JP2002051712A - Dry food material and pasty food prepared by adding water thereto - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dry food material capable of easily preparing pasty foods including rice gruel. SOLUTION: This dry food material is obtained by adding water to rice or rice flour followed by heat treatment to pregelatinize the rice or rice flour and then drying thus pregelatinized rice or rice flour. This dry food material thus obtained is characterized by being in the form of powder, granules or flakes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to rice or rice flour,
The present invention relates to a powdery, granular or flaked dry food made of beans, potatoes, or vegetables, and a viscous food obtained by adding water thereto.

[0002]

2. Description of the Related Art In the food culture of Japan, which mainly uses cooked rice as a staple food, it has been widely practiced to formulate cooked rice in the form of porridge in order to supply nutrition to sick people. Porridge has less energy per unit weight than ordinary cooked rice, but it is easily digested and is useful as the most acceptable form when sick.

[0003]

However, porridge needs to be boiled by adding a large amount of water to rice and the like, and it takes time and effort to make sick people and other nurses. There is a problem that the burden is large. In particular, when feeding porridge to people with dysphagia, rice particles cause aspiration, so after cooking the porridge, it is necessary to feed it into a mixer and then feed it. Heavy burden.

[0004] Therefore, an object of the present invention is to provide a dry food material that can easily produce pasty food such as porridge.

[0005]

In order to achieve the above object, the present invention provides a method for producing rice or rice flour by subjecting the rice or rice flour to pregelatinization by heating and heat treatment, followed by drying in a pregelatinized state. The dry food material to be dried, characterized in that it is formed in the form of powder, granules or flakes.

[0006] As described above, the dried food material according to the present invention is pregelatinized by subjecting rice or rice flour to water and heat treatment, then dried in the pregelatinized state, and formed into powder, granules or flakes. So it can be added to water (including cold, hot or hot water)
It can be easily eaten as a paste-like porridge.

[0007] The dried food material according to the present invention can be used as a food material using pasty pregelatinized rice such as rice pudding in addition to porridge. Further, the viscosity of the dried food material according to the present invention can be adjusted by changing the amount of water or the like to be added, so that it can be used as a material for various foods such as salads and croquettes.

[0008] The dry foodstuff according to the present invention may be heat-treated after rice is formed into a powdery, granular or flake form,
The rice may be formed into a powder, granule or flake and then dried, or may be dried by heating and then formed into a powder, granule or flake.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the Japanese food culture, bean, potatoes and vegetables are often eaten in addition to rice, which is a staple food. It is hoped that it can be eaten as a food. Therefore, the dried food according to the present invention is beans,
It can be applied to potatoes and vegetables.

[0010] That is, the present invention provides a method for pregelatinizing beans obtained by heat-treating at least one of red beans, Hidden beans, peas, pigtails, broad beans, soybeans, chickpeas, lentils, lentils, and mung beans. A dried food material which is produced by being dried in a pregelatinized state and then formed into powder, granules or flakes.

As described above, the dried foodstuff according to the present invention is pregelatinized by heat-treating the beans, then dried in the pregelatinized state, and formed into powder, granules or flakes. Therefore, simply by adding water (including cold water, hot water or hot water), it can be easily eaten as paste-like beans. Paste beans can be eaten as they are, but they can be used, for example, as ingredients for gratin and soups, which makes it easy to vary the sugars, proteins, dietary fiber, vitamins and minerals contained in beans. It can be eaten as a simple food form.

[0012] That is, beans are not only nutritionally carbohydrates and proteins, but are rich in vitamins and minerals as dietary fiber and micronutrients, but when cooked, they are ripened when eating. However, as in the present invention, it is pre-gelatinized and then dried to form a powder, granules or flakes so that it can be eaten easily. The sugars, proteins, dietary fiber, vitamins and minerals contained in the beans can be easily obtained.

The dry food according to the present invention can be made into mash-like beans by changing the viscosity by changing the amount of water or the like to be added, so that ingredients such as fried foods such as salads and croquettes are used. It can be used as a material for various foods. Therefore, sugars, proteins, dietary fiber, vitamins and minerals contained in beans can be easily consumed in various food forms.

