JP5190844B2 - 粥 Molding agent for forming sushi into sushi shari - Google Patents
粥 Molding agent for forming sushi into sushi shari Download PDFInfo
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- JP5190844B2 JP5190844B2 JP2008159858A JP2008159858A JP5190844B2 JP 5190844 B2 JP5190844 B2 JP 5190844B2 JP 2008159858 A JP2008159858 A JP 2008159858A JP 2008159858 A JP2008159858 A JP 2008159858A JP 5190844 B2 JP5190844 B2 JP 5190844B2
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- sushi
- amylase
- gellan gum
- native gellan
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Landscapes
- Cereal-Derived Products (AREA)
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Description
本発明は粥の摂食・嚥下適性を改善し、かつ、粥に寿司のシャリの形態に成形可能な物性を付与する、α−アミラーゼおよびネイティブジェランガムを含む粥成形剤に関する。本発明はまた、粥成形剤を粥に添加して、粥を寿司のシャリの形態、例えば俵型に成形する工程を含む、易嚥下成形粥を調製する方法、本方法により調製された易嚥下成形粥、および、寿司のシャリの形態に成形するために粥に添加する、アミラーゼを主成分とする粥成形酵素剤に関する。 The present invention relates to a cocoon-forming agent comprising α-amylase and native gellan gum, which improves the feeding and swallowing ability of cocoons and imparts the cocoon with a formable physical property in the form of sushi. The present invention also provides a method for preparing an easy swallow shaped candy, comprising a step of adding a candy forming agent to the candy to form the candy into a sushi shari shape, for example, a candy shape, and an easy swallow prepared by this method. The present invention relates to a molded salmon and a salmon-molding enzyme agent containing amylase as a main component, which is added to the salmon for molding into a sushi shari.
高齢者人口の増加に伴い、摂食・嚥下機能の障害により食べ物、飲み物が正常に摂取できない人が増えている。摂食・嚥下機能に障害を有する人は、食べ物を細かく噛み砕くことや、うまく飲み込むことが難しく、特に、飲み込む際に飲食物を誤って気管へ流しこんでしまうケース（誤嚥という）が多く見られる。誤嚥は、重篤な肺炎を引き起こす場合がしばしばあり、大きな問題である。そこで、誤嚥しやすい飲み物や汁物に、適度な粘度をつけるためのとろみ調整食品や、噛む必要がなく飲み込みやすい物性を持ったゼリーやプリン状の食品が開発され、病院や福祉施設などを中心に広く用いられている。 With the increase in the elderly population, an increasing number of people cannot eat food and drinks normally due to impaired eating and swallowing functions. People with disabilities in eating and swallowing often find it difficult to chew food finely or to swallow them well, especially when they swallow food and drinks into the trachea. It is done. Aspiration often causes severe pneumonia and is a major problem. Therefore, thickened and adjusted foods to give moderate viscosity to drinks and soups that are easy to swallow, and jelly and pudding-like foods with physical properties that are easy to swallow without the need to chew have been developed, mainly in hospitals and welfare facilities Widely used in
病院や福祉施設等では、主食として米飯やお粥、うどん、パン等の澱粉性食品が、高頻度で用いられている。例えば、米飯は、ミキサーなどの剪断機を用いてペースト状のミキサー粥にして、摂食者に提供されている。ミキサー粥は、流動状であり噛む必要はないものの、付着性が非常に高くて、まとまりにくい物性のため、飲み込みにくい。そこで、ミキサー時に粥に澱粉性品質改良剤を添加することにより、ミキサー粥を摂食・嚥下に適した物性に改善することが多い。 In hospitals and welfare facilities, starchy foods such as rice, porridge, udon, and bread are frequently used as staple foods. For example, cooked rice is provided to the eater by making a paste-like mixer cake using a shearing machine such as a mixer. Although the mixer bowl is fluid and does not need to be chewed, it is difficult to swallow because of its very high adhesion and physical properties that are difficult to organize. Therefore, adding a starch quality improver to the koji at the time of mixing often improves the mixer koji to physical properties suitable for eating and swallowing.
本発明者らは、澱粉性食品の摂食・嚥下適性を改善する技術として、粥などに、アミラーゼと増粘多糖類を同時添加することにより、著しく簡便に、粥の摂食嚥下適性を改善可能なことを見出し、澱粉性食品用の品質改良剤を開発した（特許文献１）。 As a technique for improving the feeding / swallowing ability of starchy foods, the present inventors have improved the swallowing ability of salmon remarkably easily by simultaneously adding amylase and thickening polysaccharides to salmon and the like. We found it possible and developed a quality improver for starchy foods (Patent Document 1).
