JP6533054B2 - Acupuncture-like food and its manufacturing method - Google Patents
Acupuncture-like food and its manufacturing method Download PDFInfo
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- JP6533054B2 JP6533054B2 JP2014256208A JP2014256208A JP6533054B2 JP 6533054 B2 JP6533054 B2 JP 6533054B2 JP 2014256208 A JP2014256208 A JP 2014256208A JP 2014256208 A JP2014256208 A JP 2014256208A JP 6533054 B2 JP6533054 B2 JP 6533054B2
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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Description
本発明は、餅に類する風味、食感を有する食品に関し、さらに詳しくは餅に類する風味、食感を有しながら、餅特有の硬さおよび粘りが低減され、咀嚼・嚥下困難者の喫食に適した物性を有する食品に関する。 The present invention relates to a food having a taste and texture similar to chewing, and more specifically, while having a taste and texture similar to chewing, the hardness and tenacity peculiar to chewing are reduced and it is possible to eat a person having difficulty in chewing and swallowing. It relates to a food having suitable physical properties.
「食べる」ということは、生命の源であると同時に、人間にとって大きな楽しみの一つでもある。しかしながら、加齢による機能の衰えや、病気や事故などにより、噛むことや飲み込むことに困難が生じる場合がある。そのような人は、食べられる食品が制限され、食べる喜びも失われてしまう。さらには、栄養量の摂取不足による低栄養や、食品が気管から肺に入ってしまう誤嚥性肺炎などのリスクも生じる。高齢化社会の到来により、このようなリスクを抱えた人は増加しており、噛むことや飲み込むことの困難な人でも、安心して美味しく食べられる食事の価値は高い。 "Eating" is not only a source of life, but also a great pleasure for humans. However, there may be difficulties in biting and swallowing due to deterioration of function due to aging, illness or accident. Such people are limited in the food they can eat and the pleasure of eating is lost. In addition, there is a risk of malnutrition due to malnutrition due to insufficient intake of nutrients and aspiration pneumonia that causes food to enter the lungs from the trachea. With the advent of an aging society, those who have such risks are increasing, and those who have difficulty eating and swallowing are highly valued for a safe and delicious meal.
一方で、餅は、日本の伝統食であり、切り餅や丸餅などは、正月や祝い事などの行事食として食される機会が多い。また、主食としての嗜好性も強く、日常的に食される食品である。また、餅には、切り餅や丸餅等のようにもち米を使用した搗き餅や、ちまきや白玉等のようにもち米を使用した練り餅、月見団子や柏餅のようにうるち米を使用したものなど様々な種類がある。 On the other hand, salmon is a traditional Japanese food, and there are many opportunities to eat chopsticks and mulberry salmon as occasional meals such as New Year holidays and celebrations. In addition, it is a food which is strongly eaten as a staple food and is eaten on a daily basis. In addition, for chopsticks, we used glutinous rice using glutinous rice like chopsticks and marudon, etc., used kneading rice using glutinous rice like chiki maki and white ball, etc., and perished rice like moon dumplings and chopsticks. There are various types such as things.
餅は、その食感として硬さおよび粘りが強く、噛み切りにくいという特徴を有する。そのため、高齢者や乳幼児などにとっては咀嚼しにくく、飲み込みにくい食材であるといえ、また窒息の危険性を有していることから、喫食に際し注意が必要な食品といえる。特に、咀嚼・嚥下機能の低下した喫食者にとっては、喫食時の窒息の危険性が高くなるため、餅を食することを避ける傾向にある。 The texture of the rice cake is that it is hard and sticky and hard to bite. Therefore, it can be said that it is a food that is difficult to swallow and difficult to swallow for elderly people and infants, etc., and because it has a risk of asphyxiation, it can be said that it is a food that needs attention when eating. In particular, for eaters with reduced swallowing and swallowing functions, the risk of asphyxia at the time of eating is increased, and thus it is tending to avoid eating chewing.
したがって、咀嚼・嚥下機能の低下した喫食者でも安心して食することのできる、やわらかく、飲み込みやすい安全な物性を有する餅様食品が求められている。 Therefore, there is a need for a chew-like food that has soft physical properties that are safe and easy to swallow, and that can be eaten safely even by a reduced-diet swallowed food.
このような要請を受けて、咀嚼・嚥下困難者に向けられたあるいは適した餅に類する食品が提案されており、例えば特開２００３−１３５０１１号公報（特許文献１）には、咀嚼・嚥下機能の低い人にも食べやすい適度な硬さと歯切れのよさとを有し、かつ付着性の改善された餅様食品が開示されている。また、特開２０１４−０３３６４９号公報（特許文献２）および特開２０１０−１２４７９３号公報（特許文献３）にも、咀嚼・嚥下困難者が食することができる餅が提案されている。 In response to such a request, food products suitable for or suitable for persons with dysphagia or dysphagia have been proposed. For example, Japanese Patent Application Laid-Open No. 2003-135011 (Patent Document 1) There is disclosed a chew-like food having a moderate hardness and crispness that is easy to eat even for people with low urinary fat, and having improved adhesion. Further, Japanese Patent Application Laid-Open No. 2014-033649 (Patent Document 2) and Japanese Patent Application Laid-Open No. 2010-124793 (Patent Document 3) also propose a meal that can be eaten by persons with dysphagia and dysphagia.
特開平３−０８７１４６号公報（特許文献４）には、カードランを含有するだんご、もち類が開示されている。この文献によれば、カードランは煮くずれ防止のためにもち類に添加されており、餅特有の粘りおよび硬さを低減し、咀嚼・嚥下困難者にも適した物性の開示はなく、またそれを目指したものではない。 In Japanese Patent Application Laid-Open No. 3-087146 (Patent Document 4), a dumpling containing rice curdlan and a rice cake are disclosed. According to this document, curdlan is added to rice cakes to prevent boiling, which reduces the viscosity and hardness peculiar to chewing, and there is no disclosure of physical properties suitable for persons with chewing and swallowing difficulties. It does not aim at that.
特開平９−２３８６３０号公報（特許文献５）には、餅粉又はもち米にコンニャクマンナン及び加熱凝固性β−１，３−グルカンを配合してなる餅様食品が開示されており、加熱凝固性β−１，３−グルカンの例としてカードランの記載がある。この文献に記載の発明は煮くずれしない餅様食品の提供を目的としており、またコンニャクマンナンの添加を必須とし、他方、咀嚼・嚥下困難者にも適した物性を目指したものではない。 Japanese Patent Application Laid-Open No. 9-238630 (Patent Document 5) discloses a rice-like food prepared by mixing konjac mannan and heat-coagulable β-1,3-glucan with rice flour or glutinous rice. Description of curdlan is mentioned as an example of a sex beta 1, 3- glucan. The invention described in this document is aimed at providing a chew-like food which does not break down, and addition of konjac mannan is essential, while it does not aim at physical properties suitable for those with difficulty in swallowing and swallowing.
特開２０００−０９３１０２号公報（特許文献６）もまた、澱粉質原料にカードランを添加することを開示するが、レトルト保存、冷蔵保存をしても、溶け崩れや食感の低下のないもち類または団子類の提供を目的とし、他方、咀嚼・嚥下困難者にも適した物性を目指したものではない。さらに、この文献に記載の発明はカードランの添加にあたりアルカリ水溶液で溶解または膨張させることを必須とする。 Japanese Patent Application Laid-Open No. 2000-093102 (Patent Document 6) also discloses adding curdlan to a starchy raw material, but even if it is stored under retort or cold storage, it has no loss of melt or loss of texture. The purpose is to provide a kind or dumpling, but on the other hand, it does not aim at physical properties suitable for persons with dysphagia and dysphagia. Furthermore, the invention described in this document makes it essential to dissolve or expand in an aqueous alkaline solution upon addition of curdlan.
本発明者らは、今般、米粉と、カードランと、増粘剤と、水との組み合わせにより、餅の風味、食感を有しながら、餅特有の硬さおよび粘りが低減され、咀嚼・嚥下困難者の喫食に適した物性を有する食品が実現できるとの知見を得た。本発明はかかる知見に基づくものである。 The present inventors have found that the combination of rice flour, curdlan, thickener, and water reduces the peculiar hardness and tenacity of persimmon while having persimmon flavor and texture. We found that we could realize a food with physical properties suitable for eating by people with dysphagia. The present invention is based on such findings.
従って、本発明は、餅に類する風味、食感を有しながら、餅特有の硬さおよび粘りが低減され、咀嚼・嚥下困難者の喫食に適した物性を有する食品およびその製造方法の提供をその目的としている。 Therefore, the present invention provides a food having a physical property similar to that of chewing and swallowing, which has a flavor and texture similar to that of chewing, while having a reduced hardness and tenacity peculiar to chewing, and a food process suitable for eating by persons with chewing and swallowing difficulties. The purpose is that.
