JP2017189170A - Instant milk bread porridge-like food product for the elderly and milk bread porridge-like food product for the elderly - Google Patents
Instant milk bread porridge-like food product for the elderly and milk bread porridge-like food product for the elderly Download PDFInfo
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Abstract
Description
本発明は、熱湯等の水溶液を注加することで喫食可能になる即席パン粥様食品、及び、該即席パン粥様食品に熱湯等の水溶液を注加して得られるパン粥様食品に関する。 The present invention relates to an instant bread cake-like food that can be eaten by pouring an aqueous solution such as hot water, and a bread cake-like food obtained by pouring an aqueous solution such as hot water into the instant bread cake-like food.
従来、病人や高齢者の介護食品や幼児の離乳食品の一つとして、炊き上げた米に水等を注加したものを加熱調理することで得られる粥が知られている。粥は、病人や高齢者のように体力が弱っている者や、離乳期の幼児にとって好適な食品であるが、飲食時における調理負担が大きいという問題がある。
これに対して、焙煎した乾燥アルファー化米の粉末を含み、お湯を注ぐだけで粥状になる即席粥の素が提案されている（例えば、特許文献１参照）。
DESCRIPTION OF RELATED ART Conventionally, the rice cake obtained by heating and cooking what added water etc. to the cooked rice is known as one of the nursing food of a sick person and elderly people, and the baby food of infants. A sputum is a food suitable for those who are weak in physical strength, such as sick people and the elderly, and infants in the weaning period, but has a problem that the cooking burden during eating and drinking is large.
On the other hand, there has been proposed an instant rice bran that contains roasted dried pre-alpha rice powder and is made into a bowl just by pouring hot water (for example, see Patent Document 1).
ここで、近年、食パン等を原料とするパン粥が知られている。パン粥は、例えば、細かくちぎった食パンに牛乳を注加したものを加熱調理することで得られる。
パン粥は、全体的に柔らかく、風味も良好であることから、上述の粥と同様に、病人や高齢者の介護食品や、幼児の離乳食品として好適である。
しかし、パン粥は、原料が米に比べて保存性が悪い食パンであり、上記粥と同様に加熱調理が必要であるため、原材料の保存等の管理負担や、飲食時における調理負担が大きいという問題があった。
Here, in recent years, bread cake made from raw bread or the like is known. The bread cake is obtained, for example, by heating and cooking a mixture of finely broken bread and milk.
Since bread candy is generally soft and has a good flavor, bread candy is suitable as a nursing food for sick people and elderly people, and as a baby food for infants.
However, bread rice cake is a bread whose raw material is poorly preserved compared to rice, and heating cooking is necessary like the rice cake, so the management burden such as preservation of raw materials and the cooking burden at eating and drinking are heavy There was a problem.
本発明は、保存性に優れると共に、水溶液を注加することで簡易にパン粥様食品になる即席パン粥様食品を提供することを一の目的とする。
また、本発明は、高齢者用即席パン粥様食品を提供することを他の目的とする。
また、本発明は、保存性に優れると共に、水溶液を注加することで簡易にパン粥様食品になる即席パン粥様食品が包装部材または容器に封入された包装体を提供することを他の目的とする。
また、本発明は、該即席パン粥様食品に水溶液を注加して得られるパン粥様食品を提供することを他の目的とする。
An object of the present invention is to provide an instant bread candy-like food that is excellent in preservability and easily becomes a bread candy-like food by adding an aqueous solution.
Another object of the present invention is to provide an instant bread cake-like food for the elderly.
Another object of the present invention is to provide a package in which an instant bread cake-like food that is excellent in preservability and easily becomes a bread cake-like food by adding an aqueous solution is enclosed in a packaging member or container. Objective.
Another object of the present invention is to provide a bread crumb-like food obtained by pouring an aqueous solution into the instant bread crumb-like food.
本発明は、質量比で１〜３の水、お湯または熱湯を注加することで加熱調理することなく喫食可能となる包装部材または容器に封入される高齢者用即席ミルクパン粥様食品であって、水分含量が４〜１２質量％であるパン粉を１０〜６０質量％と、前記パン粉に混合された牛乳由来のタンパク素材であってタンパク質の含量が２０〜９５質量％であるタンパク素材を５〜４０質量％と、を含み、前記パン粉は、６メッシュを通過したものであり、前記牛乳由来のタンパク素材は、全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテイン、濃縮ホエープロテイン、分離ホエープロテイン、カゼインナトリウムから選ばれる１又は２以上であり、全体の水分含量は２〜７質量％であり、水、お湯または熱湯が注加されて喫食可能になった状態において、 １５０ｇあたり、タンパク質含量が２〜２５ｇ、エネルギーが１５０〜４００ｋｃａｌである高齢者用即席ミルクパン粥様食品に関する。The present invention is an instant milk bread bowl-like food for elderly people enclosed in a packaging member or container that can be eaten without being cooked by pouring water, hot water or hot water having a mass ratio of 1 to 3. 10 to 60% by weight of bread crumbs having a water content of 4 to 12% by weight, and 5 protein materials having a protein content of 20 to 95% by weight mixed with the bread crumbs and derived from milk. The bread crumbs have passed through 6 mesh, and the milk-derived protein material is whole milk powder, skim milk powder, concentrated milk protein, separated milk protein, total milk protein, concentrated It is 1 or 2 or more selected from whey protein, separated whey protein, and casein sodium, and the total water content is 2 to 7% by mass. Water, hot water or heat In the state but has become possible eaten been poured, per 150g, protein content is 2~25g, energy is related to instant milk bread porridge-like food for the elderly is a 150~400kcal.
また、好ましくは、高齢者用即席ミルクパン粥様食品は、食品素材または食品添加物を２５〜６０質量％含み、食品素材または食品添加物は、少なくともデキストリン、砂糖、粉末油脂および増粘多糖類からなる群から選ばれる１または２以上を含む。In addition, preferably, the instant milk bread cake-like food for the elderly contains 25 to 60% by mass of the food material or food additive, and the food material or food additive contains at least dextrin, sugar, powdered oil and fat, and thickening polysaccharide. 1 or 2 or more selected from the group consisting of
また、好ましくは、高齢者用即席ミルクパン粥様食品は、水、お湯または熱湯が注加されて喫食可能になった状態において、硬さが３×１０Also, preferably, the instant milk bread bowl-like food for elderly people has a hardness of 3 × 10 in a state where water, hot water, or hot water is poured and ready to eat. ２2 〜２×１０~ 2x10 ４4 Ｎ／ｍN / m ２2 、かつ、付着性が１．５×１０And adhesion is 1.5 × 10 ３3 Ｊ／ｍJ / m ３3 以下となる。It becomes as follows.
また、本発明は、包装部材または容器と、質量比で１〜３の水、お湯または熱湯を注加することで加熱調理することなく喫食可能となる前記包装部材または容器に封入されている複数食分の即席ミルクパン粥様食品と、を有する包装体であって、前記複数食分の即席ミルクパン粥様食品は、水分含量が４〜１２質量％であるパン粉を１０〜６０質量％と、前記パン粉に混合された牛乳由来のタンパク素材であってタンパク質の含量が２０〜９５質量％であるタンパク素材を５〜４０質量％と、を含み、前記パン粉は、６メッシュを通過したものであり、前記牛乳由来のタンパク素材は、全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテイン、濃縮ホエープロテイン、分離ホエープロテイン、カゼインナトリウムから選ばれる１又は２以上であり、全体の水分含量は２〜７質量％である包装体に関する。In addition, the present invention provides a packaging member or container and a plurality of the packaging member or container enclosed in the packaging member or container that can be eaten without being cooked by pouring water, hot water or hot water of 1 to 3 in mass ratio. An instant milk bread candy-like food for a meal, wherein the instant milk bread candy-like food for a plurality of meals comprises 10-60 mass% of bread crumb having a moisture content of 4-12 mass%, A protein material derived from milk mixed with bread crumbs and containing 5 to 40% by weight of protein material having a protein content of 20 to 95% by weight, the bread crumbs having passed through 6 mesh, The protein material derived from milk is whole milk powder, skim milk powder, concentrated milk protein, separated milk protein, total milk protein, concentrated whey protein, separated whey protein, casei Is 1 or 2 or more selected from sodium, water content of the entire relates package 2 to 7 wt%.
本発明によれば、保存性に優れると共に、水溶液を注加することで簡易にパン粥様食品になる即席パン粥様食品を提供することができる。
また、本発明によれば、高齢者用即席パン粥様食品を提供することができる。
また、本発明によれば、保存性に優れると共に、水溶液を注加することで簡易にパン粥様食品になる即席パン粥様食品が包装部材または容器に封入された包装体を提供することができる。
また、本発明によれば、該即席パン粥様食品に水溶液を注加して得られるパン粥様食品を提供することができる。
ADVANTAGE OF THE INVENTION According to this invention, while being excellent in preservability, the instant bread candy-like food which becomes a bread candy-like food simply by adding aqueous solution can be provided.
Moreover, according to this invention, the instant bread candy-like food for elderly people can be provided.
In addition, according to the present invention, it is possible to provide a package in which an instant bread candy-like food that is excellent in storage stability and easily becomes a bread candy-like food by adding an aqueous solution is enclosed in a packaging member or container. it can.
In addition, according to the present invention, a bread crumb-like food obtained by adding an aqueous solution to the instant bread crumb-like food can be provided.
以下、本発明の実施形態について説明する。
まず、本実施形態における概要について説明する。
本実施形態における即席パン粥様食品は、熱湯等の水溶液を注加することで喫食可能となる即席パン粥様食品である。
即席パン粥様食品は、水分含量が４〜１６質量％であるパン粉を１０〜６０質量％と、パン粉に混合されたタンパク素材を５〜４０質量％と、を含む。
Hereinafter, embodiments of the present invention will be described.
First, an outline of the present embodiment will be described.
The instant bread cake-like food in the present embodiment is an instant bread cake-like food that can be eaten by adding an aqueous solution such as hot water.
The instant bread cake-like food contains 10 to 60% by mass of bread crumbs having a moisture content of 4 to 16% by mass, and 5 to 40% by mass of protein material mixed with the bread crumbs.
本実施形態におけるパン粥様食品は、本実施形態の即席パン粥様食品と、該即席パン粥様食品に対して質量比で１〜３だけ注加された水溶液と、を含む。パン粥様食品は、いわゆるパン粥と同様の食感や風味を有する。
本実施形態におけるパン粥様食品は、本実施形態の即席パン粥様食品に対して、熱湯等の水溶液を注加することで、調理（製造）される。
The bread crumb-like food in the present embodiment includes the instant bread crumb-like food of the present embodiment and an aqueous solution added by 1 to 3 in a mass ratio to the instant bread crumb-like food. The bread cake-like food has the same texture and flavor as the so-called bread cake.
The bread candy-like food in the present embodiment is cooked (manufactured) by adding an aqueous solution such as hot water to the instant bread candy-like food of the present embodiment.
続けて、本実施形態における詳細について説明する。
上述の通り、本実施形態における即席パン粥様食品は、水分含量が４〜１６質量％であるパン粉を１０〜６０質量％と、タンパク素材を５〜４０質量％と、を含む。
Next, details of the present embodiment will be described.
As described above, the instant bread-like food in this embodiment includes 10 to 60% by mass of bread crumbs having a moisture content of 4 to 16% by mass and 5 to 40% by mass of protein material.
即席パン粥様食品におけるパン粉の含量は、１０〜６０質量％、好ましくは２０〜５０質量％、更に好ましくは２５〜４０質量％である。
パン粉の含量が１０〜６０質量％の場合、即席パン粥様食品は、お湯等が注加されて喫食可能な状態（パン粥様食品の状態）において、パンの風味が感じられ、食感がなめらかである。また、パン粉の含量が１０〜６０質量％の場合、即席パン粥様食品は、お湯を注加した際（加水時）における分散性も優れている。
即席パン粥様食品におけるパン粉の含量が１０質量％未満の場合、即席パン粥様食品は、含まれるパン粉が少ないので、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、パン粥様食品としての好適な食感や風味が得られにくいので好ましくない。具体的には、得られたパン粥様食品は、パン粥独特の、まとまりが良くかつ、べたつきが少ない物性や、パン特有の好ましい風味が減少する場合があるため好ましくない。
また、即席パン粥様食品におけるパン粉の含量が６０質量％を越える場合、即席パン粥様食品は、含まれるパン粉が多いので、熱湯等の水溶液を注加した際に高粘度になるため、溶けにくい塊（ダマ）が出来やすく、調理作業性が悪くなる。また、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、パン粥様食品としての好適な食感が得られにくく、嚥下適性も低下するので好ましくない。具体的には、得られたパン粥様食品は、粘度が必要以上に高くなり、均質で滑らかな物性を得ることが難しくなる場合があるので好ましくない。
The content of bread crumbs in the instant bread cake-like food is 10 to 60% by mass, preferably 20 to 50% by mass, and more preferably 25 to 40% by mass.
When the content of bread crumbs is 10 to 60% by mass, the instant bread candy-like food can be eaten with hot water or the like (in the state of bread candy-like food), and the flavor of the bread is felt and the texture is It is smooth. Moreover, when the content of bread crumbs is 10 to 60% by mass, the instant bread candy-like food is excellent in dispersibility when hot water is added (when water is added).
When the content of bread crumbs in the instant bread candy-like food is less than 10% by mass, the bread crumb-like food contains less bread crumbs, so an aqueous solution such as hot water is added to make the bread crumb-like food that can be eaten. In this state, it is not preferable because it is difficult to obtain a suitable texture and flavor as a bread candy-like food. Specifically, the bread crumb-like food obtained is not preferred because it may reduce the physical properties unique to bread crumbs, with a good unity and less stickiness, and the preferred flavor unique to bread.
Also, if the bread crumb content in the instant bread cake-like food exceeds 60% by mass, the instant bread cake-like food contains a large amount of bread crumbs, so it becomes highly viscous when an aqueous solution such as hot water is added, so it melts. Difficult lumps (dama) are easily made and cooking workability is deteriorated. In addition, in a state where an aqueous solution such as hot water is poured into a baked bread-like food that can be eaten, it is difficult to obtain a suitable texture as a bread candy-like food, and the swallowability is lowered, which is not preferable. Specifically, the bread crumb-like food obtained is not preferable because the viscosity becomes higher than necessary and it may be difficult to obtain uniform and smooth physical properties.
