JP2003135011A - Rice cake-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice cake-like food having moderate hardness and easiness to bite off enabling even a person having a low chewing/swallowing function to easily eat and improved in adhesion. SOLUTION: This rice cake-like food has as the raw material rice nonglutinous rice, glutinous rice and pregelatinized nonglutinous rice. The break strength of the food is (1.0×10<5> )-(4.0×10<5> ) N/m<2> , and the adhesion thereof is (1.0×10<4> )-(2.5×10<4> ) J/m<3> and the hardness thereof is (1.0×10<5> )-(4.5×10<5> ) N/m<2> . The rice cake-like food having as the main raw material nonglutinous rice is obtained by grinding the nonglutinous rice in water, adding glutinous rice powder and pregelatinized nongloutinous rice powder to the resultant product followed by mixing them together and heating the resultant product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mochi-like food that is easy to eat even for people with low chewing and swallowing functions.

[0002]

2. Description of the Related Art In recent years, the number of people whose masticatory and swallowing functions have deteriorated has increased with the aging of the population. The elderly often have difficulty in chewing (biting food) and swallowing (swallowing food) due to missing teeth, weakened jaw, and a series of weakened reflex functions of swallowing food. Mastication
When the swallowing function deteriorates, it becomes impossible to eat hard foods and foods that are difficult to bite, which causes problems such as malnutrition and malnutrition. It is said that about 30% of the elderly have reduced masticatory and swallowing functions, and now that an aging society has come, there is a strong demand for the development of foods that are easy for these people to eat.

On the other hand, rice cakes are used for New Year
It is a food that is widely enjoyed at festivals, but because of its extremely high adhesiveness, the elderly and infants who eat it have many accidents that cause the rice cake to get stuck in the respiratory tract. According to the 1999 Ministry of Home Affairs Ministry of Fire and Fire Agency commissioned research report (examination of foreign bodies by foreigners for airway foreign bodies and examination of foreign body removal by citizens, Yutaka Takeda et al.), Mochi was cited as the number one cause of airway foreign body suffocation accidents. It is reported that the accidents frequently occur in elderly people over 60 years old and infants under 6 years old. Also, mochi is soft immediately after being cooked in a freshly ground state or after being cooked on a commercial rice cake. It is a food that is very difficult for people with low chewing ability to eat. For these reasons, in the welfare facilities and hospitals, when mochi is used for elderly people with reduced masticatory and swallowing functions, it is the current situation that careful monitoring of caregivers is required.

[0004] Shiratama-mochi and tok are examples of foods made from rice and having a different type of rice and / or a different manufacturing method from the rice cake, but these also have adhesiveness, hardness, or easiness of biting ( In terms of (crispy), the current situation is that it is still difficult for the elderly and other people with reduced masticatory and swallowing functions to eat.

In addition to rice, rice cake-like foods made by adding okara, rice bran, wheat, egg white and the like are known (JP-A 2000-4813, JP-A-5-7466, JP-A 9-).
135668), the taste of the rice cake itself is impaired, and nothing is satisfactory.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a mochi-like food having an appropriate hardness and crispness that are easy to eat even for a person with a low masticatory / swallowing function and having improved adhesiveness. That is.

[0007]

Means for Solving the Problems As a result of intensive studies in view of the above problems, the present inventors have used non-glutinous rice as a main raw material, and after grinding this with water, grind and grind glutinous rice flour and pregelatinized non-glutinous rice flour. It has been found that a food product having a rice cake-like texture, having an appropriate hardness and crispness, and having improved adhesiveness can be produced by adding, mixing and heat-treating.

