JP7706961B2 - Gel food and method for producing gel food - Google Patents
Gel food and method for producing gel food Download PDFInfo
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Description
本発明は、経時的な離水が防止されたゲル状食品、及び該ゲル状食品の製造方法に関する。 The present invention relates to a gel food product that is prevented from syneresis over time, and a method for producing the gel food product.
摂食・嚥下機能が低下した高齢者や要介護者向けの食事は、ミキサー等で細かく粉砕する、トロミをつける、ゲル化する等の処理が施されている。近年、高齢者用施設の増加や在宅介護の普及から、食事の提供方法について、その場で調理すること無く、予め加工され、パッケージされた食品の利用が増えている。
これらの高齢者や要介護者向け加工食品は、多様な種類のものが販売されており、主食であるお粥やうどんを粉砕し、飲み込み易いように、水分をトロミ付けやゲル化した加工食品が提供されている。そして、これらの和食系の主食以外にも、パン粉等のブレッダー粉を配合した洋食系の加工食品が望まれているが、ブレッダー粉を配合する場合、該原料に浸潤した水が、経時的に染み出して離水の原因となる問題があった。
Meals for elderly people with reduced eating and swallowing functions and those requiring nursing care are processed by grinding them finely in a mixer, thickening them, gelling them, etc. In recent years, with the increase in elderly care facilities and the spread of home care, the method of providing meals has seen an increase in the use of pre-processed and packaged foods rather than cooking them on the spot.
There are many kinds of processed foods for the elderly and those who need nursing care on the market, and processed foods are provided in which the staple foods of rice porridge and udon are crushed and the water is thickened or gelled to make them easier to swallow. In addition to these Japanese staple foods, Western processed foods containing breadcrumbs and other breadcrumbs are also desired, but when breadcrumbs are used, there is a problem that the water that has soaked into the raw materials seeps out over time, causing separation.
これまで、高齢者や要介護者向け加工食品として、水を添加することで喫食可能となる即席パン粥様食品が報告されているが、ブレッダー粉を含むゲル状食品について、経時的な離水を抑制する技術についての報告はなかった。 To date, there have been reports of instant bread porridge-like foods that can be eaten by adding water as processed foods for the elderly and those requiring nursing care, but there have been no reports of technology to prevent water separation over time for gel-like foods that contain bread flour.
本発明は、上記の問題を鑑み、ブレッダー粉を含み、経時的な離水が抑制されたゲル状食品、及び該ゲル状食品の製造方法を提供することを目的とする。 In view of the above problems, the present invention aims to provide a gel food containing breading powder and suppressing water separation over time, and a method for producing the gel food.
本発明者らは、特定量のトレハロースとローカストビーンガムとをゲル状食品に含有させることで、上記課題が解決できることを見出し、本発明を完成した。また、本発明者らは、ブレッダー粉を液体原料に分散して、ブレッダー粉に水を十分に浸潤した後、ゲル化剤（ローカストビーンガムを含む）を添加する工程を含む製造方法によって、上記課題が解決できることを見出し、本発明を完成した。具体的に、本発明は以下を提供する。 The inventors have found that the above-mentioned problems can be solved by incorporating specific amounts of trehalose and locust bean gum into a gelled food product, and have completed the present invention. The inventors have also found that the above-mentioned problems can be solved by a manufacturing method that includes the steps of dispersing bread flour in a liquid ingredient, thoroughly wetting the bread flour with water, and then adding a gelling agent (including locust bean gum), and have completed the present invention. Specifically, the present invention provides the following.