また、注加される水溶液に対するパン粉は、３〜６０質量％、好ましくは７〜３５質量％、更に好ましくは１０〜２５質量％である。
注加される水溶液に対するパン粉が３〜６０質量％の場合、即席パン粥様食品は、お湯等が注加されて喫食可能な状態（パン粥様食品の状態）において、パンの風味が感じられ、食感がなめらかである。また、注加される水溶液に対するパン粉が３〜６０質量％の場合、即席パン粥様食品は、お湯を注加した際（加水時）における分散性も優れている。
注加される水溶液に対するパン粉が３質量％未満の場合、即席パン粥様食品は、含まれるパン粉が少ないので、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、パン粥様食品としての好適な食感が得られにくく、所定の栄養が得られにくい状態になるので好ましくない。具体的には、得られたパン粥様食品は、液状に近くなり薄くなる場合があるので好ましくない。
また、注加される水溶液に対するパン粉が６０質量％を越える場合、即席パン粥様食品は、含まれるパン粉が多いので、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、パン粥様食品としての好適な食感が得られにくく、嚥下特性も低下するので好ましくない。具体的には、得られたパン粥様食品は、粘度が高くなったり、塊になりやすくなったりする場合があるので好ましくない。
Moreover, the bread crumbs with respect to the aqueous solution added are 3-60 mass%, Preferably it is 7-35 mass%, More preferably, it is 10-25 mass%.
When the bread crumbs in the aqueous solution to be added are 3 to 60% by mass, the instant bread candy-like food can feel the flavor of bread in a state where hot water or the like is added and can be eaten (state of bread candy-like food). The texture is smooth. Moreover, when bread crumbs with respect to the aqueous solution added are 3-60 mass%, the instant bread lees-like food is excellent also in the dispersibility at the time of adding hot water (at the time of water addition).
When the bread crumbs to the added aqueous solution are less than 3% by mass, the instant bread candy-like food contains less bread crumbs, so that an aqueous solution such as boiling water is added to form a baked bread candy-like food. It is not preferable because it is difficult to obtain a suitable texture as a bread candy-like food and it is difficult to obtain predetermined nutrition. Specifically, the bread crumb-like food obtained is not preferable because it may be nearly liquid and thin.
Moreover, when bread crumbs with respect to the aqueous solution to be added exceed 60% by mass, the instant bread candy-like food contains a large amount of bread crumbs, so that an aqueous solution such as hot water is poured into the bread crumb-like food that can be eaten. In this state, it is difficult to obtain a suitable texture as a bread candy-like food, and the swallowing characteristics are also deteriorated. Specifically, the bread crumb-like food obtained is not preferred because it may increase in viscosity or become lumps.
パン粉における水分含量は、４〜１６質量％、好ましくは５〜１２質量％である。
パン粉における水分含量が４〜１６質量％の場合、即席パン粥様食品は、長期保存における品質の低下が少ないので好ましい。また、パン粉における水分含量が４〜１６質量％の場合、即席パン粥様食品は、製造面でも過剰な負担を必要としないので好ましい。
パン粉における水分含量が４質量％未満の場合、即席パン粥様食品は、パン粉を製造（乾燥）することが難しくなる場合があるので好ましくない。また、この場合、即席パン粥様食品は、製造負担が大きくなるので好ましくない。
また、パン粉における水分含量が１６質量％を越える場合、即席パン粥様食品は水分量が多くなるため、長期保存における品質低下が大きくなるので好ましくない。
The water content in the bread crumb is 4 to 16% by mass, preferably 5 to 12% by mass.
When the water content in the bread crumb is 4 to 16% by mass, the instant bread candy-like food is preferable because the quality deterioration during long-term storage is small. Moreover, when the moisture content in bread crumbs is 4-16 mass%, since an instant bread candy-like food does not require an excessive burden also on a manufacture surface, it is preferable.
If the water content in the bread crumb is less than 4% by mass, the instant bread candy-like food is not preferable because it may be difficult to produce (dry) the bread crumb. Further, in this case, the instant bread-like food is not preferable because the manufacturing burden is increased.
Moreover, when the water content in bread crumbs exceeds 16% by mass, the instant bread cake-like food has a large amount of water, which is not preferable because quality deterioration during long-term storage increases.
即席パン粥様食品に含まれるパン粉は、篩により粒度を整えられたものを使用することが好ましい。即席パン粥様食品に含まれるパン粉は、例えば、６メッシュを通過したもの（６メッシュ下）が好ましく、８メッシュを通過したもの（８メッシュ下）が更に好ましく、１０メッシュを通過したもの（１０メッシュ下）が特に好ましい。
パン粉が６メッシュを通過したものである場合、即席パン粥様食品は、他の原料（素材）との混合性が良好であるため好ましい。また、パン粉が６メッシュを通過したものである場合、即席パン粥様食品は、熱湯等の水溶液が注加された際の水戻り性が良く、喫食可能なパン粥様食品になった状態で舌触り等が良好（なめらか）であるため好ましい。
ここで、パン粉が６メッシュを通過しないもの（６メッシュ上）だけで構成されている場合、即席パン粥様食品は、製造時にパン粉と他の原料と均一に混合することが難しくなり、また、製品の保存時においても均一な混合状態の保持が難しくなるので好ましくない。また、熱湯等の水溶液が注加された際の水戻り性が悪く、喫食可能なパン粥様食品になった状態で、喫食者に舌へのざらつき等を感じさせる場合があるので好ましくない。
また、パン粉が５０メッシュを通過したもの（５０メッシュ下）だけで構成されている場合、即席パン粥様食品は、熱湯等の水溶液が注加した際に、溶けにくい塊（ダマ）が出来やすく、調理作業性が悪くなる。また、この場合の即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、パン粥様食品としての食感が低下するので好ましくない。具体的には、この場合の即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、なめらかさがなく、ざらつきが目立つ場合があるので好ましくない。
上述より、即席パン粥様食品に含まれるパン粉は、６メッシュを通過しないもの（６メッシュ上）を含まないことが好ましく、５０メッシュを通過したもの（５０メッシュ下）のみで構成されないことが好ましい。
As the bread crumbs contained in the instant bread candy-like food, it is preferable to use the bread crumbs whose particle size is adjusted with a sieve. The bread crumbs contained in the instant bread cake-like food are, for example, preferably those that passed 6 mesh (6 mesh lower), more preferably those that passed 8 mesh (8 mesh lower), those that passed 10 mesh (10 Particularly preferred is under the mesh).
When bread crumbs are passed through 6 meshes, instant bread cake-like food is preferable because of its good mixing with other ingredients (raw materials). In addition, when the bread crumbs are passed through 6 mesh, the instant bread cake-like food has a good water return property when an aqueous solution such as hot water is added, and is a ready-to-eat bread cake-like food. It is preferable because the touch and the like are good (smooth).
Here, when the bread crumbs are composed only of those that do not pass 6 mesh (on 6 mesh), the instant bread cake-like food becomes difficult to mix uniformly with the bread crumbs and other ingredients at the time of manufacture, This is not preferable because it is difficult to maintain a uniform mixed state even during product storage. Moreover, since the water return property is poor when an aqueous solution such as hot water is poured, it is not preferable because it may cause the occupant to feel roughness on the tongue in a state where the food is ready to be eaten.
In addition, when the bread crumbs are composed only of those that have passed 50 mesh (under 50 mesh), the instant bread candy-like food can easily form a lump that is difficult to dissolve when an aqueous solution such as hot water is added. , Cooking workability becomes worse. In addition, the instant bread candy-like food in this case is not preferable because the texture as a bread candy-like food is lowered in a state where an aqueous solution such as hot water is poured into a bakable bread candy-like food. Specifically, the instant bread candy-like food in this case is preferably a smooth baked bread-like food that has been poured by adding an aqueous solution such as boiling water, and is not smooth and may be noticeable. Absent.
From the above, it is preferable that the bread crumbs contained in the instant bread candy-like food do not include those that do not pass 6 mesh (on 6 mesh), and are preferably not constituted only by those that pass 50 mesh (under 50 mesh). .
ここで、パン粉は、水戻り性が良好であることが好ましい。パン粉は、製造時における生地の膨張により形成される薄膜が薄いほど、水戻りが良好である傾向があるため、原料として、所定の膨張剤に加え、膨張を促進するための製剤や、生地の伸展を促進するための改質剤を含むことが好ましい。具体的にはイーストフード、増粘多糖類、乳化剤、糖質、タンパク素材（グルテンなど）、アスコルビン酸、臭素酸カリウム、酵素剤、油脂などが挙げられる。 Here, it is preferable that bread crumbs have good water return properties. Bread crumbs tend to have a better water return as the thin film formed by the expansion of the dough at the time of manufacture has a tendency to improve the water return. It is preferable to include a modifier for promoting extension. Specific examples include yeast foods, thickening polysaccharides, emulsifiers, carbohydrates, protein materials (such as gluten), ascorbic acid, potassium bromate, enzyme agents, and oils.
ここで、パン粉におけるタンパク質含量は、製造時における膨張度合い等に応じて設定される。
例えば、焙焼式で製造される場合や、製造時における膨張度合を大きく設定する場合、パン粉におけるタンパク質の含量は多い方が好ましい。この場合、例えば、パン粉におけるタンパク質の含量は、６〜３０質量％、好ましくは１０〜２５質量％である。
Here, the protein content in bread crumbs is set according to the degree of expansion at the time of manufacture.
For example, when it is manufactured by a roasting method or when the degree of expansion at the time of manufacture is set large, it is preferable that the protein content in bread crumbs is large. In this case, for example, the protein content in the bread crumb is 6 to 30% by mass, preferably 10 to 25% by mass.
また、電極式で製造される場合や、製造時における膨張度合いが少ない場合、パン粉におけるはタンパク質の含量は、逆に少ない方が好ましい。タンパク質が加熱により結合して分子量が大きくなることで舌でのざらつきの原因になる場合があり、同じ膨張度合いであるならば、タンパク質の含量が少ない方が良好な場合があるためである。
電極式で製造される場合や、製造時における膨張度合いが少ない場合、パン粉におけるタンパク質含量は、例えば、６〜１５質量％、好ましくは６〜１２質量％、更に好ましくは６〜１０質量％、特に好ましくは６〜９質量％である。
パン粉におけるタンパク質含量が６質量％未満の場合、即席パン粥様食品は、パン粉を製造することが難しくなるので好ましくない。具体的には、パン粉におけるタンパク質含量が６質量％未満の場合、パン粉の素になるパンを好適に焼成させることが難しくなるため好ましくない。
また、パン粉におけるタンパク質含量が１５質量％を越える場合、即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、パン粥様食品としての食感が低下するので好ましくない。具体的には、パン粉におけるタンパク質含量が１５質量％を越える場合、即席パン粥様食品は、熱湯等の水溶液が注加された際の水戻り性が悪く、喫食可能なパン粥様食品になった状態で、飲食者に舌へのざらつき等を感じさせる場合があるので好ましくない。
ただし、パン製造時における膨張度合いが大きい場合は、この限りでない。
Moreover, when manufactured by an electrode type or when the degree of expansion at the time of manufacture is small, it is preferable that the protein content in bread crumbs is small. This is because protein may be bonded by heating to increase the molecular weight, which may cause roughness on the tongue. If the degree of swelling is the same, a lower protein content may be better.
When produced by an electrode type or when the degree of expansion during production is small, the protein content in bread crumb is, for example, 6 to 15% by mass, preferably 6 to 12% by mass, more preferably 6 to 10% by mass, and particularly Preferably it is 6-9 mass%.
When the protein content in the bread crumb is less than 6% by mass, the instant bread candy-like food is not preferable because it becomes difficult to produce the bread crumb. Specifically, when the protein content in the bread crumb is less than 6% by mass, it is difficult to suitably bake the bread that is the basis of the bread crumb.
In addition, when the protein content in bread crumbs exceeds 15% by mass, the instant bread cake-like food is prepared as a bread cake-like food in a state where an aqueous solution such as hot water is poured into a ready-to-eat bread cake-like food. This is not preferable because the feeling is lowered. Specifically, when the protein content in bread crumbs exceeds 15% by mass, the instant bread cake-like food has poor water return when an aqueous solution such as hot water is added, and becomes a bread cake-like food that can be eaten. In such a state, it is not preferable because the eating and drinking person may feel roughness on the tongue.
However, this does not apply when the degree of expansion during bread manufacture is large.
タンパク素材は、本実施形態の即席パン粥様食品において、パン粉に混合されている。本実施形態における即席パン粥様食品において、タンパク素材は、パン粉と混合状態にある。ここで、混合状態とは、好ましくは均一に混合された状態であるが、この状態に限定されない。 The protein material is mixed with bread crumbs in the instant bread-like food of this embodiment. In the instant bread candy-like food in this embodiment, the protein material is in a mixed state with bread crumbs. Here, the mixed state is preferably a uniformly mixed state, but is not limited to this state.
即席パン粥様食品におけるタンパク素材の含量は、５〜４０質量％、好ましくは８〜３０質量％、更に好ましくは１０〜２５質量％である。
タンパク素材の含量が５〜４０質量％である場合、即席パン粥様食品は、お湯等が注加されて喫食可能な状態（パン粥様食品の状態）において、食感が良好であるため好ましい。具体的には、タンパク素材の含量が５〜４０質量％である場合、即席パン粥様食品は、お湯等が注加されて喫食可能な状態（パン粥様食品の状態）において、パン粥様食品としての食感がなめらかで、べたつきも少ないので好ましい。
即席パン粥様食品におけるタンパク素材が５質量％未満の場合、即席パン粥様食品は、パン粥様食品としての食感が低下するので好ましくない。具体的には、即席パン粥様食品におけるタンパク素材が５質量％未満の場合、即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、なめらかな食感が不足する場合があるので好ましくない。
また、即席パン粥様食品におけるタンパク素材が４０質量％を越える場合、即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、粘度や付着性が高く、摂食・嚥下が困難な高齢者や障害を持つ人には適さない物性であった。
The content of the protein material in the instant bread candy-like food is 5 to 40% by mass, preferably 8 to 30% by mass, and more preferably 10 to 25% by mass.
When the content of the protein material is 5 to 40% by mass, the instant bread cake-like food is preferable because it has a good texture in a state where hot water or the like is poured and can be eaten (the state of the bread cake-like food). . Specifically, when the content of the protein material is 5 to 40% by mass, the instant bread cake-like food is like bread cake-like in a state where hot water or the like is poured and ready to eat (state of bread cake-like food). This is preferable because the food texture is smooth and less sticky.
When the protein material in the instant bread cake-like food is less than 5% by mass, the instant bread cake-like food is not preferable because the texture as the bread cake-like food is lowered. Specifically, when the protein material in the instant bread cake-like food is less than 5% by mass, the instant bread cake-like food is in a state where an aqueous solution such as hot water is poured into a ready-to-eat bread cake-like food, This is not preferable because a smooth texture may be insufficient.
