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

Abstract

To provide a container-packed rice porridge excellent in flavor and appearance for people with swallowing difficulties. [Solution] The present invention is a packaged rice porridge for people with dysphagia, which contains cooked rice, salt, an emulsifier, edible oil and fat, and water, The amount of salt equivalent in the rice porridge is 0.2% by mass or more and 2.0% by mass or less, The content of the edible oil and fat is 0.10 parts by mass or more and 1.35 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 rice porridge is present as emulsified particles in the form of oil-in-water droplets.

Description

[Technical Field]

[0001] The present invention relates to a packaged rice porridge for people with dysphagia. The present invention also ... method for producing the packaged rice 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 had room for improvement in terms of flavor (particularly saltiness) and appearance (particularly cloudiness due to edible oils and fats in the liquid portion). Furthermore, in order to enjoy the rice porridge, it was necessary to improve the appearance (swelling state) of the cooked rice. Therefore, an object of the present invention is to provide a rice porridge with excellent flavor and appearance. [Means for solving the problem]

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

[0007] That is, according to the present invention, the following inventions are provided. [1] A packaged rice porridge for people with swallowing difficulties, comprising cooked rice, salt, an emulsifier, edible oils and fats, and water, The amount of salt equivalent in the rice porridge is 0.2% by mass or more and 2.0% by mass or less, The content of the edible oil and fat is 0.10 parts by mass or more and 1.35 parts by mass or less per 1 part by mass of the cooked rice converted into raw rice, The container-packed rice porridge is characterized in that the edible oil and fat in the rice porridge are present as emulsified particles emulsified in the form of oil-in-water droplets. [2] The emulsifier comprises at least one selected from the group consisting of emulsifying starch, egg yolk, and synthetic emulsifiers. [1] The container-packed rice porridge described in [1]. [3] The content of the emulsifier is 0.1% by mass or more and 5.0% by mass or less relative to the total amount of the rice porridge. [1] or [2]. [4] The content of the edible oil and fat is 1.0% by mass or more and 13% by mass or less based on the total amount of the rice porridge. [1] to [3]. [5] The mass ratio of the content of the edible oil and fat to the content of the emulsifier is 1.0 or more and 50 or less. [1] to [4] The container-packed rice porridge described in any one of [1] to [4]. [6] 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 rice porridge. [1] to [5]. [7] The calorie content of the rice porridge is 50 kcal / 100 g or more and 200 kcal / 100 g or less. [1] to [6]. [8] The viscosity of the porridge at 20°C is 1500 mPa·s or more and 100,000 mPa·s or less, [1] to [7]. [9] The hardness of the rice porridge at 20°C is 1.0 x 10 4 N / m 2 characterized in that: [1] to [8].

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

[11] The Bostwick viscosity of the porridge at 23 ° C. is 6.5 cm or less. [1] to

[10] .

[12] The liquid portion of the rice porridge is in a sol state. [1] to

[11] .

[13] A method for producing containerized rice porridge for people with swallowing difficulties according to any one of [1] to

[12] , 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 form; A step of preparing a porridge ingredient by mixing at least raw rice and the emulsified particles; A step of filling the porridge ingredients into a container and cooking the rice; A method for producing container-packed rice porridge, comprising:

[14] The volume average particle diameter of the emulsion particles is 10.0 μm or more and 70.0 μm or less.

[13] A method for producing container-packed rice porridge according to the present invention. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a packaged rice porridge for persons with dysphagia that is excellent in flavor (particularly, saltiness) and appearance (particularly, the swelling state of the cooked rice and the transparency of the liquid part). Furthermore, according to the present invention, it is possible to provide a method for producing the packaged rice porridge for persons with dysphagia. DETAILED DESCRIPTION OF THE INVENTION

[0009] <Containerized rice porridge> The packaged rice porridge of the present invention contains at least cooked rice, salt, an emulsifier, edible oil and fat, and water, and may further contain ingredients and other raw materials. In a preferred embodiment of the present invention, the liquid portion of the rice porridge is preferably in a sol state, making the rice porridge suitable for use by people with dysphagia. Furthermore, the packaged rice porridge of the present invention is preferably packaged in a retort pouch.