そして、本発明による食品は、餅様食品であって、
米粉と、カードランと、増粘剤と、水とを含んでなり、
当該食品の中心温度が２０±２℃および４５±２℃のときの硬さが、いずれも２０，０００Ｎ／ｍ２以下であることを特徴とするものである。
And, the food according to the present invention is a chew-like food,
It contains rice flour, curdlan, thickener and water,
The food products are characterized in that the hardness when the center temperature of the food is 20 ± 2 ° C. and 45 ± 2 ° C. is 20,000 N / m 2 or less.
また、本発明による餅様食品の製造方法は、
米粉と、カードランと、増粘剤と、水とを混合して生地を得る工程と、そして
得られた生地を加熱する工程と、
を少なくとも含んでなることを特徴とするものである。
Moreover, the method for producing a chew-like food according to the present invention is
Mixing the rice flour, the curdlan, the thickener, and the water to obtain a dough, and heating the obtained dough,
And at least one of
餅様食品
本明細書において「餅様食品」とは、食品衛生法に基づくもち類に分類されるか否かに関わりなく、後述する物性を満たし、喫食時に餅に類する風味（味や香り）、食感を実現したものを意味する。具体的には、本発明による餅様食品は、中心温度が２０±２℃および４５±２℃であるときの硬さがいずれも２０，０００Ｎ／ｍ２以下であるものであり、この点は、このような条件下では硬くなってしまう通常の餅とは異なる。
Acupuncture-like food In the present specification, the “acupuncture-like food” satisfies the physical properties to be described later, regardless of whether it is classified as a mochi according to the Food Sanitation Law, and has a taste (a taste or a smell) , Which means the realization of the texture. Specifically, the chew-like food according to the present invention has a hardness of at most 20,000 N / m 2 when the center temperature is 20 ± 2 ° C. and 45 ± 2 ° C. However, unlike the usual chopsticks that become hard under such conditions.
本発明による餅様食品は、このような物性を有することから、調理直後の温かい時に軟らかい食感を有するだけでなく、温度低下および経時変化によっても硬くなりにくく軟らかい食感を有するとの利点が得られる。さらには冷蔵または冷凍保存した後室温もしくはそれ以上の温度まで昇温または自然解凍されても、本発明による餅様食品は上記の物性を呈する。従って、提供から喫食までに時間を要する病院や高齢者施設等においても、食品として提供できるとの利点が得られる。さらに、本発明による餅様食品が呈する上記物性は、咀嚼・嚥下機能の低下した高齢者等が誤嚥なく喫食できるのに好ましいものであるから、安心して喫食ができるものである。 Since the chew-like food according to the present invention has such physical properties, it has the advantage of not only having a soft texture when warm immediately after cooking but also having a hard texture that is hard to become hard due to temperature decrease and aging. can get. Furthermore, even if refrigerated or frozen and then warmed or naturally thawed to room temperature or higher, the chew-like food according to the present invention exhibits the above-mentioned physical properties. Therefore, the advantage that it can provide as food also in the hospital etc. which require time from provision to eating can be provided. Furthermore, since the above-mentioned physical properties exhibited by the chew-like food according to the present invention are preferable for elderly people having a reduced swallowing function and the like to eat without errors, it is possible to eat with ease.
米粉
本発明による餅様食品は、米粉を含んでなる。米粉を含むことにより、餅に類する風味、食感を有する餅様食品を得ることができる。本発明において、米粉はもち米粉および／またはうるち米粉であることが好ましい。もち米粉の具体例として、もち米を粉砕したものである、白玉粉、寒ざらし粉、観心寺粉、餅粉、求肥粉、道明寺粉、寒梅粉、落雁粉、微塵粉、および新引粉等を挙げることができる。また、うるち米粉の具体例として、うるち米を粉砕したものである、上新粉（上用粉）、並新粉、乳児粉、上南粉、およびかるかん粉等を挙げることができる。
Rice flour The chew-like food according to the present invention comprises rice flour. By including rice flour, it is possible to obtain a candy-like food having a taste and texture similar to candy. In the present invention, the rice flour is preferably glutinous rice flour and / or rice flour. As a specific example of glutinous rice powder, glutinous rice is crushed, white ball powder, cold powder, kanshinji powder, mulberry powder, ferric powder, domyoji powder, chilled plum powder, risotto powder, fine dust powder, and new powder powder Etc. can be mentioned. In addition, as a specific example of the persimmon rice flour, there can be mentioned powdered fresh rice (upper-grade flour), common flour, baby flour, Kaminan flour, karan starch etc.
本発明において、米粉の添加量は２〜２３質量％であることが好ましい。この範囲で米粉を含むことにより、良好な硬さ、付着性および凝集性を有する餅様食品を得ることができる。 In the present invention, the addition amount of rice flour is preferably 2 to 23% by mass. By including rice flour in this range, it is possible to obtain a chew-like food having good hardness, adhesion and cohesion.
本発明による餅様食品は、米粉としてもち米粉を含むことができる。もち米粉を含むことにより、餅本来の風味とともに、良好な付着性（例えば、粘り）を有する餅様食品を得ることができる。もち米粉の添加量は２３質量％以下であることが好ましい。また、本発明による餅様食品は、米粉としてうるち米粉を含むことができる。うるち米粉を含むことにより、良好な硬さを有する餅様食品を得ることができる。うるち米粉の添加量は１１質量％以下であることが好ましい。 The rice cake-like food according to the present invention can include glutinous rice flour as rice flour. By including glutinous rice flour, it is possible to obtain a rice cake-like food having good adhesion (for example, stickiness) as well as the original flavor of rice cake. It is preferable that the addition amount of glutinous rice flour is 23 mass% or less. In addition, the rice cake-like food according to the present invention can include persimmon rice flour as rice flour. By containing rice flour, it is possible to obtain rice cake-like food having a good hardness. It is preferable that the addition amount of persimmon rice flour is 11 mass% or less.
本発明の好ましい態様によれば、本発明による餅様食品は、米粉としてもち米粉およびうるち米粉双方を含む。もち米粉およびうるち米粉の双方を含むことにより、良好な付着性および硬さの双方を満たしかつこれら双方のバランスに優れた餅様食品を得ることができる。つまり、もち米粉およびうるち米粉を併用することにより、べたつきが少なく（口腔内や喉に貼り付かず飲み込みやすい）、硬さが適度な（舌でつぶせる程度の軟らかい）食感と餅らしい風味とを合わせもつ餅様食品を得ることができる。このような食品は、口腔内や咽頭などに食物が貼り付き誤嚥するおそれが低く、咀嚼・嚥下機能の低下した喫食者でも安心して食することのできる、やわらかく飲み込みやすい安全な食品である。本発明において、もち米粉とうるち米粉の添加量比は、上記物性が得られる限りにおいて特に制限されないが、もち米粉：うるち米粉＝４：１〜１：４であることが好ましい。 According to a preferred embodiment of the present invention, the rice bran-like food according to the present invention comprises both glutinous rice flour and light rice flour as rice flour. By including both glutinous rice flour and glutinous rice flour, it is possible to obtain a chew-like food which satisfies both of good adhesion and hardness and is excellent in the balance between these two. That is, by using glutinous rice flour and glutinous rice flour in combination, the stickiness is low (it is easy to stick without sticking to the mouth or throat and is easy to swallow), and the hardness is moderate (soft enough to crush with the tongue) It is possible to obtain a chew-like food with a combination. Such a food is a soft food that is easy to swallow and easy to swallow, so that food that sticks to the oral cavity or pharynx is unlikely to be aspirated and can be eaten safely by a person who has a reduced chewing and swallowing function. In the present invention, the addition amount ratio of glutinous rice flour and glutinous rice flour is not particularly limited as long as the above-mentioned physical properties can be obtained, but glutinous rice flour: glutinous rice flour is preferably 4: 1 to 1: 4.
カードラン
本発明による餅様食品は、カードランを含んでなる。カードランを含むことにより、餅特有の粘りが低減された、歯切れの良い食感を有する餅様食品を得ることができる。本発明において、カードランの添加量は１．０質量％より多く２．６質量％より少ない範囲であることが好ましい。カードランを１．０質量％より多く添加することにより、生地粘度が低くなるのを抑制し、カードランの沈殿に起因して生地上部に離水が生ずるのを防止することができる。つまり、餅らしい外観を実現することができる。また、カードランを２．６質量％より少なく添加することにより、餅らしい食感及び風味を得ることができる。カードランの添加量は１．３〜２．５質量％であることがより好ましい。この範囲でカードランを含むことにより、良好な付着性を有する餅様食品を得ることができる。さらにより好ましい添加量は１．４〜２．２質量％である。
Curdlan The chew-like food according to the present invention comprises curdlan. By including curdlan, it is possible to obtain a chew-like food having a crispy texture with reduced stickiness specific to chew. In the present invention, the addition amount of curdlan is preferably in the range of more than 1.0% by mass and less than 2.6% by mass. By adding curdlan at more than 1.0% by mass, it is possible to suppress the lowering of the dough viscosity and to prevent the formation of syneresis on the upper part of the dough due to the curdlan precipitation. That is, it is possible to realize a humble appearance. Also, by adding less than 2.6% by mass of curdlan, it is possible to obtain a chewy texture and taste. The amount of curdlan added is more preferably 1.3 to 2.5% by mass. By including curdlan in this range, a chew-like food having good adhesion can be obtained. An even more preferable addition amount is 1.4 to 2.2% by mass.
