accordance with the "Universal Design Food (UDF) Voluntary Standards" of the Japan Nursing Care Food Council. Specifically, the plunger diameter was 20 mm, the compression speed was 10 mm / s, the clearance was 30% of the sample thickness, and each sample was compressed twice. Measurements were taken three times at 20±2°C, and the average value was used. Hardness value is 1100N / m 2 A sample exceeding this value was deemed to have a desirable hardness.

[0027] [Test Example 2] Evaluation of the flavor and oral adhesion of retort jelly porridge The flavor and oral adhesion of the retort jelly porridge were tasted and comprehensively evaluated by three expert panelists.

[0028] [Table 1] TIFF0007767699000001.tif63146

[0029] As shown in Table 1, the retort jelly porridge (Examples 1 to 3) containing 1 part to 2.5 parts of deacylated gellan gum per part of native gellan gum and 0.005 parts to 0.035 parts of calcium ions per part of deacylated gellan gum had a hardness of 1100 N / m after storage at room temperature for 48 hours. 2 It exceeded the recommended daily intake limit, reduced stickiness in the mouth, and was easy to swallow. On the other hand, the retort jelly porridge (Comparative Examples 1 and 2), in which the ratio of deacylated gellan gum to native gellan gum was less than 1 part, had a sufficient hardness, but was too sticky in the mouth and was not suitable for swallowing. The original rice aroma was also weak. The retort jelly porridge containing more than 2.5 parts of deacylated gellan gum relative to native gellan gum (Comparative Example 3) and the retort jelly porridge containing no native gellan gum (Comparative Example 4) had insufficient porridge firmness after storage at room temperature for 48 hours.

Claims

1. 1 part of native gellan gum to 1 part or more and 2.5 parts or less of deacylated gellan gum, Contains 0.005 parts or more and 0.035 parts or less of calcium ions per part of deacylated gellan gum, The total content of native gellan gum and deacylated gellan gum is 0.15% or more and 0.25% or less of the total amount of the retort jelly porridge. Ready-to-eat jelly porridge.

2. The content of deacylated gellan gum is 0.1% or more and 0.13% or less of the total amount of retort jelly porridge. The retort jelly porridge according to claim 1.

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