（１）ブレッダー粉を３～１５質量％、トレハロースを３～１０質量％、及びローカストビーンガムを０．２～１質量％を含有し、水分が５０～９０質量％であるゲル状食品。
（２）カラギーナンを０．０５～０．３質量％含有する、（１）に記載のゲル状食品。
（３）牛乳（ストレート換算）を５０～９０質量％含有する、（１）又は（２）に記載のゲル状食品。
（４）ブレッダー粉を３～１５質量％、トレハロースを３～１０質量％、及びローカストビーンガムを０．２～１質量％を含有し、水分が５０～９０質量％であるゲル状食品の製造方法であって、ブレッダー粉を分散させた調合液を調製した後、該調合液にローカストビーンガムを添加する工程を含む製造方法。
(1) A gel-like food containing 3 to 15% by mass of bread flour, 3 to 10% by mass of trehalose, and 0.2 to 1% by mass of locust bean gum, and having a moisture content of 50 to 90% by mass.
(2) A gel food according to (1), containing 0.05 to 0.3% by mass of carrageenan.
(3) A gel food according to (1) or (2), containing 50 to 90% by mass of milk (straight equivalent).
(4) A method for producing a gelled food containing 3 to 15% by mass of bread flour, 3 to 10% by mass of trehalose, and 0.2 to 1% by mass of locust bean gum and having a water content of 50 to 90% by mass, the method comprising the steps of preparing a preparation liquid in which bread flour is dispersed and then adding locust bean gum to the preparation liquid.
本発明によれば、ブレッダー粉を含み、経時的な離水が抑制されたゲル状食品、及び該ゲル状食品の製造方法が提供される。なお、本発明において「経時的な離水が抑制された」とは、本発明のゲル状食品を４週間保存した時の離水（％）が、好ましくは０．５、より好ましくは０．１以下であることを指す。 According to the present invention, there is provided a gel food containing breader flour and in which syneresis over time is suppressed, and a method for producing said gel food. In the present invention, "syneresis over time is suppressed" means that the syneresis (%) of the gel food of the present invention when stored for 4 weeks is preferably 0.5 or less, more preferably 0.1 or less.
〔ゲル状食品〕
本発明のゲル状食品は、ブレッダー粉を３～１５質量％、トレハロースを３～１０質量％、及びローカストビーンガムを０．２～１質量％含有し、かつ水分が５０～９０質量％であり、ゲル化（流動性を失っている状態）した食品である。前記食品の例としては、ゼリー、プリン、ゼリー飲料等、及びそれらと類似の態様である食品が挙げられる。また、本発明のゲル状食品は、調味料として他の食品に添加することもできる。
本発明のゲル状食品の包装形態は、特に限定されるものではなく、ゼリー、プリン、ゼリー飲料等に通常用いられるものであれば目的に応じて任意に選択することができる。例えば、カップ、缶、紙容器、アルミパウチ、瓶等が挙げられる。
[Gel-like food]
The gel food of the present invention is a gelled food (in a state of having lost fluidity) that contains 3 to 15% by mass of bread flour, 3 to 10% by mass of trehalose, and 0.2 to 1% by mass of locust bean gum, and has a water content of 50 to 90% by mass. Examples of the food include jelly, pudding, jelly drinks, and foods similar thereto. The gel food of the present invention can also be added to other foods as a seasoning.
The packaging form of the gel food of the present invention is not particularly limited, and can be arbitrarily selected depending on the purpose, so long as it is one that is usually used for jellies, puddings, jelly drinks, etc. Examples include cups, cans, paper containers, aluminum pouches, bottles, etc.
本発明のゲル状食品は、硬さが好ましくは４０００～２００００Ｎ／ｍ２、より好ましくは５０００～１２０００Ｎ／ｍ２、最も好ましくは７０００～１００００Ｎ／ｍ２である。本発明のゲル状食品の硬さが上記の範囲にあると、高齢者や嚥下困難者でも容易に舌で押し潰せ、且つ食べ応えがある物性となる。 The hardness of the gelled food of the present invention is preferably 4000 to 20000 N/m 2 , more preferably 5000 to 12000 N/m 2 , and most preferably 7000 to 10000 N/m 2. When the hardness of the gelled food of the present invention is within the above range, it can be easily crushed with the tongue even by elderly people or people with swallowing difficulty, and has physical properties that are satisfying to eat.