本発明においてカードランは、β−１，３−グルコシド結合を主体とする加熱凝固性多糖類であり、例えば微生物の代謝作用によってブドウ糖から生成されるものを意味する。 In the present invention, curdlan is a heat-coagulable polysaccharide mainly composed of β-1,3-glucosidic bonds, which means, for example, those produced from glucose by the metabolic action of microorganisms.
増粘剤
本発明による食品は、増粘剤を含有する。増粘剤は、生地を増粘させ、餅特有の粘りが低減された適度な食感を食品に与える。生地に増粘剤を添加し、生地粘度を調整することにより、カードランを生地に均一に分散させることが可能となり、その結果、餅特有の粘りが低減された餅様食品を得ることができる。カードランを生地に均一に分散させることが可能な好ましい生地粘度は９００ｍＰａ・ｓ以上である。また、製造工程上生地の適切な充填を行うために生地粘度は８，０００ｍＰａ・ｓ以下であることが好ましい。
Thickener The food according to the present invention contains a thickener. The thickener thickens the dough and gives the food a proper texture with reduced stickiness peculiar to the koji. By adding a thickener to the dough and adjusting the viscosity of the dough, it becomes possible to uniformly disperse curdlan in the dough, and as a result, it is possible to obtain a chew-like food with reduced stickiness specific to straw. . The preferred dough viscosity capable of uniformly dispersing curdlan in the dough is 900 mPa · s or more. Moreover, in order to carry out the suitable filling of a dough at a manufacturing process, it is preferable that dough viscosity is 8,000 mPa * s or less.
本発明において、「粘度」とは、Ｂ型回転粘度計を用いて１２ｒｐｍでローターを回転させ、２分後の示度を読み、その値に対応する係数を乗じて得た値をｍＰａ・ｓで表した値を意味する。本発明において測定は２０±２℃および／または４５±２℃で行う。 In the present invention, “viscosity” refers to a value obtained by rotating the rotor at 12 rpm using a B-type rotational viscometer, reading the reading after 2 minutes, multiplying the coefficient corresponding to that value into the mPa · s It means the value represented by. In the present invention, the measurement is performed at 20 ± 2 ° C. and / or 45 ± 2 ° C.
本発明において、増粘剤の添加量は生地粘度を上記範囲に調整可能な程度を勘案しながら適宜決定されてよいが、好ましくは０．５〜２５質量％程度であり、より好ましくは１．０〜１０質量％程度である。 In the present invention, the addition amount of the thickener may be appropriately determined in consideration of the extent to which the dough viscosity can be adjusted to the above range, but is preferably about 0.5 to 25% by mass, more preferably 1. It is about 0 to 10% by mass.
本発明の好ましい態様において、増粘剤は、澱粉、α化澱粉、米粉、α化米粉、穀粉、α化穀粉および増粘多糖類から選択される１種または２種以上のものである。本発明において、α化澱粉とは澱粉または加工澱粉をα化（糊化）し粉末にしたものを意味し、α化米粉とは米粉を加水加熱によりα化（糊化）し粉末にしたものを意味し、α化穀粉とは穀粉をα化（糊化）し粉末にしたものを意味する。また、増粘多糖類とは食品の粘度調整や食感改良等に用いられる多糖類の総称である。 In a preferred embodiment of the present invention, the thickener is one or more selected from starch, pregelatinized starch, rice flour, pregelatinized rice flour, flour, pregelatinized flour and thickening polysaccharides. In the present invention, pregelatinized starch means starch or gelatinized starch which is gelatinized (gelatinized) and made into powder, and gelatinized rice flour is rice powder pregelatinized (gelatinized) by hydrolytic heating. The pregelatinized flour means the pregelatinized flour of the flour. Moreover, polysaccharide thickener is a general term for polysaccharides used for viscosity adjustment of food, food texture improvement, etc.
澱粉及びα化澱粉の由来原料の具体例としては、トウモロコシ澱粉、小麦澱粉、馬鈴薯澱粉、米澱粉、タピオカ澱粉、豆澱粉、甘藷澱粉、くず粉、ワラビ粉、サゴ澱粉等が挙げられる。また、加工されたα化澱粉の具体例としては、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、アセチル化酸化デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、ヒドロキシプロピルデンプン、ヒドロキシプロピル化リン酸架橋デンプン、リン酸モノエステル化リン酸架橋デンプン、リン酸化デンプン、リン酸架橋デンプン、デンプングルコール酸ナトリウム等が挙げられる。 Specific examples of the raw materials derived from starch and pregelatinized starch include corn starch, wheat starch, potato starch, rice starch, tapioca starch, bean starch, sweet potato starch, scrap powder, bracken flour, sago starch and the like. Moreover, specific examples of the pregelatinized starch include acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, sodium octenyl succinate, sodium acetate, oxidized starch, oxidized starch, hydroxypropyl starch, hydroxypropyl And phosphoric monoesterified phosphate, phosphate monoesterified phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid cross-linked starch, sodium starch glycolate and the like.
米粉及びα化米粉の具体例としては、うるち米粉、α化うるち米粉、もち米粉およびα化もち米粉等が挙げられる。 Specific examples of rice flour and pregelatinized rice flour include glutinous rice flour, pregelatinized glutinous rice flour, glutinous rice flour and pregelatinized glutinous rice flour and the like.
穀粉及びα化穀粉の由来原料の具体例としては、小麦、大麦、ライ麦、トウモロコシ、大豆、蕎麦等が挙げられる。 Wheat, barley, rye, corn, soybean, oat, etc. are mentioned as a specific example of the origin raw material of cereal flour and gelatinization flour.
増粘多糖類の具体例としては、ガラクトマンナン、タマリンド種子ガム、ペクチンのような植物性食品多糖類；アラビアガム、トラガントガム、カラヤガム、ガッティガム、アラビノガラクタンのような植物性樹脂由来食品多糖類；カラギーナン、寒天、アルギン酸類、グルコマンナンのような海藻由来食品多糖類；ジェランガム、カードラン、プルラン、キサンタンガムのような微生物産生食品多糖類；セルロースとその誘導体、大豆水溶性多糖類、サイリウムシードガム、キチン、キトサンのような食品多糖類が挙げられる。本発明の好ましい態様によれば、増粘多糖類は、キサンタンガム、グルコマンナン、ペクチンおよびガッティガムからなる群から選択される少なくとも一種である。 Specific examples of polysaccharide thickeners include vegetable food polysaccharides such as galactomannan, tamarind seed gum and pectin; vegetable resin-derived food polysaccharides such as gum arabic, tragant gum, karaya gum, gutti gum, arabinogalactan; Carrageenan, agar, alginic acids, seaweed-derived food polysaccharides such as glucomannan; microbially produced food polysaccharides such as gellan gum, curdlan, pullulan, xanthan gum; cellulose and its derivatives, soybean water soluble polysaccharide, pylium seed gum, Food polysaccharides such as chitin and chitosan can be mentioned. According to a preferred embodiment of the present invention, the polysaccharide thickener is at least one selected from the group consisting of xanthan gum, glucomannan, pectin and gutty gum.
他の成分
油脂
本発明による餅様食品は、好ましくは油脂を含んでなる。油脂を含むことにより、餅特有の粘りが低減された、なめらかで喉越しの良い食感を有する餅様食品を得ることができる。本発明において、油脂は脂肪酸とグリセリンとのエステルを意味し、植物性油脂および動物性油脂を包含する。植物性油脂の具体例としては、ココナッツオイル、コーン油、綿実油、オリーブ油、パーム油、ピーナッツ油、菜種油、サフラワー油（紅花油）、ごま油、大豆油、ヒマワリ油、米油、エゴマ油、アマニ油、アーモンド油、カシュー油、ヘーゼルナッツ油、マカダミアナッツ油、松の実油、椿油、アボカド油、およびケシ油などが挙げられる。また、動物性油脂の具体例としては、バター、ラード（豚脂）、ヘッド（牛脂）、スウェット、シュマルツ、魚油などが挙げられる。
Other ingredients
Fat and Fat The chew-like food according to the present invention preferably comprises fat and oil. By containing fats and oils, it is possible to obtain a chew-like food having a smooth, pleasant, over-the-roasted texture, which has a reduced stickiness peculiar to the meal. In the present invention, fats and oils mean esters of fatty acids and glycerin, and include vegetable fats and oils and animal fats and oils. Specific examples of vegetable oils and fats include coconut oil, corn oil, cottonseed oil, olive oil, palm oil, peanut oil, rapeseed oil, safflower oil (safflower oil), sesame oil, soybean oil, soybean oil, sunflower oil, rice oil, sesame oil, linseed oil Oil, almond oil, cashew oil, hazelnut oil, macadamia nut oil, pine seed oil, soy sauce, avocado oil, poppy seed oil and the like. In addition, specific examples of animal fats and oils include butter, lard (pork fat), head (cow butter), sweat, schmalz, fish oil and the like.