In addition, when the protein content in the instant bread cake-like food exceeds 40% by mass, the instant bread cake-like food is poured into the bread cake-like food that can be eaten by adding an aqueous solution such as hot water. The physical properties are not suitable for elderly people who are difficult to eat and swallow and those with disabilities.
また、パン粉に対する添加タンパク素材の割合は、質量比で０．１〜４．０、好ましくは０．１５〜１．５、さらに好ましくは０．２〜１．０である。パン粉に対する添加タンパク素材の割合が０．１より小さいと、タンパク素材の添加によるなめらかさが出ず、添加タンパク素材の割合が４．０大きいと添加タンパク由来のべたつきや硬さが出てしまうため好ましくない。 Moreover, the ratio of the added protein raw material with respect to breadcrumbs is 0.1-4.0 by mass ratio, Preferably it is 0.15-1.5, More preferably, it is 0.2-1.0. If the ratio of the added protein material to bread crumb is less than 0.1, the smoothness due to the addition of the protein material will not appear, and if the ratio of the added protein material is larger than 4.0, the added protein will be sticky and firm. It is not preferable.
また、注加される水溶液に対するタンパク素材は、１．５〜４０質量％、好ましくは２．５〜２０質量％、更に好ましくは４〜１４質量％である。
注加される水溶液に対するタンパク素材が１．５〜４０質量％である場合、即席パン粥様食品は、お湯等が注加されて喫食可能な状態（パン粥様食品の状態）において、食感が良好であるため好ましい。具体的には、注加される水溶液に対するタンパク素材が１．５〜４０質量％である場合、即席パン粥様食品は、お湯等が注加されて喫食可能な状態（パン粥様食品の状態）において、パン粥様食品としての食感がなめらかで、べたつきも少ないので好ましい。
Moreover, the protein raw material with respect to the aqueous solution added is 1.5-40 mass%, Preferably it is 2.5-20 mass%, More preferably, it is 4-14 mass%.
When the protein material with respect to the aqueous solution to be added is 1.5 to 40% by mass, the instant bread cake-like food has a texture in a state where hot water or the like is added and can be eaten (state of bread cake-like food). Is preferable. Specifically, when the protein material with respect to the aqueous solution to be added is 1.5 to 40% by mass, the instant bread candy-like food is ready to be eaten by adding hot water or the like (the state of the bread candy-like food) ) Is preferable because it has a smooth texture and little stickiness.
注加される水溶液に対するタンパク素材が１．５質量％未満の場合、即席パン粥様食品は、パン粥様食品としての食感が低下するので好ましくない。具体的には、即席パン粥様食品におけるタンパク素材が１．５質量％未満の場合、即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、なめらかな食感が不足する場合があるので好ましくない。
また、注加される水溶液に対するタンパク素材４０質量％を越える場合、即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、粘度が上昇する場合があるので好ましくない。
When the protein material is less than 1.5% by mass with respect to the aqueous solution to be added, the instant bread-like food is not preferable because the texture as bread-like food is lowered. Specifically, when the protein material in the instant bread candy-like food is less than 1.5% by mass, the instant bread candy-like food is in a state where an aqueous solution such as hot water is poured into an edible bread candy-like food. And, since a smooth texture may be insufficient, it is not preferable.
In addition, when the amount of the protein material exceeds 40% by mass with respect to the added aqueous solution, the instant bread cake-like food has an increased viscosity in a state where an aqueous solution such as hot water is added to become a bread cake-like food that can be eaten. Since it may be, it is not preferable.
タンパク素材におけるタンパク質の含量は、２０〜９５質量％、好ましくは３０〜９５質量％、更に好ましくは７５〜９５質量％である。
タンパク素材におけるタンパク質の含量が２０〜９５質量％の場合、即席パン粥様食品は、パン粥様食品における幅広いタンパク質含量に対応することができるので好ましい。
例えば、タンパク素材におけるタンパク質の含量が７５質量％から９５％の場合、タンパク質栄養価が高いパン粥様食品となる即席パン粥様食品を容易に製造することができるので好ましい。
また、タンパク素材におけるタンパク質の含量が２０〜４０質量％の場合、即席パン粥様食品は、タンパク質含量が少ないパン粥様食品となる即席パン粥様食品を容易に製造することができるので好ましい。
ここで、タンパク素材におけるタンパク質の含量が２０質量％未満の場合、即席パン粥様食品は、タンパク質含有量が低下し、栄養組成物としての効果が減少する。更には、タンパク素材におけるタンパク質の含量が２０質量％未満の場合、即席パン粥様食品は、熱湯等の水溶液が注加されて喫食可能なパン粥様食品になった状態で、なめらかな食感を有するために、多量のタンパク素材が必要になるので好ましくない。
The protein content in the protein material is 20 to 95% by mass, preferably 30 to 95% by mass, and more preferably 75 to 95% by mass.
When the protein content in the protein material is 20 to 95% by mass, the instant bread cake-like food is preferable because it can correspond to a wide range of protein contents in the bread cake-like food.
For example, when the protein content in the protein material is from 75% by mass to 95%, an instant bread candy-like food that becomes a bread candy-like food having a high protein nutritional value can be easily produced, which is preferable.
Moreover, when the protein content in the protein material is 20 to 40% by mass, the instant bread candy-like food is preferable because an instant bread candy-like food that becomes a bread candy-like food with a low protein content can be easily produced.
Here, when the protein content in the protein material is less than 20% by mass, the instant bread candy-like food has a reduced protein content and a reduced effect as a nutritional composition. Furthermore, when the protein content in the protein material is less than 20% by mass, the instant bread candy-like food is poured into a bread candy-like food that can be eaten by adding an aqueous solution such as hot water, and has a smooth texture. Therefore, it is not preferable because a large amount of protein material is required.
即席パン粥様食品に使用するタンパク素材は、熱湯を注加してパン粥様食品とした場合の一般的なパン粥らしい風味を損なわないものが好ましい。タンパク素材として、たとえば、全脂粉乳、脱脂粉乳、濃縮ホエープロテイン、分離ホエープロテイン、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテイン、カゼインナトリウム、カゼインカルシウム、レンネットカゼインなどの牛乳由来のタンパク素材が好ましく、全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテインが特に好ましい。 The protein material used for the instant bread candy-like food is preferably one that does not impair the typical bread candy-like flavor when pouring hot water into a bread candy-like food. Examples of protein materials include milk-derived protein materials such as whole milk powder, skim milk powder, concentrated whey protein, separated whey protein, concentrated milk protein, separated milk protein, total milk protein, casein sodium, casein calcium, and rennet casein. Whole milk powder, skim milk powder, concentrated milk protein, and separated milk protein are particularly preferable.
また、タンパク素材は水溶性のものが好ましい。具体的には、水溶性のタンパク素材として、全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテイン、濃縮ホエープロテイン、分離ホエープロテイン、カゼインナトリウム等が挙げられるが、これら以外のタンパク素材でも、水溶性を高める処理をされたものであればよい。これら、水溶性の高いタンパク素材を使用することで、即席パン粥様食品に熱湯を注加してパン粥様食品とした場合の、食感のなめらかさが得られる。 The protein material is preferably water-soluble. Specific examples of water-soluble protein materials include whole milk powder, skim milk powder, concentrated milk protein, separated milk protein, total milk protein, concentrated whey protein, separated whey protein, sodium caseinate, etc. Any protein material may be used as long as it has been treated to enhance water solubility. By using these highly water-soluble protein materials, smoothness of the texture can be obtained when hot water is poured into instant bread cake-like foods to make bread cake-like foods.
また、即席パン粥様食品は、タンパク素材として、上述のタンパク素材とは別のタンパク素材を含んでいてもよい。好ましくは、即席パン粥様食品は、上述したタンパク素材、例えば、水溶性のタンパク素材を含むと共に、他のタンパク素材を含むよう調整されることが好ましい。水溶性のタンパク素材と共に含まれる他のタンパク素材としては、例えば、大豆タンパク質、小麦タンパク質、米タンパク質、そばタンパク質、血漿タンパク質、乾燥卵白、乾燥卵黄、乾燥全卵、ペプチド等を例示できる。 In addition, the instant bread-like food may contain a protein material different from the above-mentioned protein material as a protein material. Preferably, the instant bread candy-like food preferably contains the above-described protein material, for example, a water-soluble protein material, and is adjusted so as to include other protein materials. Examples of other protein materials contained together with the water-soluble protein material include soy protein, wheat protein, rice protein, buckwheat protein, plasma protein, dried egg white, dried egg yolk, dried whole egg, peptide, and the like.
また、即席パン粥様食品は、食感や風味を向上させ、所定の栄養条件を満たすため、適宜食品素材および食品添加物を含む。 In addition, the instant bread candy-like food includes food ingredients and food additives as appropriate in order to improve the texture and flavor and satisfy predetermined nutritional requirements.
即席パン粥様食品は、食感や風味を向上させるため、例えば、砂糖、乳糖、デキストリン、ブドウ糖、オリゴ糖、水あめ、澱粉、加工澱粉、糖アルコール、ゼラチン、寒天、油脂、粉末油脂類、乾燥卵類、粉末果汁、粉乳、増粘多糖類、粉末香料類、乳化剤、調味料、甘味料、色素、酵素、酸味料、茶抽出物、動植物エキス類を含む。 Instant bread cake-like foods improve the texture and flavor, for example, sugar, lactose, dextrin, glucose, oligosaccharide, starch syrup, starch, modified starch, sugar alcohol, gelatin, agar, fats and oils, dried fats Eggs, powdered fruit juice, milk powder, thickening polysaccharides, powdered fragrances, emulsifiers, seasonings, sweeteners, pigments, enzymes, acidulants, tea extracts, animal and plant extracts.
即席パン粥様食品は、所定の栄養条件を満たすため、例えば、水溶性ビタミン類、脂溶性ビタミン類、食物繊維素材、カルシウム素材、マグネシウム素材、各種微量ミネラル素材、アミノ酸、ペプチド類、多価不飽和脂肪酸類（ＤＨＡ、ＥＰＡなど）、乳酸菌製剤、核酸、酵母を含む。 Instant bread candy-like foods satisfy certain nutritional requirements.For example, water-soluble vitamins, fat-soluble vitamins, dietary fiber materials, calcium materials, magnesium materials, various trace mineral materials, amino acids, peptides, Includes saturated fatty acids (DHA, EPA, etc.), lactic acid bacteria preparations, nucleic acids, yeast.
即席パン粥様食品は、水溶液が注加されることで喫食可能となる。つまり、即席パン粥様食品は、水溶液（熱湯）が注加されることでパン粥様食品となる。
ここで、注加される水溶液の量は、特に限定されず、食感、栄養、使い勝手（調理性等）に応じて、適宜設定される。注加される水溶液の量は、例えば、該即席パン粥様食品に対して、質量比で１〜３、好ましくは１．５〜２．８、更に好ましくは１．８〜２．５である。
注加される水溶液の量が上述の範囲である場合、即席パン粥様食品は、使い勝手（調理性、製造性）が良いので好ましい。また、注加される水溶液が１未満の場合、即席パン粥様食品は、水溶液を注加して混ぜる際、非常に粘度が高いため均一に混ぜにくく、得られたパン粥様食品も高粘度で付着性が強く食べにくかった。とくに、摂食が困難な高齢者や障害を持つ人には適さない物性であった。一方、注加される水溶液が３より大きい場合は、水溶液を注加してできたパン粥様食品の物性は溶液状（スープ状）で、一般的なパン粥のイメージとかけ離れたものであった。
Instant bread candy-like food can be eaten by adding an aqueous solution. That is, the instant bread cake-like food becomes bread cake-like food by adding an aqueous solution (hot water).
Here, the amount of the aqueous solution to be added is not particularly limited, and is appropriately set according to the texture, nutrition, usability (cooking property, etc.). The amount of the aqueous solution to be added is, for example, 1 to 3, preferably 1.5 to 2.8, more preferably 1.8 to 2.5 in terms of mass ratio with respect to the instant bread-like food. .
When the amount of the aqueous solution to be added is in the above-mentioned range, the instant bread candy-like food is preferable because it is easy to use (cooking property and manufacturability). In addition, when the aqueous solution to be added is less than 1, the instant bread cake-like food is very viscous when the aqueous solution is added and mixed, so it is difficult to mix evenly. The resulting bread cake-like food is also highly viscous It was very sticky and hard to eat. In particular, the physical properties are not suitable for elderly people who have difficulty eating or for people with disabilities. On the other hand, when the aqueous solution to be added is larger than 3, the physical properties of the bread cake-like food made by adding the aqueous solution are in the form of a solution (soup shape), which is far from the general image of bread cake. It was.
即席パン粥様食品に注加される水溶液は、例えば、水（熱湯を含む）、牛乳、加工乳、乳飲料、コーヒー、茶抽出物、スープ類、果汁、及び所定の調味料、塩類、栄養素、香料や着色料の１種又は２種以上を含む水溶液が好ましい。ここで、加工乳は、生乳、牛乳若しくは特別牛乳又はこれらを原料として製造した食品を加工したものであって、具体的には低脂肪乳や濃厚牛乳などをいう。
また、即席パン粥様食品に注加される水溶液は、好ましくは水または湯であり、特に好ましくは熱湯である。
Examples of the aqueous solution added to the instant bread cake-like food include water (including hot water), milk, processed milk, milk drinks, coffee, tea extract, soups, fruit juice, and predetermined seasonings, salts, and nutrients. An aqueous solution containing one or more of fragrances and colorants is preferred. Here, processed milk is processed milk, raw milk, special milk, or foods produced using these as raw materials, and specifically refers to low-fat milk or concentrated milk.
The aqueous solution added to the instant bread candy-like food is preferably water or hot water, particularly preferably hot water.
水溶液の温度は、１０〜１００℃（２８３．１５〜３７３．１５Ｋ）、好ましくは３０〜１００℃（３０３．１５〜３７３．１５Ｋ）、更に好ましくは５０〜１００℃（３２３．１５〜３７３．１５Ｋ）、特に好ましくは７０〜１００℃（３４３．１５〜３７３．１５Ｋ）である。
また、水溶液が水である場合、液体の状態であればよく、また、温度が高いほど好ましい。これは、即席パン粥様食品に含まれるパン粉やタンパク素材の吸水、膨潤、水和が速やかに進むことで、即席パン粥様食品が喫食可能になる時間が短くて済むこと（調理性、使い勝手のよさ）や、食感がより滑らかに仕上がることや、飲食物として好適な温度になる等が理由である。
The temperature of the aqueous solution is 10 to 100 ° C. (283.15 to 373.15 K), preferably 30 to 100 ° C. (303.15 to 373.15 K), and more preferably 50 to 100 ° C. (323.15 to 373.15 K). ), Particularly preferably 70 to 100 ° C. (343.15 to 373.15 K).
