JP2023120684A - Soft food product and composition for producing same - Google Patents

Abstract

To provide: a formed and heated food product using a pasty or minced food material which remains soft even after becoming cool or frozen and thawed unlike conventional formed and heated food products, which becomes hard when becoming cool; a composition for preparing such a food product; and a production method of such a food product.SOLUTION: The problem to be solved can be solved by a formed and heated food product provided by the present invention, and being a soft food product having hardness of 50,000 N/m2 or less at 45°C and 20°C and produced by adding 2-10 pts.mass of waxy tapioca starch modified by hyroxypropylation or acetylation and 1-5 pts.mass of dextrin of DE 1-7 with respect to 100 pts.mass of a minced or pasty food material.SELECTED DRAWING: None

Description

FIELD OF THE INVENTION The present invention relates to a molded heated food product that retains its freshly cooked softness in a cooled state after cooking or after freezing and thawing, and compositions for preparing such food products.

People with difficulty chewing or swallowing food are more likely to choke or aspirate when eating. In most cases, it is minced so that it can be easily crushed with the gums, or it is made into a paste that is easy to swallow with a mixer. Then, if it is in a liquid-separable state, it may be gelled or sol-formed with a gelling agent so as to prevent it from flowing into the trachea, so that it has physical properties suitable for chewing and swallowing by people with difficulty chewing and swallowing. However, even if minced meat or paste is gelled or solified with a gelling agent, syneresis occurs over time or due to repeated freezing and thawing. occurs. Therefore, it is necessary to suppress such separation of water as much as possible.

Adjuvants and the like for conveniently preparing foods for people with difficulty in chewing and swallowing have been proposed so far. For example, a jelly-like food gelling agent using curdlan and cellulose capable of forming a heat-irreversible gel (Patent Document 1), and a syneresis inhibitor for food for people with difficulty chewing using curdlan and modified starch in combination ( Patent document 2) is disclosed. In order to obtain good physical properties in both warm and cold conditions, a thermoreversible heat-setting gelling agent (methylcellulose or hydroxypyropyrmethylcellulose) and a heat-reversible cooling-setting gelling agent (agar, carrageenan, One or more selected from furcelleran, gellan gum, gelatin, locust bean gum and xanthan gum, glucomannan and xanthan gum, tara gum and xanthan gum, and cassia gum and xanthan gum) in combination has been disclosed (Patent Document 3). .

However, each combination of curdlan and cellulose, curdlan and modified starch, and heat-coagulating gelling agent (substituted cellulose) imparts shape retention to the paste food, but causes hardness, resulting in poor texture. This is remarkable when used for ingredients containing a large amount of protein, such as pasty or minced livestock meat or fish meat, and becomes even harder in a cold state or after freezing and thawing, resulting in a better texture. It causes discomfort.

Japanese Patent Application Laid-Open No. 2007-319048 International publication WO2017/017953 Japanese Unexamined Patent Application Publication No. 2014-236700

It is an object of the present invention to provide molded heated foods using pasty or minced food materials that remain soft without becoming hard even when cold or frozen and thawed, and to provide such foods. It is to provide a composition for preparing.

The present inventors have found that the above problems can be solved by using a combination of modified starch made from waxy tapioca and low DE dextrin, and have completed the present invention.

That is, the present invention consists of the following [1] to [5].
[1] A minced or pasty food material containing 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin having a DE of 1 to 7. A composition for thermoforming.
[2] The composition of [1], wherein the starch is further crosslinked with adipic acid or phosphoric acid.
[3] 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin with a DE of 1 to 7 are added to 100 parts by mass of minced or pasty food ingredients. A molded heated food product containing in proportion and having a hardness of 50,000 N/m ² or less at 45°C and 20°C.
[4] 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin with a DE of 1 to 7 are added to 100 parts by mass of minced or paste-like ingredients ( A method for producing a molded heated food having a hardness of 50,000 N/m ² or less at 45° C. and 20° C. by A) mixing as it is, or (B) mixing after suspending or dissolving in water or a seasoning liquid.
[5] 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin having a DE of 1 to 7 are added to 100 parts by mass of minced or pasty food material. , A method for maintaining the softness of molded heated foods at 20°C.

If the composition of the present invention is used in molding and cooking minced or pasty foodstuffs, the foodstuffs remain soft without hardening even after being cooled after cooking or after freezing and thawing (nursing care foods). can be provided.