本発明の一つの好ましい態様によれば、油脂は乳化油脂である。乳化油脂を含むことにより、白濁した見た目（餅らしい白さ）、すなわち餅らしい外観を有する餅様食品を得ることができる。さらに、まろやかさがあり、滑りが良く、のどごしが良い餅様食品を得ることができる。本発明において、乳化油脂とは油脂に乳化剤を添加したものを意味する。また、乳化剤とは、油と水のように互いに混合しない２種の液体を安定したエマルジョン（乳濁液）にする物質を意味する。乳化剤としては、１つの分子中に親水性原子団と親油性原子団の両方をもったものを用いることができ、具体的には、合成添加物として、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、およびショ糖脂肪酸エステル等を、天然または既存添加物として、大豆レシチン、卵黄レシチン、サポニン、およびカゼインナトリウム等を用いることができる。 According to one preferred embodiment of the present invention, the fat is an emulsified fat. By including the emulsified fat and oil, it is possible to obtain a chew-like food having a hazy appearance (a hazy whiteness), that is, a hazy appearance. Furthermore, it has a roundness, is slippery, and can be obtained as a soothing food. In the present invention, the emulsified fat means a fat obtained by adding an emulsifier. Further, an emulsifying agent means a substance which makes two liquids which do not mix with each other, such as oil and water, a stable emulsion. As an emulsifier, one having both a hydrophilic group and a lipophilic group in one molecule can be used. Specifically, as a synthetic additive, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol Fatty acid esters, sucrose fatty acid esters and the like can be used as natural or existing additives, such as soybean lecithin, egg yolk lecithin, saponin, casein sodium and the like.
本発明の別の好ましい態様によれば、油脂は油脂と乳化油脂との組合せである。すなわち、本発明による餅様食品は油脂および乳化油脂双方を含んでなることが好ましい。 According to another preferred aspect of the present invention, the fat is a combination of fat and oil and emulsified fat. That is, it is preferable that the chew-like food according to the present invention comprises both fat and oil and emulsified fat and oil.
本発明において、乳化剤は油脂または乳化油脂と別個に生地に添加されていてもよい。従って、本発明における油脂の添加の態様として、（１）油脂のみ、（２）乳化油脂のみ、（３）油脂および乳化剤、（４）油脂および乳化油脂、ならびに（５）油脂、乳化油脂および乳化剤の５つの態様が挙げられる。 In the present invention, the emulsifier may be added to the dough separately from the fat or oil or the emulsified fat. Therefore, as modes of addition of the fats and oils in the present invention, (1) only fats and oils, (2) only emulsified fats and oils, (3) fats and oils and emulsifiers, (4) fats and oils and emulsified fats and oils, and (5) fats and oils, emulsified fats and oils and emulsifiers There are five aspects of
本発明において、油脂の添加量は、本発明による食品に餅特有の粘りが低減された、なめらかで喉越しの良い食感を与える量とされればよいが、好ましくは０．２質量％〜２０質量％であり、より好ましくは０．５質量％〜１５質量％である。油脂の添加量が０％の場合、食品の味が薄く水っぽく感じられ、食感がやや重く感じられる。また、色調に関し、乳化による白濁が生じ得ないため、見た目に透明感があり、餅らしさに欠ける。油脂の添加量が１５質量％以下であることにより、油脂種に由来する色（例えば、米油に由来する黄色）により餅らしい白濁色が損なわれるという問題を抑えることができる。油脂が過剰であると、油っぽさが残り（腔内で油が浮き、後味に油が残る）、良好な風味が得難い。 In the present invention, the addition amount of the fats and oils may be an amount that gives the food according to the present invention a smooth, throaty good texture with reduced stickiness specific to rice cake, preferably 0.2% by mass It is 20% by mass, more preferably 0.5% by mass to 15% by mass. When the addition amount of fat and oil is 0%, the taste of the food is thin and it feels watery, and the texture is felt a little heavy. In addition, regarding the color tone, since the emulsion does not cause white turbidity, it has a clear appearance and lacks dignity. When the addition amount of the fat or oil is 15% by mass or less, it is possible to suppress the problem that the hazy white turbidity is lost due to the color derived from the fat and oil species (for example, yellow derived from rice oil). If the oil is excessive, oiliness remains (the oil floats in the cavity and the oil remains on the aftertaste), and it is difficult to obtain a good flavor.
本発明において、油脂および／または乳化油脂とともに添加される乳化剤の好ましい上限量は２．１質量％である。乳化剤の上限量をこの値とすることにより、餅様食品に乳化剤の味が出てくることを抑え、うるち米粉およびもち米粉の風味を与えることができる。また、別の好ましい態様によれば、乳化剤の添加量は０．１質量％〜１．１質量％であり、より好ましくは０．２質量％〜０．８質量％である。この範囲の添加量で乳化剤を添加することにより、付着性に優れた餅様食品を得ることができる。 In the present invention, a preferable upper limit of the emulsifier added with the fat and / or the emulsified fat is 2.1% by mass. By setting the upper limit amount of the emulsifier to this value, it is possible to suppress that the taste of the emulsifier comes out to the rice cake-like food and to give the taste of rice flour and glutinous rice flour. Moreover, according to another preferable aspect, the addition amount of an emulsifier is 0.1 mass%-1.1 mass%, More preferably, it is 0.2 mass%-0.8 mass%. By adding an emulsifying agent in the addition amount within this range, it is possible to obtain a chew-like food excellent in adhesion.
本発明による餅様食品は、水分をベースとするものである。餅様食品の水分含有量は、上記米粉、カードラン、油脂および場合によって添加される乳化剤、並びに増粘剤によって、後述する物性を実現する範囲で適宜決定されてよいが、通常は、本発明による餅様食品は、３０〜９５質量％程度の水分含有量であり、好ましくは５５〜８５質量％程度の水分含有量の食品である。 The chew-like food according to the present invention is based on water. The water content of the rice bran-like food may be appropriately determined by the above-mentioned rice flour, curdlan, fats and oils and optionally added emulsifiers and thickeners as long as the physical properties to be described later are realized. The chew-like food according to the present invention has a water content of about 30 to 95% by mass, preferably a water content of about 55 to 85% by mass.
本発明による食品は、上記成分に加えて、その風味、食感などの改善のために、さらには栄養価を高めるため、他の任意成分を含有することができる。その具体例としては、風味（甘味）として、粉飴、オリゴ糖、黒砂糖、和三盆、液糖、グラニュー糖、上白糖、三温糖等、風味（フレーバー）として、よもぎ、さくら、きなこ、ごま、馬鈴薯、カボチャ、サツマイモ、紫いも、ゆず、みかん等、および栄養価として、カルシウム、鉄、亜鉛、マグネシウム、食物繊維、ビタミン類、タンパク質等が挙げられる。 The food according to the present invention may contain, in addition to the above-mentioned components, other optional components in order to improve its taste, texture and the like, and to further enhance its nutritional value. Specific examples thereof include, as flavor (sweetness), powdered sugar, oligosaccharides, brown sugar, Japanese Sanbon, liquid sugar, granulated sugar, super white sugar, trinescent sugar, etc., as flavor (flavor), wormwood, cherry, quinako, Sesame, potato, pumpkin, sweet potato, purple potato, yuzu, orange, etc., and as nutritional value, calcium, iron, zinc, magnesium, dietary fiber, vitamins, protein etc. may be mentioned.
物性
本発明による餅様食品は、餅に類する風味、食感を有しながら、餅特有の硬さおよび粘りが低減され、具体的には中心温度が２０±２℃および４５±２℃となった時における硬さ（応力）がいずれも２０，０００Ｎ／ｍ２以下であるものである。この硬さは舌でつぶせる程度の軟らかさである。また、本発明による餅様食品は、食品の中心温度（品温）が２５℃〜室温にあるとき硬さに経時変化がほとんど見られず、やわらかい状態を維持することができる。つまり本発明による餅様食品は、喫食前の加熱後の温かい状態（例えば品温４５〜５０℃）および室温まで冷めた状態（例えば品温２０〜２５℃）のいずれの状態であっても、さらには冷蔵または冷凍保存した後室温もしくはそれ以上の温度まで昇温または自然解凍されたものであっても、上記中心温度のときに上記物性を有し、すなわち舌でつぶせる軟らかさを有する。本発明の好ましい態様として、製造直後または喫食前に加熱された直後のものがその風味、食感において良好であり、その後あまり時間をおかずに提供され、食されることが好ましいが、その後暫く時間をおいて食する場合であっても、本発明による餅様食品は舌でつぶせる軟らかさとともに良好な風味、食感を４時間程度維持することができる。本発明の好ましい態様によれば、本発明による餅様食品の上記の硬さは５，０００Ｎ／ｍ２〜２０，０００Ｎ／ｍ２である。
Physical Properties The rice cake-like food according to the present invention has a flavor and texture similar to rice cake, while the hardness and viscosity peculiar to rice cake are reduced, specifically, the center temperatures become 20 ± 2 ° C. and 45 ± 2 ° C. The hardness (stress) in each case is 20,000 N / m 2 or less. This hardness is soft enough to crush with the tongue. Moreover, when the center temperature (component temperature) of the food is 25 ° C. to room temperature, the rice cake-like food according to the present invention shows almost no change with time in hardness and can maintain a soft state. That is, the chew-like food according to the present invention may be in a warm state (e.g. 45.degree. C. 45.degree. C.) after heating before eating and in a cold state (e.g. 20.degree. Furthermore, even those that have been refrigerated or frozen and then heated or naturally thawed to room temperature or higher have the above physical properties at the above center temperature, that is, have softness that can be crushed with a tongue. As a preferred embodiment of the present invention, it is preferable that the composition immediately after preparation or heated immediately before eating is good in its flavor and texture, and then provided with little time and eaten for a while, but then for a while Even when eating, the chew-like food according to the present invention can maintain good taste and texture as well as softness that can be crushed with the tongue for about 4 hours. According to a preferred embodiment of the present invention, the above-mentioned hardness of the chew-like food according to the present invention is 5,000 N / m 2 to 20,000 N / m 2 .