Mash-like beans whose viscosity can be adjusted by adding water or hot water are desirable foods for people with dysphagia. A person with dysphagia usually eats beans, for example, by boiling the beans, boiled beans, and then using a mixer to paste the beans, because the presence of bean particles causes swallowing. For this reason, when preparing meals for swallowing patients in nursing homes, etc., it takes time, and when preparing meals for people with dysphagia at home, it is not possible to control the state of paste with a mixer, May not be able to boil beans and cause swallowing. According to the dry food according to the present invention, such a thing does not occur, and only by adding a certain amount of water or hot water, uniform viscosity can be obtained, so that it can be easily used for a meal for a swallowing disorder. it can.
In particular, at home, it is necessary to individually prepare as a meal for a person with dysphagia, but the dry food according to the present invention can easily prepare a meal for a person with dysphagia at home, so that dysphagia at home Suitable for elderly people.

[0015] In the present invention, the gengen beans include hand drop beans, kinto beans, shiragaku gen beans, quail beans, tiger beans, purple bean, soybeans, soybeans, and soybeans. , Crane seedlings and the like.

The dried foodstuff according to the present invention may be heat-treated after forming beans into powder, granules or flakes, or dried after forming beans into powder, granules or flakes. Alternatively, the beans may be formed into powder, granules or flakes after drying by heating. Also,
The dried foodstuff according to the present invention may be subjected to a heat treatment after or at the same time as water addition, if necessary, when the beans are heat-treated to be pregelatinized. Furthermore, the dried foodstuff according to the present invention is in a state in which beans and sweeteners and seasonings are added and seasoned, and after being subjected to a heat treatment such as boiling and pregelatinized, in the pregelatinized state. It may be produced by drying.

[0017] The present invention also relates to a dried product produced by subjecting potatoes comprising at least one of sweet potato, yam and taro to heat treatment to be pregelatinized and then drying in a pregelatinized state. It is a foodstuff, and is a dry foodstuff characterized by being formed in the shape of a powder, granules, or flakes.

As described above, the dried food material according to the present invention is pregelatinized by heat-treating the potatoes, dried in the pregelatinized state, and formed into powder, granules or flakes. Therefore, simply adding water (including cold water, hot water or hot water) makes it easy to eat as paste-like potatoes. Paste-like potatoes can be eaten as they are, but can be used, for example, as ingredients for gratin or soup.

The dry food according to the present invention can be converted into mash-like potatoes by changing the viscosity by changing the amount of water or the like to be added. Therefore, it can be used as a material for various foods such as salads and croquettes. Can be used.
In addition, since sweet potatoes and the like are partially saccharified by heating, unique sweetness can be added thereby.

The mash-like potatoes whose viscosity can be adjusted by the amount of such water or hot water are desirable foods for people with dysphagia. Since a person with dysphagia may cause swallowing if there is a particle of potato, conventionally, for example, a cooked potato is fed into a mixer in a paste form. For this reason, when preparing meals for swallowing patients in nursing homes, etc., it takes time, and when preparing meals for people with dysphagia at home, it is not possible to control the state of paste with a mixer, I can not do the potato,
May cause swallowing. According to the dry food according to the present invention, such a thing does not occur, and only by adding a certain amount of water or hot water, uniform viscosity can be obtained, so that it can be easily used for a meal for a swallowing disorder. it can. In particular, at home, it is necessary to individually prepare as a meal for a person with dysphagia, but the dry food according to the present invention can easily prepare a meal for a person with dysphagia at home, so that dysphagia at home Suitable for elderly people.

The dry food according to the present invention is obtained by powdering potatoes in powder form,
After being formed into granules or flakes, heat treatment may be carried out, potatoes may be powdered, dried after being formed into granules or flakes, and potatoes may be powdered after heat treatment and drying , Granules or flakes. In addition, the dried foodstuff according to the present invention may be subjected to a heat treatment after or simultaneously with the addition of water, as necessary, when the potatoes are heat-treated to be pregelatinized.

Further, the present invention provides pumpkin, cabbage,
It is a dry ingredient produced by heating a vegetable comprising at least one of kwai, carrot, burdock, corn, spinach and june to an extent that it can be consumed, and then drying it in a state in which it can be consumed. A dry food material characterized by being formed in the form of powder, granules or flakes.

As described above, the dried foodstuff according to the present invention is subjected to heat treatment to such an extent that it can be consumed, and is formed in the form of powder, granules or flakes. (Including cold water, hot water or hot water), it can be easily eaten as pasty vegetables. Paste-like vegetables can be eaten as they are, but can be used as ingredients such as gratin and soup.