摂食・嚥下機能の障害を有する人々は、必然的に摂食可能な食べ物・飲み物が限られてしまう。安全面・栄養面で優れた食品の提供はこれまで試みられているものの、摂食者の生活の質を上げるためには、食事そのものに楽しみを見出せ、食が進むような食品が必要である。このため、摂食・嚥下容易な物性であるとともに、味、食感および見た目による満足感が得られる食品を提供する必要がでてきている。 People with impaired eating and swallowing functions inevitably have limited food and drinks that they can eat. Although attempts have been made to provide foods that are superior in terms of safety and nutrition, in order to improve the quality of life of the eating person, food that can be enjoyed in the meal itself and that can be eaten is necessary. . For this reason, it is necessary to provide foods that have physical properties that are easy to eat and swallow, as well as taste, texture and appearance satisfaction.
魚料理を食べたという満足感の提供を目的とした、魚肉加工食品とその製造方法が開示されている（特許文献２）。かかる方法は小麦粉を主体とする混合液に着色材を加えたものを用いて、魚の切り身風の加工食品を作製するものである。
本発明は粥を、食感および見た目による満足感が得られうるような形態に成形するための粥成形剤および粥に当該成形剤を添加し、所望の形態に成形する工程を含む易嚥下成形粥の調製方法を提供することを目的とする。 The present invention relates to a swallow molding agent for forming a wrinkle into a form that can provide a texture and a satisfying appearance, and an easy swallow molding that includes the step of adding the forming agent to the wrinkle and forming the wrinkle into a desired form An object is to provide a method for preparing koji.
本発明者らは上記課題を解決するために鋭意努力した結果、粥にアミラーゼとネイティブジェランガムを特定の濃度で添加することにより、粥の摂食・嚥下適性が改善され、粥を寿司のシャリの形態に成形可能となることを見出し、本発明を完成させた。 As a result of diligent efforts to solve the above-mentioned problems, the present inventors have added amylase and native gellan gum at a specific concentration to the cocoon, thereby improving the feeding and swallowing ability of the cocoon. The present invention has been completed by finding that it can be molded into a form.
すなわち、本発明は以下よりなる。
１．アミラーゼとネイティブジェランガムを少なくとも含み、アミラーゼの量がアミラーゼ活性として１００〜１０００ｕ／ｇであり、ネイティブジェランガムの量が１０〜３０重量％である、粥を寿司のシャリの形態に成形するための粥成形剤。
２．前項１に記載の成形剤を１〜３重量％の配合量で粥に添加して混合する工程、および、当該粥を寿司のシャリの形態に成形する工程を少なくとも含む、寿司のシャリの形態の易嚥下成形粥を調製する方法。
３．前項２に記載の方法により調製された、寿司のシャリの形態の易嚥下成形粥。
４．粥１００ｇに対する配合量として、アミラーゼ１００〜３０００ｕと、ネイティブジェランガム０．１〜１．０重量％とを同時に、寿司のシャリの形態に成形するために粥に添加するための、アミラーゼを主成分とする粥成形酵素剤。
That is, this invention consists of the following.
1. A cocoon molding for forming sushi into a sushi shari shape comprising at least amylase and native gellan gum, the amount of amylase being 100-1000 u / g as amylase activity, and the amount of native gellan gum being 10-30% by weight Agent.
2. A sushi shari shape comprising at least a step of adding and mixing the molding agent according to the preceding item 1 in a blending amount of 1 to 3% by weight to the koji, and a step of molding the koji into a sushi shari shape. A method of preparing a swallowable shaped candy.
3. An easy-to-swallow shaped candy in the form of a sushi shaver prepared by the method described in item 2 above.
4). As a blending amount with respect to 100 g of koji, amylase 100 to 3000 u and native gellan gum 0.1 to 1.0% by weight are added to koji to form a sushi shari at the same time.粥 Molding enzyme agent.