The "formed heated food" in the present invention means vegetables, fruits, beans, grains, meat, seafood, eggs, dairy products, or processed foods such as these, as they are or after heating, crushing them with a masher or mixer, Foods obtained by grinding, straining, etc., crushing, grinding, or paste (hereinafter also referred to as mince or paste), mixed with seasonings, auxiliary agents, etc. as necessary, and shaped or molded by heating. , which includes care food and soft food. In addition, the "molded heated food" referred to in the present invention has the same meaning as "heated molded food" regardless of the order of molding and heating at the time of production, and hereinafter may be simply referred to as "the food of the present invention".

Nursing care food is generally defined as: (1) "persons with difficulty swallowing" in the category of "food for special dietary use" that can be labeled and sold with the permission of the Director-General of the Consumer Affairs Agency based on Article 43, Paragraph 1 of the Health Promotion Act. (2) either “food for the elderly” or “food for people who have difficulty chewing” that falls under the voluntary standard “universal design food” (Categories 1 to 4) established by the Japan Nursing Care Food Council. The “nursing care food” used herein specifically refers to a food group that satisfies the physical property standard “upper limit of hardness 50000 N/m ² ” (gel) of “Category 2” in “universal design food” in (2) above. (The hardness value is the load value when a cylindrical plunger with a diameter of 20 mm is pushed into 70% of the thickness of the sample at a speed of 10 mm/sec).

One of the essential ingredients of the composition of the invention is starch. As the starch, it is essential to use starch of waxy species, and among waxy species, it is preferable to use starch made from waxy tapioca. In addition, the waxy starch is preferably subjected to one or more of etherification and esterification, and the etherification treatment may be any base that can etherify the hydroxyl groups of the starch. Hydroxypropylation using propylene oxide is preferred, and esterification can be performed by acetylation using vinyl acetate or acetic anhydride, or by introducing an octenylsuccinic acid group or a phosphoric acid group. , but acetylation is more preferred. In the above etherification or esterification treatment, a cross-linking agent such as sodium trimetaphosphate or phosphorus oxychloride may be allowed to act simultaneously or at different times to cross-link. phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, and acetylated phosphate-crosslinked starch.

As described above, the starch used as one of the compositions of the present invention is any one or more of hydroxypropyl starch made from waxy tapioca starch, hydroxypropylated phosphate-crosslinked starch, acetate starch, and acetylated adipic acid-crosslinked starch. It is preferred to select, among which hydroxypropylated phosphate cross-linked starch is most preferred. The degree of hydroxypropylation is not particularly limited, but the degree of substitution with hydroxypropyl (the degree of substitution is 3 when all three free hydroxyl groups of glucose residues constituting starch are substituted). is preferably 0.03 to 0.2, more preferably 0.07 to 0.18, more preferably 0.09 to 0.16. The degree of crosslinking with phosphoric acid (sedimentation volume measured by the method described later) is preferably 8-10 ml, more preferably 9-10 ml, more preferably about 10 ml.

A general method for measuring the degree of cross-linking of modified starch (hereinafter referred to as the “regular method”) is as follows. First, 15 ml of a solution consisting of 26 parts by mass of ammonium chloride, 10 parts by mass of zinc chloride and 64 parts by mass of water is poured into a test tube in which 0.15 g of a starch sample has been weighed to form a suspension. Next, it is heated in a boiling bath for 10 minutes, cooled with running water, and poured into a 10-ml graduated cylinder up to the 10-ml mark. Then, after standing at 25° C. for 20 hours, the scale of the sediment is taken as sediment volume.

The proportion of the starch used in the composition of the present invention should be at least 2 parts by mass or more per 100 parts by mass of pasty or minced food from the viewpoint of preventing internal syneresis and maintaining softness of the food. is preferred, and when more emphasis is placed on soft texture, the content is preferably 3 parts by mass or more, 4 parts by mass or more, or 6 parts by mass or more. However, if it is added in excess, it is not preferable from the viewpoint of cost, and considering the balance with the effect, it is preferable to limit the amount to 10 parts by mass.

Another essential component of the compositions of the present invention is a low DE dextrin. Dextrin is a starch hydrolyzate obtained by hydrolyzing starch with enzymes or acids, and is soluble in cold water. The dextrin used in the present invention has a low DE (abbreviation of Dextrose Equivalent. When it is completely decomposed into glucose, it becomes DE100). It is preferably 1 or more and less than 9, and more preferably 1 or more and less than 7. Starch species that are raw materials for dextrin are not particularly limited, and may be any species such as tapioca, sweet potato, corn, rice, potato, wheat, and glutinous seeds thereof. From the viewpoint of obtaining, it is preferably one or more selected from tapioca, sweet potato, and corn.