Among the above-mentioned vegetables, those containing a large amount of starch, such as pumpkin and corn, may be pregelatinized by heating treatment to such an extent that they can be ingested. Thus, the viscosity can be changed to produce mash-like potatoes, which can be used as various food materials such as ingredients such as fried foods such as salads and croquettes. Pumpkin, corn, and the like are partially saccharified by heating, so that unique sweetness can be added.

The dry food according to the present invention is obtained by powdering vegetables,
After being formed into granules or flakes, heat treatment may be performed, vegetables may be dried after being formed into powder, granules or flakes, or vegetables may be dried after heat treatment and dried. , Granules or flakes. In addition, the dried food material according to the present invention may be subjected to a heat treatment after or simultaneously with water addition, if necessary.

Dried foods comprising rice or rice flour, beans, potatoes or vegetables according to the present invention include agar, carrageenan, starch, locust bean gum, xanthan gum, guar gum, tara gum, tamarind gum, silium seed gum, gellan gum, Alginic acid, alginate,
It is preferable that a paste comprising at least one of gelatin, cassia gum, pectin, phaceleran, crystalline cellulose and methylcellulose is further contained.

As described above, by adding the paste, the viscosity of the dried food can be adjusted more easily.
It can produce a simulated texture of rice or rice flour, beans, potatoes or vegetables, and can be used as a food material for various foods. For example, by using the dry food material comprising rice or rice flour according to the present invention in combination with a paste such as gellan gum, it is possible to increase the viscosity and create a pseudo texture of rice particles.

In particular, vegetables such as cabbage, carrots, burdock, spinach, and Chinese cabbage do not contain or contain little starch, so that it is difficult to adjust the viscosity even when the amount of water or the like is changed. Although it is difficult to produce vegetables, the viscosity can be adjusted by adding the above-mentioned paste to the dried food material composed of these vegetables, and mash-like vegetables can be easily produced. In addition, by adding a paste, it is possible to suppress the development of viscosity.

In the dry foodstuff according to the present invention, the paste is
It may be added before heat treatment, may be added after heat treatment and before drying, or may be added after drying.

In the present invention, the mixing ratio of the dry food material and the paste is preferably 1: 0.001 to 1, and particularly preferably 1: 0.001 to 0.1.

Furthermore, the viscosity of the dry foodstuff according to the present invention is adjusted for a person with dysphagia by adding water (including cold water, hot water, or hot water) to obtain a viscous food for a person with dysphagia. Can be used. In other words, the amount of water added to the dried food, when a paste is included, by changing the amount of water and the content of the paste, the viscosity of the generated viscous food can be adjusted, Adhesion and cohesion during swallowing can be controlled.

According to the present invention, the viscosity of a viscous food can be made uniform by adjusting the amount of water and the like, so that aspiration can be prevented as compared with a paste which has been conventionally made into a paste by using a mixer. can do.

When water is added to the dry food of the present invention to be used as a viscous food for a person with dysphagia, the hardness of the dried food is adjusted to 5.0 × 10 ³ N / m ² or less by adjusting the amount of water. Alternatively, the viscosity is preferably adjusted to 1.5 × 10 ³ mPa · s or more.

[0034]

EXAMPLES Next, examples of the dried food material according to the present invention will be described.

Example 1 First, after washing 160 g of rice with water, 1000 ml of water was added and the mixture was boiled and ripened at 100 ° C. for 30 minutes to convert the rice into a pregelatinized rice porridge. Then, the mixer (60
(00 rotations) for 5 minutes to form a paste, and then dried with a drum dryer at 110 ° C. for 30 seconds. The dried product was pulverized into a powder by a pulverizer (manufactured by Miyako Co., Ltd.) to obtain a dried food material according to Example 1.

Example 2 In the same manner as in Example 1, pregelatinized rice was converted into a paste, and 10 g of potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.) was added so as to be uniform. Dry by the same method as described above. Then, the dried food was pulverized into a powder by a pulverizer (manufactured by Miyako) to obtain a dried food material according to Example 2.