本発明の粥成形剤および調製方法により加工して寿司のシャリの形態に成形した粥は、加工前と比較して、適切なかたさ、まとまり感が生じ、べたつき感（付着性）が少なく、唾液により液状化することがないため、非常に優れた嚥下適性を有するという利点がある。また、本発明の粥成形剤による処理された粥はこれらの利点を保持しながら、所望の形態、例えば俵型の寿司のシャリに成形することが可能な物性を有する。本発明の粥成形剤は、米飯の粒が残った状態の粥に添加しても上記効果を発揮可能であり、この場合食感から得られる満足感をさらに高めることができると考えられる。さらに、本発明の粥成形剤および調製方法は、簡便に調理に用いることができ、成形後の粥は冷凍しても摂食・嚥下適性および成形性が保たれるため、病院や福祉施設等での実用性が高い。 The koji processed by the koji molding agent and the preparation method of the present invention and formed into a sushi shaver shape has an appropriate hardness, a feeling of unity, less stickiness (adhesiveness), and saliva. Therefore, there is an advantage that it has very good swallowability. In addition, the cocoon treated with the cocoon molding agent of the present invention retains these advantages and has physical properties that can be formed into a desired form, for example, a sushi-shaped sushi. Even if it is added to the rice cake in which the rice grains remain, the rice cake forming agent of the present invention can exert the above-mentioned effect, and in this case, it is considered that the satisfaction obtained from the texture can be further enhanced. Furthermore, the cocoon molding agent and preparation method of the present invention can be used for cooking easily, and the candy after molding maintains its feeding / swallowing suitability and moldability even when frozen, such as hospitals and welfare facilities. High practicality in
本発明の粥成形剤は、粥に添加して、粥を寿司のシャリの形態に成形するために用いられるものである。本明細書では、本発明の粥成形剤が添加・混合されたものを「処理粥」、その後、所望の形態に成形されたものを「易嚥下成形粥」もしくは単に「成形粥」と称する。 The koji forming agent of the present invention is used for adding koji to the koji and shaping the koji into a sushi shari. In the present specification, a product obtained by adding and mixing the mold forming agent of the present invention is referred to as a “processed bowl”, and a mold formed into a desired form thereafter is referred to as an “easy swallow molded bowl” or simply “molded bowl”.
本発明で使用する粥は、主成分として米と水を用いて作製されるものであり、全粥、７分粥、５分粥、３分粥等の種々の粥を用いることができる。本発明で使用する粥には、目的の風味および食感等に応じて、他の澱粉質等を適宜加えていてもよい。他の澱粉質とは、例えば小麦、大麦、米、トウモロコシ等の穀類、該穀類を原料とする小麦粉、大麦粉、米粉、コーンフラワー等の穀粉、該穀粉、或いは、馬鈴薯、甘藷、片栗、蕨、タピオカ、レンコン等を原料とするコーンスターチ、片栗粉等の澱粉、加工澱粉、デキストリン類等が挙げられる。さらに、目的に応じて、例えば、寿司のシャリの形態に粥を成形する場合は、粥に、砂糖、塩、酢などの各種調味料を粥に適量混合してもよい。また、芋類、豆類、うどん、そば、卵、野菜、タンパク質性食品などの具材が粥に含まれていてもよい。粥を単に剪断機（ミキサー等）により処理すると、得られる食品は総じてべたつき感が強く、嚥下困難であり、成形することはできないが、本発明の粥成形剤を用いて加工することにより、べたつき感が緩和され、嚥下が容易となり、寿司のシャリの形態に成形可能となる。 The rice bran used in the present invention is produced using rice and water as main components, and various rice cakes such as whole rice cake, 7 minute rice cake, 5 minute rice cake, and 3 minute rice cake can be used. The starch used in the present invention may be appropriately added with other starches and the like according to the target flavor and texture. Examples of other starches include cereals such as wheat, barley, rice, and corn, flours made from the cereals, flours such as barley flour, rice flour, and corn flour, cereal flours, potatoes, sweet potatoes, kataguri, potatoes , Corn starch, starch, etc., processed starch, dextrins, etc. made from tapioca, lotus root and the like. Furthermore, depending on the purpose, for example, when forming a sushi in the form of a sushi, a suitable amount of various seasonings such as sugar, salt and vinegar may be mixed with the sushi. In addition, ingredients such as potatoes, beans, udon, buckwheat, eggs, vegetables, and proteinaceous foods may be contained in the candy. If the koji is simply processed with a shearing machine (mixer, etc.), the resulting food is generally sticky and difficult to swallow and cannot be molded. However, by processing with the koji molding agent of the present invention, A feeling is eased, swallowing becomes easy, and it can be formed into a sushi shape.