上記の２０，０００Ｎ／ｍ２以下の硬さは、日本介護食品協議会によるユニバーサルデザインフード（ＵＤＦ）基準における区分表の区分３に適合する値である。従って、その測定はこの基準に準じておこなわれてよく、従って、上記「硬さ」とは、直線運動により物質の圧縮応力を測定することが可能な装置により得られる値であり、具体的には、試料を直径４０ｍｍの容器に高さ１５ｍｍまで充填し、直径２０ｍｍのプランジャーで圧縮速度１０ｍｍ／秒、クリアランス５ｍｍで圧縮測定する。本発明において測定は２０±２℃および４５±２℃で行う。 The above hardness of 20,000 N / m 2 or less is a value that conforms to Category 3 of the classification table in the Universal Design Food (UDF) standard by the Japan Nursing Care Food Association. Therefore, the measurement may be performed according to this standard, therefore, the above-mentioned "hardness" is a value obtained by a device capable of measuring the compressive stress of a substance by linear movement, specifically The sample is packed in a container with a diameter of 40 mm to a height of 15 mm, and compression measurement is performed with a plunger having a diameter of 20 mm with a compression speed of 10 mm / sec and a clearance of 5 mm. In the present invention, the measurement is performed at 20 ± 2 ° C. and 45 ± 2 ° C.
本発明の好ましい態様によれば、本発明による餅様食品は、中心温度が２０±２℃のときの付着性が３，５００Ｊ／ｍ３以下であり、かつ、中心温度が４５±２℃のときの付着性が２，０００Ｊ／ｍ３以下である。 According to a preferred embodiment of the present invention, the chew-like food according to the present invention has an adhesion of 3,500 J / m 3 or less when the center temperature is 20 ± 2 ° C. and a center temperature of 45 ± 2 ° C. When adhesion is 2,000 J / m 3 or less.
上記の「付着性」は、消費者庁の嚥下困難者用食品の規格のひとつであって、その測定はこの規格の基準に準じておこなわれてよく、従って、上記の「付着性」とは、試料を直径４０ｍｍ、高さ２０ｍｍ（試料が零れる可能性がない場合は、高さ１５ｍｍでも可）の容器に高さ１５ｍｍに充填し、直線運動により物質の圧縮応力を測定することが可能な装置を用いて、直径２０ｍｍ、高さ８ｍｍ樹脂製のプランジャーを用い、圧縮速度１０ｍｍ／秒、クリアランス５ｍｍで２回圧縮測定する。本発明において測定は２０±２℃および４５±２℃で行う。 The above-mentioned "adhesiveness" is one of the standards of the consumer agency's food for persons with dysphagia, and its measurement may be performed according to the standard of this standard, therefore, the above "adhesiveness" is The sample can be packed at a height of 15 mm in a container with a diameter of 40 mm and a height of 20 mm (or even 15 mm if the sample can not fall off), and the compressive stress of the material can be measured by linear motion Using a device, using a plunger made of resin and having a diameter of 20 mm and a height of 8 mm, compression measurement is performed twice at a compression speed of 10 mm / sec and a clearance of 5 mm. In the present invention, the measurement is performed at 20 ± 2 ° C. and 45 ± 2 ° C.
本発明の好ましい態様によれば、本発明による餅様食品は、中心温度が２０±２℃および４５±２℃となった時における凝集性がいずれも０．４９〜０．７０の範囲にある。従って、本発明による餅様食品は、温度変化または経時変化に伴い凝集性がほとんど変化せず、まとまりやすさを有する。その結果、舌で押しつぶされた当該食品は結着し合って飲み込みやすい食塊を形成し、誤嚥なく喫食される。ここで、「凝集性」は、上記「付着性」と同様にして測定される。 According to a preferred embodiment of the present invention, the chew-like food according to the present invention has a cohesiveness in the range of 0.49 to 0.70 when the center temperature reaches 20 ± 2 ° C. and 45 ± 2 ° C. . Therefore, the cocoon-like food according to the present invention hardly changes in cohesion with temperature change or time-dependent change, and has ease of assembly. As a result, the food crushed by the tongue binds together to form an easily swallowable food mass and is eaten without error. Here, "cohesiveness" is measured in the same manner as the "adhesiveness" described above.
上記の通り、本発明による餅様食品は、咀嚼・嚥下困難者の喫食に適した物性を有し、従って、本発明によれば、咀嚼・嚥下機能の低下した高齢者等が誤嚥なく喫食できる、咀嚼・嚥下困難者に適した食品、すなわち咀嚼・嚥下困難者用食品が提供される。 As described above, the chew-like food according to the present invention has physical properties suitable for eating by persons with dysphagia and dysphagia. Therefore, according to the present invention, elderly people with reduced swallowing and swallowing function eat without error. Foods suitable for persons with dysphagia, that is, food for persons with dysphagia, are provided.
製造方法
本発明による餅様食品の製造方法は、上述した各原料が食品中に均質に存在することが実現されれば特に限定されないが、例えば、まず、米粉と、カードランと、増粘剤と、水と、さらに任意の成分を加えて混合して生地を得て、得られた生地を加熱して本発明による餅様食品を得ることが出来る。
Production method The method for producing the chew-like food according to the present invention is not particularly limited as long as the above-mentioned respective raw materials are homogeneously present in the food, but first, for example, rice flour, curdlan, thickener Water, and further optional ingredients are added and mixed to obtain a dough, and the resulting dough can be heated to obtain a chew-like food according to the present invention.
本発明において加熱は中心温度が８０℃以上となるように行うことが好ましい。例えば、９５℃で１０分加熱を行う。 In the present invention, the heating is preferably performed so that the center temperature is 80 ° C. or more. For example, heating is performed at 95 ° C. for 10 minutes.
得られた餅様食品は、そのまま食することも可能であるが、冷蔵または冷凍して保存した後室温もしくはそれ以上の温度まで昇温または自然解凍して食することもできる。本発明による餅様食品は、解凍すれば上記した物性を示すものである。 The obtained chew-like food can be eaten as it is, or it can be eaten as it is stored refrigerated or frozen and then warmed up or naturally thawed to room temperature or higher. The chew-like food according to the present invention exhibits the above-mentioned physical properties when it is thawed.
本発明を以下の例を用いてさらに詳細に説明するが、本発明はこれらに限定されるものではない。なお、以下単に％とあるのは特に断りのない限り質量％をいうものとする。 The invention will be described in more detail by means of the following examples, but the invention is not limited thereto. In the following, “%” simply means% by mass unless otherwise noted.
テクスチャ解析（１）：調理後の２０±２℃および４５±２℃における物性
下記表１に示す組成を有する例１〜３の餅様食品サンプルを製造した。その後、各サンプルを後述する調理方法にて調理（蒸煮）し、後述する測定方法を用いてテクスチャ解析を行って、各サンプルの物性（硬さ、付着性、凝集性）を測定した。例１〜３のサンプルの製造工程を以下に示す。
Texture analysis (1): Physical properties at 20 ± 2 ° C. and 45 ± 2 ° C. after cooking The chew-like food samples of Examples 1 to 3 having the compositions shown in Table 1 below were produced. Thereafter, each sample was cooked (cooked) by a cooking method described later, texture analysis was performed using a measurement method described later, and physical properties (hardness, adhesion, cohesiveness) of each sample were measured. The manufacturing process of the sample of Examples 1-3 is shown below.
