Porridge, its manufacturing method, and a container containing porridge

Abstract

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

Description

[Technical Field]

[0001] This invention relates to porridge, a method for producing the same, and a container for porridge. [Background technology]

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

[0003] Dysphagia is a medical term referring to symptoms of difficulty swallowing, which frequently occur, especially in older adults. Dysphagia can be a sensation that suggests difficulty in passing solids or liquids (i.e., nutritional products) from the mouth to the stomach. When dysphagia leads to fear of choking when swallowing food or liquids, slower intake, and self-restrictive food choices, malnutrition and associated complications can occur. Therefore, for individuals with dysphagia, it is important not only to ensure high energy intake but also to provide small portions that are easy to swallow. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 11-187832 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The present invention aims to provide a type of porridge that maintains the texture of porridge while allowing for the intake of high energy (calories) in a small volume, specifically 100 kcal or more per 100 grams, and a method for producing the same. [Means for solving the problem]

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

[0007] This invention relates, for example, to the following: [1] (i) (ii) peptides, (iii) oil; (iv) Rice flour, and (v) containing at least an emulsifier, The peptides include collagen peptides. A porridge in which ingredients (i) to (v) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams, based on the total mass of the porridge. [2] Furthermore, the porridge according to [1], which further contains (vi) polysaccharides, and the ingredients (i) to (vi) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the total mass of the porridge. [3] Porridge as described in [1] or [2], containing 60 to 80 grams of water per 100 grams based on the total mass of the porridge. [4] Based on the total mass of the porridge, Based on the total mass of the porridge, (i) Rice is 7-25% by mass, (ii) 3.0 to 9.0% by mass of the peptide, (iii) Oil in a quantity of 3.0 to 9.0% by mass, (iv) Rice flour in an amount of 2.0 to 8.0% by mass, (v) A porridge according to any one of [1] to [3], containing 0.1 to 1.0% by mass of an emulsifier. [5] Congee with ingredients, comprising the congee according to any one of [1] to [4] and ingredients. [6] The congee according to any one of [1] to [5], or the congee with ingredients according to [6], placed in a container that can be heated in a microwave oven. [7] Having a hardness of 1 × 10 4 N / m 2 The congee or congee with ingredients according to any one of [1] to [6], having a hardness of 1 × 10 [8] The congee or congee with ingredients according to any one of [1] to [7], for use by those with difficulty in chewing and swallowing. [9] The congee or congee with ingredients according to any one of [1] to [7], for use by patients with swallowing disorders.

[10] (a) A step of preparing an emulsified solution, including mixing at least water, oil, and an emulsifier; (b) A step of cooking raw rice using the above emulsified solution A method for manufacturing congee, comprising the above steps.

[11] The manufacturing method according to

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

[12] The manufacturing method according to

[10] or

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

[13] (a) A step of preparing an emulsified solution, including mixing at least water, oil, and an emulsifier; (b) A step of cooking raw rice using the above emulsified solution; (c) A step of adding ingredients to the cooked rice A method for manufacturing congee with ingredients, comprising the above steps.

[14] A container that can be heated in a microwave oven and contains congee, comprising a container body having a circular bottom and a side wall extending upward from the bottom, with an opening formed at the upper end, and a lid for sealing the opening. The peripheral edge of the lid extends radially outward beyond the upper end of the container body, and can be opened by applying an upward force with this extended portion. The gruel contains (i) rice, (ii) peptide, (iii) oil, (iv) rice flour, and (v) at least an emulsifier, the peptide contains collagen peptide, and the materials of (i) to (v) provide nutritional components of 100 - 300 kcal, 3 - 20 g of protein, 1 - 10 g of lipid, and 15 - 30 g of carbohydrate per 100 g based on the total mass of the gruel.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a gruel that can maintain the texture of gruel and can intake 100 kcal or more of calories per 100 g. Also, according to the present invention, it is possible to provide a method for manufacturing a gruel that can intake 100 kcal or more of calories per 100 g.

Embodiments for Carrying Out the Invention

[0009] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0010] [Gruel or Gruel with Ingredients] In one embodiment of the present invention, (i) rice, (ii) peptide, (iii) oil, (iv) rice flour, and (v) at least an emulsifier, the peptide contains collagen peptide, The ingredients (i) to (v) provide 100 to 300 kcal of energy, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams, based on the total mass of the porridge. As described later, this porridge has higher levels of energy, protein, fat, and carbohydrates compared to conventional porridge that conforms to the "Can be crushed with the tongue" category of the "Voluntary Standards for Universal Design Food".

[0011] Regarding foods designed for ease of consumption, the Japan Care Food Association has established a standard called the "Universal Design Food Voluntary Standard" (the first edition was published and came into effect on June 15, 2003). Products that conform to this standard are marked with a "Universal Design Food" symbol. This Universal Design Food is divided into four categories based on "chewing and swallowing ability," ranging from "easy to chew" to "no chewing required." Of these, the category "can be crushed with the tongue" is an indicator that the food is suitable for people with chewing and swallowing difficulties.

[0012] The conditions for a food to be classified as "can be crushed with the tongue" include an upper limit for hardness and a lower limit for viscosity. In the case of porridge, the hardness must be 1 × 10⁻⁶. 4 N / m 2 The following two conditions must be met: the material must meet the specified requirements and have a viscosity of 1500 mPa·s or higher. These physical properties can be tested using the "Universal Design Food Test Method".

[0013] Hardness can be tested as follows: The sample is filled to a height of 15 mm in a container with a diameter of 40 mm, and measured using a plunger with a diameter of 20 mm at a compression speed of 10 mm / sec with a clearance of 5 mm. The measurement is performed at 20 ± 2 °C. However, for materials whose physical properties change when transferred to a measurement container, materials that cannot be transferred to a measurement container, or irregularly shaped materials, it may be measured directly with a clearance of 30% of the sample thickness, provided that it is confirmed that there is no impediment to the measurement. The measuring device should be capable of measuring the compressive stress of a material by linear motion, and the measurement should be performed 5 times. The average of the 3 values ​​excluding the maximum and minimum values ​​should be used as the measured value. In the case of materials containing multiple solids, the value of the hardest solid should be used.