When the aqueous solution is water, it may be in a liquid state, and the higher the temperature, the better. This is because the bread crumbs and protein materials contained in the instant bread candy-like food are rapidly absorbed, swollen, and hydrated, so that the time required for the instant bread candy-like food to be eaten can be shortened (cookability, ease of use). This is because the texture is finished more smoothly, the temperature is suitable for food and drink, and the like.
即席パン粥様食品は、各種包装部材（例えば、袋）や容器に収容された状態で、保管や流通される。
即席パン粥様食品は、例えば、袋に複数食分の量が収容された状態で保管や流通される。上述の通り、即席パン粥様食品は、含まれるパン粉における水分含量が少ないため、長期間の保管が可能である。
使用時（調理時）において、使用者（調理者、飲食者）は、袋に収容された即席パン粥様食品から所定量だけ取り出し、該取り出した即席パン粥様食品の量に適した熱湯等の水溶液を注加する。
また、更に長期間の保管を可能とするため、即席パン粥様食品全体における水分含量は、１〜１４質量％、好ましくは２〜７質量％に調整される。
包装部材は、内部に形成される収容空間を密封状態とし、このましくは、乾燥剤、脱酸素剤や鮮度保持剤を封入するなどして、収容空間に収容される即席パン粥様食品の水分含量の上昇や酸化などによる品質や風味の劣化を抑制する。
The instant bread cake-like food is stored and distributed in a state of being accommodated in various packaging members (for example, bags) and containers.
The instant bread cake-like food is stored and distributed in a state where, for example, a plurality of meals are contained in a bag. As described above, instant bread cake-like foods can be stored for a long period of time because the moisture content in the bread crumbs contained is small.
At the time of use (during cooking), the user (cooker, eating and drinking person) takes out a predetermined amount from the instant bread cake-like food contained in the bag, hot water suitable for the amount of the instant bread cake-like food taken out, etc. An aqueous solution of is added.
Moreover, in order to enable storage for a longer period of time, the moisture content in the whole instant bread candy-like food is adjusted to 1 to 14% by mass, preferably 2 to 7% by mass.
The packaging member seals the storage space formed inside, and preferably encloses an instant bread cake-like food stored in the storage space by enclosing a desiccant, an oxygen scavenger, or a freshness-preserving agent. Suppresses quality and flavor degradation due to increased water content and oxidation.
また、即席パン粥様食品は、例えば、一食分の量が容器に収容された状態で、保管や流通される。つまり、容器と、容器に収容された一食分の量のパン粥様食品とは、個包装物として保管や流通がされる。
該個包装物は、例えば、所定量（例えば、一食分）の即席パン粥様食品と、即席パン粥様食品を収容する容器であって即席パン粥様食品を収容した状態で、即席パン粥様食品に対する質量比で１〜３の熱湯等の水溶液を注加可能な容器と、を有する。
容器は、例えば、上記注加される水溶液の容量に対して、１〜３倍の容量を有する。また、容器は、例えば、収容される即席パン粥様食品の量に対して好適な熱湯等の注加量を示す目印（例えば、線表示）を内面に有する。また、容器は、例えば、調理手順を示す表示部を外面に有する。
In addition, the instant bread candy-like food is stored and distributed, for example, in a state where the amount of one serving is contained in a container. In other words, the container and the bread candy-like food in an amount contained in the container are stored and distributed as individual packages.
The individual package is, for example, a container for containing a predetermined amount (for example, one serving) of instant bread cake-like food and an instant bread cake-like food, and containing the instant bread cake-like food. A container capable of pouring an aqueous solution such as hot water of 1 to 3 in a mass ratio with respect to the like food.
The container has, for example, a volume of 1 to 3 times the volume of the aqueous solution to be poured. Moreover, a container has the mark (for example, line display) which shows the addition amount of hot water etc. suitable with respect to the quantity of the instant bread lees-like food accommodated on an inner surface, for example. Moreover, a container has the display part which shows a cooking procedure on an outer surface, for example.
また、即席パン粥様食品は、例えば、一食分の量が袋状の個包装部材に収容された状態で、保管や流通される。つまり、袋状の個包装部材と、収容された一食分の量のパン粥様食品とは、個包装物として保管や流通がされる。
該個包装物は、例えば、一食分の量として１５〜１００ｇ、好ましくは３０〜７０ｇの即席パン粥様食品と、該即席パン粥様食品を収容する袋状の個包装部材とを有する。
個包装部材は、内部に形成される収容空間を密封状態として、このましくは、乾燥剤、脱酸素剤や鮮度保持剤を封入するなどして、収容空間に収容される即席パン粥様食品の水分含量の上昇や酸化などによる品質や風味の劣化を抑制する。
該個包装物は、袋状の個包装部材の一部が破られることで、即席パン粥様食品を外部に出すことが可能に構成される。
In addition, the instant bread cake-like food is stored and distributed, for example, in a state where the amount of one meal is accommodated in a bag-like individual packaging member. In other words, the bag-shaped individual packaging member and the bread candy-like food in the amount of contained food are stored and distributed as individual packages.
The individual package includes, for example, 15 to 100 g, preferably 30 to 70 g of instant bread candy-like food as a serving, and a bag-like individual wrapping member that accommodates the instant bread candy-like food.
The individual wrapping member is an instant bread candy-like food that is accommodated in the accommodation space by sealing the accommodation space formed inside and enclosing a desiccant, oxygen scavenger, or freshness-keeping agent. Suppresses the deterioration of quality and flavor due to the increase in moisture content and oxidation.
The individual package is configured such that an instant bread candy-like food can be taken out by partially breaking a bag-shaped individual package member.
上述の通り、即席パン粥様食品に水溶液が注加されることで、パン粥様食品が簡易に得られる。
パン粥様食品は、いわゆるパン粥と同様の食品である。パン粥は、例えば、市販のパンを細かくちぎって、牛乳等と一緒に鍋等で加熱調理して得られる粥様の食品である。通常、パン粥を調理するのには、食パンや生パン粉を細かく粉砕し、パンの数倍量の牛乳と適量の砂糖等と混ぜて、鍋などで加熱調理する。この際、鍋底で焦げが発生しやすいため、加熱調理中は調理担当者が付きっ切りで、へらなどで鍋の内容物を攪拌し続ける必要があるため、調理に非常に手間が掛かる。また、加熱時間のわずかな違いにより、出来上がりの物性が大きく変わるため、調理機会ごとの物性を一定にすることは難しい。
本実施形態におけるパン粥様食品は、本実施形態における即席パン粥様食品に水溶液を注加することで簡易に、一定した品質のパン粥様食品を得ることができる。
As described above, the bread crumb-like food can be easily obtained by adding the aqueous solution to the instant bread crumb-like food.
The bread candy-like food is a food similar to so-called bread candy. The bread candy is, for example, a candy-like food obtained by finely breaking a commercially available bread and cooking it with a pan or the like together with milk. In general, to prepare bread cakes, bread and raw bread crumbs are finely crushed, mixed with several times the amount of milk and an appropriate amount of sugar, and cooked in a pan. At this time, the bottom of the pan is likely to be burned, so that the person in charge of cooking cuts off during cooking, and it is necessary to keep stirring the contents of the pan with a spatula or the like. Moreover, since the physical properties of the finished product greatly change due to slight differences in heating time, it is difficult to make the physical properties constant for each cooking opportunity.
The bread crumb-like food in the present embodiment can be easily obtained by adding an aqueous solution to the instant bread crumb-like food in the present embodiment.
本実施形態におけるパン粥様食品は、物性や栄養が所定の条件を満たすように組成が設計される。
パン粥様食品は、例えば、飲食者が舌にざらつきを感じず、嚥下がスムースに行われるような物性に設計される。
とくに、パン粥様食品は、咀嚼・嚥下障害を有する高齢者や障害を持つ人が、容易に摂食できるような固さやまとまりの良さ、べたつき感の少なさを有する。
パン粥様食品の物性として、消費者庁の定める「嚥下困難者用食品許可基準ＩＩＩ」程度の物性（硬さ：３×１０２〜２×１０４Ｎ／ｍ２、付着性：１．５×１０３Ｊ／ｍ３以下）または「嚥下困難者用食品許可基準ＩＩ」程度の物性（硬さ：１×１０３〜１．５×１０４Ｎ／ｍ２、付着性：１×１０３Ｊ／ｍ３以下、凝集性０．２〜０．９）を例示できる。
なお、該物性は、例えば次のように測定することができる。例えば、試料を直径４０ｍｍ、高さ２０ｍｍ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樹脂性のプランジャーを用い、圧縮速度１０ｍｍ／ｓｅｃ、クリアランス５ｍｍで２回圧縮測定する。測定は、冷たくして食する又は常温で食する食品は１０±２℃及び２０±２℃、温かくして食する食品は２０±２℃及び４５±２℃で行う。
パン粥様食品における上述の食感条件を満たすよう、即席パン粥様食品を設計することができる。例えば、上述のように、即席パン粥様食品は、パン粥様食品における上述の食感条件を満たすよう、パン粉におけるタンパク質含量や、パン粉とともに含まれるタンパク素材の含量、即席パン粥様食品に対する加水量を設定することができる。
例えば、咀嚼・嚥下障害を有する人や高齢者に適した即席パン粥様食品として、パン粉が２５〜４０質量％に設定された即席パン粥様食品を例示できる。
The composition of the bread crumb-like food in this embodiment is designed so that physical properties and nutrition satisfy predetermined conditions.
The bread candy-like food is designed to have physical properties such that, for example, a person who eats and drinks does not feel rough on the tongue and swallows smoothly.
In particular, bread candy-like foods have a firmness, a good cohesion, and a little sticky feeling that can be easily eaten by elderly people with mastication / swallowing disorders and persons with disabilities.
As physical properties of bread candy-like foods, physical properties (hardness: 3 × 10 2 to 2 × 10 4 N / m 2) , adhesiveness: 1.5 Physical property (hardness: 1 × 10 3 to 1.5 × 10 4 N / m 2 , adhesiveness: 1 × 10 3 or less) × 10 3 J / m 3 or less) J / m 3 or less and cohesiveness 0.2 to 0.9) can be exemplified.
The physical properties can be measured as follows, for example. For example, using a device that can fill a sample with a diameter of 40 mm and a height of 20 mm into a container with a height of 15 mm, and measure the compressive stress of the substance by linear motion, a resin plunger with a diameter of 20 mm and a height of 8 mm The compression measurement is performed twice at a compression speed of 10 mm / sec and a clearance of 5 mm. The measurement is performed at 10 ± 2 ° C. and 20 ± 2 ° C. for foods eaten cold or at room temperature, and at 20 ± 2 ° C. and 45 ± 2 ° C. for foods eaten warm.
The instant bread candy-like food can be designed so as to satisfy the above-mentioned texture condition in the bread candy-like food. For example, as described above, an instant bread candy-like food has a protein content in bread crumbs, a content of a protein material contained together with bread crumbs, and an addition to the instant bread candy-like food so as to satisfy the above-mentioned texture condition in bread candy-like food. The amount of water can be set.
For example, an instant bread candy-like food in which bread crumbs are set to 25 to 40% by mass can be exemplified as an instant bread candy-like food suitable for people with chewing / swallowing disorders and the elderly.
また、パン粥様食品は、例えば、飲食者を想定して栄養条件が設定される。
例えば、飲食者が高齢者である場合、パン粥様食品１食の摂取量を１５０ｇとした場合、タンパク質含量が２〜２５ｇ、好ましくは４〜１５ｇ、とくに好ましくは６〜１０ｇ、エネルギーが１５０〜４００ｋｃａｌ、好ましくは１７０〜３００ｋｃａｌ、とくに好ましくは１８０〜２５０ｋｃａｌとなるよう設定される。
例えば、対象者に応じたパン粥様食品における上述の栄養条件を満たすよう、即席パン粥様食品が設計されている。即席パン粥様食品は、上述のように、パン粉におけるタンパク質含量や、パン粉とともに含まれるタンパク素材の含量や、添加剤の添加量が調整されている。
In addition, nutritional conditions are set for bread candy-like foods, assuming, for example, eating and drinking.
For example, when the eating and drinking person is an elderly person, when the intake of one meal of bread crumb-like food is 150 g, the protein content is 2 to 25 g, preferably 4 to 15 g, particularly preferably 6 to 10 g, and the energy is 150 to It is set to 400 kcal, preferably 170 to 300 kcal, particularly preferably 180 to 250 kcal.
For example, an instant bread candy-like food is designed so as to satisfy the above-mentioned nutritional condition in the bread candy-like food according to the subject. As described above, in the instant bread cake-like food, the protein content in bread crumbs, the content of protein material contained together with bread crumbs, and the additive amount of additives are adjusted.
即席パン粥様食品は、タンパク質含有量の少ないタンパク素材（全脂粉乳や脱脂粉乳など）を用いて、タンパク素材の配合量が少ない組成とすることができる。
例えば、腎臓病疾患者のための食事として、パン粥様食品１食の摂取量１５０ｇあたり、タンパク質含有量が１〜２ｇ、エネルギーが２００〜４００ｋｃａｌとなるように調整された即席パン粥様食品を例示できる。
この場合も同様に、対象者に応じたパン粥様食品における上述の栄養条件を満たすよう、即席パン粥様食品が設計される。この場合、即席パン粥様食品は、上述のように、パン粉におけるタンパク質含量や、パン粉とともに含まれるタンパク素材の含量が調整されている。
The instant bread cake-like food can be made into a composition with a small amount of protein material by using a protein material (such as whole milk powder or skim milk powder) having a low protein content.
For example, as a meal for patients with kidney disease, an instant bread cake-like food adjusted to have a protein content of 1 to 2 g and an energy of 200 to 400 kcal per 150 g of intake of bread cake-like food. It can be illustrated.
In this case as well, the instant bread candy-like food is designed so as to satisfy the above-mentioned nutritional condition in the bread candy-like food according to the subject. In this case, as described above, the instant bread candy-like food is adjusted in the protein content in bread crumbs and the protein material contained together with the bread crumbs.