本発明の粥成形剤は、アミラーゼとネイティブジェランガムを含んでなる。アミラーゼとは澱粉を加水分解する酵素の総称である。アミラーゼには、非還元性末端から特定数のグルコース単位を切り離していくエキソ型の分解様式を持つものと、ほぼランダムに近い分解様式を持つエンド型のものとがある。エキソ型の分解様式を持つものとしては、エキソ−1,4−α−D−グルコシダーゼ（EC3.2.1.3）、β−アミラーゼ（EC3.2.1.2）、エキソイソマルトトリオヒドロラーゼ（EC3.2.1.95）、エキソマルトテトラオヒドロラーゼ（EC3.2.1.60）、エキソーマルトヘキサオヒドロラーゼ（EC3.2.1.98）がある。また、エンド型の分解様式を持つものとしては、α−アミラーゼ（EC3.2.1.1）のほかにプルラナーゼ（EC3.2.1.41）やイソアミラーゼ（EC3.2.1.68）などがあり、目的に応じて適宜選択することができる。これらのうち、α−アミラーゼを用いることが好ましい。 The wrinkle forming agent of the present invention comprises amylase and native gellan gum. Amylase is a general term for enzymes that hydrolyze starch. Amylases include those having an exo-type degradation mode in which a specific number of glucose units are separated from the non-reducing end, and those having an end-type degradation mode that is almost random. Those having an exo-type degradation mode include exo-1,4-α-D-glucosidase (EC 3.2.1.3), β-amylase (EC 3.2.1.2), exo isomalt trihydrohydrolase (EC 3.2.1). .95), exomaltotetraohydrolase (EC 3.2.1.60), and exomalto hexaohydrolase (EC 3.2.1.98). In addition to α-amylase (EC 3.2.1.1), pullulanase (EC 3.2.1.41) and isoamylase (EC 3.2.1.68) are also available as those with endo-type degradation modes. It can be appropriately selected depending on the case. Of these, α-amylase is preferably used.
アミラーゼとして、例えば市販品としてグルコアミラーゼ（長瀬産業製、液状）、β−アミラーゼ（長瀬産業製、粉末）、プルラナーゼ（林原生化研製、粉末）、リクイファーゼL45（HBI製、液状）、液化酵素T（HBI製、粉末）、α−アミラーゼ（シグマ製、粉末）アミラーゼAH（天野製薬製、粉末）、アミラーゼAD（天野製薬製、液状）などがある。これらの中では耐熱性を有するものが好ましい。なお、酵素の至適温度は様々であるが、例えばα−アミラーゼ（シグマ製）は約４０℃、アミラーゼAD（天野製薬製）は６０〜７０℃、アミラーゼAH（天野製薬製）は９０〜９５℃、液化酵素T（HBI製）は７０〜８０℃である。これらのうち、液化酵素T（HBI製）を用いることが好ましい。 As amylases, for example, commercially available products include glucoamylase (manufactured by Nagase Sangyo, liquid), β-amylase (manufactured by Nagase Sangyo, powder), pullulanase (manufactured by Hayashibara Kaikaken, powder), requifase L45 (manufactured by HBI, liquid), liquefied enzyme T ( HBI, powder), α-amylase (Sigma, powder), amylase AH (Amano, powder), and amylase AD (Amano, liquid). Among these, those having heat resistance are preferable. The optimum temperature of the enzyme varies, for example, α-amylase (manufactured by Sigma) is about 40 ° C., amylase AD (manufactured by Amano Pharmaceutical) is 60-70 ° C., and amylase AH (manufactured by Amano Pharmaceutical) is 90-95. The liquefied enzyme T (manufactured by HBI) is 70 to 80 ° C. Of these, liquefying enzyme T (manufactured by HBI) is preferably used.