[0014] The hardness of the porridge is 1×10 4 N / m 2 or less, preferably 0 to 8×10 3 N / m 2 more preferably, and 1×10 3 ~6×10 3 N / m 2 even more preferably.

[0015] The viscosity can be tested as follows. The viscosity is expressed in mPa·s as the value obtained by rotating the rotor at 12 rpm using a B-type rotational viscometer, reading the indication after 2 minutes, and multiplying by the coefficient corresponding to that value. The measurement is carried out at 20±2°C. The measurement is carried out twice, and the average is taken as the measured value.

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

[0017] Not impairing the texture as porridge means having an appropriate fluidity that is not pasty while maintaining the grainy feeling as porridge.

[0018] (i) Rice "Rice" in the state contained in the porridge means cooked rice. Since it can be recognized that it was granular even after becoming porridge, it can be distinguished from powdered rice flour. In porridge, it is mainly used as a carbohydrate source.

[0019] Any short-grain variety of rice can be used for the porridge, but preferably polished rice of short-grain non-glutinous rice.

[0020] [[ID=))]]The porridge is a food in which soft rice grains are dispersed in double-boiled water, and can be produced by adding water that is more than usual, for example, 300 to 1000 parts by mass, 400 to 700 parts by mass, 400 to 600 parts by mass of water to 100 parts by mass of rice, immersing the rice in water, and cooking it by a conventional method.

[0021] The rice content in the porridge may be, for example, 7-25% by mass, 10-20% by mass, and 12-15% by mass, based on the total mass of the porridge.

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

[0023] (ii) peptide Conventional rice porridge is made from polished rice and water, so it contains carbohydrates (especially sugars) but very little protein. To increase the protein content of the porridge, the porridge of this embodiment mainly uses peptides as a protein source. The peptides used in the porridge are proteins that have been broken down and are peptides used for food. Examples of peptides include collagen peptides, milk protein (casein, whey) derived peptides, and soy peptides. Peptides can be produced by hydrolyzing naturally derived or synthetic proteins using proteolytic enzymes. Examples of proteins that can be used as raw materials include gelatin, casein, whey protein, and soy protein. Commercially available peptides can also be used. An example of a commercially available product is collagen peptide (PEPTAN P5000HD (derived from pigskin, molecular weight: 5000)) (manufactured by Rousselot Angouleme SAS).

[0024] In this embodiment, collagen peptides have the advantage of having little impact on flavor and producing a clear solution, thus minimizing the impact on the color of the porridge. Furthermore, collagen peptides are easily soluble and do not easily thicken, making them suitable for producing porridge that meets the hardness and viscosity standards required to satisfy the aforementioned UDF (Universal Derived Food) requirement of "being able to be crushed with the tongue."

[0025] Collagen peptides are typically obtained by hydrolyzing collagen proteins derived from animals to reduce their molecular weight (for example, to several hundred to several thousand). Collagen peptides may be used individually or in combination of multiple types.

[0026] Collagen peptides can be produced by hydrolyzing collagen or gelatin using proteolytic enzymes such as pepsin and chymosin, but commercially available products can also be used. Examples of commercially available products include SCP-50NB (manufactured by Nitta Gelatin Co., Ltd.), SOLUGEL5,000 (registered trademark) (manufactured by PB Gelatin Co., Ltd.), and S-One-S (manufactured by PS Co., Ltd.). The origin of the collagen peptides is not particularly limited and may be, for example, from pigs, cows, or fish.

[0027] The average molecular weight of collagen peptides is the weight-average molecular weight (Mw), which may be, for example, 1000-10000, 1500-7000, 2000-6000, or 4000-5500. The weight-average molecular weight can be calculated according to the method described in "20-2 Average Molecular Weight" of the 10th edition of the Photographic Gelatin Test Method (PAGI method) of the Japan Gelatin and Collagen Peptide Industry Association. The PAGI method is a method for determining the molecular weight distribution of collagen peptides by obtaining a chromatogram of collagen peptides using gel filtration with high-performance liquid chromatography.

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

[0029] The peptide content in the porridge may be, for example, 3.0-9.0% by mass, 4.0-8.0% by mass, and 5.0-7.0% by mass, based on the total mass of the porridge.

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

[0031] The proportion of collagen peptides in the peptides contained in the porridge may be, for example, 50-100% by mass, 70-100% by mass, 80-100% by mass, and 90-100% by mass, based on the total mass of the peptides.

[0032] Other peptides that may be included in the porridge are not particularly limited, as long as they are edible peptides suitable for increasing the protein content of the porridge relative to its total mass. Examples include the aforementioned peptides derived from milk proteins (casein, whey) and soybean peptides, and these can be included in amounts that do not significantly affect the flavor and color of the porridge.

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

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

[0035] The oil content in the porridge may be, for example, 3.0-9.0% by mass, 4.0-7.0% by mass, and 5.0-5.5% by mass, based on the total mass of the porridge.

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

[0037] (iv)Rice flour Rice flour is made by finely grinding non-glutinous rice, glutinous rice, or a combination thereof into a powder. Since rice flour made from non-glutinous rice has lower viscosity, it is preferable to use rice flour made from non-glutinous rice, as it is less likely to thicken porridge. In porridge, rice flour is mainly used as a source of carbohydrates. Naturally, it has little effect on the flavor and color of the porridge, and because it is in powder form, it also has the advantage of having little effect on the texture. Furthermore, because rice flour is less likely to thicken, it is suitable for producing porridge that meets the hardness and viscosity standards required to satisfy the UDF (Universal Derived Food) requirement of "being able to be crushed with the tongue."

