JP2016171767A - Food prepared when needed - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a serial food prepared when needed by adding milk when taking, maintaining good texture without becoming wrinkly by the serial food's rapidly permeating a solution even when mixing with milk and further good in appearance due to uniformly dispersion of serial into a liquid.SOLUTION: There is provided a serial food prepared when needed using serial food and a thickener and capable of delaying water absorption time of the serial food by setting viscosity of 50 mPa s to 5000 mPa s at 10°C to 40°C with adding milk and capable of stabilizing dispersion of the serial food and inhibiting uneven distribution by adding viscosity to the milk. Further it can be used for people with dysphagia who has difficulty of ingestion with conventional conditions without adding viscosity.SELECTED DRAWING: None

Description

  The present invention relates to a time-adjusted food containing a cereal food and a thickener (polysaccharide), which is prepared by adding milk (milk) at the time of eating.

  Cereal foods represented by muesli, corn flakes, granola and the like have been eaten as foods that can easily be fed with nutrients such as calories, dietary fiber and vitamins. Since starch is pregelatinized, it can be eaten as it is, but because of its low water content, it is generally eaten in a wet state mixed with milk, yogurt or fruit juice. Recently, it has become common to mix with soup. Furthermore, functionalities such as adding dietary fiber to cereal foods are also performed (Patent Document 1).

JP 2014-12736 A

  On the other hand, it is desired to devise a way to eat these cereal foods more easily and deliciously. However, in the method of eating mixed with milk, fruit juice, and soup, the cereal foods soaked in the cereal foods quickly and swelled. There was a problem that the texture and appearance deteriorated. In addition, when the food is mixed with yogurt, there is a similar problem due to whey (water separation) generated in the yogurt. In addition, milk, fruit juice, and soup had a problem that cereal foods settled and were not mixed uniformly.

  Therefore, in the present invention, even when mixed with milk, fruit juice, and soup, the cereal food does not soak into the cereal food, and the cereal food has good texture and appearance, and the cereal food is uniformly dispersed in the solution. The purpose is to provide ready-to-use foods.

  In order to achieve the above object, the present inventors, as a result of repeated ingenuity, combined use of cereal foods and thickeners (polysaccharides), in the time-adjusted food to be eaten by adding milk at the time of eating, It was found that the water absorption time of the cereal food can be delayed and the texture can be maintained for a long time by setting the viscosity when adding milk to 50 mPa · s to 5000 mPa · s at 10 ° C. to 40 ° C. Furthermore, by imparting viscosity to milk, it was possible to stabilize the dispersion of cereal foods and prevent uneven distribution. Furthermore, it was possible to use it for those with difficulty swallowing, which was difficult to ingest in the conventional state where no viscosity was applied.

  The mechanism of the present invention will be described. Cereal foods are mainly made of starch that is pregelatinized, and are often foamed to improve the texture. For this reason, the structure is porous, and when milk is added, the milk easily penetrates into the porous body, and the water retention effect increases. When the degree of porosity of cereal foods is reduced (specific gravity is increased), the texture becomes worse, such as hardening.

  In the present invention, a thickener is added to milk added at the time of use adjustment to reduce the degree of freedom by imparting viscosity, and further, water molecules are confined in the thickener matrix to prevent penetration into cereal foods. Therefore, it becomes a cereal food having a good texture. Furthermore, the cereal food is kept uniform by the viscosity imparted to the milk.

  Furthermore, by adding a thickener (polysaccharide) to cereal foods made from flour as the main ingredient, the thickener dissolves from the surface of the cereal food when milk is added, and the surface of the cereal food becomes viscous. The throat is improved. For this reason, it becomes easy to eat, and at the same time, the impregnation of milk into the cereal food can be prevented and the texture can be maintained.

  Hereinafter, embodiments of the present invention will be described. In addition, this invention is not limited by the member, material, arrangement | positioning, etc. which are demonstrated below, These members etc. can be suitably changed in accordance with the main point of this invention.

(Cereal food)
The cereal food of the present invention is generally used for cereals (glutinous rice, glutinous rice, brown rice, wheat, barley, rye, corn, corn, corn, quinoa, amaranth, white sorghum, soybeans, red beans, kidney beans, etc. If it is good, it can be crushed and cooked, or it can be shaped into thin pieces (flakes) or puffs (powder made by crushing dried cereal and containing air) about 1 cm in length It is made by heating and cooking what was crushed to a bite size in a sheet form, such as corn flakes, oatmeal, muesli, granola, etc.

  The method for producing the cereal food is not particularly limited, but may be a method in which water is added to the raw material (or water derived from the raw material may be used), and then heated, pregelatinized and dried. Specifically, it is dried by using a hot-pressed piece, blasting, a drum dryer or an extruder, or by air drying, vacuum drying, vacuum freeze drying or the like after the gelatinization.