本発明のゲル状食品は、凝集性が好ましくは０．２～０．９、より好ましくは０．２～０．６、最も好ましくは０．４～０．６である。本発明のゲル状食品の凝集性が上記の範囲にあると、高齢者や嚥下困難者でも安全に飲み込むことができる。 The gel food of the present invention preferably has a cohesiveness of 0.2 to 0.9, more preferably 0.2 to 0.6, and most preferably 0.4 to 0.6. If the cohesiveness of the gel food of the present invention is within the above range, it can be safely swallowed even by elderly people and people with difficulty swallowing.
本発明のゲル状食品は、付着性が好ましくは１５００Ｊ／ｍ３以下、より好ましくは１０００Ｊ／ｍ３以下、最も好ましくは３００～８００Ｊ／ｍ３である。本発明のゲル状食品の付着性が前記の範囲にあると、高齢者や嚥下困難者でも安全に飲み込むことができる。 The adhesiveness of the gelled food of the present invention is preferably 1500 J/m 3 or less, more preferably 1000 J/m 3 or less, and most preferably 300 to 800 J/m 3. When the adhesiveness of the gelled food of the present invention is within the above range, even the elderly and those with dysphagia can safely swallow it.
前記の硬さ、凝集性、及び付着性は、レオメーターを用いて、直径４０ｍｍ、高さ１５ｍｍの容器に、ゲル状食品を１５ｍｍの高さまで充填し、直径２０ｍｍの円柱状プランジャー、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍ、２０℃の条件で測定して求めることができる。 The hardness, cohesiveness, and adhesiveness can be determined using a rheometer by filling a container 40 mm in diameter and 15 mm in height with gel food to a height of 15 mm, using a cylindrical plunger 20 mm in diameter, a compression speed of 10 mm/sec, a clearance of 5 mm, and measuring at 20°C.
〔ブレッダー粉〕
本発明におけるブレッダー粉は、澱粉を主成分とするパン粉、クラッカーの粉砕物、コーングリッツ等の穀粉を用いることができる。本発明におけるブレッダー粉は、好ましくはパン粉を含有し、より好ましくはパン粉である。前記パン粉は、生パン粉、乾燥パン粉、ドライパン粉等何れも好適に用いることができる。
[Breader flour]
The breading flour in the present invention may be bread crumbs, cracker pulverization, corn grits, or other grain flours mainly composed of starch. The breading flour in the present invention preferably contains bread crumbs, and more preferably is bread crumbs. The bread crumbs may be any of fresh bread crumbs, dried bread crumbs, and dry bread crumbs.
本発明のゲル状食品中のブレッダー粉の含有量は、好ましくは３．５～１２質量％、より好ましくは４～１１質量％、最も好ましくは５～１０質量％である。ブレッダー粉の含有量が上記の範囲にあると、経時的な離水の抑制効果がより得られる。 The content of breading powder in the gel food of the present invention is preferably 3.5 to 12% by mass, more preferably 4 to 11% by mass, and most preferably 5 to 10% by mass. If the content of breading powder is within the above range, the effect of suppressing syneresis over time can be more effectively achieved.
〔トレハロース〕
本発明おけるトレハロースは、２分子のＤ－グルコースが１，１－グリコシド結合してできた二糖類であり、食用として使用されるトレハロースであれば特に限定されない。また、トレハロースには、二水和物と無水物があるが、いずれも使用できる。
[Trehalose]
The trehalose in the present invention is a disaccharide formed by 1,1-glycosidic bonds between two molecules of D-glucose, and is not particularly limited as long as it is edible trehalose. Trehalose is available in the form of a dihydrate or anhydrous form, and either form may be used.