[0038] Rice flour is easy to disperse or dissolve during mixing, and because it is not sweet, it has little impact on the flavor of the porridge.

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

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

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

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

[0043] Rice flour can be used in any single type, or multiple types of rice flour with different mesh sizes can be used in combination.

[0044] (v) Emulsifier Emulsifiers are used to create emulsified solutions for use during rice cooking.

[0045] The emulsifier used in porridge is not particularly limited as long as it is commonly used in food, but examples include monoglycerides, diglycerides, lecithin, polyglycerin fatty acid esters, sorbitan fatty acid esters, polysorbate, glycerin fatty acid esters, propylene glycol fatty acid esters, sodium stearoyl lactylate, and succinyl monoglycerides. More specific examples include monoglycerides such as distearate monoglyceride, palmitate monoglyceride, and oleic acid monoglyceride; diglycerides such as distearate diglyceride, palmitate diglyceride, and oleic acid diglyceride; lecithins such as soy lecithin, egg yolk lecithin, and sunflower lecithin; polyglycerin fatty acid esters such as decaglycerin fatty acid ester, hexaglycerin fatty acid ester, and octaglycerin fatty acid ester; and sorbitan fatty acid esters such as sorbitan monostearate (Span 60) and sorbitan Examples of emulsifiers include tantristearate (span 65), sorbitan monooleate (span 80); polysorbates such as polysorbate 20, polysorbate 60, and polysorbate 80; glycerin fatty acid esters such as glycerin monostearate, glycerin monooleate, and glycerin monopalmitate; propylene glycol fatty acid esters such as propylene glycol monostearate, propylene glycol monolaurate, and propylene glycol dioleate; sodium stearoyl lactylate (SSL); and succinyl monoglycerides. From the viewpoint of minimizing turbidity, polyglycerin fatty acid esters are preferred as emulsifiers. One type of emulsifier may be used alone, or multiple types may be used in combination.

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

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

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

[0049] (vi) Polysaccharides Polysaccharides are primarily used as a carbohydrate source in porridge. While not limited to specific types, examples of polysaccharides used in porridge include dextrin, trehalose, pullulan, cellulose, starch, glycogen, pectin, chitosan, alginic acid, and xanthan gum. To prevent an impact on the color of the porridge, it is preferable to avoid the Maillard reaction. Polysaccharides that are less prone to the Maillard reaction include those with a low reducing sugar content, such as reduced maltodextrin, pullulan, cellulose, and xanthan gum.

[0050] The amount of polysaccharides in the porridge should be low to prevent adding sweetness to the porridge. Based on the total mass of the porridge, for example, it may be 4.0% by mass or less, 3.8% by mass or less, 2.0 to 8.0% by mass, 2.5 to 6.0% by mass, or 3.0 to 4.0% by mass.

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

[0052] If the polysaccharide contains one or more selected from reduced maltodextrin, pullulan, cellulose, and xanthan gum, the proportion of these in the polysaccharide may be, for example, 50-100% by mass, 70-100% by mass, 80-100% by mass, or 90-100% by mass, based on the total mass of the polysaccharide. The polysaccharide may be used individually or in combination of multiple types.

[0053] Porridge may optionally contain seasonings. While not limited to these, seasonings used in porridge include, for example, soy sauce, salt, pepper, chicken extract (including chicken broth), beef extract, pork extract, vegetable extract, kelp stock, fish stock, oyster sauce, chili bean paste, and sugar. Seasonings may be used individually or in combination. A person skilled in the art can appropriately determine whether a substance is included in the seasonings or ingredients based on common technical knowledge in this field. For example, powdered, granular, and liquid substances (including those that are fluid or dissolve into a liquid) are included in the seasonings, while other solids of a certain size are included in the ingredients, as described later. For example, when kelp extract is added to porridge, the kelp extract is included in the seasonings; when kelp itself is added, the kelp is included in the ingredients (although the broth components released from the kelp are considered seasonings, their effect on the volume of the porridge is considered negligible).

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

[0055] The amount of seasoning in the porridge may be, for example, 0.1 to 2.5 grams, 0.2 to 2.0 grams, and 0.5 to 1.5 grams per 100 grams of the total mass of the porridge.

[0056] The amount of calories (energy, calories) provided by the porridge may be, for example, 100-300 kcal, 100-250 kcal, 100-180 kcal, or 120-170 kcal per 100 grams, based on the total mass of the porridge. This may be provided by the ingredients listed in (i) to (v) above, or by the ingredients listed in (i) to (vi) above. Conventional porridges that conform to the "Can be crushed with the tongue" category of the "Universal Design Food Voluntary Standards" often contain 60 kcal or less per 100 grams, based on the total mass of the porridge. In comparison, this method allows for a higher calorie intake with a smaller amount of porridge.

[0057] The protein content of the porridge could be, for example, 3-20 grams, 5-15 grams, or 5-10 grams per 100 grams of the total mass of the porridge. Compared to conventional porridges that conform to the "can be crushed with the tongue" category of the "Voluntary Standards for Universal Design Food," which often contain less than 1 gram of protein per 100 grams of the total mass of the porridge, this method allows for a higher protein content with a smaller amount of porridge.

[0058] The lipid content of the porridge may be, for example, 1 to 10 grams, 3 to 7 grams, or 4 to 6 grams per 100 grams based on the total mass of the porridge. Compared to conventional porridges that conform to the "can be crushed with the tongue" category of the "Voluntary Standards for Universal Design Food," which often contain 0.2 grams or less of lipids per 100 grams based on the total mass of the porridge, this method allows for a higher lipid content with a smaller amount of porridge.