That is, according to the present invention, after being heated in boiling water for 2 minutes and cooled to 20 ° C., (1) the breaking strength is 1.0 × 10 ^{5 to} 4.0 × 10 ⁵ N / m.
Cake-like food is ^2; (2) adhesion is ^{1.0 × 10 4 ~2.5 × 10 4} J / m 3
(3) The hardness of the rice cake-like food according to (1) is 1.0 × 10 ^{5 to} 4.5 × 10 ⁵ N / m ^2.
The rice cake-like food according to (1) or (2) above; (4) The rice cake-like food according to (1) to (3), characterized in that non-glutinous rice, glutinous rice and pregelatinized non-glutinous rice are used as raw material rice. Food; (5) The weight ratio composition of raw rice is 5 to 20 parts by weight of glutinous rice, 5 to 20 parts of pregelatinized glutinous rice with respect to 100 parts by weight of glutinous rice.
(6) Mochi-like food according to (4) which is parts by weight; and (6) Non-glutinous rice is ground and ground, to which glutinous rice flour and pregelatinized non-glutinous rice flour are added, and heated (1) to ( 5) The rice cake-like food according to 5).

In the present invention, "breaking strength" refers to a creep meter RE-3305 manufactured by Sanden Co., Ltd. 49
Using a wedge-shaped plunger, under the conditions of clearance 1%, compression speed 1 mm / sec, and 20 ° C., the maximum stress (N /
m ² ). Also, a creep meter RE manufactured by Sanden Co., Ltd.
No. -3305. 49 wedge type plunger, clearance 30%, compression speed 10mm / sec, 20
Under the condition of ° C, when the food is pressed by the plunger twice by lifting and lowering, the maximum stress (N / m ² ) applied during the first pressing operation is expressed as "hardness" and the first pulling operation. The negative energy (J / m ³ ) during the second pressing operation is expressed as “adhesion”.

In the present invention, the breaking strength, hardness and adhesiveness are values measured after heating the food in boiling water for 2 minutes and cooling the food to 20 ° C.

In the rice cake-like food of the present invention, the easily chewable food is a food having an appropriate hardness and good crispness (easiness of biting), and in the present invention, the crispness is expressed by breaking strength. . In the rice cake-like food of the present invention, the preferable breaking strength is 1.0 × 10 ^{5 to} 4.0 × 10 ⁵ N / m.
^The food has a breaking strength of 4.0 × 10 ⁵ N / m ²
If it exceeds, it becomes difficult to bite, and 1.0 × 10 ⁵ N
If it is less than / m ² , the texture will have poor elasticity. A more preferable breaking strength is 1.0 × 10 ^{5 to 3.5.}
× 10 ⁵ N / m ² , still more preferably 2.0 ×
10 ^{5 to} 3.2 × 10 ⁵ N / m ² . Also, the hardness is preferably from ^{1.0 × 10 5 ~4.5 × 10 5} N / m 2, chewing difficult and hardness exceeds ^{4.5 × 10 5 N / m 2} , also 1.0 If it is less than × 10 ⁵ N / m ² , the texture becomes poorly chewy. More preferred hardness is ^{1.0 × 10 5 ~4.0 × 10 5} N / m 2, even more preferably ^{3.0 × 10 5 ~4.0 × 10 5} N /
m ² .

Further, in the rice cake-like food of the present invention, swallowing
Easy-to-eat food has an adhesion of 1.0 x 10^Four~ 2.5 x 1
0^FourJ / m³It is a food that has a stickiness of 2.5 × 10^Four
J / m ³If it exceeds, it will adhere to the teeth and respiratory tract and will be difficult to swallow.
And again 1.0 × 10^FourJ / m ³If smaller, it becomes mochi food
It has a texture that lacks a unique chewy texture. Better
Adhesiveness is 1.0 × 10^Four~ 2.0 x 10^FourJ / m³
And even more preferably 1.3 × 10^Four~ 1.8
× 10^FourJ / m³Is.