本発明のゲル状食品中のトレハロースの含有量は、好ましくは３．５～８質量％、より好ましくは４～７質量％、最も好ましくは４．５～６質量％である。トレハロースの含有量が上記の範囲にあると、経時的な離水の抑制効果がより得られる。
なお、上述のとおり、本発明では二水和物及び／又は無水物のトレハロースを使用できるが、特に断りのない限り、本発明におけるトレハロースの含有量は、無水基準での質量％である。
The content of trehalose in the gel food of the present invention is preferably 3.5 to 8% by mass, more preferably 4 to 7% by mass, and most preferably 4.5 to 6% by mass. When the trehalose content is within the above range, the effect of suppressing syneresis over time is more pronounced.
As described above, dihydrate and/or anhydrous trehalose can be used in the present invention, but unless otherwise specified, the content of trehalose in the present invention is expressed as % by mass on an anhydrous basis.
〔ローカストビーンガム〕
本発明おけるローカストビーンガムは、マメ科の常緑樹であるカロブの種子の胚乳を分離粉砕した多糖類であり、主としてβ－Ｄ－マンノースとα－Ｄ－ガラクトースからなるガラクトマンナンであり、主鎖は１，４結合のβ－Ｄ－マンノースであり、側鎖に１，６結合のα－Ｄ－ガラクトースが結合した構造を有する。本発明おけるローカストビーンガムは、食用として使用されるローカストビーンガムであれば特に限定されない。本発明おけるローカストビーンガムは、ゲル化を目的として使用される。
[Locust bean gum]
The locust bean gum in the present invention is a polysaccharide obtained by separating and pulverizing the endosperm of the seeds of carob, an evergreen tree of the legume family, and is a galactomannan mainly composed of β-D-mannose and α-D-galactose, and has a structure in which the main chain is 1,4-bonded β-D-mannose and the side chain is bonded with 1,6-bonded α-D-galactose. The locust bean gum in the present invention is not particularly limited as long as it is locust bean gum used for food. The locust bean gum in the present invention is used for the purpose of gelation.
本発明のゲル状食品中のローカストビーンガムの含有量は、好ましくは０．２５～０．８質量％、より好ましくは０．３～０．５５質量％、最も好ましくは０．４～０．６質量％である。ローカストビーンガムの含有量が上記の範囲にあると、経時的な離水の抑制効果がより得られる。 The content of locust bean gum in the gel food of the present invention is preferably 0.25 to 0.8% by mass, more preferably 0.3 to 0.55% by mass, and most preferably 0.4 to 0.6% by mass. When the content of locust bean gum is within the above range, the effect of suppressing syneresis over time can be more effectively achieved.
〔カラギーナン〕
本発明おけるカラギーナンは、紅藻類ノギノリ科、ミリン科などの海藻より抽出される酸性多糖類であり、β－Ｄ－ガラクトースとα－Ｄ－ガラクトースのβ－１，４グリコシド結合とα－１，３グリコシド結合が交互に繰り返されたものであり、ガラクトース骨格の六員環構造と、ガラクトース骨格に存在する硫酸エステル基及び水酸基の立体配座の違いにより分類される。本発明おけるカラギーナンは、食用として使用されるカラギーナンであれば特に限定されない。
カラギーナンは、誘導体の比率によってκ（カッパ）、λ（ラムダ）、ι（イオタ）など数種類の構造が存在するが、本発明においてはκ－カラギーナンを用いることが好ましい。本発明おけるカラギーナンは、ゲル化を目的として使用される。
[Carrageenan]
The carrageenan in the present invention is an acidic polysaccharide extracted from seaweeds such as those of the red algae family Rhizopus and Laminaceae, in which β-1,4 glycosidic bonds and α-1,3 glycosidic bonds between β-D-galactose and α-D-galactose are alternately repeated, and is classified according to the difference in the six-membered ring structure of the galactose skeleton and the conformations of the sulfate ester group and hydroxyl group present in the galactose skeleton. The carrageenan in the present invention is not particularly limited as long as it is edible.
Carrageenan has several structures, such as κ (kappa), λ (lambda), and ι (iota), depending on the ratio of derivatives, but it is preferable to use κ-carrageenan in the present invention. Carrageenan in the present invention is used for the purpose of gelation.