[0059] The carbohydrate content of the porridge could be, for example, 15-30 grams, 16-25 grams, or 17-20 grams per 100 grams based on the total mass of the porridge. Compared to conventional porridges that conform to the "can be crushed with the tongue" category of the "Voluntary Standards for Universal Design Food," which often contain around 13 grams or less per 100 grams based on the total mass of the porridge, this method allows for a higher carbohydrate content with a smaller amount of porridge.

[0060] The porridge may be such that, based on the total mass of the porridge, ingredients (i) to (v) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams.

[0061] The porridge may be such that, based on the total mass of the porridge, ingredients (i) to (v) provide nutritional components of 100 to 250 kcal, 5 to 15 grams of protein, 3 to 7 grams of fat, and 16 to 25 grams of carbohydrates per 100 grams.

[0062] The porridge may be such that, based on the total mass of the porridge, ingredients (i) to (v) provide 120 to 170 kcal of energy, 5 to 10 grams of protein, 4 to 6 grams of fat, and 17 to 20 grams of carbohydrates per 100 grams.

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

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

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

[0066] In one embodiment, the porridge is measured based on the total mass of the porridge. (i) Rice is 7-25% by mass, (ii) 3.0 to 9.0% by mass of the peptide, (iii) Oil (for example, one or more selected from medium-chain triglyceride oil (MCT), soybean oil, rapeseed oil, and combinations thereof) in an amount of 3.0 to 9.0% by mass, (iv) Rice flour in an amount of 2.0-8.0% by mass, (v) Emulsifier (e.g., polyglycerin fatty acid ester) in an amount of 0.1 to 1.0% by mass, and It contains 63.0-67.0% by mass of water. (vi) Optionally, 2.0 to 8.0% by mass of a polysaccharide (e.g., reduced maltodextrin), and / or It may also be porridge, optionally containing 0.1 to 2.5% by mass of seasonings.

[0067] In one embodiment, the porridge is measured based on the total mass of the porridge. (i) Rice is 12-15% by mass, (ii) 5.0-6.0% by mass of the peptide, (iii) Oil (for example, one or more selected from medium-chain triglyceride oil (MCT), soybean oil, rapeseed oil, and combinations thereof) in an amount of 5.0 to 5.5% by mass, (iv) Rice flour in a quantity of 3.0-4.0% by mass, (v) Emulsifier (e.g., polyglycerin fatty acid ester) in an amount of 0.2 to 0.4% by mass, (vi) 3.0-4.0% by mass of polysaccharides (e.g., reduced maltodextrin), and It contains 63.0-67.0% by mass of water. The porridge may optionally contain 0.5 to 1.5% by mass of seasonings.

[0068] In one embodiment, the porridge is (i) made from rice as a source of carbohydrates. (ii) Peptides as a protein source, (iii) Oil as a source of lipids, (iv) Rice flour as a source of carbohydrates, (v) emulsifiers, Furthermore, optionally include (iv) polysaccharides, The porridge may also contain peptides, including collagen peptides.

[0069] In one embodiment, the porridge is (i) a source of carbohydrates, (ii) Protein source, (iii) a lipid source; (iv) sources of carbohydrates, and (v) emulsifiers, Includes, The carbohydrate source includes (i) rice, (iv) rice flour, and optionally (vi) polysaccharides. The protein source includes (ii) peptides, The lipid source includes (iii) oil, The porridge may also contain peptides, including collagen peptides.

[0070] As one embodiment of the present invention, a porridge with ingredients is also provided, which is based on the above-mentioned porridge and further includes ingredients. The ingredients are not particularly limited, but examples include scrambled eggs, pickled plums, salmon, seaweed, chicken, shrimp, scallops, green onions, shiitake mushrooms, kelp, and bonito flakes.

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

[0072] The specific embodiments, etc., in this embodiment can be applied without limitation to the specific embodiments, etc., described above.

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

[0074] The porridge or porridge with ingredients mentioned above may be intended for individuals with difficulty chewing and swallowing. Dysphagia is a disorder characterized by difficulty swallowing due to illness, aging, or other causes (see, for example, Sura, L. et al., 2012. Clinical interventions in aging, 7, pp. 287-298). Other causes of dysphagia besides aging include neurological disorders, myopathic disorders, metabolic disorders, inflammatory or autoimmune disorders, infectious diseases, structural disorders, cancer, and iatrogenic diseases. Dysphagia increases the risk of malnutrition, dehydration, choking, aspiration pneumonia, readmission rates, and mortality, leading to a poor prognosis (see, for example, Ueshima, J. et al., 2022. Journal of the American Medical Directors Association, 23(10), pp. 1676-1682). Examples of porridge or porridge with ingredients for people with chewing and swallowing difficulties include nursing care food and swallowing training food. Porridge and porridge with ingredients, which allow for the intake of high energy in small quantities, have the advantage for people with chewing and swallowing difficulties in that they can reduce the amount of food they have to chew and swallow in order to obtain the necessary energy.

[0075] The porridge or porridge with ingredients described above can be manufactured by the manufacturing method described later.

[0076] The porridge or porridge with ingredients mentioned above may be served in a microwave-safe container.

[0077] Furthermore, the present invention, in one embodiment, A microwave-safe container for porridge, comprising a container body having a circular bottom, side walls extending upward from the bottom and forming an opening at the upper end, and a lid that seals the opening, The periphery of the lid extends radially outward beyond the upper end of the container body, and the container can be opened by applying upward force to this extended portion. Porridge, (i) (ii) peptides, (iii) oil; (iv) Rice flour, and (v) containing at least an emulsifier, The peptides include collagen peptides. A container is provided in which the ingredients (i) to (v) provide nutritional components of 120 to 170 kcal, 5 to 10 grams of protein, 4 to 6 grams of fat, and 17 to 20 grams of carbohydrates per 100 grams based on the total mass of the porridge. Here, the porridge may be porridge with ingredients. The porridge or porridge with ingredients is as described above.