本発明の粥成形剤には、ネイティブジェランガムが用いられる。液状食品に硬さやまとまりを付与できる食品素材として増粘多糖類がしばしば用いられる。増粘多糖類としては、例えば、タラガム、グァーガム、ローカストビーンガム、タマリンドガム、ジェランガム、キサンタンガム、アラビアガム、サイリュームシードガム、アルギン酸ナトリウム、カラギーナン、ペクチン、アラビノキシラン、アラビノガラクタン、カラヤガム、プルラン、カルボキシメチルセルロース、カードラン、寒天、グルコマンナン等、が挙げられる。本発明ではこれらのうち、ジェランガムの一種であるネイティブジェランガムが用いられる。また、さらに上記増粘多糖類の一種以上を組み合わせて用いてもよい。ネイティブジェランガムは、（１）粥に添加し、混合・均質化する時点（粥の温度は高温）では粘度発現がなく、（２）摂食者が食する時点（粥の温度は約６０℃以下）で適度な粘性が発現するという特性を有する。このような特性を有する増粘多糖類として他に、カラギーナン、アルギン酸ナトリウム等が挙げられる。また、澱粉を主体とするか、澱粉を多く含む増粘多糖類製剤はアミラーゼの影響を受けるため本発明の粥成形剤および易嚥下成形粥の調製方法には適していない。ネイティブジェランガムとしては、市販のネイティブジェランガム（ケルコゲル ＣＰ Ｋｅｌｃｏ社製）を用いることができる。 Native gellan gum is used for the wrinkle forming agent of the present invention. A thickening polysaccharide is often used as a food material capable of imparting hardness and mass to a liquid food. Examples of thickening polysaccharides include tara gum, guar gum, locust bean gum, tamarind gum, gellan gum, xanthan gum, gum arabic, silium seed gum, sodium alginate, carrageenan, pectin, arabinoxylan, arabinogalactan, caraya gum, pullulan, carboxymethylcellulose , Curdlan, agar, glucomannan and the like. Among these, native gellan gum which is a kind of gellan gum is used in the present invention. Further, one or more of the above thickening polysaccharides may be used in combination. Native gellan gum does not develop viscosity at the time of (1) addition to the koji, mixing and homogenizing (the koji temperature is high), and (2) the time when the eating person eats (the koji temperature is about 60 ° C. or less) ) Has an appropriate viscosity. Other examples of thickening polysaccharides having such properties include carrageenan and sodium alginate. In addition, a thickening polysaccharide preparation mainly composed of starch or containing a large amount of starch is not suitable for the preparation method of the wrinkle forming agent and the swallowable formed wrinkle of the present invention because it is affected by amylase. As native gellan gum, commercially available native gellan gum (manufactured by Kelcogel CP Kelco) can be used.
本発明における粥成形剤におけるアミラーゼとネイティブジェランガムの配合量は、アミラーゼ１００〜１０００ｕ／ｇ、ネイティブジェランガム１０〜３０重量％であり、より好ましくはアミラーゼが２００〜５００ｕ／ｇ、ネイティブジェランガムが１２〜１７重量％である。
本発明の粥成形剤において、アミラーゼとネイティブジェランガムを別々に個装しておいてもよいし、あらかじめ混合しておいてもよい。あらかじめ混合しておけば、より簡便に粥を処理することができる。
予め混合しない場合は、粥１００ｇに対する配合量として、アミラーゼ１００〜３０００ｕと、ネイティブジェランガム０．１〜１．０重量％とを粥に同時に添加するための、アミラーゼを主成分とする粥成形酵素剤として提供することが可能である。
The blending amount of amylase and native gellan gum in the glaze forming agent of the present invention is amylase 100 to 1000 u / g, native gellan gum 10 to 30% by weight, more preferably amylase 200 to 500 u / g, native gellan gum 12 to 17 % By weight.
In the molding agent of the present invention, amylase and native gellan gum may be individually packaged or may be mixed in advance. If they are mixed in advance, the soot can be treated more easily.
When not premixed, the amount of amylase 100-3000u and native gellan gum 0.1-1.0% by weight are added to the koji at the same time as a blending amount with respect to 100 g of koji. Can be provided as
本発明におけるアミラーゼの添加量は、粥１００ｇに対して、１００〜３０００ｕ、好ましくは２００〜２０００ｕ、さらに好ましくは２００〜１０００ｕである。
一般的なα−アミラーゼ製剤である液化酵素T（HBI製、澱粉液化力 １０，０００ｕ／ｇ）であれば、通常、全粥１００ｇあたり０．０１〜０．３ｇ、好ましくは０．０２〜０．２ｇ、さらに好ましくは０．０２〜０．１ｇである。添加量が増すにしたがって甘味が強くなり、食味上問題になることがあるが、この範囲であればほのかな甘味が感じられ、好ましい食味となる。また、添加量が少ないと、澱粉性食品の低粘度化（液状化）が不十分となり、出来上がった酵素・増粘多糖類処理食品も付着性が残ったものとなる。
The addition amount of amylase in the present invention is 100 to 3000 u, preferably 200 to 2000 u, and more preferably 200 to 1000 u with respect to 100 g of straw.
In the case of liquefying enzyme T (manufactured by HBI, starch liquefaction power 10,000 u / g) which is a general α-amylase preparation, it is usually 0.01 to 0.3 g, preferably 0.02 to 0, per 100 g of whole starch. 0.2 g, more preferably 0.02 to 0.1 g. As the amount added is increased, the sweetness becomes stronger and may cause a problem in taste, but if it is within this range, a faint sweetness is felt and a preferable taste is obtained. Moreover, when there is little addition amount, the low-viscosity (liquefaction) of starchy foodstuff will become inadequate, and the completed enzyme and thickening polysaccharide processed food will also remain the adhesiveness.