  The production method of the puffed cereal food is not particularly limited, but is a method of producing using an extruder capable of obtaining a moderately foamed product, and an explosion method capable of obtaining a foamed cereal food in a state close to the shape of the raw grain. Is preferred.

  The water content of the cereal food is preferably 20% or less. If it is 20% or more, microorganisms are likely to propagate, and when mixed with other ingredients to make a ready-to-use food, moisture is transferred to other ingredients and adverse effects such as solidification are caused.

(Thickener 1)
A thickener (hereinafter referred to as thickener 1) can be contained in the cereal food produced using flour as the main raw material using an extruder or the like. Thickeners 1 include agar, carrageenan, farellelan, guar gum, tara gum, locust bean gum, tamarind gum, starch, gellan gum, native gellan gum, pectin, alginates such as sodium alginate, gelatin, xanthan gum, modified xanthan gum, and more Any one or more of those obtained by lowering the molecular weight of the thickener. By adding Thickener 1, when adding milk at the time of use adjustment, the thickener dissolves slightly from the surface of the cereal food, smoothing the throat when eating, improving the texture, Milk can be prevented from entering cereal foods. In addition, the addition of thickener 1 increases the air content and increases the texture of the cereal food.

(Thickener 2)
Thickeners (hereinafter referred to as thickener 2) used for the purpose of thickening milk in the ready-to-use food of the present invention are guar gum, tara gum, locust bean gum, carrageenan, starch, modified starch, tamarind gum, Xanthan gum and soybean dietary fiber are preferred. The pre-adjusted food of the present invention contains the thickener 2, so that milk (milk) is added at the time of eating, and the viscosity when eating is 50 mPa · s to 5000 mPa · s at 10 ° C. to 40 ° C. Can be adjusted. The addition amount of the thickener 2 may be an amount such that the viscosity of the milk becomes 50 mPa · s to 5000 mPa · s at 10 ° C. to 40 ° C. By setting the viscosity to 50 mPa · s to 5000 mPa · s, more preferably 100 to 3000 mPa · s, the penetration of milk into the cereal food can be delayed to maintain a good texture for a long time. If the viscosity is lower than 50 mPa · s, the effect of slowing the penetration of milk into the cereal food is low, and if it is higher than 5000 mPa · s, the viscosity is too high and the dispersibility of the cereal food is poor, and the texture becomes worse.

  The important matter of the present invention is to thicken the milk added at the time of eating with a thickener and adjust the viscosity to 50 mPa · s to 5000 mPa · s at 10 ° C to 40 ° C. That is, if the viscosity is less than 50 mPa · s or greater than 5000 mPa · s, the effect of the present application cannot be obtained for the reason described above.

(Water absorption of cereal food)
Cereal foods absorb water when immersed in a liquid. It is necessary to absorb water appropriately to smooth the surface and improve the throat, but if there is too much water absorption, the surface will collapse and some will melt, and even to the center of cereal foods When moisture penetrates, it becomes a sticky and unpleasant texture. The ready-to-use food of the present invention is adjusted so that the liquid (milk) has an appropriate viscosity, thereby limiting the degree of freedom of water molecules and allowing proper penetration into cereal foods. The central part of the cereal food is crispy because water penetration is limited. Therefore, since the surface of the cereal food of the present invention is softened by water absorption, it is easy to eat, and since the central part has crispyness, the texture is excellent. The water absorption of cereal food can be measured by measuring the weight. The water absorption per gram of cereal food is preferably 0.05 g to 2.0 g, more preferably 0.1 g to 1.5 g at 10 ° C. to 40 ° C. When the amount is more than 2.0 g, the texture of the cereal food is deteriorated, and when the amount is less than 0.05 g, the throat when eating is deteriorated.

  In the present application, when the cereal food contains dried fruits and nuts (pumpkin seeds, pine nuts and other oils and fats), the water absorption is measured after removing them.

(Usage adjustment)
The product of the present invention is a food prepared at the time of use containing cereal food and thickener 2, and milk (milk) is added at the time of eating, and the viscosity at the time of eating is 10 to 40 ° C. and 50 mPa · s to 5000 mPa · s. It is possible to make adjusted foods at the time of use.

  The ratio of cereal food and milk is not particularly limited as long as the viscosity according to the present invention is obtained, but the ratio of cereal food and milk is preferably 1:99 to 50:50.