[0078] The container in this embodiment is microwave-safe. This allows consumers to easily prepare warm meals by heating them in a microwave in a short time. Furthermore, microwave heating allows for efficient preservation of the nutrients in the food. Examples of materials for microwave-safe containers include polypropylene (PP) and modified polyethylene terephthalate (CPET). Since the container in this embodiment is a sealed container, it may also be heated by boiling water in addition to microwave heating.

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

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

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

[0082] The specific embodiments, etc., in this embodiment can be applied without limitation to the specific embodiments, etc., described above.

[0083] [Method for making porridge or porridge with ingredients] In one embodiment of the present invention, (a) a step of preparing an emulsified solution, which includes mixing at least water, oil and an emulsifier, (b) A step of cooking raw rice using the emulsified solution described above. The present invention provides a method for producing porridge, which includes [the specified ingredient].

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

[0085] The order in which water, oil, and emulsifier are added to the container for mixing (e.g., a first container, e.g., a first tank) is not particularly important, but unless all are added to the container at the same time, it is preferable that water be added first due to the total volume to be mixed. After water, the following may be added in the order of emulsifier, oil, and optionally peptide. Stirring may be carried out in the container as appropriate during or after the addition. Stirring may be carried out at, for example, 800-2500, 1000-2000, 1300-1500 r / min, or 1400-1500 r / min for 3 to 20 minutes, or 5 to 10 minutes.

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

[0087] When water, oil, and an emulsifier are mixed, the oil disperses due to the presence of the emulsifier. Mixing may be performed using a disperser. Examples of dispersers include homogenizers, ultrasonic emulsifiers, colloid mills, and high-shear mixers. The mixing intensity for dispersion may be, for example, 2-50 MPa, 5-20 MPa, or 5-10 MPa. The mixing time is

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

[0089] From the perspective of producing a highly nutritious porridge, the emulsified solution may contain ingredients other than water, oil, and emulsifiers. These ingredients may be mixed together with water, oil, and emulsifiers, or added after mixing the water, oil, and emulsifiers.

[0090] Other ingredients besides water, oil, and emulsifiers include, as mentioned above, peptides, rice flour, polysaccharides, and seasonings. Specific examples of these ingredients and their advantages are as described above. The content of these ingredients can be set based on the above-mentioned content, for example, peptides may be present in amounts of 30 to 50 parts by mass, or 30 to 40 parts by mass, per 100 parts by mass of rice; rice flour may be present in amounts of 20 to 40 parts by mass, or 20 to 30 parts by mass, per 100 parts by mass of rice; polysaccharides may be present in amounts of 20 to 40 parts by mass, or 20 to 30 parts by mass, per 100 parts by mass of rice; and seasonings may be present in amounts of 3 to 15 parts by mass, or 5 to 10 parts by mass, per 100 parts by mass of rice. If the components other than water, oil, and emulsifiers are polysaccharides and / or rice flour, it is preferable to add them after mixing rather than mixing them together with water, oil, and emulsifiers.

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

[0092] If components other than those contained in the emulsified solution are mixed in a separate container, the order in which they are added to the container is not particularly important, but unless all components are added to the container at the same time, it is preferable that water be included in the first addition due to the overall volume to be mixed. After water, for example, polysaccharides, seasonings, and rice flour may be added in that order, if desired. During the addition process, it is preferable to stir the mixture in the container as appropriate. Stirring may be performed at, for example, 800-2500 r / min, 1000-2000 r / min, 1300-1500 r / min, or 1400-1500 r / min for 3 to 20 minutes, or 5 to 10 minutes. The amount of water used may be, for example, 140 to 320 parts by mass, or 140 to 240 parts by mass, when the amount of rice used in (a) is 100 parts by mass. The amounts of other components can be set, for example, based on the above-mentioned content. The water may be at room temperature. The mixture may be passed through a strainer after stirring, as in step (a).

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

[0094] (b) Rice cooking process In step (b), the raw rice is cooked using the emulsified solution prepared in (a). Here, "cooking" refers to the process of cooking raw rice, that is, heating raw rice in combination with water to make it edible.

[0095] Instead of adding oil after cooking, cooking with an emulsified solution allows for energy enhancement through oil while preventing oil from floating to the surface. Because oil is prevented from floating and dispersed evenly, its impact on the flavor and texture of the porridge is minimized.

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

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

[0098] The order in which the emulsified solution and raw rice are added to the rice cooking container is not particularly limited. The raw rice may be added after the emulsified solution, or after the raw rice, or they may be added at the same time. However, it is preferable to add the emulsified solution after adding the drained raw rice. Other components besides the emulsified solution and raw rice may be included in the emulsified solution, or they may be added after the emulsified solution and raw rice are added to the rice cooking container, or they may be added at the same time as the emulsified solution and / or raw rice. If there are multiple components other than the emulsified solution and raw rice, they may be added at different times.

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

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

[0101] When preparing porridge with ingredients, the ingredients may be added after the rice has been cooked. The contents of the rice cooker may be stirred when the ingredients are added and afterward.

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

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

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

[0105] The filling process involves filling containers with porridge. The containers may be suitable for selling porridge and may include, for example, plastic cups or bowls, foam containers, pouches (e.g., vacuum pouches, retort pouches), preferably being airtight to prevent leakage and sterilizable after filling. The containers may also be microwave-safe containers as described above.

[0106] The sterilization process can be performed before, after, or simultaneously with the filling process. Preferably, the filled containers can be sterilized after the filling process. A person skilled in the art can appropriately select a sterilization method, but examples include sterilization using a sterilizer, such as sterilizing at 121°C for 15 minutes or more, 20 minutes or more, 30 minutes or more, or 30 to 60 minutes using a retort sterilizer (autoclave); sterilizing at 115°C to 121°C for 10 minutes or more, 20 minutes or more, 30 minutes or more, or 20 to 60 minutes using a high-pressure steam sterilizer; sterilizing at 90°C to 100°C for 10 minutes or more, 20 minutes or more, 30 minutes or more, or 30 to 60 minutes using a water bath sterilizer (water retard); ultra-high temperature short-time sterilization (UHT) using a continuous flow sterilizer (e.g., sterilization at 120°C to 150°C for 1 to 3 seconds); and sterilization at 10kW to 100kW for 10 seconds to 5 minutes using a microwave sterilizer.