本発明におけるネイティブジェランガムの添加量は、粥１００ｇに対して、０．１〜１．０重量％、好ましくは０．１〜０．３重量％、さらに好ましくは０．１〜０．２重量％である。 The amount of native gellan gum added in the present invention is 0.1 to 1.0% by weight, preferably 0.1 to 0.3% by weight, more preferably 0.1 to 0.2% by weight, based on 100 g of koji. It is.
本発明の粥成形剤には、本発明の効果を妨げないものであれば、アミラーゼとネイティブジェランガム以外の他の成分を含有してもよい。他の成分としては、例えばデキストリン、寒天などが挙げられるが、これらに限定されない。 The wrinkle molding agent of the present invention may contain other components other than amylase and native gellan gum, as long as the effects of the present invention are not hindered. Examples of other components include, but are not limited to, dextrin and agar.
本発明の易嚥下成形粥の調製方法においては、粥にアミラーゼとネイティブジェランガムを添加し、混合・均質化処理を行なう。混合・均質化処理の後、固まってきた粥を成形する。本発明の易嚥下成形粥の調製方法においては、粥１００ｇに対する配合量は、アミラーゼが１００〜３０００ｕ、好ましくは２００〜２０００ｕ、さらに好ましくは２００〜１０００ｕ、ネイティブジェランガムが０．１〜１．０重量％、好ましくは０．１〜０．３重量％、さらに好ましくは０．１〜０．２重量％である。 In the method for preparing an easily swallowable mold koji according to the present invention, amylase and native gellan gum are added to the koji, followed by mixing and homogenization. After mixing and homogenization, the hardened cocoon is formed. In the method for preparing an easily swallowable candy according to the present invention, the amount of amylase is 100 to 3000 u, preferably 200 to 2000 u, more preferably 200 to 1000 u, and native gellan gum is 0.1 to 1.0 wt. %, Preferably 0.1 to 0.3% by weight, more preferably 0.1 to 0.2% by weight.
本発明の調製方法において、アミラーゼとネイティブジェランガムは同時に粥に添加されることが好ましい。本発明の調製方法に用いるネイティブジェランガムは、アミラーゼとともに粥に同時添加しても、混合時は粘性を発現せず、食べる際に粘性が出るという性質を有する。 In the preparation method of the present invention, amylase and native gellan gum are preferably added to the koji simultaneously. The native gellan gum used in the preparation method of the present invention has the property that even if it is added to the koji together with amylase, it does not develop a viscosity when mixed and becomes viscous when eaten.
例えば、本発明の調製方法により、ネイティブジェランガムをアミラーゼと同時に高温（９５〜８０℃）の粥に添加して混合すると、ネイティブジェランガムの溶解は進むものの、この時点では粘性発現しないため、アミラーゼが粥と速やかに混ざって、数秒〜数十秒後には非常に低粘度（概ね２００Ｐａ・ｓ以下）になる。この低粘度化した粥を、そのまま放置するか、容器などに移すなどして放置すれば、温度の低下とともに、溶解しているネイティブジェランガムのゲル化が起こり、これにより摂食・嚥下に適しており、かつ成形可能な物性の粥が得られる。このように、調製直後の物性が低粘度であることは、調理に際しても好ましい。ある程度粘性がついた粥を容器から出す際には、スプーンやへらなどで何回にもわけてかき出す必要があるが、粥が低粘度であれば、容器を傾けて別の容器、例えば俵型などの容器に注ぎ分ければよいため、非常に作業性が良い。俵型の容器に粥をそのまま放置して冷ました後、取り出せば、俵型の寿司のシャリの形態に成形された粥を作製することができる。 For example, according to the preparation method of the present invention, when native gellan gum is added to and mixed with amylase at a high temperature (95 to 80 ° C.), the dissolution of native gellan gum proceeds. After a few seconds to several tens of seconds, the viscosity becomes very low (approximately 200 Pa · s or less). If this low viscosity cocoon is left as it is or transferred to a container or the like, it will be gelled with dissolved native gellan gum as the temperature drops, which makes it suitable for feeding and swallowing. And a moldable physical property can be obtained. Thus, it is preferable also in cooking that the physical property immediately after preparation is low viscosity. When removing a bowl with a certain degree of viscosity from a container, it is necessary to squeeze it out several times with a spoon or spatula. If the bowl has a low viscosity, tilt the container to another container, for example, a bowl. Since it only has to be poured into containers such as, the workability is very good. If the bowl is left to cool in a bowl-shaped container and then cooled, a bowl shaped in the form of a bowl-shaped sushi can be produced.