The rice cake-like food of the present invention can be manufactured as follows. That is, washed whitened glutinous rice is washed with 100 to 20 parts by weight per 100 parts by weight of glutinous rice.
Immerse in 0 part by weight of water having a water temperature of 10 to 20 ° C. for 8 to 18 hours, preferably about 12 hours. After draining, the absorbed water is 120 to 100 parts by weight of the non-glutinous rice.
160 parts by weight of water is added, and the mixture is ground and ground by a grinder so as to have a mesh of 80 or less, to prepare an emulsion.
Subsequently, the emulsion was dried with a press to obtain a water content of 40-
Squeeze and dehydrate to about 45%. 70 to 100 parts by weight of water is added to the obtained cake as an aqueous citric acid solution having a concentration of about 0.2 to 0.3% with respect to 100 parts by weight of nonglutinous rice, and then glutinous rice flour and pregelatinized glutinous rice flour are added. In addition, mix until uniform with a mixer. At this time, the proportion of the glutinous rice flour added is preferably 5 to 20 parts by weight, more preferably 100 parts by weight of the non-glutinous rice.
5 to 15 parts by weight. Also, the proportion of non-glutinous glutinous rice flour is
The amount is preferably 5 to 20 parts by weight, more preferably 8 to 15 parts by weight, based on 100 parts by weight of non-glutinous rice. The intermediate product thus obtained is appropriately subjected to steps such as molding and cutting, if necessary, and then filled in a casing to obtain 95 to 1
After heating at 05 ° C, preferably about 100 ° C for 10 to 30 minutes, cooling for 5 to 10 minutes, and further 100 to 110 ° C.
Preferably, it is heated at 105 to 108 ° C. for 15 to 30 minutes to perform α-formation. When this is refrigerated and cured at 5 to 10 ° C for 24 to 96 hours, the rice cake-like food of the present invention is obtained.

The rice cake-like food of the present invention may be boiled in boiling water for about 1 to 3 minutes after removing the casing, if necessary.
It can be easily cooked by an operation such as moistening with an appropriate amount of water and heating in a microwave for about 20 to 30 seconds. The cooked rice cake-like food of the present invention can be eaten as ozoni, oshiroko, abekawa, seaweed rolls, etc., or used as an ingredient for soup, etc., according to taste.

The rice cake-like food of the present invention thus cooked has less stickiness and stickiness, and has a moderate hardness and crispness as compared with conventional rice cake products such as cut rice cakes, white rice cakes, and tocks. Therefore, even elderly people with low chewing and swallowing functions can safely eat.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The content of the present invention will be described in more detail with reference to the following Examples, Comparative Examples, Cooking Examples and Test Examples.
The present invention is not limited to these contents.

[0017]

[Example] (Example 1) 5 g of 160 g of glutinous glutinous rice
After washing the rice for a minute, it was immersed in the same amount of water having a water temperature of about 10 to 15 ° C. for 12 hours to absorb water. Then, after draining, the non-glutinous rice was ground (water-ground) in a 1.5-fold amount of water with a grinder so as to be 80 mesh or less, to prepare an emulsion. This emulsion was squeezed and dehydrated by a squeezing machine (filter press) so that the water content was about 42%. To the obtained cake, 0.3 g of anhydrous citric acid as a pH adjusting agent and an aqueous solution of citric acid prepared from 130 g of water were added, and subsequently 10 g of glutinous rice flour and 15 g of pregelatinized glutinous rice flour were added and homogenized by a mixer. Mixed up. This was filled in a casing, heated at 100 ° C. for 20 minutes, cooled for 5 minutes, further heated at 107 ° C. for 25 minutes, and then cooled for 5 minutes. The rice cake-like food of the present invention was obtained by refrigerating and hardening at 8 ° C for 48 hours. The blending ratio of the raw materials used in Example 1 is shown in Table 1.

(Examples 2 to 4) The same operations as in Example 1 were carried out to obtain Examples 2 to 3 of the present invention at the compounding ratios shown in Table 1 below.
No. 4 rice cake-like food was prepared.

[0019]

[Table 1]

(Comparative Example) As conventional rice cake foods, white rice cake,
Tokku and rice cake were prepared as follows. Shiratama mochi was prepared according to a known method by using 80 parts by weight of glutinous rice and 20 parts by weight of glutinous rice, immersing in water, then water-grinding, squeezing / dehydrating, mixing with water, heating, and curing by refrigeration.