本発明のゲル状食品中のカラギーナンの含有量は、好ましくは０．０５～０．３質量％、より好ましくは０．０６～０．２５質量％、さらにより好ましくは０．０７～０．２質量％、最も好ましくは０．０８～０．１５質量％である。カラギーナンの含有量が上記の範囲にあると、経時的な離水の抑制効果がより得られる。 The content of carrageenan in the gel food of the present invention is preferably 0.05 to 0.3% by mass, more preferably 0.06 to 0.25% by mass, even more preferably 0.07 to 0.2% by mass, and most preferably 0.08 to 0.15% by mass. When the content of carrageenan is within the above range, the effect of suppressing syneresis over time can be more effectively achieved.
〔牛乳〕
本発明における牛乳は、好ましくは乳等省令において定義されている牛乳類であり、より好ましくは、具体的な種類別名称が、牛乳又は成分調整牛乳である牛乳類である。牛乳類に含まれる乳脂肪分は、特に限定されないが、例えば、３．０％以上が好適である。乳脂肪分の上限値は、例えば５．０％未満であってもよい。また、牛乳類に含まれる無脂乳固形分、特に限定されないが、８．０％以上であってもよい。
〔milk〕
The milk in the present invention is preferably a milk product defined in the Ministerial Ordinance on Milk Products, etc., and more preferably a milk product whose specific type name is cow's milk or ingredient-adjusted milk. The milk fat content contained in the milk product is not particularly limited, but is preferably, for example, 3.0% or more. The upper limit of the milk fat content may be, for example, less than 5.0%. In addition, the non-fat milk solid content contained in the milk product is not particularly limited, but may be 8.0% or more.
本発明のゲル状食品中の牛乳の含有量は、好ましくは５０～９０質量％、より好ましくは５５～８５質量％、さらにより好ましくは６０～８０質量％、最も好ましくは６５～７５質量％である。牛乳の含有量が上記の範囲にあると、ブレッダー粉の風味を引き立てる効果がより得られる。 The milk content in the gel food of the present invention is preferably 50 to 90% by mass, more preferably 55 to 85% by mass, even more preferably 60 to 80% by mass, and most preferably 65 to 75% by mass. When the milk content is within the above range, the effect of enhancing the flavor of the breading powder can be more effectively achieved.
本発明おける牛乳は、水分を蒸発や膜ろ過等で低減した濃縮牛乳を使用してもよい、本発明のゲル状食品に濃縮牛乳を使用する場合は、ストレート換算した含有量が、上記の範囲に含まれればよい。ここで、ストレート換算とは、濃縮前の牛乳の質量のことを指し、濃縮牛乳の質量に濃縮度を掛けることで計算することができる。例えば、３倍濃縮の濃縮牛乳を２０質量％含有する食品において、牛乳のストレート換算した含有量は、３×２０＝６０質量％となる。なお、本発明おける牛乳は、濃縮していない牛乳と濃縮牛乳との混合物を使用してもよい。この場合、本発明のゲル状食品中の牛乳の含有量は、濃縮していない牛乳と濃縮牛乳について、各々算出した含有量を合算して求めればよい。 The milk used in the present invention may be concentrated milk in which the water content has been reduced by evaporation or membrane filtration. When concentrated milk is used in the gel food of the present invention, the content calculated as straight milk may be within the above range. Here, straight milk refers to the mass of milk before concentration, and can be calculated by multiplying the mass of concentrated milk by the concentration. For example, in a food containing 20% by mass of concentrated milk that is three times concentrated, the content calculated as straight milk is 3 x 20 = 60% by mass. Note that the milk used in the present invention may be a mixture of unconcentrated milk and concentrated milk. In this case, the content of milk in the gel food of the present invention may be calculated by adding up the contents calculated for unconcentrated milk and concentrated milk.