(milk)
The milk used in the present invention may be ordinary milk, processed milk (skim milk, concentrated milk), and milk drinks that are generally commercially available. Specifically, for milk, there are no adjustment of ingredients, low fat, no fat, high fat, lactose decomposition, milk with added coffee, fruit juice, and flavor. The sterilization method may be either pasteurization or UHT. In addition, it may be prepared by adding water to whole powdered milk, skim milk powder, adjusted powdered milk, unsweetened condensed milk or sweetened condensed milk.

(Additive)
Additives can be added to the product of the present invention as long as the physical properties are not hindered. For example, saccharides, acidulants, powdered milk, powdered oils and fats, salt, seasonings, powdered fruit juice, dietary fiber, functional ingredients, pigments, fragrances, emulsifiers, buffer salts and the like can be mentioned. Specifically, as sugars, glucose, fructose, maltose, sucrose, oligosaccharides, trehalose, erythritol, dextrin, and the like that are generally used in foods may be used. The acidulant may be any acid commonly used in foods, such as citric acid, malic acid, fumaric acid, maleic acid, phytic acid, ascorbic acid, and acetic acid. The milk powder may be whole fat or defatted. The powdered fats and oils and seasonings may be those generally used for foods such as amino acids and inosinic acid. The dietary fiber may be any of water-soluble and low-viscosity products such as polydextrose, indigestible dextrin and guar gum degradation products, and insoluble materials such as crystalline cellulose, wheat fiber and orange fiber, and is not particularly limited. As functional components, vitamins, minerals, polyphenols, agar oligosaccharides and the like can be added according to the purpose. The buffer salt is not particularly limited as long as it is generally used in foods, and includes phosphate, phytic acid, and the like. Furthermore, nuts, dried fruits, and processed products thereof can be added for the purpose of providing a variation in texture, improving the appearance, and supplying nutrition.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In Examples,% and parts representing the content or the amount used are based on weight unless otherwise specified.

The main raw materials used in the examples and comparative examples are as follows.
Guar gum: Inagel GR-10 (manufactured by Ina Food Industry Co., Ltd.)
Tara gum: Inagel Tara gum A (Ina Food Industry Co., Ltd.)
Locust bean gum: Inagel L-15S (cold water soluble, manufactured by Ina Food Industry Co., Ltd.)
Carrageenan A: Inagel E-200 (Water-soluble κ Ina Food Industry Co., Ltd.)
Carrageenan B: Inagel V-120 (ι manufactured by Ina Food Industry Co., Ltd.)
Carrageenan C: Inagel v-240 (λ Ina Food Industry Co., Ltd.)
Starch: Matsunoline SM (Alpha made by Matsutani Chemical Industry Co., Ltd.)
Tamarind gum: Griroid 3S (DSP Gokyo Food & Chemical Co., Ltd.)
Xanthan gum A: Inagel V-10 (manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum B: Inagel V-7 (heat modified product manufactured by Ina Food Industry Co., Ltd.)
Agar A: Ina Agar UP-37 (manufactured by Ina Food Industry Co., Ltd.)
Agar B: Ultra Agar UX-30 (Low Intensity Agar Ina Food Industry Co., Ltd.)
Fur Seleran: Ina Food Industry Gellan Gum: Kelco Gel (CP Kelco)
Native gellan gum: LT-100 (CP Kelco)
Pectin: Inagel JP-10 (manufactured by Ina Food Industry Co., Ltd.)
Sodium alginate: Inagel GS-70 (manufactured by Ina Food Industry Co., Ltd.)
Gelatin: Inagel A-81P (manufactured by Ina Food Industry Co., Ltd.)

(Experimental example 1)
Investigation of thickener 2 (Examples 1 to 10, Comparative Example 1)
Preparation foods for use according to the present application were prepared according to the formulations shown in Tables 1 and 2. Specifically, after mixing thickener 2 and sucrose, cereal food was mixed. To this, milk at 10 ° C. and 40 ° C. was added and stirred for 1 minute. The physical properties shown below were measured and shown in Table 3. However, the texture was examined only when 10 ° C milk was added.

<Food texture>
The texture was examined by 10 panelists.
The evaluation was shown in the following five stages.
A: A good texture with moderate viscosity, moderate penetration of water into the cereal food, soft surface and firm center.
B: Viscosity was lower than A, and there was much moisture permeation into the cereal food, but although it did not reach A, it had a good texture.
C: Viscosity was higher than A, and the cereal food had less moisture permeation and was firm, but although it did not reach A, it had a good texture.
D: The texture was poor because the viscosity was low and the cereal food was soaked with water.
E: Since the viscosity was high and there was too little moisture permeation into the cereal food, it was hard and the texture was poor. The scent of milk has also been masked.