[0021] The sticks were glutinous rice 1 according to a known method.
It was prepared by dipping in 100 parts by weight of water, immersing in water, milling with water, squeezing / dehydrating, steaming, kneading, heating, and refrigerating and curing.

According to a known method, the glutinous rice 10
Using 0 part by weight, it was prepared by dipping, steaming rice, mashing, refrigerating and curing.

(Cooking Example) The rice cake-like foods of Examples 1 to 4 of the present invention were removed from the casing, boiled in boiling water for 2 minutes, seasoned with soy sauce, yellow powder, etc., and then eaten by a specialized panel. When the feeling was evaluated, Example 1 of the present invention
Each of the rice cake foods Nos. 4 to 4 exhibited a mochi-like texture having both good elasticity and chewy texture.

Further, the mochi foods of Examples 1 to 4 were removed from the casing, moistened with a small amount of water, covered with wrap, and heated in a microwave oven for 30 seconds, and then the same evaluation was carried out.
In each of the examples, a good mochi-like texture was exhibited.

(Test example) Physical property test of foods The breaking strength, adhesiveness and hardness of the foods prepared in Examples 1 to 4 and Comparative Example were measured by cutting the foods to a thickness of 1 cm and subjecting them to 2 in boiling water. After heating for minutes, transfer to a closed container,
It was carried out after cooling to 20 ° C.

1) Measurement of Breaking Strength The breaking strength of the test food was measured with a No. 3 creep meter RE-3305 manufactured by Yamaden Co., Ltd. 49 wedge type plunger, clearance 1%, compression speed 1mm / sec, 2
It performed 3 times on the condition of 0 degreeC, and calculated the average value. The results are shown in Table 2 below.

2) Measurement of Adhesion and Hardness The adhesion and hardness of the test food are measured in accordance with the test method for foods for the elderly of the notice of Shin Shin No. 15, and the creep meter RE- manufactured by Yamaden Co., Ltd. No. 3305. 49 wedge type plunger, clearance 30%, compression speed 1
The measurement was performed 3 times under the conditions of 0 mm / sec and 20 ° C., and the average value was calculated. The results are shown in Table 2 below.

[0028]

[Table 2]

[0029]

EFFECTS OF THE INVENTION The rice cake-like food of the present invention has low adhesiveness and is easy to swallow. Further, since it has an appropriate hardness and breaking strength, it is easily crisp and chewable. In addition, the rice cake-like food of the present invention has a characteristic that it does not become stiff even after a lapse of time after cooking. Therefore, the rice cake-like food of the present invention is suitable for people with low chewing and swallowing functions such as the elderly and infants.

Continued front page    (72) Inventor Masashi Koike             631 Shinmura, Matsumoto City, Nagano Prefecture F-term (reference) 4B023 LC05 LE23 LG01 LG04 LP07                       LP20

Claims (6)

[Claims] 1. A breaking strength of 1.0 × 10 ^{5 to} 4.0 × 1.
A mochi-like food product with an amount of 0 ⁵ N / m ² . 2. The adhesiveness is 1.0 × 10 ^{4 to} 2.5 × 10 ^4.
The rice cake-like food according to claim 1, which is J / m ³ . 3. A hardness of 1.0 × 10 ^{5 to} 4.5 × 10 ⁵
The rice cake-like food according to claim 1 or ² , which has N / m ² . 4. The non-sticky rice, the sticky rice and the pregelatinized non-sticky rice are used as the raw rice.
Mochi-like food described in. 5. The weight ratio composition of the raw rice is 1
The rice cake-like food according to claim 4, which is 5 to 20 parts by weight of glutinous rice and 5 to 20 parts by weight of pregelatinized non-glutinous rice with respect to 00 parts by weight. 6. The rice cake-like food according to claim 1, which is produced by water-grinding non-glutinous rice, adding glutinous rice flour and pregelatinized non-glutinous rice flour to this, and heating.