〔水分〕
本発明における水分は、本発明のゲル状食品全体中の水分を指し、牛乳等の水を含む原料由来の水分を合わせたものである。また、本発明のゲル状食品は、水道水、井戸水、精製水、イオン交換水等の水を含有してもよく、食用として使用される水であれば、特に限定されない。
〔moisture〕
The water content in the present invention refers to the water content in the entire gelled food of the present invention, including the water content derived from water-containing raw materials such as milk, etc. Furthermore, the gelled food of the present invention may contain water such as tap water, well water, purified water, ion-exchanged water, etc., and is not particularly limited as long as it is water that can be used for food.
本発明のゲル状食品中の水分は、好ましくは５５～８５質量％、より好ましくは６０～８０質量％、最も好ましくは６５～８０質量％である。水分が上記の範囲にあると、経時的な離水の抑制効果がより得られる。
なお、本発明のゲル状食品中の水分は、常法の乾燥減量法（１０５℃、４時間）で測定してもよく、各原料の水分を合算して求めてもよい。
The water content in the gel food of the present invention is preferably 55 to 85% by mass, more preferably 60 to 80% by mass, and most preferably 65 to 80% by mass. When the water content is within the above range, the effect of suppressing syneresis over time can be more effectively achieved.
The water content in the gelled food of the present invention may be measured by a conventional loss on drying method (105° C., 4 hours) or may be calculated by adding up the water content of each ingredient.
〔他の原料〕
本発明のゲル状食品は、本発明の効果を損なわない範囲で、ブレッダー粉、トレハロース、牛乳、ローカストビーンガム、及びカラギーナン以外の原料として、油脂、糖類、ビタミン、ミネラル等の各種栄養成分、乳化剤、安定剤、香料、風味原料、ゲル化剤等の食品添加物を含んでもよい。
[Other raw materials]
The gelled food of the present invention may contain, as ingredients other than bread flour, trehalose, milk, locust bean gum, and carrageenan, various nutritional components such as fats and oils, sugars, vitamins, minerals, etc., emulsifiers, stabilizers, fragrances, flavor ingredients, gelling agents, etc., as long as the effects of the present invention are not impaired.
〔ゲル状食品の用途〕
本発明のゲル状食品は、硬さ、凝集性、及び付着性を、上述した物性に調整できるので、高齢者向け食品用、嚥下困難者向け食品用、又は介護食用の用途で好適に用いられる。ここで、本発明における高齢者とは、６０歳以上を意味し、好ましくは６５歳以上であり、より好ましくは７０歳以上の者である。本発明における嚥下困難者とは、嚥下に何らかの支障がある者を指す。例えば、嚥下能力が低下している高齢者、脳神経疾患や口腔疾患を有する者が挙げられる。また、本発明における介護食とは、病院施設や在宅で介護を要する方向けの食品を指す。
[Uses of gel foods]
The gel food of the present invention can be adjusted to the above-mentioned physical properties of hardness, cohesiveness, and adhesiveness, and is therefore suitable for use as food for the elderly, food for people with dysphagia, or nursing care food. Here, the elderly in the present invention means people aged 60 or older, preferably people aged 65 or older, and more preferably people aged 70 or older. People with dysphagia in the present invention refer to people who have some kind of trouble swallowing. For example, elderly people with reduced swallowing ability and people with neurological or oral diseases can be mentioned. In addition, nursing care food in the present invention refers to food for people who need nursing care in hospital facilities or at home.