<Water absorption of cereal food (g)>
Ten minutes after adding milk (milk), the cereal food is removed using a sieve with a mesh size of 1.7 mm (10 mesh), the adhering matter is removed, the weight is measured, and the amount of water absorbed per gram of the cereal food is expressed by the formula 1 was calculated. The temperature of the milk was 10 ° C and 40 ° C.
Water absorption was measured after removing the dried fruits and nuts (pumpkin seeds, pine nuts and other oils and fats) that were mixed.

(Formula 1) Water absorption per gram of cereal food (g)
= (Weight of cereal food after adding milk (g) -weight of cereal food before adding milk (g)) / weight of cereal food before adding milk (g)

<Viscosity>
Ten minutes after adding milk (milk), the cereal food is removed using a sieve with a mesh opening size of 1.7 mm (10 mesh), and the viscosity of the remaining milk is measured using a B-type viscometer (BROOKFIELD LVDV-1 PRIME). And measured. The measurement temperature was 10 ° C. and 40 ° C. The rotor rotation speed was set to 60 rotations, and the optimum rotor (a rotor that can be measured and read a higher value) was selected based on the viscosity value.

  As described above, the conditioned foods used in the examples in which the viscosity was imparted with the thickener were moderate in water absorption of the cereal foods and good in texture.

(Experimental example 2)
Viscosity range (Examples 11 to 20, Comparative Examples 2 to 7)
Preparation foods for use according to the present application were prepared according to the formulations shown in Tables 4 and 5. Specifically, after mixing xanthan gum A and sucrose, cereal food was mixed. Milk was added to this and stirred for 1 minute. The physical properties shown below were measured in the same manner as in Experimental Example 1 and are shown in Table 6.

  As described above, the food prepared at the time of use with the viscosity adjusted to 50 mPa · s to 5000 mPa · s has a proper water absorption of the cereal food and has a good texture.

(Experimental example 3)
Uses cereal food prepared with an extruder (Examples 21-46)
Cereal foods were prepared using the flour shown in Table 7. Specifically, after mixing the components of Table 7, in Examples 21 to 33, 25 g of water was added to 100 g of flour, and in Examples 34 to 46, 100 g of mixed powder of flour and thickener 1 (mixed) The ratio was by weight, and 35 g of water was added to flour: thickener 1 = 97: 3) and an extruder was used to obtain foamed cereal food. An extruder (TEX32FCT-21AW-V, round die, 1 mmφ, manufactured by Nippon Steel Works) is a cereal food (water content 3) with a diameter of about 5 mm and a specific gravity of 0.20 g / cm3 under conditions of a temperature of 110 ° C. and a pressure of 4.0 MPa. %). The foods prepared at the time of use were prepared with the formulations shown in Table 8. Specifically, after carrageenan B and sucrose were mixed, cereal food was added and mixed, and milk was added thereto and stirred for 1 minute. The physical properties were measured in the same manner as in Experimental Example 1. The results are shown in Table 9.

In addition, as for flour, those with commercially available products (Kenshin flour, rice bran flour, medium strength flour) used commercial products. Other than that, the dried product was produced using a stone mill type crusher (supermass colloider).

  Although good results were obtained for any of the above, the cereal food containing a thickener had a better texture.

(Experimental example 4)
Additives to pre-conditioned foods (Examples 47 to 53)
Preparation foods at the time of use were prepared according to the formulations shown in Tables 10 and 11. Specifically, after mixing carrageenan B, an additive, and sucrose, cereal food was mixed. Milk was added to this and stirred for 1 minute. The physical properties shown below were measured in the same manner as in Experimental Example 1 and are shown in Table 12.

  As described above, by adding the additives, the various ready-to-use foods according to the present invention can be produced.

Claims (5)

  It is a conditioned food containing cereal food and thickener (polysaccharide), and milk (milk) is added at the time of eating, and the viscosity when eating is adjusted to 50 mPa · s to 5000 mPa · s at 10 ° C to 40 ° C. Foods to be adjusted at the time of use characterized by being made. A water-adjusted food containing cereal food and a thickener (polysaccharide), and the water absorption per 1 g of cereal food (Formula 1) 10 minutes after adding milk (milk) is 10 ° C to 40 ° C. In-use adjusted food (equation 1), characterized in that it is 0.05 g to 2.0 g. Water absorption per gram of cereal food (g)
= (Weight of cereal food after adding milk (g) -weight of cereal food before adding milk (g)) / weight of cereal food before adding milk (g)   The cereal food produced using cereal flour as a main ingredient contains a thickener (polysaccharide).   The cereal food produced using flour as the main raw material is manufactured at the time of use 1 to 3 characterized by being manufactured using an extruder.   It contains any one or more of sugar, acidulant, powdered milk, powdered fats and oils, salt, seasoning, dietary fiber, functional ingredient, nuts, and dried fruit. Food