本発明の調製方法において、粥を所望の形態の型に流し込んで充填し、放置して固めることにより、成形粥を作製可能である。寿司のシャリの場合は、俵型の容器に流し込んで成形すればよい。あるいは、大きなバットなどの容器に流し込み、固まってきたら、適宜成形することにより、種々の形状および大きさを持つ形態に、自由に成形することも可能である。 In the preparation method of the present invention, the mold can be produced by pouring the mold into a mold of a desired form, filling it, and allowing it to solidify. In the case of sushi shari, it may be cast into a bowl-shaped container. Alternatively, it can be freely molded into shapes having various shapes and sizes by pouring into a container such as a large bat and solidifying as appropriate.
本発明の粥成形剤および易嚥下成形粥の調製方法により、粥をアミラーゼ処理することにより液状化し、付着性（べたつき感）を減少させるとともにネイティブジェランガムの混ざりが良くなるという効果がある。さらに、ネイティブジェランガムで処理することにより、嚥下に好適な物性に整えることができる。ここで嚥下に好適な食品物性とは、適度に柔らかく（変形が容易）、べたつき感が少なく、適度にまとまりが良く（口の中でバラけない）であるが、硬さだけを少し増やすとか、まとまりだけをわずかに付与するだけでも、該食品を摂取する者（患者等）にとっての嚥下適性を改善したことになるケースが多い。本発明の粥成形剤を含む食品、もしくは本発明の調製方法により得られる易嚥下成形粥の好適な特性は、硬さが５００〜２０００Ｎ／ｍ２であり、付着量が４ｇ以下好ましくは３ｇ以下である。本発明において、硬さとは、試料を直径５５ｍｍ、高さ１５ｍｍの円柱状容器に充填し、直径４０ｍｍ、高さ２５ｍｍの円柱状プランジャーにて試料を上方から１０ｍｍ圧縮した際にプランジャーにかかる応力を言う。本発明において、付着量とは、上記測定法にて、試料を圧縮したプランジャーを、試料面から完全に引き上げた際に、プランジャー面に付着した試料の重量を言う。 According to the preparation method of the wrinkle forming agent and the swallowable formed wrinkle of the present invention, the wrinkle is liquefied by amylase treatment, thereby reducing the adhesion (stickiness) and improving the mixing of native gellan gum. Furthermore, by treating with native gellan gum, the physical properties suitable for swallowing can be adjusted. Here, food properties suitable for swallowing are moderately soft (easy to deform), less sticky, moderately well-organized (not loose in the mouth), but only slightly increased in hardness In many cases, even if only a small amount is given, the swallowability for those who take the food (patients, etc.) is improved. Suitable characteristics of the food containing the wrinkle-forming agent of the present invention or the easy-to-swallow shaped wrinkle obtained by the preparation method of the present invention are a hardness of 500 to 2000 N / m 2 and an adhesion amount of 4 g or less, preferably 3 g or less. It is. In the present invention, the hardness is applied to the plunger when the sample is filled into a cylindrical container having a diameter of 55 mm and a height of 15 mm, and the sample is compressed 10 mm from above by a cylindrical plunger having a diameter of 40 mm and a height of 25 mm. Say stress. In the present invention, the adhesion amount refers to the weight of the sample adhering to the plunger surface when the plunger that compressed the sample is completely lifted from the sample surface by the measurement method described above.
本発明の易嚥下成形粥の調製方法では、粥成形剤の混合・均質化にミキサー等の剪断機を用いても良いが、用いないことが好ましい。剪断機を用いない場合には、ヘラ等を使用して、手動で攪拌してもよいし、機械を用いて攪拌することも可能である。剪断機を使用すると、粥に残っている米粒が破砕されてしまい、喫食した際に、食感に満足感が得られない場合がある。剪断機を用いずに粥を処理した場合には、成形粥に米粒の感触が残っており、これにより喫食者に、米飯を食したという満足感を与えることができる。 In the method for preparing an easily swallowable molded wrinkle of the present invention, a shearing machine such as a mixer may be used for mixing and homogenizing the wrinkle forming agent, but it is preferable not to use it. When a shearing machine is not used, stirring may be performed manually using a spatula or the like, or stirring may be performed using a machine. When a shearing machine is used, the rice grains remaining in the koji are crushed, and when eating, the texture may not be satisfied. When the koji is processed without using a shearing machine, the texture of the rice grains remains in the formed koji, which can give a sense of satisfaction that the eater has eaten the cooked rice.