本実施形態におけるパン粥様食品は、風味が一般的なパン粥に類似し、かつ摂食機能や食欲の低下した人でも喫食が進むような好ましい香りと味を有するように組成が設計される。例えば、一般的なパン粥の様な味や、だし味、しょうゆ味、味噌味、カレー味、洋風スープ味、チョコレート味、バニラ味、ミルク味、コーヒー味、抹茶味、乳酸菌飲料味、フルーツジュース味などが設定される。
味の強さは、かすかに感じる程度の薄い味から明らかに認識できる程度の濃い味まで、飲食者に合わせて設定できる。
The composition of the bread candy-like food in this embodiment is designed so that the flavor is similar to general bread candy and has a favorable scent and taste that allows people to eat even if the eating function and appetite decline. . For example, taste like general bread koji, soup stock, soy sauce flavor, miso flavor, curry flavor, Western soup flavor, chocolate flavor, vanilla flavor, milk flavor, coffee flavor, matcha flavor, lactic acid bacteria beverage flavor, fruit juice Taste etc. are set.
The strength of the taste can be set according to the person eating and drinking, from a faint taste that feels faint to a deep taste that can be clearly recognized.
続けて、即席パン粥様食品の製造方法について、説明する。
まず、即席パン粥様食品に含まれるパン粉の製造方法について説明する。
製造者は、まず、パン生地をつくる。製造者は、原料である小麦粉、イースト、食用油脂、砂糖類、食塩、水等をミキサーにより混ぜ合わせてパン生地をつくる。その他に酵素製剤、ブドウ糖、ペクチン製剤、米粉、とうもろこし粉、大豆粉、ライ麦粉、でん粉、米麹、麦芽粉、大豆食物繊維、粉末状植物性タンパク、乳製品、卵、還元水あめ、醸造酢、野菜及び果実並びにそれらの加工品、乳化剤、イーストフード、製造用剤、ｐＨ調整剤、着色料、加工でん粉、増粘多糖類を適宜追加してもよい。
パン生地は、例えば、小麦粉１００質量％に対し、イースト０．１〜４質量％、イーストフード０．１〜２質量％、食塩０．５〜３質量％、砂糖類１〜２５質量％、食用油脂２〜２５質量％、水４０〜８０質量％が混ぜ合わされてつくられる。
そして、製造者は、パン生地を丸状及びシート状に形成する。
Next, a method for producing an instant bread-like food will be described.
First, a method for producing bread crumbs contained in instant bread cake-like food will be described.
The manufacturer first makes dough. The manufacturer mixes raw materials such as flour, yeast, edible fats and oils, sugars, salt, water, etc. with a mixer to make bread dough. Other enzyme preparations, glucose, pectin preparations, rice flour, corn flour, soy flour, rye flour, starch, rice bran, malt flour, soy dietary fiber, powdered vegetable protein, dairy products, eggs, reduced syrup, brewed vinegar, Vegetables and fruits and processed products thereof, emulsifiers, yeast foods, production agents, pH adjusters, colorants, processed starches, thickening polysaccharides may be added as appropriate.
Bread dough is, for example, 0.1 to 4% by weight of yeast, 0.1 to 2% by weight of yeast food, 0.5 to 3% by weight of salt, 1 to 25% by weight of sugars, and edible fats and oils for 100% by weight of flour. It is made by mixing 2 to 25% by mass and 40 to 80% by mass of water.
Then, the manufacturer forms the bread dough into a round shape and a sheet shape.
続けて、製造者は、丸状及びシート状に形成されたパン生地を醗酵室にて一定の時間熟成させる。途中ガス抜き（パンチ）をして後で発酵させることがある。パン生地は、醗酵室において、温度及び湿度が一定（例えば３８℃、湿度７０％）で約３０〜６０分間発酵される。パン生地は、発酵されることにより、例えば、厚さが約２〜２．５倍に変化する。 Subsequently, the manufacturer ages bread dough formed in a round shape and a sheet shape in the fermentation room for a certain period of time. It may be degassed (punched) halfway and fermented later. The bread dough is fermented in a fermentation room for about 30-60 minutes at a constant temperature and humidity (eg, 38 ° C., 70% humidity). When the dough is fermented, the thickness changes, for example, by about 2 to 2.5 times.
続けて、製造者は、発酵が完了したパン生地に対して生地内層を形成する。生地内層は、最終製品となるパン粉の形状を決定する重要な要因であり、まだ焼成固定していない生地の内部構造に細長い組織を付与するものである。生地内層を形成するには、発酵したパン生地を延伸することにより行なわれる。延伸は、例えば、前後一対のベルトコンベヤー体間において、該ベルトコンベヤー体の速度に差をつけて無圧状態で行われる。無圧状態で引き延ばされることで、引き延ばし方向に細長い生地内層が効率よく形成される。 Subsequently, the manufacturer forms a dough inner layer for the bread dough that has been fermented. The dough inner layer is an important factor that determines the shape of the bread crumb that will be the final product, and imparts an elongated structure to the internal structure of the dough that has not yet been fired and fixed. The dough inner layer is formed by stretching the fermented bread dough. The stretching is performed, for example, in a non-pressure state between the pair of front and rear belt conveyor bodies with a difference in speed of the belt conveyor body. By being stretched in a non-pressure state, a fabric inner layer elongated in the stretching direction is efficiently formed.
続けて、製造者は、生地内層の形成がなされたパン生地を、生地を固定すべく焼成する。焼成は、電極式又は焙焼式のパン焙焼機により行われる。本実施形態におけるパン生地に対する焙焼は、電極式の焙焼機により行われることが好ましい。 Subsequently, the manufacturer bakes the bread dough having the dough inner layer formed thereon to fix the dough. Baking is performed by an electrode-type or roasting-type bread roasting machine. The baking of the dough in the present embodiment is preferably performed by an electrode-type roasting machine.
続けて、製造者は、焙焼されて生地内層が固定されたパンを、例えば、冷蔵庫や冷風等を使って効率よく冷却する。ここで、パンは自然冷却されてもよいが、効率的に冷却されることにより、次の工程である粉砕工程までに必要なエイジング時間が短縮される。これにより、生産効率が向上される。 Subsequently, the manufacturer efficiently cools the bread that has been roasted and the inner layer of the dough is fixed using, for example, a refrigerator or cold air. Here, the pan may be naturally cooled, but by efficiently cooling, the aging time required until the next crushing step is shortened. Thereby, production efficiency is improved.
続けて、製造者は、冷却されたパンを粉砕機により粉砕する（粉砕工程）。粉砕工程は、予備的な荒砕き工程と、更に細かく粉砕する粉砕工程とを有する。これにより、パンは、パン粉になる。 Subsequently, the manufacturer grinds the cooled bread with a grinder (grinding step). The crushing process has a preliminary rough crushing process and a crushing process for further crushing. Thereby, bread turns into bread crumbs.
続けて、製造者は、パン粉を乾燥処置等して、水分含量を上記範囲に調整する。また製造者は、粒度を調整するため、パン粉を篩いにより、篩い処理する。これにより、パン粉は、粒度が上述の範囲になるよう調整される。 Subsequently, the manufacturer adjusts the moisture content within the above range by drying the bread crumbs. Moreover, in order to adjust a particle size, a manufacturer screens bread crumbs with a sieve. Thereby, bread crumb is adjusted so that a particle size may become the above-mentioned range.
次いで、即席パン粥様食品の製造方法について説明する。
まず、製造者は、パン粉と、タンパク素材とを上述の割合で篩を通して混合用のタンクに投入する。また、製造者は、更に食感や風味を調整する組成物や、所定の栄養素を含む組成物を上述の割合で篩を通して、混合用のタンクに投入する。
Next, a method for producing an instant bread-like food will be described.
First, the manufacturer puts bread crumbs and protein material into the mixing tank through a sieve at the above-mentioned ratio. Further, the manufacturer puts a composition for adjusting the texture and flavor, and a composition containing a predetermined nutrient through the sieve at the above-described ratio and puts it into a mixing tank.
続けて、製造者は、混合用のタンクに収容されたパン粉や各組成物が略均一に混ざるように攪拌する。製造者は、例えば、攪拌ミキサーをパン粉が破砕しない程度の回転速度で回転させることで、パン粉や各組成物が混合物として略均一になるよう攪拌する。
ここで、上述した攪拌手段は、一例であり、上述した攪拌手段に限定されない。例えば、製造者は、搬送中に均一に混ざるように攪拌する攪拌手段を採用してもよく、また、袋や容器に収容する際に均一になるようにノズル位置や排出強さを調整する装置を採用してもよい。これにより、製造者は、即席パン粥様食品を製造する。
Subsequently, the manufacturer stirs so that the bread crumbs and each composition contained in the mixing tank are mixed almost uniformly. A manufacturer stirs bread crumbs and each composition so that it may become substantially uniform as a mixture, for example by rotating a stirring mixer at a rotation speed which does not crush bread crumbs.
Here, the above-described stirring means is an example, and is not limited to the above-described stirring means. For example, the manufacturer may employ a stirring means for stirring so that it is uniformly mixed during conveyance, and a device that adjusts the nozzle position and discharge strength so as to be uniform when stored in a bag or container. May be adopted. Thereby, a manufacturer manufactures an instant bread candy-like food.
続けて、製造者は、上記混合物である即席パン粥様食品を、所定の袋（包装部材、個包装部材）や容器に封入する。 Subsequently, the manufacturer encloses the instant bread cake-like food that is the above mixture in a predetermined bag (packaging member, individual packaging member) or container.
製造者は、例えば、複数食分の即席パン粥様食品を、所定の大きさの袋に封入する。製造者は、袋の収容容積に応じた量の即席パン粥様食品を、該袋に封入する。ここで、製造者は、例えば、即席パン粥様食品とともに乾燥剤、脱酸素剤、品質保持剤を袋内に入れてもよい。 For example, the manufacturer encloses a plurality of meals of instant bread-like food in a bag of a predetermined size. The manufacturer encloses an instant bread-like food in an amount corresponding to the capacity of the bag. Here, for example, the manufacturer may put a desiccant, an oxygen scavenger, and a quality-preserving agent in the bag together with the instant bread candy-like food.
また、製造者は、例えば、一食分の量の即席パン粥様食品を袋状の個包装部材に封入する。そして、製造者は、袋状の個包装部材における開口を封止する。これにより、個包装部材は、即席パン粥様食品が収容された収容空間を密閉状態にする。
袋状の個包装部材に収容された一食分の量のパン粥様食品は、個包装物として保管や流通がされる。
個包装部材は、内部に形成される収容空間を密封状態として、収容される即席パン粥様食品の水分含量の上昇や、品質や風味の劣化を抑制する。
また、該個包装物は、袋状の個包装部材の一部が破られることで、即席パン粥様食品を外部に出すことが可能に構成される。
In addition, the manufacturer encloses, for example, an instant bread candy-like food in an amount for one meal in a bag-like individual packaging member. And a manufacturer seals the opening in a bag-like individual packaging member. Thereby, an individual packaging member makes the accommodation space in which the instant bread lees-like food was accommodated in a sealed state.
Bread-like foods in the amount of one serving contained in a bag-like individual packaging member are stored and distributed as individual packages.
The individual wrapping member seals the accommodation space formed therein, and suppresses an increase in the moisture content and deterioration of quality and flavor of the instant bread-like food to be accommodated.
Moreover, this individual package is comprised so that an instant bread candy-like food can be taken out by partly breaking a bag-like individual package member.
また、製造者は、一食分の量の即席パン粥様食品を容器に封入する。そして、製造者は、容器の開口を蓋部材により封止して、内部の収容空間を密閉状態にする。
容器に収容された一食分の量のパン粥様食品は、個包装物として保管や流通がされる。
容器は、内部に形成される収容空間を密封状態として、収容される即席パン粥様食品の水分含量の上昇や、品質や風味の劣化を抑制する。ここで、容器は、上述の通り、例えば、上記注加される水溶液の容量に対して、１〜３倍の容量を有する。また、容器は、例えば、収容される即席パン粥様食品の量に対して好適な熱湯等の注加量を示す目印（例えば、線表示）を内面に有する。また、容器は、例えば、調理手順を示す表示部を外面に有する。
該個包装物は、蓋部材の全部又は一部が容器から剥がされることで、即席パン粥様食品に対して外部から熱湯等の水溶液を注加可能に構成される。
In addition, the manufacturer encloses an instant bread candy-like food in an amount for one meal in a container. And a manufacturer seals opening of a container with a cover member, and makes an internal storage space airtight.
The bread candy-like food of the amount contained in the container is stored and distributed as individual packages.
The container suppresses an increase in the moisture content and deterioration of quality and flavor of the instant bread cake-like food to be accommodated, with the accommodation space formed therein sealed. Here, as above-mentioned, a container has a capacity | capacitance of 1-3 times with respect to the capacity | capacitance of the said aqueous solution poured, for example. Moreover, a container has the mark (for example, line display) which shows the addition amount of hot water etc. suitable with respect to the quantity of the instant bread lees-like food accommodated on an inner surface, for example. Moreover, a container has the display part which shows a cooking procedure on an outer surface, for example.
The individual package is configured such that an aqueous solution such as hot water can be poured into the instant bread candy-like food from the outside by removing all or part of the lid member from the container.
続けて、パン粥様食品の調理方法（製造方法）について説明する。
数食分の即席パン粥様食品が袋に封入された包装物を用いた場合について説明する。
まず、調理者（製造者）は、袋から所定量（例えば、一食分の量）の即席パン粥様食品を計量して取り出して、容器に入れる。
続けて、調理者は、容器に収容された即席パン粥様食品に対して、熱湯等の水溶液を注加する。調理者は、例えば、即席パン粥様食品に対して、質量比で１〜３の熱湯を注加し、全体が均一になるようにかき混ぜる。
Next, a cooking method (manufacturing method) of bread crumb-like food will be described.
A case will be described in which a package of several breads of instant bread-like food is used.
First, the cook (manufacturer) measures and takes out a predetermined amount (for example, one serving) of instant bread cake-like food from the bag and puts it in a container.
Subsequently, the cook pours an aqueous solution such as hot water into the instant bread cake-like food contained in the container. For example, the cook adds hot water of 1 to 3 in mass ratio to the instant bread-like food and stirs it so that the whole becomes uniform.
続けて、調理者は、熱湯等の水溶液を即席パン粥様食品（容器）に注加し、全体が均一になるように混ぜた後、１分〜３０分、好ましくは３分〜２０分、更に好ましくは５分〜１５分だけ保持する（待つ）。この際、水分の蒸発や温度の変化を防ぐため容器にふたをすることが好ましい。
これより、即席パン粥様食品は、喫食可能になる。言い換えると、パン粥様食品が調理（製造）される。
Subsequently, the cooker pours an aqueous solution such as hot water into an instant bread candy-like food (container), mixes the whole so as to be uniform, and then 1 to 30 minutes, preferably 3 to 20 minutes. More preferably, hold (wait) for 5 to 15 minutes. At this time, it is preferable to cover the container in order to prevent moisture evaporation and temperature change.