〔製造方法〕
本発明のゲル状食品の製造方法は、水及び／又は牛乳等の水を含む液体原料にブレッダー粉を分散させた調合液を調製した後、該調合液にゲル化剤（ローカストビーンガム、カラギーナン等）を添加する工程を含む。本発明のゲル状食品は、ローカストビーンガム等のゲル化剤を添加する前に、ブレッダー粉が均一に分散した調合液を調製することで、ブレッダー粉に水が十分に浸潤し、経時的な離水がより抑制されたものになる。本発明のゲル状食品の製造方法において、上記以外の原料（トレハロース等）を添加する工程の順番は特に限定されないが、ブレッダー粉が均一に分散した調合液を調製した後に添加することが好ましい。
[Manufacturing method]
The method for producing a gel food of the present invention includes the steps of preparing a preparation in which bread flour is dispersed in a liquid ingredient containing water such as water and/or milk, and then adding a gelling agent (locust bean gum, carrageenan, etc.) to the preparation. The gel food of the present invention is prepared by preparing a preparation in which bread flour is uniformly dispersed before adding a gelling agent such as locust bean gum, so that water is sufficiently infiltrated into the bread flour, and syneresis over time is further suppressed. In the method for producing a gel food of the present invention, the order of the steps of adding ingredients other than the above (trehalose, etc.) is not particularly limited, but it is preferable to add them after preparing a preparation in which bread flour is uniformly dispersed.
本発明のゲル状食品の製造方法は、例えば、撹拌窯に水と牛乳を全量投入した後、ブレッダー粉を全量投入して、好ましくは２～１０分、より好ましくは３～５分撹拌して、ブレッダー粉に水を浸潤させる。次に品温を７５～９０℃、より好ましくは８０～８５℃まで加熱しながらゲル化剤（ローカストビーンガム、カラギーナン等）を投入して撹拌溶解後、残りの原料を全て投入して撹拌し、均質な調合液を得る。前記調合液は、商品形態の容器に充填された後、冷却してゲル化される。 In the method for producing a gelled food product of the present invention, for example, all the water and milk are charged into a stirring kiln, and then all the breading powder is charged and stirred, preferably for 2 to 10 minutes, more preferably for 3 to 5 minutes, to allow the breading powder to soak up the water. Next, while heating the product temperature to 75 to 90°C, more preferably 80 to 85°C, a gelling agent (locust bean gum, carrageenan, etc.) is charged and stirred to dissolve, and then all the remaining ingredients are charged and stirred to obtain a homogeneous mixed liquid. The mixed liquid is filled into a container in the form of a product, and then cooled to gel.
本発明のゲル状食品の製造方法は、容器に充填した後、殺菌処理をしてもよい。殺菌処理は、加工食品の殺菌処理で汎用される方法であれば特に限定されないが、例えば、ＵＨＴ処理、レトルト処理等が挙げられる。 In the method for producing the gel food of the present invention, a sterilization treatment may be carried out after filling the container. The sterilization treatment is not particularly limited as long as it is a method commonly used for sterilization of processed foods, but examples of the sterilization treatment include UHT treatment and retort treatment.
本発明のゲル状食品の製造方法における、ブレッダー粉、トレハロース、ローカストビーンガム、カラギーナン、牛乳、水分の各含有量、好ましい態様等は、上記の本発明のゲル状食品と同様である。 In the method for producing the gel food of the present invention, the contents of bread flour, trehalose, locust bean gum, carrageenan, milk, and water, as well as preferred aspects, are the same as those of the gel food of the present invention described above.
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 The present invention will be explained in more detail below with reference to examples, but the scope of the present invention is not limited to the description of these examples.
［ゲル状食品の製造］
表１に示す配合のゲル状食品を製造した。具体的には、はじめに全量の水と牛乳に乾燥パン粉を添加し、３分間よく撹拌してパン粉に水を浸潤させた。次に、加温しながらゲル化剤等の他の原料を投入し、品温が８０℃に達するまで撹拌して均質な溶液を得た。得られた溶液をアルミパウチに１００ｇ分注し密封した後、１２１℃、２０分間のレトルト処理を行い、その後、室温で６時間放冷してゲル状食品（実施例１及び２、比較例１及び２）を得た。
[Production of gel food]
Gel foods were produced with the composition shown in Table 1. Specifically, first, dried bread crumbs were added to the entire amount of water and milk, and the mixture was thoroughly stirred for 3 minutes to allow the bread crumbs to soak in water. Next, other ingredients such as a gelling agent were added while heating, and the mixture was stirred until the product temperature reached 80°C to obtain a homogeneous solution. The resulting solution was dispensed in 100 g portions into aluminum pouches and sealed, and then retorted at 121°C for 20 minutes, and then allowed to cool at room temperature for 6 hours to obtain gel foods (Examples 1 and 2, Comparative Examples 1 and 2).