例１
１．５質量％のカードランと５．０質量％の粉飴とを粉体混合し、この混合物に水６８．５質量％を添加し、５分間ミキサー混合した。次いで、４．０質量％のオリゴ糖を添加し、１０秒間ミキサー混合した。次いで、１２．０質量％のもち米粉および２．０質量％のうるち米粉を添加し、１０秒間ミキサー混合した。次いで、１．０質量％の乳化油脂、４．０質量％の米油および２．０質量％のα化うるち米澱粉を添加し、ミキサー混合して、餅様食品用の生地を作製した。得られた生地を容器に充填し、９５℃で１０分間蒸煮した。中心温度が８０℃以上となるように加熱することにより、カードランのハイセットゲルを形成した。その後、蒸煮した生地を−２０℃〜−４０℃で急速冷凍して餅様食品を得た。
Example 1
1.5% by weight of curdlan and 5.0% by weight of powder were powder mixed, 68.5% by weight of water was added to this mixture, and mixed for 5 minutes. Then, 4.0% by mass of oligosaccharide was added and mixed for 10 seconds. Next, 12.0% by mass of glutinous rice flour and 2.0% by mass of moist rice flour were added and mixed for 10 seconds. Next, 1.0% by mass of emulsified fat and oil, 4.0% by mass of rice oil and 2.0% by mass of pregelatinized rice starch and 2.0% by mass were added and mixed with a mixer to prepare a dough for rice cake-like food. The resulting dough was filled into a container and cooked at 95 ° C. for 10 minutes. By heating so that center temperature might be 80 degreeC or more, the hi-set gel of curdlan was formed. Thereafter, the steamed dough was rapidly frozen at -20 ° C to -40 ° C to obtain a chew-like food.
例２および３
例２および３の各サンプルも、組成を下記表１に示すとおりとした以外は例１のサンプルの製造方法と同様に製造した。
Examples 2 and 3
The samples of Examples 2 and 3 were also produced in the same manner as the method of producing the sample of Example 1 except that the compositions were as shown in Table 1 below.
調理
例１〜３の各サンプルをスチームコンベクションオーブンを用いて、蒸しモードにて１０分調理した。調理後の各サンプルの中心温度は７８℃〜８０℃であった。
Each sample of cooking examples 1 to 3 was cooked in a steaming mode for 10 minutes using a steam convection oven. The center temperature of each sample after cooking was 78 ° C to 80 ° C.
テクスチャ測定方法
調理後の例１〜３の各サンプルを恒温器（２０℃および４５℃）に静置し、その後これらを測定機器（クリープメータ RE-33005S、株式会社山電）に充填し、直径２０ｍｍ（高さ８ｍｍ樹脂製）のプランジャーで圧縮速度１０ｍｍ／秒、クリアランス５ｍｍで２回圧縮測定した。測定は２０±２℃および４５±２℃で行った。
Texture measurement method The samples of Examples 1 to 3 after cooking are allowed to stand still in a thermostat (20 ° C. and 45 ° C.), after which they are filled in a measuring device (cree meter RE-33005S, Yamaden Co., Ltd.) and the diameter The compression was measured twice at a compression speed of 10 mm / sec and a clearance of 5 mm with a plunger of 20 mm (made of a resin of height 8 mm). The measurements were performed at 20 ± 2 ° C. and 45 ± 2 ° C.
結果
テクスチャ解析により測定した各サンプルの物性（硬さ、付着性、凝集性）は下記表２および３に示されるとおりであった。ＵＤＦ区分３適合性は、以下の基準に従って評価した。
○ 硬さ≦20,000 Ｎ／ｍ２
× 硬さ≧20,000 Ｎ／ｍ２
― 凝固不良や測定範囲外により測定不可
Results The physical properties (hardness, adhesion, cohesion) of each sample measured by texture analysis are as shown in Tables 2 and 3 below. The UDF division 3 suitability was evaluated according to the following criteria.
○ Hardness ≦ 20,000 N / m 2
× Hardness 20,000 20,000 N / m 2
-Not measureable due to poor coagulation or out of measurement range
表２および３より、例１〜３の各サンプルのいずれも、調理後の温かい状態（中心温度４５℃）および冷めた状態（中心温度２０℃）の双方において、ＵＤＦ区分３の基準に適合した硬さを有し、咀嚼・嚥下困難者向けの食品として適した物性を有することが確認された。また、各サンプルは温度変化による硬さへの影響が小さいことが確認された。 From Tables 2 and 3, each of the samples of Examples 1 to 3 met the criteria of UDF division 3 both in the warm state (center temperature 45 ° C.) and in the cooled state (center temperature 20 ° C.) after cooking It was confirmed to have hardness and to have physical properties suitable as food for people with dysphagia and dysphagia. Moreover, it was confirmed that each sample has a small influence on hardness due to temperature change.
テクスチャ解析（２）：調理後の時間経過に伴う物性
上記例１および２の各サンプルを上記調理方法と同様に調理し、後述する測定方法を用いてテクスチャ解析を行って、各サンプルの物性（硬さ、付着性、凝集性）を測定した。
Texture analysis (2): Physical properties according to time course after cooking Each sample of the above-mentioned example 1 and 2 is cooked in the same manner as the above-mentioned cooking method, texture analysis is carried out using a measuring method described later, physical properties of each sample ( Hardness, adhesion, cohesion) was measured.
テクスチャ測定方法
調理後の例１および２の各サンプルを室温（２５℃）に静置し、１５分後（中心温度：４５℃〜５０℃）におけるテクスチャ解析を行った。また、調理後の各サンプルを２０℃の恒温槽に静置し、１時間後、２時間後、および４時間後におけるテクスチャ解析を中心温度の測定とともに行った。テクスチャ解析は、各サンプルを測定機器（クリープメータ RE-33005S、株式会社山電）に充填し、直径２０ｍｍ（高さ８ｍｍ樹脂製）のプランジャーで圧縮速度１０ｍｍ／秒、クリアランス５ｍｍで２回圧縮測定した。
Texture measurement method Each sample of Example 1 and 2 after cooking was left still at room temperature (25 degreeC), and texture analysis in 15 minutes (center temperature: 45 degreeC-50 degreeC) was performed. Further, each sample after cooking was allowed to stand in a constant temperature bath at 20 ° C., and texture analysis at one hour, two hours and four hours was performed together with measurement of the center temperature. For texture analysis, each sample is filled in a measuring instrument (cree meter RE-33005S, Yamaden Co., Ltd.) and compressed twice with a plunger of diameter 20 mm (height 8 mm resin) at a compression speed of 10 mm / sec and clearance 5 mm. It was measured.
結果
テクスチャ解析により測定した例１および２の各サンプルの物性（硬さ、付着性、凝集性）はそれぞれ下記表４および５に示されるとおりであった、
Results The physical properties (hardness, adhesion, cohesion) of each of the samples of Examples 1 and 2 measured by texture analysis were as shown in Tables 4 and 5 below, respectively.
テクスチャ解析（３）：調理後の時間経過に伴う物性の変化
上記表４および５に示される例１および２の各サンプルの硬さ、付着性、および凝集性の経時変化はぞれぞれ図１〜３に示されるとおりであった。
Texture analysis (3): Changes in physical properties with time after cooking The hardness, adhesion, and cohesion of the samples of Examples 1 and 2 shown in the above Tables 4 and 5 change with time , respectively. It was as having shown 1-3.
図１より、硬さは、調理後１５分から調理後４時間後まで、ＵＤＦ区分３の基準値（２０，０００Ｎ／ｍ２）内であり、舌でつぶせる硬さであることが確認された。特に、１時間後に中心温度が２５℃程度まで冷めてからは、硬さに経時変化はほとんど見られなかった。また図３より、凝集性は、調理後１５分から調理後４時間後まで、０．５１〜０．６５であり、経時変化はほとんど見られなかった。また図２より、付着性は、もち米粉の配合が多い例１のサンプルで時間の経過とともに上がる傾向が見られたが、喫食した際の硬さは舌でつぶせる軟らかさであり、べたつきが無く飲み込みやすく、また風味および外観も問題なく、咀嚼・嚥下困難者向けの食品として適した風味、食感を有することが確認された。例２のサンプルにあっては、調理後４時間後までほとんど付着性に経時変化は見られなかった。 From FIG. 1, it was confirmed that the hardness was within the standard value (20,000 N / m 2 ) of the UDF division 3 from 15 minutes after cooking to 4 hours after cooking, and the hardness with which the tongue could be crushed. In particular, after the center temperature had cooled to about 25 ° C. after one hour, the change in hardness with time was hardly observed. Moreover, from FIG. 3, the cohesiveness was 0.51 to 0.65 from 15 minutes after cooking to 4 hours after cooking, and almost no change with time was observed. In addition, according to FIG. 2, the adhesiveness showed a tendency to rise with the passage of time in the sample of Example 1 containing a large amount of glutinous rice flour, but the hardness when eating was the softness which can be crushed by the tongue and there was no stickiness. It was confirmed that the food had a flavor and texture suitable as a food for persons with dysphagia and dysphagia who were easy to swallow and had no problems with taste and appearance. In the sample of Example 2, almost no change in adhesion was observed until 4 hours after cooking.
これらのことから、例１および２のサンプルはいずれも調理後１５分後（中心温度４５℃〜５０℃）から調理後４時間後（中心温度２０℃）までの全体にわたって、ＵＤＦ区分３の基準に適合した硬さを有し、咀嚼・嚥下困難者向けの食品として適した物性を有することが確認された。また、各サンプルは経時変化による硬さへの影響が小さいことが確認された。 From these facts, all of the samples of Examples 1 and 2 are the criteria of UDF division 3 over 15 minutes after cooking (center temperature 45 ° C. to 50 ° C.) to 4 hours after cooking (center temperature 20 ° C.) It has been confirmed that it has a hardness adapted to the above and has physical properties suitable for food for people with dysphagia and dysphagia. Moreover, it was confirmed that each sample has a small influence on hardness due to time-dependent change.