[0010] (Calories in rice porridge) From the viewpoint of ensuring sufficient nutritional intake, the calorie content of rice porridge is preferably 50 kcal / 100 g or more and 200 kcal / 100 g or less, 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 180 kcal / 100 g or less, 160 kcal / 100 g or less, or 150 kcal / 100 g or less. Note that the calorie content is based on 100 g of rice porridge.

[0011] (Hardness and adhesion) The upper limit of the hardness of the porridge at 20°C is preferably 1 x 10 4 N / m 2 More preferably, it is 8.0×10 or less. 3 N / m 2 or less, and more preferably 6.0 × 10 3 N / m 2 and even more preferably 4.0 x 10 3 N / m 2 The lower limit is preferably 1.0×10 3 N / m 2 More preferably, it is 1.2×10 3 N / m 2 More preferably, it is 1.5×10 3 N / m 2 That's all. The adhesiveness of the rice porridge at 20°C is preferably 100 J / m 3 More than 1000J / m 3 The lower limit is preferably 200 J / m or less. 3 or more, and more preferably 300 J / m 3 The upper limit is preferably 900 J / m or more. 3 or less, and more preferably 800 J / m 3 The following is the result. If the hardness and adhesiveness of the rice porridge are within the above numerical ranges, it is suitable for people with swallowing difficulties, and the rice porridge obtained meets the "Classification: Can be crushed with the tongue" of the Japan Nursing Care Food Council's "Universal Design Food (UDF)." The hardness and adhesion of the 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 measured for each sample three or more times.

[0012] (viscosity of rice porridge) The viscosity of the porridge is preferably 1500 mPa·s or more and 100,000 mPa·s or less, with the lower limit being more preferably 3,000 mPa·s or more, even more preferably 5,000 mPa·s or more, even more preferably 7,000 mPa·s or more, and most preferably 9,000 mPa·s or more, and the upper limit being more preferably 80,000 mPa·s or less, even more preferably 70,000 mPa·s or less, even more preferably 60,000 Pa·sm or less, and most preferably 50,000 mPa·s or less. If the viscosity of the porridge is within the above numerical range, it is suitable for use by people with dysphagia. The viscosity of the rice porridge was measured using a BM-type viscometer at a product temperature of 20°C, with rotor No. 4 at a rotation speed of 12 rpm if the viscosity was 50,000 mPa·s or less, and rotor No. 4 at a rotation speed of 6 rpm if the viscosity was greater than 50,000 mPa·s, and the value was calculated from the reading 2 minutes after the start of measurement.

[0013] (Bostwick viscosity of the liquid part of the rice porridge) The upper limit of the Bostwick viscosity of the liquid portion of the porridge is preferably 6.5 cm or less, more preferably 6.0 cm or less, even more preferably 5.5 cm or less, and even more preferably 5.0 cm or less, and the lower limit is preferably 1.0 cm or more, more preferably 1.5 cm or more, even more preferably 2.0 cm or more, and even more preferably 2.5 cm or more. If the Bostwick viscosity of the liquid portion of the porridge is within the above numerical range, the liquid portion of the porridge will be in a suitable sol state, making it suitable for use by people with difficulty swallowing. The Bostwick viscosity of the liquid portion of the rice porridge was measured at a product temperature of 23°C using the following measurement method. Measurement method: After uniformly mixing the liquid portion of the rice porridge and cooked rice in the bag, pour an amount (approximately 100g) into the container until it is worn out. After flipping up the partition, the distance (cm) to the tip of the liquid flowing out was measured 30 seconds later. This distance is used as the Bostwick viscosity.

[0014] (Water content of porridge) The water content of the rice 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 rice porridge is preferably 30% by mass or more, more preferably 35% by mass or more, and even more preferably 40% by mass or more, and the upper limit is preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less.

[0015] (equivalent to salt in rice porridge) The salt equivalent amount in the rice porridge is 0.2% by mass or more and 2.0% by mass or less, with the lower limit being preferably 0.3% by mass or more, more preferably 0.4% by mass or more, even more preferably 0.5% by mass or more, still more preferably 0.6% by mass or more, and the upper limit being preferably 1.8% by mass or less, more preferably 1.7% by mass or less, even more preferably 1.6% by mass or less, and still more preferably 1.5% by mass or less. If the saltiness equivalent amount in the rice porridge is within the above numerical range, the rice porridge will have a good flavor (particularly saltiness) and a gentle taste. 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.