表中の原料は下記のものを使用した。
乾燥パン粉：商品名「ＷＫＯドライ１２メッシュ」、富士パン粉工業（株）社製
上白糖：商品名「上白糖」、三井製糖（株）社製
トレハロース：商品名「トレハ」、林原（株）社製
ローカストビーンガム：商品名「ＧＲＩＮＤＳＴＥＤ ＬＢＧ ８６０」、三晶（株）社製
カラギーナン：商品名「ＧＥＮＵＬＡＣＴＡ ｃａｒｒａｇｅｅｎａｎ ｔｙｐｅ Ｐ－１００－Ｊ」、三晶（株）社製
牛乳：商品名「明治おいしい牛乳」、（株）明治社製、水分８７質量％
The raw materials used in the table are as follows:
Dried bread crumbs: Product name "WKO Dry 12 Mesh", manufactured by Fuji Panko Kogyo Co., Ltd. White sugar: Product name "White Sugar", manufactured by Mitsui Sugar Co., Ltd. Trehalose: Product name "Treha", manufactured by Hayashibara Co., Ltd. Locust bean gum: Product name "GRINDSTED LBG 860", manufactured by Sansho Co., Ltd. Carrageenan: Product name "GENULACTA carrageenan type P-100-J", manufactured by Sansho Co., Ltd. Milk: Product name "Meiji Oishii Gyunyuu", manufactured by Meiji Co., Ltd., moisture content 87% by mass
［ゲル状食品の保存試験、及び評価］
上記で製造した各ゲル状食品について、レオメーター（ＲＥ－３３００５ ＲＨＥＯＮＥＲ、（株）山電製）を用いて、硬さ、凝集性、及び付着性を上述した条件で測定した。測定結果を表１に示す。
次に各ゲル状食品を４０℃の恒温槽に保存し、４週間と１２週間後の離水を測定した。離水（％）は、離水した水の重量をゲル状食品全体の重量で除して求めた。測定結果を表１に示す。
[Preservation test and evaluation of gel foods]
For each of the gel foods produced above, the hardness, cohesiveness, and adhesiveness were measured under the above-mentioned conditions using a rheometer (RE-33005 RHEONER, manufactured by Yamaden Co., Ltd.). The measurement results are shown in Table 1.
Next, each gel food was stored in a thermostatic chamber at 40°C, and the syneresis was measured after 4 weeks and 12 weeks. The syneresis (%) was calculated by dividing the weight of the synergized water by the total weight of the gel food. The measurement results are shown in Table 1.
乾燥パン粉を５又は１０質量％、トレハロースを５質量％、ローカストビーンガムを０．５質量％含有するゲル状食品（実施例１及び２）は、高齢者向け食品用、嚥下困難者向け食品用、又は介護食用のいずれの用途の食品にも適した物性を有し、経時的な離水が抑制されていた。 The gel food (Examples 1 and 2) containing 5 or 10% by mass of dried bread crumbs, 5% by mass of trehalose, and 0.5% by mass of locust bean gum had physical properties suitable for food for elderly people, people with swallowing difficulties, or nursing care food, and syneresis over time was suppressed.
Claims (4)
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| HUT72364A (en) * | 1993-02-26 | 1996-04-29 | Unilever Nv | Crumb coating composition |
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| JP2004350680A (en) | 2003-05-01 | 2004-12-16 | Sanei Gen Ffi Inc | Gelling agent composition and gelatinous composition for food suitable for person with ingestion/swallowing difficulty |
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