さらに、本発明による餅様食品に含まれる原料成分の添加量が当該食品の風味および食感に与える影響を以下のとおり調べた。 Furthermore, the influence which the addition amount of the raw material component contained in the rice cake-like foodstuff by this invention gives to the flavor and food texture of the said foodstuff was investigated as follows.
（１）カードラン
例４〜１３、比較例１
カードランの添加量を下記表６に示す量とした以外は同一組成を有する例４〜１３および比較例１の餅様食品サンプルを製造した。各サンプルは例１のサンプルの製造方法と同様に製造した。
(1) Card run
Examples 4 to 13, Comparative Example 1
The chew-like food samples of Examples 4 to 13 and Comparative Example 1 having the same composition except that the amount of curdlan added was as shown in Table 6 below were produced. Each sample was manufactured similarly to the manufacturing method of the sample of Example 1.
調理
例４〜１３および比較例１の各サンプルをスチームコンベクションオーブンを用いて、蒸しモードにて１０分調理した。調理後の各サンプルの中心温度は７８℃〜８０℃であった。
The samples of Cooking Examples 4 to 13 and Comparative Example 1 were cooked in a steaming mode for 10 minutes using a steam convection oven. The center temperature of each sample after cooking was 78 ° C to 80 ° C.
テクスチャ測定方法
調理後の例１〜３の各サンプルを恒温器（２０℃）に静置し、その後これらを測定機器（クリープメータ RE-33005S、株式会社山電）に充填し、直径２０ｍｍ（高さ８ｍｍ樹脂製）のプランジャーで圧縮速度１０ｍｍ／秒、クリアランス５ｍｍで２回圧縮測定した。測定は２０±２℃で行った。
Texture measurement method The samples of Examples 1 to 3 after cooking were allowed to stand still in a thermostat (20 ° C.), and then filled in a measuring instrument (cree meter RE-33005S, Yamaden Co., Ltd.) to a diameter of 20 mm (high) The compression measurement was performed twice with a plunger of 8 mm resin) at a compression speed of 10 mm / sec and a clearance of 5 mm. The measurement was performed at 20 ± 2 ° C.
結果
テクスチャ解析により測定した各サンプルの物性（硬さ、付着性、凝集性）は下記表７に示されるとおりであった。ＵＤＦ区分３適合性は、上記のとおり評価した。また、本発明による餅様食品の硬さとカードランの添加量との相関は図４に示されるとおりであった。
Results The physical properties (hardness, adhesion, cohesion) of each sample measured by texture analysis are as shown in Table 7 below. UDF Category 3 suitability was assessed as described above. The correlation between the hardness of the chew-like food according to the present invention and the addition amount of curdlan was as shown in FIG.
また、各サンプルの官能試験を行った。結果は表７に示されるとおりであった。官能試験の評価項目および評価基準は以下のとおりとした。 Moreover, the sensory test of each sample was done. The results were as shown in Table 7. The evaluation items and evaluation criteria of the sensory test were as follows.
官能試験
（評価項目）
・硬さ 咀嚼・困難者向け食品として、舌でつぶせる軟らかさであるか
・べたつき 咀嚼・嚥下困難者向け食品として、口腔内や喉に貼り付かず飲み込みやすいか
・風味 餅の味・香りが感じられるか
・外観 油・水の分離がなく、餅らしい白さを維持できているか
・油っぽさ 口腔内で油が浮かず、後味に油が残らないか
（評価基準）
◎ 大変好ましい
○ 好ましい
△ やや不適
× 不適
Sensory test (evaluation item)
・ Hardness ・ It is softness that can be crushed with the tongue as food for people with difficulty ・ It is sticky that it is sticky ・ It is easy to swallow without sticking to the mouth or throat as food for people with difficulty with swallowing Yes No appearance of oil and water, can maintain a white appearance, oiliness No oil floats in the oral cavity, oil does not remain in the aftertaste (evaluation criteria)
大 変 Very favorable ○ Favorable Somewhat unsuitable × Not appropriate
さらに、各サンプルの総合評価を行った。結果は表７に示されるとおりであった。総合評価の評価項目および評価基準は以下のとおりとした。 Furthermore, comprehensive evaluation of each sample was performed. The results were as shown in Table 7. The evaluation items and evaluation criteria for the comprehensive evaluation were as follows.
総合評価
（評価項目）
・ＵＤＦ区分３に適合していること、および
・官能評価における硬さ・べたつきが咀嚼・嚥下困難者向けの食品として適していること
（評価基準）
◎ 大変好ましい
○ 好ましい
△ やや不適
× 不適
Comprehensive evaluation (evaluation item)
-Conform to the UDF category 3 and · · Hardness and stickiness in sensory evaluation are suitable as food for people with dysphagia and dysphagia (evaluation criteria)
大 変 Very favorable ○ Favorable Somewhat unsuitable × Not appropriate
（２）油脂
例１４〜２０、比較例２
油脂の添加量を下記表８に示す量とした以外は同一組成を有する例１４〜２０および比較例２の餅様食品サンプルを製造した。各サンプルは例１のサンプルの製造方法と同様に製造した。
(2) Fats and oils
Examples 14 to 20, Comparative Example 2
The chew-like food samples of Examples 14 to 20 and Comparative Example 2 having the same composition except that the addition amount of fat and oil was the amount shown in Table 8 below were produced. Each sample was manufactured similarly to the manufacturing method of the sample of Example 1.
例１４〜２０および比較例２の各サンプルの調理およびテクスチャ測定を、上記例４〜１３および比較例１で実施した調理方法およびテクスチャ測定方法と同様に行った。また、各サンプルの官能試験を行った。官能試験の評価項目および評価基準は上記のとおりとした。さらに、各サンプルの総合評価を行った。総合評価の評価項目および評価基準は上記のとおりとした。 The cooking and texture measurement of each sample of Examples 14-20 and Comparative Example 2 were performed in the same manner as the cooking method and the texture measurement method implemented in Examples 4 to 13 and Comparative Example 1 above. Moreover, the sensory test of each sample was done. The evaluation items and evaluation criteria of the sensory test were as described above. Furthermore, comprehensive evaluation of each sample was performed. Evaluation items and evaluation criteria for the comprehensive evaluation were as described above.
結果
テクスチャ解析により測定した各サンプルの物性（硬さ、付着性、凝集性）は下記表９に示されるとおりであった。ＵＤＦ区分３適合性は、上記のとおり評価した。また、本発明による餅様食品の硬さと油脂の添加量との相関、および付着性と油脂の添加量との相関はそれぞれ図５および図６に示されるとおりであった。さらに、各サンプルの官能試験の結果、および総合評価の結果は表９に示されるとおりであった。また、油脂の添加量が特定量のときの本発明による餅様食品の外観（色味）は図７に示す写真のとおりであった。
Results The physical properties (hardness, adhesion, cohesion) of each sample measured by texture analysis are as shown in Table 9 below. UDF Category 3 suitability was assessed as described above. Further, the correlation between the hardness of the rattan-like food according to the present invention and the addition amount of fat and oil, and the correlation between adhesion and the addition amount of fat and oil are as shown in FIG. 5 and FIG. 6, respectively. Furthermore, the result of the sensory test of each sample and the result of the comprehensive evaluation are as shown in Table 9. In addition, the appearance (color taste) of the chew-like food according to the present invention when the addition amount of fat and oil was a specific amount was as shown in the photograph shown in FIG.
（３）乳化剤
例２１〜３０
乳化剤の添加量を下記表１０に示す量とした以外は同一組成を有する例２１〜３０の餅様食品サンプルを製造した。各サンプルは例１のサンプルの製造方法と同様に製造した。なお、表１０中の乳化剤は、グリセリン脂肪酸エステルを用いた。
(3) Emulsifier
Examples 21-30
The chew-like food samples of Examples 21 to 30 having the same composition except that the amount of the emulsifier added was the amount shown in Table 10 below were produced. Each sample was manufactured similarly to the manufacturing method of the sample of Example 1. In addition, the emulsifier in Table 10 used the glycerol fatty acid ester.
例２１〜３０の各サンプルの調理およびテクスチャ測定を、上記例４〜１３および比較例１で実施した調理方法およびテクスチャ測定方法と同様に行った。また、各サンプルの官能試験および総合評価を行った。官能試験および総合評価各々の評価項目および評価基準は上記のとおりとした。 The cooking and texture measurements of each sample of Examples 21-30 were carried out in the same manner as the cooking method and texture measurement method carried out in Examples 4-13 and Comparative Example 1 above. Moreover, the sensory test and comprehensive evaluation of each sample were performed. The evaluation items and evaluation criteria for each of the sensory test and the comprehensive evaluation were as described above.
結果
テクスチャ解析により測定した各サンプルの物性（硬さ、付着性、凝集性）、官能試験の結果、そして総合評価の結果は下記表１１に示されるとおりであった。
Results The physical properties (hardness, adhesion, cohesion) of each sample measured by texture analysis, the results of sensory tests, and the results of the overall evaluation were as shown in Table 11 below.