Example 3 150 g of rice flour having an average particle size of 150 μm was mixed with 100 ml of a 1% guar gum aqueous solution (manufactured by Dainippon Pharmaceutical Co., Ltd.), and then 750 ml of water was added, followed by heat treatment at 100 ° C. for 5 minutes. The rice flour was pregelatinized and gelatinized. The gelatinized rice flour is dried at 120 ° C. with a drum dryer.
And dry for 45 seconds. Then, the dried product was pulverized into a powder by a pulverizer (manufactured by Miyako) to obtain a dried food material according to Example 3.

Example 4 A green peas was pregelatinized by aging 500 g of green peas at 100 ° C. for 10 minutes. afterwards,
After being made into a paste with a chopper and a pulper (manufactured by Fuji Paudal Co., Ltd.),
Dry for 0 seconds. Then, the dried product was pulverized into a powder by a pulverizer (manufactured by Miyako Co., Ltd.).
The dry foodstuff which concerns on was obtained.

Example 5 In the same manner as in Example 4, the pregelatinized green peas were made into a paste, and 10 g of potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.) was added so as to be uniform. Dry by the same method as described above. The dried product was pulverized into a powder by a pulverizer (manufactured by Miyako) to obtain a dried food material according to Example 5.

Example 6 Broad beans of 500 g were boiled at 100 ° C. for 15 minutes to be pregelatinized. Then chopper,
After being made into a paste with a pulper (manufactured by Fuji Paudal Co.), it is dried at 110 ° C. for 35 seconds with a drum dryer. Then, the dried product was pulverized into a powdery state by a pulverizer (manufactured by Miyako) to obtain a dried food material according to Example 6.

Example 7 500 g of pumpkin was boiled at 100 ° C. for 10 minutes to make the pumpkin pregelatinized. Thereafter, the mixture is made into a paste with a chopper and a pulper (manufactured by Fuji Paudal), and dried at 110 ° C. for 45 seconds with a drum dryer. And the dried thing is crushed by Miyako
Thus, the dried food material according to Example 7 was obtained by pulverizing into a powder form.

Example 8 In the same manner as in Example 7, the pregelatinized pumpkin was converted into a paste, and then 5 g of carrageenan (manufactured by Ina Foods Co., Ltd.) was added so as to be uniform. Dry by the method described above. Then, the dried product was pulverized into a powder by a pulverizer (manufactured by Miyako) to obtain a dried food material according to Example 8.

Example 9 500 g of sweet potato was boiled at 100 ° C. for 20 minutes to gelatinize the sweet potato. Thereafter, the mixture is made into a paste by using a chopper and a pulper (manufactured by Fuji Paudal), and then dried at 110 ° C. for 30 seconds using a drum dryer. The dried product was pulverized into a powder by a pulverizer (manufactured by Miyako) to obtain a dried food material according to Example 9.

Example 10 500 g of carrots were boiled at 100 ° C. for 20 minutes, and then made into a loose paste with a pulper (manufactured by Fuji Paudal). 5 g of xanthan gum (manufactured by Saneigen FFI) is uniformly added to the carrot formed in the form of a loose paste, and dried with a drum dryer at 110 ° C. for 60 seconds. Then, the dried product was pulverized into a powder by a pulverizer (manufactured by Miyako) to obtain a dried food material according to Example 10.

Next, the dried foodstuffs according to Examples 1 to 10 were pulverized to a particle size of 180 μm or less to obtain a powder.
After adding hot water at 80 ° C. and stirring with the composition shown in Table 2, the viscosity was measured for each. Table 1 shows the results.

[0046]

[Table 1]

[0047] The dried food material according to Example 2 was able to obtain a favorable viscosity for persons with dysphagia. The dry food according to Example 5 was able to make the green peas more mash-like than the dry food according to Example 4. The dried food material according to Example 8 was able to obtain a fluid viscosity with less sticky feeling. The dry foodstuff according to Example 10 was able to obtain a mash-like carrot having a body feeling.

Further, the viscous foods prepared by adding hot water to the dry ingredients according to Examples 1 to 10 were subjected to a sensory test for taste after adding 0.5% salt to each. As a comparative example, each material was boiled and made into a paste,
In other words, a sample obtained by adding 0.5% salt to the state before drying was obtained, and a viscous food prepared by adding hot water to the dried ingredients according to Examples 1 to 10 was tasted by a panelist. Was obtained.

In addition, a comparison was made between Examples 1 and 2, Examples 4 and 5, and Examples 7 and 8, and it was found that the one to which the paste was added was easier to eat.