As a result, the instant bread-like food can be eaten. In other words, bread-like food is cooked (manufactured).
また、包装物が袋状の個包装部材に一食分の量のパン粥様食品が収容された個包装物である場合、調理者は、即席パン粥様食品を計量することなく、内部の即席パン粥様食品を容器に移し、予め定められた量の熱湯等の水溶液を注加する。これにより、パン粥様食品が調理（製造）される。 In addition, when the package is an individual package in which an amount of bread crumb-like food is contained in a bag-shaped individual wrapping member, the cook does not measure the instant bread crumb-like food, Transfer the bread cake-like food to a container and pour a predetermined amount of an aqueous solution such as hot water. Thereby, bread crumb-like food is cooked (manufactured).
また、包装物が容器に一食分の量のパン粥様食品が収容された個包装物である場合、調理者は、蓋部材を剥がし、予め定められた量の熱湯等の水溶液を容器内に注加する。これにより、パン粥様食品が調理（製造）される。 In addition, when the package is an individual package in which an amount of bread candy-like food is contained in a container, the cook peels off the lid member and puts a predetermined amount of an aqueous solution such as hot water into the container. Add. Thereby, bread crumb-like food is cooked (manufactured).
本実施形態によれば、熱湯等の水溶液を注加するだけで、簡易にパン粥様食品を調理（製造）可能な即席パン粥様食品を提供できる。本実施形態における即席パン粥様食品は、調理者の調理負担を軽減させる。 According to this embodiment, it is possible to provide an instant bread candy-like food that can be easily cooked (manufactured), such as by adding an aqueous solution such as hot water. The instant bread candy-like food in the present embodiment reduces the cooking burden on the cook.
また、本実施形態によれば、即席パン粥様食品は、パン粉を１０〜６０質量％含むので、熱湯等の水溶液が注加された場合、いわゆるパン粥と同様の食感及び風味となる。 In addition, according to the present embodiment, the instant bread candy-like food contains 10 to 60% by mass of bread crumbs, and therefore, when an aqueous solution such as hot water is added, it has the same texture and flavor as a so-called bread candy.
また、本実施形態によれば、即席パン粥様食品は、パン粉におけるタンパク質含量が６〜１５質量％であるで、熱湯等の水溶液が注加された場合、舌触り等の食感や、嚥下特性に優れたパン粥様食品になる。即席パン粥様食品は、熱湯等の水溶液が注加された場合における戻り性に優れる。 Moreover, according to this embodiment, the instant bread cake-like food has a protein content in bread crumbs of 6 to 15% by mass, and when an aqueous solution such as boiling water is added, the mouthfeel and swallowing characteristics and swallowing characteristics Excellent bread candy-like food. The instant bread cake-like food is excellent in returnability when an aqueous solution such as hot water is poured.
また、本実施形態によれば、即席パン粥様食品は、タンパク素材を５〜４０質量％含むので、熱湯等の水溶液が注加された場合、舌触り等の食感や、嚥下特性に優れたパン粥様食品になる。即席パン粥様食品は、熱湯等の水溶液が注加されて即席パン粥様食品になった状態において、滑らかさに優れる。また、即席パン粥様食品は、熱湯等の水溶液が注加されて即席パン粥様食品になった状態において、タンパク質含量が多く含まれる。即席パン粥様食品は、調理者における原料の管理負担を軽減させる。 In addition, according to the present embodiment, the instant bread-like food contains 5 to 40% by mass of the protein material, and therefore, when an aqueous solution such as hot water is added, it has excellent texture such as touch and swallowing characteristics. It becomes bread candy-like food. The instant bread cake-like food is excellent in smoothness in a state where an aqueous solution such as hot water is poured into the instant bread cake-like food. In addition, the instant bread cake-like food contains a large amount of protein in a state where an aqueous solution such as hot water is poured into the instant bread cake-like food. Instant bread candy-like foods reduce the burden of managing ingredients on the cook.
また、本実施形態によれば、タンパク素材におけるタンパク質含量が２０〜９５質量％であるので、パン粥様食品において高タンパク含量に設定された場合でも、低タンパク含量に設定された場合でも、好適に対応したパン粥様食品を得ることができる。 Moreover, according to this embodiment, since the protein content in the protein material is 20 to 95% by mass, it is preferable whether the protein content is set to be high or low in the bread crumb-like food. Bread candy-like foods can be obtained.
また、本実施形態によれば、即席パン粥様食品は、パン粉における水分含量が４〜１６質量％なので、保存性に優れる。例えば、複数食分の即席パン粥様食品が袋に収容される場合、長期にわたり常温で保管されることが考えられるが、即席パン粥様食品は、常温での保存性に優れる。また、複数食分の即席パン粥様食品を密封した袋が開封された状態において、即席パン粥様食品は、保存性に優れる。 Moreover, according to this embodiment, since the instant bread candy-like food has a water content in bread crumbs of 4 to 16% by mass, it has excellent storage stability. For example, when multiple servings of instant bread cake-like food are stored in a bag, it may be stored at room temperature for a long period of time, but instant bread cake-like food is excellent in storage stability at room temperature. Moreover, in the state where the bag which sealed the instant bread candy-like food for multiple meals was opened, the instant bread candy-like food is excellent in preservability.
また、本実施形態によれば、即席パン粥様食品は、パン粉が６メッシュを通過したものであるので、保存時におけるパン粉及び他の組成物との混合性（均一性）が良好である。また、即席パン粥様食品は、熱湯等の水溶液が注加された場合、舌触り等の食感や、嚥下特性に優れたパン粥様食品になる。 Moreover, according to this embodiment, since the bread crumbs of the instant bread cake-like food have passed through 6 meshes, the mixing property (uniformity) with bread crumbs and other compositions during storage is good. In addition, the instant bread cake-like food becomes a bread cake-like food excellent in mouthfeel and swallowing characteristics when an aqueous solution such as hot water is added.
また、本実施形態によれば、即席パン粥様食品は、タンパク素材に含まれるタンパク質を牛乳由来のタンパク素材から選ばれる１又は２以上とすることで、熱湯等の水溶液が注加された場合、風味に優れたパン粥様食品になる。また、即席パン粥様食品は、牛乳等を注加することなく、熱湯を注加するだけで、所定量のタンパク質を含むと共にミルク風味のパン粥様食品になる。 In addition, according to the present embodiment, the instant bread candy-like food is such that when the protein contained in the protein material is one or more selected from protein materials derived from milk, an aqueous solution such as hot water is added. It becomes a bread candy-like food with excellent flavor. In addition, the instant bread cake-like food is a milk-flavored bread cake-like food that contains a predetermined amount of protein by simply adding hot water without adding milk or the like.
また、本実施形態によれば、即席パン粥様食品は、タンパク素材に含まれるタンパク質が全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテイン、濃縮ホエープロテイン、分離ホエープロテイン、カゼインナトリウムから選ばれる１又は２以上であるので、熱湯等の温度が高い水溶液が注加された場合、完全にゲル化したり、熱凝集して不溶化しない。即席パン粥様食品は、熱湯等の温度が高い水溶液が注加された場合、所定量のタンパク質を含むと共に、良好な嚥下特性を有するパン粥様食品になる。 In addition, according to the present embodiment, the instant bread candy-like food, the protein contained in the protein material is whole milk powder, skim milk powder, concentrated milk protein, separated milk protein, total milk protein, concentrated whey protein, separated whey protein, Since it is 1 or 2 or more selected from sodium caseinate, when an aqueous solution having a high temperature such as hot water is added, it does not completely gel or heat aggregate and insolubilize. The instant bread cake-like food becomes a bread cake-like food that contains a predetermined amount of protein and has good swallowing characteristics when an aqueous solution having a high temperature such as hot water is poured.
また、本実施形態によれば、即席パン粥様食品は、熱湯等の水溶液が注加された状態で所定の物性や栄養量を満たすように設計される。これにより、即席パン粥様食品は、例えば、熱湯等の水溶液が注加されることで、高齢者等の特定の飲食者に対して特に好適なパン粥様食品になる。 In addition, according to the present embodiment, the instant bread candy-like food is designed so as to satisfy predetermined physical properties and nutrients in a state where an aqueous solution such as hot water is poured. Thereby, an instant bread candy-like food becomes a bread candy-like food particularly suitable for a specific eating and drinking person such as an elderly person by adding an aqueous solution such as hot water, for example.
例えば、本実施形態によれば、即席パン粥様食品は、該即席パン粥様食品におけるパン粉の含量が２５〜４０質量％であって、水溶液が注加されて喫食可能になった状態において（パン粥様食品の状態において）、硬さが３×１０２〜２×１０４Ｎ／ｍ２、かつ、付着性が１．５×１０３Ｊ／ｍ３以下となるように設計される。これにより、即席パン粥様食品は、例えば、摂食・嚥下が困難な対象者に適している。 For example, according to this embodiment, the instant bread candy-like food has a bread crumb content of 25 to 40% by mass in the instant bread candy-like food, and an aqueous solution is poured into the ready-to-eat state ( It is designed to have a hardness of 3 × 10 2 to 2 × 10 4 N / m 2 and an adhesiveness of 1.5 × 10 3 J / m 3 or less. Accordingly, the instant bread-like food is suitable for a subject who is difficult to eat and swallow, for example.
例えば、本実施形態によれば、即席パン粥様食品は、水溶液が注加されて喫食可能になった状態において、１５０ｇあたり、タンパク質含量が２〜２５ｇ、１５０〜４００ｋｃａｌであるように設計される。これにより、即席パン粥様食品は、高齢者用の食事として適している。 For example, according to the present embodiment, the instant bread candy-like food is designed such that the protein content is 2 to 25 g and 150 to 400 kcal per 150 g in a state where the aqueous solution is poured and ready to eat. . As a result, the instant bread-like food is suitable as a meal for the elderly.
例えば、本実施形態によれば、即席パン粥様食品は、水溶液が注加されて喫食可能になった状態において、１５０ｇあたり、タンパク質含有量が１〜２ｇ、エネルギーが２００〜４００ｋｃａｌであるように設計される。これにより、即席パン粥様食品は、例えば、腎臓病疾患者の食事として適している。 For example, according to the present embodiment, the instant bread candy-like food has a protein content of 1 to 2 g and an energy of 200 to 400 kcal per 150 g in a state in which an aqueous solution is added to be ready to eat. Designed. Thereby, the instant bread-like food is suitable as a meal for a kidney disease person, for example.
また、本実施形態によれば、即席パン粥様食品は、パン粉及びタンパク素材の量が注加される熱湯等の水溶液に対して設定されている。これにより、調理者（製造者）は、所定量の即席パン粥様食品に対して、予め設定された比の水溶液を注加することで、所望の量のパン粥様食品を調理（製造）することができる。 Moreover, according to this embodiment, the instant bread cake-like food is set with respect to aqueous solutions, such as hot water to which the quantity of bread crumbs and a protein raw material is poured. Thereby, the cook (manufacturer) cooks (manufactures) a desired amount of bread candy-like food by adding an aqueous solution in a preset ratio to a predetermined amount of instant bread candy-like food. can do.
また、本実施形態によれば、即席パン粥様食品は、即席パン粥様食品を収容した状態で即席パン粥様食品に対する質量比で１〜３の水溶液を注加可能な容器に収容されている。これにより、調理者（製造者）は、容器内に熱湯等の水溶液を注加するだけで、容易にパン粥様食品を調理（製造）可能である。 In addition, according to the present embodiment, the instant bread candy-like food is contained in a container capable of pouring an aqueous solution of 1 to 3 in a mass ratio with respect to the instant bread candy-like food in a state of containing the instant bread candy-like food. Yes. Thereby, the cook (manufacturer) can easily cook (manufacture) bread-like food simply by pouring an aqueous solution such as hot water into the container.
また、本実施形態によれば、即席パン粥様食品は、１５〜１００ｇ（一食分）だけ袋状の包装部材に収容されている。これにより、調理者（製造者）は、即席パン粥様食品の量を計量することなく、所定量の熱湯等の水溶液を注加することで、容易にパン粥様食品を調理（製造）可能である。 Moreover, according to this embodiment, the instant bread candy-like food is accommodated in the bag-shaped packaging member by 15 to 100 g (for one meal). This allows the cook (manufacturer) to easily cook (manufacture) bread-like foods by adding a predetermined amount of hot water or other aqueous solution without measuring the amount of instant bread-like foods. It is.
また、本実施形態によれば、即席パン粥様食品は、水分含量が４〜１６質量％であるパン粉を１０〜６０質量％含むので、加温された牛乳等を注加することで、戻り性に優れるので、食感に優れたミルク風味のパン粥様食品になる。 In addition, according to the present embodiment, the instant bread cake-like food contains 10 to 60% by mass of bread crumb having a moisture content of 4 to 16% by mass, so that it can be returned by adding warmed milk or the like. Because of its superior properties, it becomes a bread-like food with a milk flavor and excellent texture.
また、本実施形態によれば、即席パン粥様食品は、パン粉における水分含量が少ないので、保存性に優れる。また、本実施形態によれば、即席パン粥様食品は、全体として水分含量が少ないので、保存性に優れる。 Moreover, according to this embodiment, the instant bread candy-like food has excellent storage stability because the moisture content in the bread crumb is small. Moreover, according to this embodiment, the instant bread candy-like food has a low water content as a whole, and thus has excellent storage stability.
また、本実施形態によれば、即席パン粥様食品は、例えば、お湯を加えるだけで食べることができ、室温で長期保存が可能であることから、災害時や緊急時の非常食および常備食として非常に好適である。 According to the present embodiment, the instant bread-like food can be eaten simply by adding hot water, and can be stored for a long time at room temperature. Is very suitable.
以下、本実施形態における即席パン粥様食品の実施例についつて説明する。 Hereinafter, examples of instant bread candy-like food in the present embodiment will be described.