[0016] (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.

[0017] 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.

[0018] The content of cooked rice, calculated as raw rice, is preferably 5.0% by mass or more and 20% by mass or less of the total amount of the porridge, with the lower limit being more preferably 6.0% by mass or more, and even more preferably 7.0% by mass or more, and the upper limit being more preferably 17% by mass or less, and even more preferably 15% by mass or less. If the content of cooked rice is within the above numerical range, it is easy to obtain a good texture and flavor as porridge.

[0019] (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.

[0020] The content of edible oils and fats is 0.10 to 1.35 parts by mass per 1 part by mass of cooked rice converted to raw rice, with the lower limit being preferably 0.15 parts by mass or more, more preferably 0.20 parts by mass or more, and the upper limit being preferably 1.30 parts by mass or less, more preferably 1.25 parts by mass or less. The content of edible oils and fats is preferably 1.0% by mass or more and 13% by mass or less, based on the total amount of the rice porridge, with the lower limit being preferably 1.5% by mass or more, more preferably 2.0% by mass or more, and the upper limit being preferably 12% by mass or less, more preferably 11% by mass or less. The mass ratio of the edible oil content to the emulsifier content is preferably 1.0 or more and 50 or less, with the lower limit being more preferably 1.5 parts by mass or more, more preferably 2.0 parts by mass or more, and the upper limit being preferably 40 parts by mass or less, more preferably 30 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 porridge as emulsified particles in the form of oil-in-water droplets, resulting in porridge with excellent flavor (particularly, saltiness) and appearance (particularly, the swelling state of the cooked rice and the transparency of the liquid portion).

[0021] (emulsifier) The emulsifier is not particularly limited, and conventionally known emulsifiers commonly used for food products can be used. Examples of emulsifiers include egg yolk, emulsifying starch, and synthetic emulsifiers. Among these, egg yolk and emulsifying starch are preferred, and emulsifying starch is more preferred. These emulsifiers may be used alone or in combination of two or more.

[0022] (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.

[0023] (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.

[0024] (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 and 18 or less, and more preferably 9.0 or more but 15 or less.

[0025] The content of the emulsifier is preferably 0.1% by mass or more and 5.0% by mass or less, with the lower limit being more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more, and the upper limit being more preferably 4.0% by mass or less, and even more preferably 3.0% by mass or less, based on the total amount of the 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 to within the desired range, improving the transparency of the liquid portion of the porridge and resulting in a more excellent appearance.

[0026] (Ingredients) The ingredients used in porridge can be any known ingredient. Both vegetable and animal ingredients can be used. Examples of vegetable 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, barley, 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.

[0027] (Other ingredients) In addition to the ingredients mentioned above, various ingredients commonly used in porridge may be appropriately selected and blended into the porridge as long as they do not impair the effects of the present invention. Examples include seasonings such as soy sauce, monosodium glutamate, mirin, etc., sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, etc., acidulants such as organic acids and fruit juices, spices such as mustard powder, wasabi, pickled plums, pepper, etc., antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc.

[0028] (container) The container for filling the porridge is not particularly limited in material or shape, and for example, a conventional container for retort foods can be used. Examples of the container include soft containers made of polyethylene, polypropylene, vinyl, etc. Furthermore, examples of the shape of these containers include pouch-shaped, cylindrical, bottle-shaped, etc.

[0029] <Production method of packaged rice porridge> The method for producing container-packed rice porridge of the present invention includes a step of forming emulsion particles of edible oils and fats, a step of preparing ingredients for the rice porridge, and a step of filling the ingredients for the rice porridge into a container and cooking the rice. Each step will be described in detail below.

[0030] (Emulsion particle formation process) The formation step is a step of mixing at least an emulsifier, edible oil and fat, and water to form emulsion particles in which the edible oil and fat are emulsified into oil-in-water droplets. In addition to the emulsifier, edible oil and fat, and water, at least a portion of other ingredients such as seasonings may be blended. Details of each ingredient are as described above.