（４）米粉
（４−１）もち米粉とうるち米粉との合計添加量を一定にした場合
例３１〜３７
餅様食品に配合するもち米粉とうるち米粉との添加比率を下記表１２に示すとおりとし、かつもち米粉とうるち米粉との合計添加量を１０％とした以外は同一組成を有する例３１〜３７の餅様食品サンプルを製造した。また、各サンプルの硬さが０．８〜１．６×１０４Ｎ／ｍ２程度になるよう、米粉の総量を１００ｇとした。各サンプルは例１のサンプルの製造方法と同様に製造した。
(4) When the total addition amount of rice flour (4-1) glutinous rice flour and glutinous rice flour is made constant
Examples 31-37
Examples 31 to 37 having the same composition except that the addition ratio of glutinous rice flour to glutinous rice flour to be blended in rice cake-like food is as shown in Table 12 below and the total addition amount of glutinous rice flour to glutinous rice flour is 10%. An amber-like food sample was prepared. The total amount of rice flour was 100 g so that the hardness of each sample was about 0.8 to 1.6 × 10 4 N / m 2 . Each sample was manufactured similarly to the manufacturing method of the sample of Example 1.
例３１〜３７の各サンプルの調理およびテクスチャ測定を、上記例４〜１３および比較例１で実施した調理方法およびテクスチャ測定方法と同様に行った。また、各サンプルの官能試験および総合評価を行った。官能試験および総合評価各々の評価項目および評価基準は上記のとおりとした。 The cooking and texture measurement of each sample of Examples 31 to 37 were performed in the same manner as the cooking method and the texture measurement method carried out in Examples 4 to 13 and Comparative Example 1 above. Moreover, the sensory test and comprehensive evaluation of each sample were performed. The evaluation items and evaluation criteria for each of the sensory test and the comprehensive evaluation were as described above.
結果
テクスチャ解析により測定した各サンプルの物性（硬さ、付着性、凝集性）、官能試験の結果、そして総合評価の結果は下記表１３に示されるとおりであった。
Results The physical properties (hardness, adhesion, cohesion) of each sample measured by texture analysis, the results of sensory tests, and the results of the overall evaluation were as shown in Table 13 below.
（４−２）もち米粉とうるち米粉との合計添加量を一定にしなかった場合
例１、２、３、３８および３９
餅様食品に配合するもち米粉とうるち米粉との合計添加量を下記表１４に示すとおりとした以外は同一組成を有する例１、２、３、３８および３９の餅様食品サンプルを製造した。また、各サンプルの硬さが１．１〜１．６×１０４Ｎ／ｍ２程度になるよう、米粉の総量と水の配合量を調整した。各サンプルは例１のサンプルの製造方法と同様に製造した。
(4-2) When the total addition amount of glutinous rice flour and glutinous rice flour is not made constant
Examples 1, 2, 3, 38 and 39
The rice-like food samples of Examples 1, 2, 3, 38 and 39 having the same composition except that the total added amount of glutinous rice flour and glutinous rice flour mixed in rice-like food were as shown in Table 14 below were produced. Further, the total amount of rice flour and the compounding amount of water were adjusted so that the hardness of each sample was about 1.1 to 1.6 × 10 4 N / m 2 . Each sample was manufactured similarly to the manufacturing method of the sample of Example 1.
例１、２、３、３８および３９の各サンプルの調理およびテクスチャ測定を、上記例４〜１３および比較例１で実施した調理方法およびテクスチャ測定方法と同様に行った。また、各サンプルの官能試験および総合評価を行った。官能試験および総合評価各々の評価項目および評価基準は上記のとおりとした。 The cooking and texturing measurements of each sample of Examples 1, 2, 3, 38 and 39 were performed in the same manner as the cooking method and texturing method carried out in Examples 4 to 13 and Comparative Example 1 above. Moreover, the sensory test and comprehensive evaluation of each sample were performed. The evaluation items and evaluation criteria for each of the sensory test and the comprehensive evaluation were as described above.
結果
テクスチャ解析により測定した各サンプルの物性（硬さ、付着性、凝集性）、官能試験の結果、そして総合評価の結果は下記表１５に示されるとおりであった。
Results The physical properties (hardness, adhesion, cohesion) of each sample measured by texture analysis, the results of sensory tests, and the results of the overall evaluation were as shown in Table 15 below.
（４−３）もち米粉またはうるち米粉のいずれか一方のみを使用した場合
例２、４０〜４６、比較例３
米粉としてもち米粉のみを表１６に記載の量添加した以外は同一組成を有する例４０〜４４の餅様食品サンプル、並びに米粉としてうるち米粉のみを表１６に記載の量添加した以外は同一組成を有する例２、４５および４６の餅様食品サンプルを製造した。各サンプルは例１のサンプルの製造方法と同様に製造した。
(4-3) When only one of glutinous rice flour and glutinous rice flour is used
Examples 2, 40 to 46, Comparative Example 3
The same composition as the rice flours of Examples 40 to 44 having the same composition except that only glutinous rice flour was added as rice flour, and the same composition as the rice flour except that only rice flour was added as an amount described in Table 16 The chew-like food samples of Examples 2, 45 and 46 having were produced. Each sample was manufactured similarly to the manufacturing method of the sample of Example 1.
例２、４０〜４６、比較例３の各サンプルの調理およびテクスチャ測定を、上記例４〜１３および比較例１で実施した調理方法およびテクスチャ測定方法と同様に行った。また、各サンプルの官能試験および総合評価を行った。官能試験および総合評価各々の評価項目および評価基準は上記のとおりとした。 Cooking and texture measurement of each sample of Examples 2, 40 to 46 and Comparative Example 3 were carried out in the same manner as the cooking method and the texture measuring method carried out in Examples 4 to 13 and Comparative Example 1 above. Moreover, the sensory test and comprehensive evaluation of each sample were performed. The evaluation items and evaluation criteria for each of the sensory test and the comprehensive evaluation were as described above.
結果
テクスチャ解析により測定した各サンプルの物性（硬さ、付着性、凝集性）、官能試験の結果、そして総合評価の結果は下記表１７に示されるとおりであった。
Results The physical properties (hardness, adhesion, cohesion) of each sample measured by texture analysis, the results of sensory tests, and the results of the overall evaluation were as shown in Table 17 below.
また、本発明による餅様食品が米粉としてもち米粉のみを含む場合における、もち米粉の添加量と当該食品の硬さとの相関は図８に示されるとおりであった。同様に、米粉としてうるち米粉のみを含む場合における、うるち米粉の添加量と当該食品の硬さとの相関は図８に示されるとおりであった。
Further, the correlation between the added amount of glutinous rice flour and the hardness of the food is shown in FIG. 8 when the cocoon-like food according to the present invention contains only glutinous rice as rice flour. Similarly, the correlation between the added amount of rice flour and the hardness of the food when containing only rice flour as rice flour was as shown in FIG.
Claims (8)
２質量％〜２３質量％の米粉と、１．０質量％〜２．５質量％のカードランと、増粘剤と、水とを含んでなり、但し、米粉としてうるち米粉のみを含むときはその量は２〜１１質量％であり、
当該食品の中心温度が２０±２℃および４５±２℃であるときの硬さが、いずれも２０，０００Ｎ／ｍ２以下であり、
前記食品の中心温度が２０±２℃であるときの付着性が３，５００Ｊ／ｍ ３ 以下であり、かつ、中心温度が４５±２℃であるときの付着性が２，０００Ｊ／ｍ ３ 以下であり、
前記食品の中心温度が２０±２℃および４５±２℃であるときの凝集性が、いずれも０．２０〜０．９０の範囲にあることを特徴とする、餅様食品。 It is a salmon-like food,
2% by mass to 23% by mass of rice flour, 1.0% by mass to 2.5% by mass of curdlan , a thickener and water, provided that only rice flour is included as rice flour The amount is 2 to 11% by mass,
Hardness when the center temperature of the food is 20 ± 2 ° C. and 45 ± 2 ° C. are both 20000 N / m 2 Ri der less,
The adhesion when the center temperature of the food is 20 ± 2 ° C. is 3,500 J / m 3 or less, and the adhesion when the center temperature is 45 ± 2 ° C. is 2,000 J / m 3 or less And
A cocoon- like food , wherein the cohesion when the center temperature of the food is 20 ± 2 ° C. and 45 ± 2 ° C. is in the range of 0.20 to 0.90 .
米粉と、カードランと、増粘剤と、水とを混合して生地を得る工程と、
得られた生地を加熱する工程と
を少なくとも含んでなることを特徴とする、製造方法。 It is a manufacturing method of the rice cake-like foodstuff as described in any one of Claims 1-5 ,
Mixing the rice flour, curdlan, thickener and water to obtain a dough,
At least comprising the step of heating the resulting dough.
The manufacturing method according to claim 6 or 7 , wherein the heating step is performed such that the center temperature of the dough is 80 ° C or higher.
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