また、本発明の粥成形剤により処理された粥は、冷凍して保存可能であるという利点がある。一度にまとめて処理粥を作製し、小分けにして冷凍にし、必要な分を再加熱して使用することができる。冷凍は、成形済みの粥でも、成形前の粥でも可能である。冷凍温度は、通常の冷凍温度であればよく、約−１５℃以下であればよい。好ましくは、−４０〜−１５℃である。 Moreover, the soot processed with the soot molding agent of this invention has the advantage that it can be frozen and preserve | saved. Processed soot can be made all at once, subdivided and frozen, and necessary portions can be reheated and used. Freezing can be done either in a molded or unmolded bottle. The freezing temperature should just be normal freezing temperature, and should just be about -15 degrees C or less. Preferably, it is -40 to -15 degreeC.
本発明の粥成形剤を含む、本発明の調製方法により得られる易嚥下成形粥には、各種のカルシウム類、ビタミン類、鉄分、ミネラル類、食物繊維などの微量栄養素、粉末みそ、粉末ソース、かつおぶしの粉末、脱脂粉乳、粉末ポタージュなどの粉末調味料、乾燥わかめや乾燥野菜の粉末又は小片、細かく砕いた魚肉や肉製品の小片などの小片固形物、フルーツフレーバー、ミルクフレーバーなどの食品香料などのうち任意のものを適宜添加してもよい。これらの任意原料は、一旦粥成形剤を含む食品、もしくは本発明の調製方法により得られる易嚥下成形粥を調製した後で加配してもよく、また加工前の粥へ加配しておいてもよい。
例えば、寿司のシャリの形態に粥を成形する場合は、予め粥に砂糖、酢などの調味料を混合し、かかる味付き粥を用いて、成形粥を作製してもよい。その後、摂食・嚥下に適した状態に調理されたネタとともに、シャリを食器に盛り付けて、配膳すればよい。
The easy-to-swallow shaped candy obtained by the preparation method of the present invention containing the candy forming agent of the present invention includes various nutrients such as calcium, vitamins, iron, minerals, dietary fiber, powdered miso, powder sauce, Powder seasonings such as bonito powder, skim milk powder, powder potage, powder or small pieces of dried wakame or dried vegetables, small solids such as finely crushed fish meat or small pieces of meat products, food flavors such as fruit flavors, milk flavors, etc. Any of these may be added as appropriate. These optional ingredients may be distributed after the food containing the candy-forming agent or the easy-to-swallow-shaped candy obtained by the preparation method of the present invention is prepared, or may be added to the cocoon before processing. Good.
For example, when forming a rice cake in the form of sushi, a seasoning such as sugar or vinegar may be mixed with the rice cake in advance, and the rice cake may be produced using the seasoned rice cake. After that, it is only necessary to serve the dishes prepared with dishes prepared in a state suitable for eating and swallowing and serving them.
実施例１
α-アミラーゼ製剤（液化酵素T（HBI社製））を２．５ｇ、ネイティブジェランガム（ケルコゲルＨＴ（大日本製薬（株）製））を１５ｇ、デキストリン６５ｇ、寒天４．５ｇ、およびその他の成分を加えて１００ｇにし、本発明の粥成形剤を作製した。
炊きたての７分粥１００ｇ（品温約９０℃）に、粥成形剤を２ｇ添加し、混合・均質化し、処理粥を得た。処理粥を俵型の型に充填し、室温で放置し、品温が約５０℃まで低下した時点で、成形粥を取り出した。かかる成形粥を予め作製しておいたマグロの刺身風食品と併せることにより、易嚥下握り寿司を作製した。
Example 1
2.5 g of α-amylase preparation (liquefied enzyme T (manufactured by HBI)), 15 g of native gellan gum (Kelcogel HT (manufactured by Dainippon Pharmaceutical Co., Ltd.)), 65 g of dextrin, 4.5 g of agar, and other ingredients In addition, it was made 100 g, and the wrinkle forming agent of the present invention was produced.
2 g of the koji molding agent was added to 100 g of freshly cooked 7-minute koji (product temperature: about 90 ° C.), mixed and homogenized to obtain a treated koji. The treated bowl was filled into a bowl-shaped mold and left at room temperature. When the product temperature dropped to about 50 ° C., the molded bowl was taken out. Easy-swallow nigiri sushi was prepared by combining the molded rice cake with tuna sashimi-like food prepared in advance.
上記に述べたように、本発明の粥成形剤および易嚥下成形粥の調製方法により加工した成形粥は、摂食・嚥下障害患者にとって、安全性が高く、且つ、食感および見た目の満足感の得られるものと考えられる。 As described above, the molded candy processed by the preparation method of the candy molding agent and the easy-to-swallow molded candy of the present invention is highly safe for eating / swallowing patients, and the texture and the satisfaction of appearance. It is considered that
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