[0031] The volume average particle size of the emulsion particles obtained in the formation step is preferably 10.0 μm or more and 70.0 μm or less, with the lower limit being more preferably 12.0 μm or more, even more preferably 15.0 μm or more, still more preferably 18.0 μm or more, and the upper limit being more preferably 60.0 μm or less, even more preferably 50.0 μm or less, still more preferably 40.0 μm or less, and most preferably less than 40.0 μm. If the volume average particle size of the emulsion particles is within the above numerical range, the transparency of the liquid portion of the rice porridge is improved, resulting in a more excellent appearance. 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℃

[0032] (Rice porridge ingredient preparation process) The preparation step is a step of preparing a porridge ingredient by mixing at least raw rice and emulsified particles. In addition to raw rice and emulsified particles, at least a portion of other ingredients such as toppings and seasonings may be blended. Details of each ingredient are as described above.

[0033] (Pour rice porridge ingredients into containers and cooking process) The filling and cooking step is a step of filling a container with porridge ingredients and cooking rice. Filling the container with porridge ingredients and cooking rice may be performed separately or simultaneously. For example, the rice porridge ingredients may be packed into a soft container such as a retort pouch, and then cooked by retort sterilization (heating and pressurizing at 120°C for 4 minutes or more). Alternatively, the porridge ingredients may be cooked and then packed into a soft container. The heating temperature and heating time for cooking the rice are not particularly limited, as long as the rice is heated until the core is removed and the rice is soft enough for people with dysphagia. 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 80 minutes or lower, more preferably 20 minutes or higher and 70 minutes or lower. Alternatively, the porridge ingredients may be heated while being packed into a flexible container to cook the rice. In a preferred embodiment of the present invention, among the above, it is most preferred to pack the porridge ingredients into a soft container such as a retort pouch and then cook the rice by retort sterilization.

[0034] (manufacturing equipment) Rice porridge can be prepared using equipment commonly used in food production. Examples of such equipment include general mixers, kneaders, super mixers, fine mixers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the mixing blades of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, etc. [Example]

[0035] 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.

[0036] <Production example of container-packed rice porridge> [Example 1] Packaged rice porridge was produced according to the blending ratios listed in Table 1. Specifically, edible oil (rapeseed oil), emulsifier A (starch sodium octenyl succinate), and fresh water were mixed to form emulsified particles in which the edible oil was emulsified as oil-in-water droplets. Next, the emulsified particles, raw rice, salt, salmon flakes, bonito extract, soy sauce, starch, carrots (6 mm diced), and fresh water were mixed and heated to 90°C while stirring. Next, liquid whole egg was added and heated to solidify. The rice porridge ingredients were then filled into a container (pouch), and the rice was cooked by retort sterilization (120°C for 30 minutes) to produce packaged rice porridge.

[0037] [Example 2] A container-packed rice 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 %.

[0038] [Example 3] A container-packed rice porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 10% by mass and the blending amount of raw rice was changed to 8.0% by mass.

[0039] [Example 4] A container-packed rice 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% by mass and the blending amount of salt was changed to 1.0% by mass.

[0040] [Example 5] A container-packed rice porridge was produced in the same manner as in Example 1, except that the blending amount of edible oil and fat was changed to 10% by mass and the blending amount of emulsifier A was changed to 0.5% by mass.

[0041] [Example 6] A container-packed rice 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% by mass and the blending amount of emulsifier A was changed to 2.0% by mass.

[0042] [Example 7] A container-packed rice porridge was produced in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 5.0% by mass and emulsifier B (enzyme-treated egg yolk) was added at 0.5% by mass instead of emulsifier A.

[0043] [Example 8] A container-packed rice porridge was produced in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 5.0 mass% and 0.5 mass% of emulsifier C (sucrose fatty acid ester, HLB value 13) was added instead of emulsifier A.

[0044] [Comparative Example 1] A container-packed rice porridge was produced in the same manner as in Example 1, except that no edible oil or fat was added.

[0045] Comparative Example 2 A container-packed rice 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 %.

[0046] Comparative Example 3 A container-packed rice porridge was produced in the same manner as in Example 1, except that the amount of edible oil and fat blended was changed to 5.0 mass % and emulsifier A was not blended.

[0047] Comparative Example 4 A container-packed rice porridge was produced in the same manner as in Example 1, except that no edible oil or fat was added and the amount of salt added was changed to 1.0 mass %.