Example 11 Next, in the same manner as in Example 1, the pregelatinized rice was made into a paste, and then 8 g of agar (Ina agar M-8, manufactured by Ina Food Industry Co., Ltd.) was added. The dried rice was dried in the same manner as in Example 1, and the dried rice was dried by 3 mm.
The dried food material according to Example 11 was obtained by pulverizing into a flake shape by grinding into a size of about a square.

As a comparative example of Example 11, rice was boiled and ripened into a porridge, and then dried by freeze-drying to obtain a dry food, that is, a dry food which was not in the form of powder, granules or flakes. When hot water was added to the dry ingredients according to Example 11 and the dry ingredients according to this comparative example, the dry ingredients according to Example 11 had more paste components as a gruel than the dry ingredients according to Comparative Example. It was viscous. In addition, when a person with dysphagia eats a food prepared by adding hot water to the dry food according to Example 11 and a food obtained by adding hot water to the dry food according to this comparative example, the dry food according to Example 11 is better. Since uniform viscosity was obtained, it was found that aspiration did not occur and was suitable for patients with dysphagia.

Next, as Examples 12 to 14, foods whose viscosity was adjusted for persons with dysphagia were obtained by adding boiling water or the like to the dry foodstuff according to the present invention.

Example 12 Powder was uniformly mixed in the proportions shown in Table 2 and 26 g of the mixed powder was added to 80 cc of hot water and stirred to obtain a pumpkin food for a person with a swallowing disorder. Obtained.

[0054]

[Table 2]

Example 13 Powders were uniformly mixed in the proportions shown in Table 3, and 30 g of the mixed powder was added to 300 cc of boiling water and stirred to obtain a green peas food for a person with dysphagia. Obtained.

[0056]

[Table 3]

Example 14 Powders were uniformly mixed in the proportions shown in Table 4, and 40 g of the mixed powder was added to 100 cc of hot water and stirred to obtain a carrot jelly for dysphagia.

[0058]

[Table 4]

[0059]

As described above, according to the present invention, rice or rice flour, beans, potatoes, or vegetables are pregelatinized by heat treatment, then dried in the pregelatinized state, and powdered. Since it is formed in the form of granules, flakes, or the like, it is possible to provide a dry food material that can easily produce pasty foods such as porridge by adding water or the like.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) A23L 1/212 A23L 1/212 Z 1/214 1/214 1/29 1/29 F term (reference) 4B016 LG05 LG06 LG08 LG10 LP06 LP08 4B018 MD33 MD34 MD37 MD49 MD53 MD57 MD58 ME14 MF04 MF06 4B020 LB24 LC06 LG01 LG08 LG09 LK05 LK06 LP04 LP20 4B023 LC07 LE03 LK08 LP08 4B069 AA01 BA02 HA01 HA03 HA05 HA06 HA09

Claims (6)

[Claims] Claims 1. A dry food product produced by pre-gelatinizing rice or rice flour by adding water and heat and then drying in a pre-gelatinized state, which is formed into powder, granules or flakes. A dried ingredient characterized by being made. 2. Beans consisting of at least one of red beans, Hidden beans, peas, pigtails, soy beans, broad beans, soybeans, chickpeas, rye beans, lentils, and mung beans are pregelatinized by heat treatment, and then alpha CLAIMS 1. A dry food material produced by being dried in a liquefied state, wherein the dry food material is formed into a powder, granule or flake shape. 3. A dry food material produced by heat-treating at least one of sweet potato, yam and taro to be pregelatinized and then drying in a pregelatinized state. Dry foodstuff characterized in that it is formed in the form of powder, granules or flakes. 4. Heat treatment to the extent that vegetables consisting of at least one of pumpkin, cabbage, kwai, carrot, burdock, corn, spinach, and yurine can be eaten, and then dried in a state where they can be eaten. A dry food material produced by the method described above, wherein the dry food material is formed in a powder, granule or flake shape. 5. An agar, carrageenan, starch, locust bean gum, xanthan gum, guar gum, tara gum, tamarind gum, sylum seed gum, gellan gum, alginic acid, alginate, gelatin, cassia gum, pectin, phaceleran, crystalline cellulose and methyl cellulose. 7. The composition according to claim 1, further comprising at least one paste.
Dry foodstuff according to any of the above. 6. A viscous food, wherein the viscosity is adjusted for a person with dysphagia by adding water to the dry food material according to any one of claims 1 to 5.