＜実験例１：パン粉の配合量＞
家庭用パン焼機（パナソニック社製、ＳＤ−ＢＭＳ１０２型）を使用し、表１Ａ及び表１Ｂに示す配合および作成条件にてパンを製造した。製造したパンを室温で放置して冷却させ、皮部分を切断して除いた残りの部分をフードカッター（クイジナートサンエイ製ＢＦＰ−７０３Ｊ型）で粉砕し、８０℃で１時間乾燥させた後、２０メッシュの試験フルイにて粗い区分を除いて試験パン粉とした。
この試験パン粉に表２に示す割合で乳タンパクやデキストリン等の食品素材を混合して、実施例Ｂ〜Ｈ、比較例Ａ、Ｉの即席パン粥様食品を調製した。
<Experimental Example 1: Blending amount of bread crumbs>
Using a home-baking machine (manufactured by Panasonic, SD-BMS102 type), bread was produced under the composition and preparation conditions shown in Table 1A and Table 1B. The manufactured bread was left to cool at room temperature, and the remaining part of the peeled portion was cut with a food cutter (BFP-703J type made by Kuisinart Sanei) and dried at 80 ° C. for 1 hour, then 20 The test bread crumbs were obtained by removing coarse sections with a mesh test sieve.
The bread crumb-like foods of Examples B to H and Comparative Examples A and I were prepared by mixing food materials such as milk protein and dextrin in the proportions shown in Table 2 in the test bread crumbs.
続けて、実施例Ｂ〜Ｈ、比較例Ａ、Ｉの即席パン粥様食品１００ｇをそれぞれボウルに入れ、９０℃の熱湯を２００ｇ添加して泡だて器で１分間攪拌混合した後、食品ラップをして３０分間室温で放置し、パン粥様食品を調製した。
得られたパン粥様食品について、風味（パン風味の強さ）、なめらかさ、性状、硬さ、付着性を評価した。また、熱湯を加えて攪拌した際の分散性（ダマになりにくさ）も併せて評価した。
なお、風味および物性（なめらかさ、性状）は、１０名のパネルにて官能検査を行なって評価した。また、硬さ、付着性は、物性測定機（山電株式会社ＲＥ−３３０５型）を用いて、消費者庁の定める特別用途食品・えん下困難者用食品の試験方法に従って測定した。結果を表３に示す。
Subsequently, 100 g of the instant bread candy-like foods of Examples B to H and Comparative Examples A and I were put in a bowl, 200 g of 90 ° C. hot water was added, and the mixture was stirred and mixed for 1 minute in a whisk. And left at room temperature for 30 minutes to prepare a bread crumb-like food.
The bread crumb-like food obtained was evaluated for flavor (bread flavor strength), smoothness, properties, hardness, and adhesion. Moreover, the dispersibility (hardness to become lumpy) when hot water was added and stirred was also evaluated.
The flavor and physical properties (smoothness and properties) were evaluated by performing a sensory test on a panel of 10 persons. In addition, hardness and adhesion were measured using a physical property measuring instrument (Yamaden Corporation RE-3305 type) according to a test method for special-purpose foods and foods for people with difficulty swallowing defined by the Consumer Affairs Agency. The results are shown in Table 3.
表３に示すように、実施例Ｂ〜Ｈは、パンの風味が感じられ、加水後の食感がなめらかで好ましく、また、加水時の分散性も問題なかった。とくに試験パン粉の配合量が２５〜４０質量％である実施例Ｄ〜Ｆは、硬さや付着性が消費者庁の定める特別用途食品・えん下困難者用食品の許可基準ＩＩＩに合致し、摂食が困難な高齢者や障害を持つ人でも食べやすい物性であった。なお、特別用途食品・えん下困難者用食品の許可基準ＩＩＩは、硬さ３００Ｎ／ｍ２〜２０，０００Ｎ／ｍ２かつ付着性１，５００Ｊ／ｍ３以下である。
試験パン粉の配合量が少ない比較例Ａは、パンの風味が感じられず、物性は濃いスープ状であり一般的なパン粥とは大きく異なっていた。試験パン粉の配合量が多い比較例Ｉは、加水してパン粥様食品を調製する際にダマになりやすく、物性も硬くて付着性が高く、摂食が困難な高齢者や障害を持つ人には食べにくい物性であった。
As shown in Table 3, in Examples B to H, the taste of bread was felt, the texture after addition was smooth and preferable, and the dispersibility during addition was satisfactory. In particular, Examples DF, in which the blending amount of the test bread crumbs is 25 to 40% by mass, conforms to the permission standard III of special-purpose foods and foods for people with difficulty swallowing as determined by the Consumer Affairs Agency. The physical properties are easy to eat even for elderly people who have difficulty eating or who have disabilities. In addition, permission standard III of food for special use foods and foods for people with difficulty in swallowing is a hardness of 300 N / m 2 to 20,000 N / m 2 and an adhesiveness of 1,500 J / m 3 or less.
Comparative Example A with a small amount of the test bread crumbs did not feel the flavor of bread, and the physical properties were deep soup, which was significantly different from general bread cake. Comparative Example I, which contains a large amount of test bread crumbs, is addictive when preparing bread-like foods by adding water, has high physical properties, has high adhesion, and is difficult to eat It was hard to eat.
＜実験例２：パン粉の水分量＞
実験例１の試験パン粉の製造条件において、パンおよびパン粉の乾燥条件を調整することで、水分含有量が異なる６種類の試験パン粉を作成した。これらと、各種食品素材を実施例Ｈの（表２参照）の割合で混合して、実施例Ｈ−１〜６の即席パン粥様食品を調製し、定法により水分を測定した。結果を表４に示す。
<Experimental Example 2: Water content of bread crumb>
Six test bread crumbs having different water contents were prepared by adjusting the drying conditions of bread and bread crumbs in the production conditions of test bread crumbs of Experimental Example 1. These and various food materials were mixed at the ratio of Example H (see Table 2) to prepare the instant bread-like foods of Examples H-1 to 6, and the moisture content was measured by a conventional method. The results are shown in Table 4.
小麦粉を室温で長期保存するにあたっては、水分量は１２質量％以下であることが望ましいとされている。試験パン粉の水分量が１６質量％以下では、即席パン粥様食品の水分は１２質量％以下であるため長期保存性が高いと考えられるが、試験パン粉の水分量が１６質量％以上では、即席パン粥様食品の水分は１２質量％以上となり、室温での長期保存における微生物の増加や風味などの品質劣化が予想される。さらに、試験パン粉の水分が、市販の生パン粉と同等の３５質量％の場合は、即席パン粥様食品の水分は２５．１質量％にも達し、室温での保存性は極めて低いと考えられる。 In storing wheat flour at room temperature for a long period of time, the water content is desirably 12% by mass or less. When the moisture content of the test bread crumb is 16% by mass or less, the moisture content of the instant bread crumb-like food is 12% by mass or less, so it is considered that long-term storage is high. However, when the moisture content of the test bread crumb is 16% by mass or more, The water content of bread crumb-like food is 12% by mass or more, and quality deterioration such as increase in microorganisms and flavor during long-term storage at room temperature is expected. Furthermore, when the moisture content of the test bread crumb is 35% by mass equivalent to that of commercially available bread crumbs, the moisture content of the instant bread crumb-like food reaches 25.1% by mass, and it is considered that the storage stability at room temperature is extremely low. .
＜実験例３：タンパク素材の種類＞
各種食品素材を実施例Ｅの（表２参照）の割合で混合して実施例Ｅ−１〜１５即席パン粥様食品を調製した。タンパク素材は、全脂粉乳、脱脂粉乳、濃縮ホエープロテイン、分離ホエープロテイン、濃縮ミルクプロテイン、分離ミルクプロテイン、カゼインナトリウム、酸カゼイン、レンネットカゼイン、濃縮大豆タンパク、分離大豆タンパク、小麦タンパク、ゼラチンのうち１つを使用し、タンパク素材の異なる計１５種類の即席パン粥様食品を調製した。これらについて実験例１と同様に加水してパン粥様食品とし、官能検査により風味および物性（なめらかさ）等を評価した。結果を表５に示す。
<Experimental example 3: Types of protein material>
Various food materials were mixed in the ratio of Example E (see Table 2) to prepare Examples E-1 to 15 instant bread cake-like foods. Protein materials are whole milk powder, skim milk powder, concentrated whey protein, separated whey protein, concentrated milk protein, separated milk protein, sodium caseinate, acid casein, rennet casein, concentrated soy protein, separated soy protein, wheat protein, gelatin One of them was used to prepare a total of 15 types of instant bread-like foods with different protein materials. These were hydrated in the same manner as in Experimental Example 1 to make bread-like foods, and the flavor and physical properties (smoothness) were evaluated by sensory test. The results are shown in Table 5.
実施例Ｅ−１〜Ｅ７（全脂粉乳、脱脂粉乳、濃縮ホエープロテイン、分離ホエープロテイン、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテインを用いた配合）は、パン粥様食品の風味、食感とも良好であった。とくに、実施例Ｅ−１、２、５、６、７（全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテインを用いた配合）は、風味が非常に良好であった。
一方、実施例Ｅ−９〜１２（濃縮大豆タンパク、分離大豆タンパク、小麦タンパク、ゼラチンを用いた配合）は、パン粥様食品の食感（物性、なめらかさ）は良好であったが、それぞれのタンパク素材独特のにおいが目立ちパン粥様食品としての風味は好ましくなかった。
実施例Ｅ−１３〜１５（水溶性の低いタンパク素材である酸カゼイン、カゼインカルシウム、レンネットカゼインを用いた配合）は、食べた際のざらつき感が強く好ましくなかった。
実施例Ｅ−３、４（濃縮ホエープロテイン、分離ホエープロテインを使用した配合）は、他の水溶性タンパク素材を含む実施例のパン粥様食品に比べて、なめらかさが低下する傾向が見られた。これは、タンパク素材が熱湯により熱凝集して不溶化したためと考えられる。
実施例Ｅ−８（カゼインナトリウムを使用した配合）は、パン粥様食品の食感（物性、なめらかさ）は良好であったが、風味が濃縮ミルクプロテイン等と比較してやや劣っていた。
Examples E-1 to E7 (whole milk powder, skim milk powder, concentrated whey protein, separated whey protein, concentrated milk protein, separated milk protein, blended with total milk protein) are flavors and textures of bread crumb-like food Both were good. In particular, Examples E-1, 2, 5, 6, and 7 (formulation using whole milk powder, skim milk powder, concentrated milk protein, separated milk protein, and total milk protein) had very good flavor.
On the other hand, Examples E-9 to 12 (concentrated soy protein, separated soy protein, wheat protein, gelatin) were good in texture (physical properties, smoothness) of bread crumb-like food, The unique smell of the protein material was conspicuous, and the flavor as a bread candy-like food was not preferable.
Examples E-13 to 15 (formulation using acid casein, calcium caseinate, and rennet casein, which are protein materials having low water solubility) were not preferable because they had a rough feeling when eaten.
Examples E-3 and 4 (compounds using concentrated whey protein and isolated whey protein) tend to be less smooth than the bread crumb-like foods of Examples containing other water-soluble protein materials. It was. This is presumably because the protein material was thermally aggregated and insolubilized with hot water.
In Example E-8 (formulation using sodium caseinate), the texture (physical properties, smoothness) of the bread candy-like food was good, but the flavor was slightly inferior compared to concentrated milk protein and the like.
＜実験例４：タンパク素材の配合割合＞
実験例１で製造した試験パン粉、および乳タンパクやデキストリン等の食品素材を表６の配合で混合して、乳タンパク含有量の異なる即席パン粥様食品の実施例Ｋ〜Ｐ、比較例Ｊ、Ｑを調整した。これらを実験例１と同様に加水してパン粥様食品を調製し、パネル８名による官能検査で、なめらかさ、べたつきを評価した。また、実験例１と同様に物性測定機を用いて硬さと付着性を測定した。結果を表７に示す。
<Experimental Example 4: Mixing ratio of protein material>
Test bread crumbs produced in Experimental Example 1 and food materials such as milk protein and dextrin were mixed in the formulation shown in Table 6, and Examples K to P of instant bread cake-like foods having different milk protein contents, Comparative Example J, Q was adjusted. These were hydrated in the same manner as in Experimental Example 1 to prepare bread crumb-like foods, and the smoothness and stickiness were evaluated by sensory inspection by eight panelists. Moreover, hardness and adhesiveness were measured using the physical property measuring machine similarly to Experimental Example 1. The results are shown in Table 7.
即席パン粥様食品中の乳タンパクの配合量が５〜４０質量％である実施例Ｋ〜Ｐは、食感がなめらかで、べたつきも弱かった。とくに、乳タンパクの配合量が１０〜２５質量％である実施例Ｌ〜Ｎは、食感が非常になめらかで、硬さや付着性が消費者庁の定める特別用途食品・えん下困難者用食品の許可基準ＩＩＩに合致し、摂食が困難な高齢者や障害を持つ人でも食べやすい物性であった。
乳タンパクの配合量が３質量％である比較例Ｊは、パン粥様食品の食感にややざらつき感があり好ましくなかった。
乳タンパクの配合量が４５質量％である比較例Ｐは、パン粥様食品の物性が非常に固く、摂食が困難な高齢者や障害を持つ人には食べにくい物性であった。
In Examples K to P, in which the amount of milk protein in the instant bread candy-like food was 5 to 40% by mass, the texture was smooth and the stickiness was weak. In particular, Examples L to N having a milk protein content of 10 to 25% by mass have a very smooth texture, and are special foods and foods for people with difficulty in swallowing as determined by the Consumer Affairs Agency. The physical properties are easy to eat even for elderly people who have difficulty eating and those with disabilities.
Comparative Example J having a milk protein content of 3% by mass was not preferable because the texture of the bread candy-like food was slightly rough.
Comparative Example P having a milk protein content of 45% by mass was very hard to eat for elderly people with disabilities and persons with disabilities who had very hard physical properties.
＜実験例５：パン粉の粒度の検討＞
まず、実験例１に示す方法で製造したパン粉を、各種メッシュサイズの試験フルイを通過させて粒度の異なる８種類の試験パン粉を作成した。使用した試験フルイは４、６．５、８．６、１２、２２、３０、５０、６０メッシュである。
得られた試験パン粉に、乳タンパクやデキストリン等の食品素材を実施例Ｅの配合で混合して実施例Ｅ−１７〜２１、比較例Ｅ−１６、参考例Ｅ−２２、２３の即席パン粥様食品を調製し、試験パン粉と食品素材との混合状態について目視で評価した。また、これら即席パン粥様食品を実験例１と同様に加水してパン粥様食品を調製し、なめらかさ、加水時の分散性（ダマになりにくさ）を評価した結果を表８に示す。
<Experimental example 5: Examination of grain size of bread crumb>
First, the bread crumbs produced by the method shown in Experimental Example 1 were passed through test sieves of various mesh sizes to prepare eight types of test bread crumbs having different particle sizes. The test sieves used are 4, 6.5, 8.6, 12, 22, 30, 50, 60 mesh.