[0048] The mixing ratios of the ingredients for the rice porridges of Examples 1 to 8 and Comparative Examples 1 to 4 are shown in Tables 1 and 2.

[0049] [Table 1]

[0050] [Table 2]

[0051] <Evaluation of packaged rice porridge> (component analysis) The content of each component (protein, lipid, carbohydrate, and organic acid) in the rice porridge 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)

[0052] (calorie calculation) The calorie content (kcal / 100g) of the rice 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.

[0053] (Measurement of hardness and adhesiveness of rice porridge) 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 for "Universal Design Food (UDF)" set by 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 the number of compressions was two. Each sample was measured three or five times, and the average value was used. The measurement results are shown in Tables 3 and 4.

[0054] (Measurement of volume average particle size of emulsion 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.

[0055] (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℃

[0056] (viscosity measurement) The viscosity of the rice porridge obtained above was calculated using a BM type viscometer at a product temperature of 20°C and a rotation speed of 12 rpm using rotor No. 4, based on the reading 2 minutes after the start of measurement. The measurement results are shown in Tables 3 and 4.

[0057] (Bostwick viscosity measurement) The viscosity of the liquid portion of the rice porridge obtained above was measured using a Bostwick viscometer at a product temperature of 23° C. according to the following measurement method. The measurement results are shown in Tables 3 and 4. Measurement method: After uniformly mixing the liquid portion of the rice porridge and cooked rice in the bag, pour an amount (approximately 100g) into the container until it was worn away. After flipping up the partition, the distance (cm) from the tip of the liquid portion to the top of the flow was measured 30 seconds later. This distance was used as the Bostwick viscosity. The smaller the Bostwick viscosity value (cm), the lower the fluidity and the more cohesive the material is. A value of 6.5 cm or less is acceptable.

[0058] (Taste and appearance evaluation) The flavor and appearance of the porridge obtained above were evaluated by a trained panel of several members on a 41-point scale (1.0 to 5.0) in increments of 0.1 points using the following evaluation criteria (1 to 5 points): flavor (salty), appearance 1 (rice swelling state by visual inspection and texture), and appearance 2 (visual transparency of the liquid portion). The evaluation results are shown in Tables 3 and 4. A score of 3.0 or higher for flavor, appearance 1, and appearance 2 is considered to be a good result. [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 taste. 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 1: Rice swelling state based on visual and texture inspection) 5 points: The cooked rice had swelled to a very satisfactory state. 4 points: The cooked rice was sufficiently swollen. 3 points: The cooked rice was swollen. 2 points: The cooked rice did not swell much. 1 point: The cooked rice did not swell. (Appearance 2: Visual transparency of the liquid part) 5 points: The liquid part of the rice porridge had a very pleasant transparency. 4 points: The liquid part of the rice porridge was sufficiently transparent. 3 points: The liquid part of the rice porridge was transparent. 2 points: The liquid part of the rice porridge was slightly opaque. 1 point: The liquid part of the rice porridge was not transparent.

[0059] As described above, the porridges of Examples 1 to 8 were all good in terms of flavor (saltiness), appearance 1 (rice swelling state visually and by texture), and appearance 2 (visual transparency of the liquid portion). Furthermore, the liquid portions of Examples 1 to 8 were in a sol state, and had suitable hardness and adhesiveness for use by people with dysphagia. On the other hand, the rice porridge of Comparative Example 1 did not contain any edible oil or fat and therefore had no emulsified particles of edible oil or fat, and therefore tasted too salty and had a bad flavor. The rice porridge of Comparative Example 2 contained too much edible oil and fat, and the liquid part of the rice porridge was cloudy and not transparent, resulting in a poor appearance. The rice porridge of Comparative Example 3 was not blended with an emulsifier and contained no emulsified particles of edible oil and fat, so it tasted too salty and had a bad flavor. The rice porridge of Comparative Example 4 had a high salt equivalent amount and 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.