[0107] Porridge or porridge with ingredients that has been properly sterilized and filled in an airtight container can be stored at room temperature. Porridge or porridge with ingredients may maintain the physical properties required to meet the "Can be crushed with the tongue" category of the "Voluntary Standards for Universal Design Food" for at least 6, 10, 12, 15, or 18 months when stored at room temperature, away from direct sunlight and humidity, without opening the container. Furthermore, when stored at room temperature, away from direct sunlight and humidity, without opening the container, the best-before date of porridge or porridge with ingredients may be 3 months or more, 6 months or more, 10 months or more, or 12 months or more from the date of manufacture, or it may be within 6 months, 12 months or less, 15 months or less, or 18 months or less. Here, "best before date of 3 months or more" means that the best before date is set to any date more than 3 months after the date of manufacture, including 3 months after the date of manufacture, and "best before date of 6 months or less" means that the best before date is set to any date more than 6 months before the date of manufacture, including 6 months after the date of manufacture. The same applies to other examples. The "best before date" is the date by which it is considered that all expected quality can be sufficiently maintained when stored according to the prescribed method. As a guideline for setting best before dates, there is, for example, the "Guidelines for Setting Food Expiry Date Labels (Notification No. 0225001 from the Director of the Standards Examination Division dated February 25, 2005, and Notification No. 8982 from the Director of the Labeling and Standards Division)."

[0108] In one embodiment, this manufacturing method is (a) A step of preparing an emulsified solution, which includes mixing at least water, oil and an emulsifier, (b) A step of cooking raw rice using the emulsified solution described above, (c) The process of filling the cooked rice obtained in (b) into a container and A method for making porridge, which includes Optionally, in step (a), the emulsified solution further contains a peptide. Optionally, the process may further include adding rice flour to the emulsified solution before step (b). Optionally, a gauge-up step may be further included between steps (b) and (c). The manufacturing method may optionally further include a sterilization step after step (c).

[0109] In one embodiment, this manufacturing method is (i) A step of preparing an emulsified solution in a first container, which includes homogenizing at least water, oil (e.g., medium-chain triglyceride oil (MCT) and an emulsifier (e.g., polyglycerin fatty acid ester), (ii) A step of mixing water, rice flour, optionally polysaccharides (e.g., reduced maltodextrin) and / or seasonings in a second container, (iii) A step of cooking raw rice in a third container using the emulsified solution obtained in (i) and the mixture obtained in (ii), (iv) Optionally, a step of filling a container with the cooked rice obtained in (iii) and A method for making porridge, which includes Optionally, in step (i), the emulsified solution further contains a peptide. Optionally, a gauge-up step may be further included between steps (iii) and (iv). The manufacturing method may optionally include a sterilization step after step (iv). Here, the emulsified solution obtained in (i) is added to the third container containing the raw rice, and then the mixture obtained in (ii) is added, after which the rice is cooked. It is preferable to use rice that has been polished, washed, soaked, and drained as the raw rice.

[0110] In one embodiment, this manufacturing method is (a) A step of preparing an emulsified solution, which includes mixing at least water, oil and an emulsifier, (b) A step of cooking raw rice using the emulsified solution described above, (c) The process of adding ingredients to cooked rice and Optionally, the process of filling a container with the porridge containing the ingredients obtained in (d) and (c) A method for producing porridge with ingredients, including Optionally, in step (a), the emulsified solution further contains a peptide. Optionally, the process may further include adding rice flour to the emulsified solution before step (b). Optionally, a gauge-up step may be further included between steps (b) and (c). The manufacturing method may optionally include a sterilization step after step (d).

[0111] In one embodiment, this manufacturing method is (i) A step of preparing an emulsified solution in a first container, which includes homogenizing at least water, oil (e.g., medium-chain triglyceride oil (MCT) and an emulsifier (e.g., polyglycerin fatty acid ester), (ii) A step of mixing water, rice flour, optionally polysaccharides (e.g., reduced maltodextrin) and / or seasonings in a second container, (iii) A step of cooking raw rice in a third container using the emulsified solution obtained in (i) and the mixture obtained in (ii), (iv) The process of adding ingredients to cooked rice, (v) Optionally, the step of filling a container with the porridge containing the ingredients obtained in (iv) A method for making porridge, which includes Optionally, in step (i), the emulsified solution further contains a peptide. Optionally, a gauge-up step may be further included between steps (iii) and (iv). The manufacturing method may optionally include a sterilization step after step (v). Here, the emulsified solution obtained in (i) is added to the third container containing the raw rice, and then the mixture obtained in (ii) is added, after which the rice is cooked. It is preferable to use rice that has been polished, washed, soaked, and drained as the raw rice.

[0112] The process of adding ingredients to cooked rice is not particularly limited, but it is preferable to do so after the cooking process and before the water level rises.

[0113] The specific details of the manufacturing method described above, including the description in [porridge or porridge with ingredients], can be applied without limitation. [Examples]

[0114] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples. In the following, "%" means "mass%" and "w / w" can be replaced with "mass / mass".