Instant bread cakes of Examples E-17 to 21, Comparative Example E-16, Reference Examples E-22 and 23 were prepared by mixing food materials such as milk protein and dextrin with the blend of Example E to the obtained test bread crumbs. Like food was prepared, and the mixed state of the test bread crumb and the food material was visually evaluated. In addition, Table 8 shows the results of preparing these bread cake-like foods by adding water to these instant bread cake-like foods in the same manner as in Experimental Example 1, and evaluating the smoothness and dispersibility (difficulty of becoming lumpy) at the time of addition. .
即席パン粥様食品中の試験パン粉の粒度が４メッシュ通過である比較例Ｅ−１６は、粒径が大きいパン粉を多く含むため、他の素材と混合した状態において不均一な部分が見られ、製品として好ましくなかった。また、比較例Ｅ−１６は、パン粉の水戻り性が悪いため加水後の物性（なめらかさ）が劣っていた。
実施例Ｅ−１７〜２１の評価結果より、パン粉が６．５メッシュ以上に目の細かいメッシュを通過したものであると、他の素材との混合状態は良好であった。
一方、参考例Ｅ−２２、２３の評価結果より、パン粉が５０メッシュ以上のメッシュ（５０メッシュ以上に更に目が細かい）を通過したものであると、加水して混ぜる際にダマができやすくなる。また、それに伴って加水後の物性は、ざらつきが感じられる様になり、なめらかさが低下した。とくに、パン粉が６０メッシュ通過したものの場合は、パン粉の粒度が非常に小さいものだけで構成されるので分散性が悪く、ざらつきも非常に強く感じられた。
Comparative Example E-16 in which the particle size of the test bread crumbs in the instant bread candy-like food is 4 mesh passes contains a large amount of bread crumbs, and therefore a non-uniform portion is seen in a state mixed with other ingredients. It was not preferable as a product. Moreover, since the comparative example E-16 had poor water return property of bread crumbs, the physical properties (smoothness) after addition were inferior.
From the evaluation results of Examples E-17 to 21, when the bread crumbs passed through a fine mesh of 6.5 mesh or more, the mixed state with other materials was good.
On the other hand, according to the evaluation results of Reference Examples E-22 and 23, if the bread crumbs have passed through a mesh of 50 mesh or more (more fine mesh than 50 mesh), it becomes easy to be lumped when mixed with water. . Further, along with this, the physical properties after the addition of water became rough and the smoothness decreased. In particular, when the bread crumbs passed through 60 mesh, the bread crumbs were composed of only very small particles, so the dispersibility was poor and the roughness was felt very strong.
＜実験例６：タンパク素材のタンパク質含有量＞
タンパク質含有量が異なる３種類のタンパク素材（表９参照）を用いて、即席パン粥様食品を調製した。その際の即席パン粥様食品中のタンパク素材の配合量は、５質量％、１５質量％、４０質量％の３通りとし、実施例Ｒ−１〜３、Ｓ−１〜３、Ｔ−１〜３の即席パン粥様食品を調製した。
それぞれについて実験例１と同様に加水してパン粥様食品とした場合のタンパク質含有量を定法により分析した。各タンパク素材のタンパク質含有量を表９に、即席パン粥様食品の配合およびパン粥様食品のタンパク質含有量およびパン粥様食品のエネルギー値を表１０に示す。
<Experimental Example 6: Protein content of protein material>
Instant bread cake-like foods were prepared using three types of protein materials (see Table 9) with different protein contents. The amount of protein material in the instant bread candy-like food at that time is 3 types of 5% by mass, 15% by mass and 40% by mass, and Examples R-1 to 3 and S-1 to 3 and T-1 are used. ~ 3 instant bread cake-like foods were prepared.
In each case, the protein content in the case of baked bread-like food was analyzed by a conventional method in the same manner as in Experimental Example 1. Table 9 shows the protein content of each protein material, and Table 10 shows the composition of the instant bread-like food, the protein content of the bread-like food, and the energy value of the bread-like food.
実施例Ｒ−１〜３の分析結果に示されるように、タンパク素材として、タンパク質含有量が多い濃縮ミルクプロテイン８０を使用した場合、タンパク素材配合量が中程度の実施例Ｒ−２配合でパン粥様食品のタンパク質含有量は５．２質量％となり、一般的なミルクパン粥のタンパク質含有量（５質量％程度）と同等であった。さらに、タンパク素材配合量が多い実施例Ｒ−３では、パン粥様食品のタンパク質含有量が１１．８質量％となり、タンパク栄養価が非常に高いパン粥組成を得ることができる。 As shown in the analysis results of Examples R-1 to R-3, when concentrated milk protein 80 having a high protein content is used as the protein material, bread is blended in Example R-2 with a medium protein material content. The protein content of the koji-like food was 5.2% by mass, which was equivalent to the protein content (about 5% by mass) of a general milk bread koji. Furthermore, in Example R-3 with a large amount of protein material, the bread candy-like food has a protein content of 11.8% by mass, and a bread candy composition with a very high protein nutritional value can be obtained.
実施例Ｓ−１〜３の分析結果に示されるように、タンパク素材として、タンパク質含有量が中程度のミルクプロテイン４２を使用した場合、タンパク素材配合量が低い実施例Ｓ−１配合ではパン粥様食品のタンパク質含有量は１．９質量％となり、一般的なミルクパン粥よりタンパク質含有量が低いものが得られた。さらに、タンパク素材配合量が多い実施例Ｓ−３では、パン粥様食品のタンパク質含有量が６．８質量％となり、タンパク質含有量は一般的なミルクパン粥より高いものとなった。 As shown in the analysis results of Examples S-1 to S-3, when milk protein 42 having a medium protein content is used as a protein material, bread candy is used in Example S-1 formulation having a low protein material content. The protein content of the like food was 1.9% by mass, and a protein content lower than that of general milk bread cake was obtained. Furthermore, in Example S-3 with a large amount of protein raw material, the protein content of the bread candy-like food was 6.8% by mass, and the protein content was higher than that of general milk bread candy.
実施例Ｔ−１〜３の分析結果に示されるように、タンパク素材として全脂粉乳を使用した場合、タンパク素材配合量が低い実施例Ｔ−１配合ではパン粥様食品のタンパク質含有量は１．６質量％となり、一般的なミルクパン粥より大幅に低いものとなった。さらに、タンパク素材配合量が多い実施例Ｔ−３では、パン粥様食品のタンパク質含有量が４．６質量％となり、一般的なミルクパン粥よりやや低いものとなった。 As shown in the analysis results of Examples T-1 to T-3, when whole fat milk powder is used as the protein material, the protein content of the bread crumb-like food is 1 in the case where the protein material content is low. It was 6% by mass, which was significantly lower than that of ordinary milk bread cake. Furthermore, in Example T-3 with a large amount of protein raw material, the protein content of the bread candy-like food was 4.6% by mass, which was slightly lower than that of a general milk bread candy.
このように、使用するタンパク素材の選択と配合量の設定により、パン粥様食品のタンパク質含有量は、一般的なミルクパン粥と比べて大幅に低いものから高いものまで調節可能であった。 As described above, the protein content of bread crumb-like foods can be adjusted from significantly lower to higher than that of general milk bread candy by selecting the protein material to be used and setting the blending amount.
＜実験例７：加水量＞
実施例Ｅの即席パン粥様食品に対して加水し、パン粥様食品を調製する際、即席パン粥様食品の質量に対する熱湯の質量比（加水比）を０．８〜３．２の範囲で変えて実施例Ｅ―２５〜３１、比較例Ｅ−２４、３２のパン粥様食品を調製した。
調製の際の分散性のよさ（ダマになりにくさ）、得られたパン粥様食品の性状や物性（硬さ、付着性）を実験例４と同様にして評価した結果を表１１に示す。
<Experimental example 7: Amount of water added>
When water is added to the instant bread cake-like food of Example E to prepare the bread cake-like food, the mass ratio (hydrolysis ratio) of hot water to the mass of the instant bread cake-like food is in the range of 0.8 to 3.2. The bread crumb-like foods of Examples E-25 to 31 and Comparative Examples E-24 and 32 were prepared.
Table 11 shows the results of evaluation in the same manner as in Experimental Example 4 on the good dispersibility during preparation (hardness to become lumpy) and the properties and physical properties (hardness, adhesion) of the bread crumb-like food obtained. .
実施例Ｅ―２５〜３１の評価により示されるように、加水比が１．０〜３．０の場合、パン粥様食品の物性はかためのペースト状（硬さ８６００Ｎ／ｍ２）〜柔らかいペースト状（硬さ５００Ｎ／ｍ２）であり、パン粥様食品として良好な物性であった。とくに加水比が１．８〜２．５の場合、得られたパン粥様食品は、硬さが１０２０Ｎ／ｍ２〜３３００Ｎ／ｍ２、付着性が４００Ｊ／ｍ３〜１２５０Ｊ／ｍ３で、消費者庁の定める特別用途食品・えん下困難者用食品の許可基準ＩＩＩに合致し、摂食が困難な高齢者や障害を持つ人でも食べやすい物性であった。
比較例Ｅ−２４の評価に示されるように、加水比が０．８の場合、得られたパン粥様食品はマッシュポテト上で非常に固く、摂食が困難な高齢者や障害を持つ人には固すぎるものである。また、この比較例の即席パン粥様食品は、加水して混合する際もダマになりやすく作業性に劣っていた。
比較例Ｅ−３２の評価に示されるように、加水比が３．２の場合、得られたパン粥様食品は非常に粘度が低く、パン粥としては柔らかすぎる物性であった。
As shown by the evaluation of Example E-25 to 31, when the water addition ratio is 1.0 to 3.0, the physical properties of the bread crumb-like food are hard paste (hardness 8600 N / m 2 ) to soft It was pasty (hardness 500 N / m 2 ) and had good physical properties as a bread candy-like food. Especially when the water ratio is 1.8 to 2.5, the bread crumb-like food obtained has a hardness of 1020 N / m 2 to 3300 N / m 2 and an adhesiveness of 400 J / m 3 to 1250 J / m 3 . It conforms to the permission standard III for special-purpose foods and foods for people with difficulty in swallowing as defined by the Consumer Affairs Agency, and it is easy to eat even for elderly people with disabilities and people with disabilities.
As shown in the evaluation of Comparative Example E-24, when the hydration ratio is 0.8, the bread crumb-like food obtained is very hard on mashed potatoes and is difficult for the elderly and persons with disabilities to eat. Is too hard. In addition, the instant bread candy-like food of this comparative example was apt to become lumpy even when mixed with water and was inferior in workability.
As shown in the evaluation of Comparative Example E-32, when the water addition ratio was 3.2, the bread crumb-like food obtained was very low in viscosity and was too soft for bread crumbs.
Claims (4)
水分含量が４〜１２質量％であるパン粉を１０〜６０質量％と、
前記パン粉に混合された牛乳由来のタンパク素材であってタンパク質の含量が２０〜９５質量％であるタンパク素材を５〜４０質量％と、を含み、
前記パン粉は、６メッシュを通過したものであり、
前記牛乳由来のタンパク素材は、全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテイン、濃縮ホエープロテイン、分離ホエープロテイン、カゼインナトリウムから選ばれる１又は２以上であり、
全体の水分含量は２〜７質量％であり、
水、お湯または熱湯が注加されて喫食可能になった状態において、 １５０ｇあたり、タンパク質含量が２〜２５ｇ、エネルギーが１５０〜４００ｋｃａｌである
高齢者用即席ミルクパン粥様食品。 An instant milk bread-like food for elderly people enclosed in a packaging member or container that can be eaten without being cooked by adding 1 to 3 water, hot water or hot water in a mass ratio,
10-60 mass% of bread crumbs having a moisture content of 4-12 mass%,
A protein material derived from milk mixed with the bread crumbs and having a protein content of 20 to 95% by mass, 5 to 40% by mass, and
The bread crumbs have passed 6 mesh,
The milk-derived protein material is one or more selected from whole milk powder, skim milk powder, concentrated milk protein, separated milk protein, total milk protein, concentrated whey protein, separated whey protein, and sodium caseinate,
The total water content is 2-7% by mass,
In a state where water, hot water or hot water is poured and ready to eat, the protein content is 2 to 25 g and the energy is 150 to 400 kcal per 150 g.
Instant milk bread bowl-like food for the elderly .
食品素材または食品添加物は、少なくともデキストリン、砂糖、粉末油脂および増粘多糖類からなる群から選ばれる１または２以上を含むThe food material or food additive contains at least one or more selected from the group consisting of dextrin, sugar, powdered oil and fat, and thickening polysaccharide.
請求項１に記載の高齢者用即席ミルクパン粥様食品。The instant milk bread bowl-like food for elderly people according to claim 1.
請求項１または２に記載の高齢者用即席ミルクパン粥様食品。 In a state in which water, hot water or hot water is poured and ready to eat, the hardness is 3 × 10 2 to 2 × 10 4 N / m 2 and the adhesion is 1.5 × 10 3 J / m 3. The instant milk bread candy-like food for elderly people according to claim 1 or 2, which is as follows.
前記複数食分の即席ミルクパン粥様食品は、
水分含量が４〜１２質量％であるパン粉を１０〜６０質量％と、
前記パン粉に混合された牛乳由来のタンパク素材であってタンパク質の含量が２０〜９５質量％であるタンパク素材を５〜４０質量％と、を含み、
前記パン粉は、６メッシュを通過したものであり、
前記牛乳由来のタンパク素材は、全脂粉乳、脱脂粉乳、濃縮ミルクプロテイン、分離ミルクプロテイン、トータルミルクプロテイン、濃縮ホエープロテイン、分離ホエープロテイン、カゼインナトリウムから選ばれる１又は２以上であり、
全体の水分含量は２〜７質量％である
包装体。
A packaging member or container, 1-3 water in a mass ratio, more servings of instant milk bread porridge that is sealed in the packaging member or container allows eating without cooking by hot water or hot water is poured A package having a food product ,
The multiple meals of instant milk bread-like food
10-60 mass% of bread crumbs having a moisture content of 4-12 mass%,
A protein material derived from milk mixed with the bread crumbs and having a protein content of 20 to 95% by mass, 5 to 40% by mass, and
The bread crumbs have passed 6 mesh,
The milk-derived protein material is one or more selected from whole milk powder, skim milk powder, concentrated milk protein, separated milk protein, total milk protein, concentrated whey protein, separated whey protein, and sodium caseinate,
A package having a total water content of 2 to 7% by mass.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2019064984A1 (en) | 2017-09-28 | 2019-04-04 | 株式会社片岡製作所 | Phase difference observation device and cell treatment device |
| JP2022509319A (en) * | 2018-09-25 | 2022-01-20 | ロケット フレール | A food composition containing a mixture of legumes and casein |
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