[0060] [Table 3]

[0061] [Table 4]

Claims

1. A container-packed rice porridge for people with swallowing difficulties, comprising cooked rice, salt, an emulsifier, edible oil and fat, and water, The salt equivalent amount in the rice porridge is 0.2% by mass or more and 2.0% by mass or less, The content of the edible oil and fat is 0.10 parts by mass or more and 1.35 parts by mass or less per 1 part by mass of the cooked rice converted to raw rice, the emulsifier comprises at least one selected from the group consisting of emulsifying starch and egg yolk, The container-packed rice porridge is characterized in that the edible oil and fat in the rice porridge are present as emulsified particles emulsified in the form of oil-in-water droplets.

2. The content of the emulsifier is 0.1% by mass or more and 5.0% by mass or less relative to the total amount of the rice porridge, The container-packed rice porridge according to claim 1.

3. The content of the edible oil and fat is 1.0% by mass or more and 13% by mass or less based on the total amount of the rice porridge, The container-packed rice porridge according to claim 1.

4. The mass ratio of the content of the edible oil and fat to the content of the emulsifier is 1.0 or more and 50 or less, The container-packed rice porridge according to claim 1.

5. 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 rice porridge. The container-packed rice porridge according to claim 1.

6. The calorie content of the rice porridge is 50 kcal / 100 g or more and 200 kcal / 100 g or less. The container-packed rice porridge according to claim 1.

7. The viscosity of the rice porridge at 20°C is 1500 mPa s or more and 100,000 mPa s or less. The container-packed rice porridge according to claim 1.

8. The hardness of the porridge at 20 ° C. is 1.0 × 10 ４ N / m ２ characterized in that: The container-packed rice porridge according to claim 1.

9. The adhesiveness of the porridge at 20°C is 100 J / m ３ More than 1000J / m ３ characterized in that: The container-packed rice porridge according to claim 1.

10. The Bostwick viscosity of the porridge at 23°C is 6.5 cm or less. The container-packed rice porridge according to claim 1.

11. The liquid portion of the rice porridge is in a sol state. The container-packed rice porridge according to claim 1.

12. A method for producing a container-packed rice porridge for people with swallowing difficulties, comprising: cooked rice, salt, an emulsifier, edible oils and fats, and water; 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 form; A step of preparing a porridge ingredient by mixing at least raw rice and the emulsified particles; A step of filling the porridge ingredients into a container and cooking the rice; Including, The salt equivalent amount in the rice porridge is 0.2% by mass or more and 2.0% by mass or less, The content of the edible oil and fat is 0.10 parts by mass or more and 1.35 parts by mass or less per 1 part by mass of the cooked rice converted to raw rice, The emulsifier comprises at least one selected from the group consisting of emulsifying starch and egg yolk. A method for manufacturing containerized rice porridge.

13. The volume average particle diameter of the emulsion particles is 10.0 μm or more and 70.0 μm or less. The method for producing the container-packed rice porridge according to claim 12.

14. The content of the emulsifier is 0.1% by mass or more and 5.0% by mass or less relative to the total amount of the rice porridge, The method for producing the container-packed rice porridge according to claim 12.

15. The content of the edible oil and fat is 1.0% by mass or more and 13% by mass or less based on the total amount of the rice porridge, The method for producing the container-packed rice porridge according to claim 12.

16. The mass ratio of the content of the edible oil and fat to the content of the emulsifier is 1.0 or more and 50 or less, The method for producing the container-packed rice porridge according to claim 12.

17. 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 rice porridge. The method for producing the container-packed rice porridge according to claim 12.

18. The calorie content of the rice porridge is 50 kcal / 100 g or more and 200 kcal / 100 g or less. The method for producing the container-packed rice porridge according to claim 12.

19. The viscosity of the rice porridge at 20°C is 1500 mPa s or more and 100,000 mPa s or less. The method for producing the container-packed rice porridge according to claim 12.

20. The hardness of the porridge at 20 ° C. is 1.0 × 10 ４ N / m ２ characterized in that: The method for producing the container-packed rice porridge according to claim 12.

21. The adhesiveness of the porridge at 20°C is 100 J / m ３ More than 1000J / m ３ characterized in that: The method for producing the container-packed rice porridge according to claim 12.

22. The Bostwick viscosity of the porridge at 23°C is 6.5 cm or less. The method for producing the container-packed rice porridge according to claim 12.

23. The liquid portion of the rice porridge is in a sol state. The method for producing the container-packed rice porridge according to claim 12.

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