[0115] [Example 1: Investigation of protein sources] Typical rice porridge is made from polished rice and water, so it contains carbohydrates (especially sugars) but very little protein. Therefore, in order to achieve the target of "7.0g / 100g of protein" for this product, it is necessary to add protein sources. (In the case of egg porridge, although it contains protein from scrambled eggs, the target content of 7.0g / 100g cannot be achieved with scrambled eggs alone, so similarly, protein fortification with other ingredients is necessary.) Also, in order to claim UDF (Uniquely Derived Food) "Can be crushed with the tongue", the viscosity must be 1,500 cps or higher and the hardness 10,000 N / m 2 The following two standards must be met:

[0116] Here, we tested several protein sources as part of a screening process. The results are shown in Table 1 below.

[0117] [Table 1]

[0118] When milk protein (caseinate, whey), soy protein, or soy peptides were used as protein sources, the flavor and color of the porridge were affected. In terms of flavor, for example, the taste of milk or soy, or the bitterness derived from soy peptides, became apparent. In terms of color, milk resulted in a white color, while soy resulted in a yellowish-green color similar to roasted soybean flour. Furthermore, it was difficult to dissolve the target amount of raw materials during the blending process.

[0119] On the other hand, collagen peptides had little effect on the taste and color of the porridge (i.e., they had no distinctive taste and became transparent after dissolution), and were easily dissolved.

[0120] [Example 2: Examination of Carbohydrate Sources] To enhance the energy content, we decided to add carbohydrate sources other than polished rice. Common and inexpensive carbohydrate sources include granulated sugar and maltodextrin. However, adding granulated sugar would make the porridge sweet, so we couldn't use it to replicate the taste of porridge that Japanese people prefer.

[0121] Therefore, we attempted to enhance the carbohydrate content to the target of 18.8g / 100g or 18.0g / 100g using maltodextrin. Because the manufacturing process involves a long heating step, we used reduced maltodextrin, also known as "reduced dextrin," to avoid the so-called Maillard reaction. With regular dextrin, the Maillard reaction occurs during heating, causing browning. As a result, the porridge also browns, resulting in an unacceptable color. Consequently, we succeeded in enhancing the carbohydrate content, but even after adding reduced dextrin to reach the target value, the porridge still became sweet.

[0122] Based on these results, we sought a carbohydrate source that is easily dispersed or dissolved during formulation and is not sweet, and decided to use rice flour in combination with reduced dextrin.

[0123] The method for adding reduced dextrin and rice flour in the production of porridge is as described later in "Production of Porridge". It is preferable to add the reduced dextrin through a high-speed stirring tank 2, which has high stirring power, rather than directly to the kneader, as this prevents clumping and ensures sufficient dissolution. It is also preferable to use a high-speed stirring tank 2 that can pass through a mesh from the viewpoint of removing foreign matter. In high-speed stirring tank 1, the dissolution concentration was already high due to the dissolution of other raw materials, making it difficult to dissolve the reduced dextrin further.

[0124] Similarly, with rice flour, the mixing power in a kneader is insufficient, making dispersion difficult; therefore, it is preferable to use a high-speed mixing tank. When dispersed in high-speed mixing tank 1, dispersion becomes difficult under high concentration conditions, similar to reduced dextrin. Furthermore, unlike reduced dextrin, it only disperses without dissolving, which could overload the homogenizer. Therefore, dissolution was carried out in high-speed mixing tank 2.

[0125] [Example 3: Investigation of lipid sources and methods of adding them] To enhance the energy content, we decided to add lipids. (In the case of egg porridge, although it contains lipids from scrambled eggs, this alone is not enough to achieve the target of 150 kcal / 100g, so similarly, lipid enhancement is necessary using other ingredients.)

[0126] First, we considered three additive ingredients that serve as lipid sources: medium-chain triglyceride oil, soybean oil, and rapeseed oil. The results showed that all three had little effect on the flavor and color of the porridge. Because medium-chain triglyceride oil is expected to have beneficial physiological effects on the body compared to the other oils, we used it in the actual production of the porridge.

[0127] Next, we investigated the method of adding oil. Simply adding oil to water resulted in the oil floating and separating in the sterilized product. This result remained the same even when the timing of addition was changed.

[0128] Based on the above results, we considered emulsification using an emulsifier. However, simply adding a solution of emulsifier and oil, homogenized, to cooked rice did not improve the oil separation in the sterilized product. Therefore, we tried homogenizing a solution of emulsifier and oil and cooking the milled rice with that solution, which improved the oil separation.

[0129] Although the oil separation was improved in this way, the liquid seeping from the porridge after sterilization was white. This could be mistaken for spoilage, so we attempted to improve this aspect as well. After examining several types of emulsifiers, including soy lecithin, we found that polyglycerol fatty acid esters were less likely to cause clouding. However, even with polyglycerol fatty acid esters, clouding was observed when used in large quantities, so we determined that around 0.3% was the appropriate amount to add, as it allowed for emulsification without causing clouding.

[0130] [Example 4: Method for producing porridge] Three types of porridge were produced using the manufacturing method described below. 1. Preparation of raw materials Table 2 below summarizes the formulations for the three products: "Plain Rice Porridge, Egg Rice Porridge, and Plum Rice Porridge." The raw materials should be weighed according to these formulations. The size of one mixing batch is 560 kg.

[0131] [Table 2]

[0132] 2. Washing and soaking the polished rice (1) Put the polished rice into the rice washing machine and wash it for 5 minutes. (2) Transfer the polished rice removed from the rice washing machine to a large pot and soak it in room temperature water for 45 minutes. (3) During the 45-minute immersion period described above, proceed with the following operations in the high-speed stirring tanks 1 and 2. (*1)

[0133] 3. Operation in high-speed stirring tank 1 (first tank) (1) Measure 90 kg of deionized water at approximately 90°C into high-speed stirring tank 1. (2) Start stirring the tank (approximately 1420 r / min), add the entire amount of emulsifier, and stir for 5 minutes. (3) Add the entire amount of medium-chain fatty acid oil and stir for 10 minutes. (4) Add the entire amount of collagen peptide and stir for 10 minutes. (5) The liquid is transferred from the high-speed stirring tank 1 to the kneader via the homogenizer and strainer. The homogenization pressure is set to 10 MPa for the first stage and 5 MPa for the second stage. The strainer mesh size is 20 mesh. (*2)

[0134] 4. Operation in high-speed stirring tank 2 (second tank) (1) Measure 130 kg of room temperature ion-exchanged water into the high-speed stirring tank 2 for plain rice porridge, and 140 kg for egg porridge or plum porridge. (2) Start stirring the tank (approximately 1450 r / min), add the entire amount of reduced dextrin, and stir for 2 minutes. (3) (For egg porridge only) Add the entire amount of chicken extract seasoning and stir for 5 minutes. (4) Add all of the rice flour and stir for 10 minutes. (5) The liquid is transferred from the high-speed agitation tank 2 to the kneader via the strainer. The strainer has a mesh size of 20 mesh. (*3)

[0135] 5. Prepare the scrambled eggs (1) Measure 30 kg of deionized water at approximately 90°C into a large pot. (2) Add all of the pre-thawed scrambled eggs. (3) Mix for 2 minutes using a hand mixer. (4) Put into the kneader. (*4)

[0136] 6. Preparing the pickled plum paste (1) Measure 15 kg of room temperature deionized water into a large pot. (2) Add all of the plum paste. (3) Use a hand mixer to distribute the plum paste evenly. (4) Put into the kneader. (*5)

[0137] 7. Operation in the kneader (1) Transfer liquid from high-speed agitation tank 1 to the kneader. (This is the same procedure as (*2) above.) (2) Start stirring the kneader. (3) Transfer liquid from the high-speed agitation tank 2 to the kneader. (This is the same procedure as in (*3) above.) (4) After the soaking process described in (*1) above, the polished rice is removed from the pot and drained thoroughly for at least 5 minutes. The drained polished rice is then put into the kneader. (5) Start heating the kneader using the steam jacket and raise the temperature inside the kneader to 90°C or higher. (6) After reaching 90°C, stir and maintain at 90±2°C for 30 minutes. (7) (For egg porridge only) Add all of the scrambled eggs. (Same as the process in (*4) above) (8) (For plum porridge only) Add all of the plum pulp. (Same as the process in (*5) above) (9) Increase the gauge to 560 kg using deionized water at room temperature. (10) Pour water into the jacket of the kneader and stir for 5 minutes while cooling the inside of the kneader to below 75°C. (11) Completion of the contents (*6)

[0138] 8.Filling, sterilization, and packaging (1) Fill the cup with the contents prepared in (*6) and seal it. (2) Sterilize in a retort sterilizer at 121°C for 39 minutes or more. (3) The product is packaged in a case after retort sterilization, and the product is completed.

[0139] Table 3 below shows the nutritional components of the finished porridge products (No. 1-3) produced using the manufacturing method described above.

[0140] [Table 3]

[0141] The porridges No. 1-3 above allow for the intake of high calories and more protein in a smaller volume than conventional porridges that meet the "Can be crushed with the tongue" category of the "Universal Design Food Voluntary Standards." Furthermore, it has been confirmed that all of the porridges No. 1-3 above meet the "Can be crushed with the tongue" standard of "Universal Design Food (UDF)," which is designed with the elderly in mind. In addition, sensory evaluation confirmed that they maintain the texture of rice grains while having an appropriate fluidity that is not paste-like, and that the overall flavor and texture are comparable to conventional porridges that meet the "Can be crushed with the tongue" category of the "Universal Design Food Voluntary Standards."

Claims

1. Based on the total mass of the porridge, (i) 7 to 25% by mass of rice, (ii) Peptide 3.0-9.0% by mass, (iii) 3.0 to 9.0% by mass of oil, (iv) 2.0 to 8.0% by mass of rice flour, and (v) containing at least 0.1 to 1.0% by mass of an emulsifier, The peptides include collagen peptides. A porridge in which ingredients (i) to (v) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the total mass of the porridge.

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

3. The porridge according to claim 1, which contains 60 to 80 grams of water per 100 grams based on the total mass of the porridge.

4. A porridge containing ingredients, comprising the porridge according to claim 1 and the ingredients.

5. A porridge according to any one of claims 1 to 3, or a porridge with ingredients according to claim 4, which is placed in a microwave-heatable container.

6. Hardness 1 x 10 ３ N / m ２ The above 1 x 10 ４ N / m ２ The following is true, and the viscosity is 1500 mPa·s or more and 5000 mPa·s or less, for a porridge or porridge with ingredients according to any one of claims 1 to 4.

7. A porridge or porridge with ingredients according to any one of claims 1 to 4, intended for persons with difficulty chewing or swallowing.

8. A porridge or porridge with ingredients according to any one of claims 1 to 4, for use by patients with dysphagia.

9. A microwave-safe container for porridge, comprising a container body having a circular bottom, side walls extending upward from the bottom and forming an opening at the upper end, and a lid that seals the opening, The periphery of the lid extends radially outward beyond the upper end of the container body, and the lid can be opened by applying upward force to the extended portion. The porridge is measured based on the total mass of the porridge. (i) 7 to 25% by mass of rice, (ii) Peptide 3.0-9.0% by mass, (iii) 3.0 to 9.0% by mass of oil, (iv) 2.0 to 8.0% by mass of rice flour, and (v) containing at least 0.1 to 1.0% by mass of an emulsifier, The peptides include collagen peptides. A container in which the ingredients (i) to (v) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams, based on the total mass of the porridge.

10. The container according to claim 9, wherein the porridge further contains (vi) reduced maltodextrin, and the ingredients (i) to (vi) provide nutritional components of 100 to 300 kcal, 3 to 20 grams of protein, 1 to 10 grams of fat, and 15 to 30 grams of carbohydrates per 100 grams based on the total mass of the porridge.

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