The proportion of dextrin used in the composition of the present invention must be at least 1 part by mass or more per 100 parts by mass of the paste-like or minced food material. It is desirable not to exceed 10 parts by mass because a slippery texture appears. That is, the amount of dextrin added is preferably 1 to 10 parts by mass, more preferably 2 to 8 parts by mass, and still more preferably 3 to 5 parts by mass. Dextrin can be mixed into the ingredients as it is in powder form, but it is better to dissolve it in a liquid such as water or a seasoning liquid, which is one of the ingredients, and then mix it with other ingredients (minced meat, fish paste, etc.). It is dispersed more uniformly, and the effects of the present invention are exhibited efficiently.

The feature of the food of the present invention is that it is soft even after being cooked and cooled, or that it maintains its shape while being soft even after being frozen and thawed. / ^m2 or less. This hardness is measured by using a texture measuring instrument such as CREEPMETER RE-33005B (Yamaden Co., Ltd.) texture analysis software, and compressing twice under the conditions of a 20 mm plunger, a compression speed of 10 mm / sec, and a clearance of 30%. and can be measured. On the other hand, cohesion and adhesion can be measured with the same equipment and conditions as hardness measurement, and hardness is expressed by the height of the first compression peak (N/m ² ), The adhesion is expressed by the peak area (J/m ³ ) indicating the negative stress in the process of tension immediately after the first compression, and the cohesion is expressed by the area ratio between the second compression peak and the first compression peak.

As described above, the food of the present invention must have a hardness of 5,000 N/m ² or less at both 20°C and 45°C. In addition, measuring the "yield" after heating the food is useful for confirming the syneresis of the food. The yield in this specification is "the ratio (%) of the weight after heating to the weight before heating". A higher yield (%) means that the food retains more moisture, and a higher yield leads to a softer texture.

The present invention will be specifically described in detail below, but the present invention is not limited thereto.

<Soft chicken dumpling>
Among the raw materials shown in Table 1 below, dextrin and modified starch are dissolved and suspended in water, mixed with the rest of the raw materials in a mixer, and 20 g each is taken out and formed into a dumpling. Next, put it in a steamer with rising steam, steam (90°C, 8 minutes), quickly freeze at -40°C (several hours), and store at -18°C overnight or longer.

The above-mentioned frozen chicken dumplings were thawed in a microwave oven (500 W, heating for 2 to 2 minutes and 30 seconds per 6 pieces), and some (Comparative Example 8 and Example 3) were placed in a refrigerator overnight to defrost naturally. The hardness, cohesiveness and adhesiveness were evaluated using a creep meter (Yamaden Co., Ltd. "RE2-3305B") and texture analysis software under the conditions of a 20 mm plunger, a compression speed of 10 mm / sec, and a clearance of 30%. Measured by compressing twice. In addition, the weight of the chicken dumpling before and after heating was measured, and the yield ((weight after heating/weight before heating)×100%) was calculated. Table 1 shows the above measurement results. In the table, "PDx#1" and "PDx#100" are the starch hydrolyzate products of Matsutani Chemical Industry Co., Ltd. "Paindex #1" (DE7-9) and "Paindex #100" ( DE 2-5), "Raatap ST" is the company's hydroxypropylated phosphate cross-linked starch (waxy tapioca raw material, DS 0.13, sedimentation product 10), and "Matsutani Marigold" is the company's hydroxypropyl starch. (Tapioca raw material, DS 0.16, sedimentation volume 10) "WR-1" is the company's bleached glutinous rice starch.

When 2 parts by mass of rare tap ST was added to 100 parts by mass of minced chicken thighs, the hardness at 45°C exceeded 50,000 N/m ² , and the texture became even harder when cooled (Comparative Example 2). Therefore, when 3 parts by mass of PDx#1 was further added, the hardness at 20°C still exceeded 50,000 N/m ² and the texture became hard when cooled (Comparative Example 7). However, when 3 parts by mass of PDx#100 was added instead of PDx#1, the hardness at 20°C was 47,537 N/m ² , and the soft texture was maintained even after cooling (Example 1). ). Next, when only 3 parts by mass of PDx #100 was added without adding rare tap ST, the hardness at 20°C exceeded 50,000 N/m ² and the texture became even harder when cooled. (Comparative Example 1). So far, it has been found that PDx#100, not PDx#1, is effective in maintaining softness.

PDx #100 was effective in maintaining softness, so when chicken dumplings were produced by reducing rare tap ST from 2 to 1 part by mass, the hardness at 20 ° C. was 71,087 N / m ² , 000 N/m ² (Comparative Example 3). Therefore, when the amount of PDx#100 added was increased from 3 parts by mass to 5 parts by mass, the hardness at 20°C was 66,740 N/m ² , still exceeding 50,000 N/m ² (comparative example 4). Next, when the amount of PDx#100 was kept at 3 parts by mass and the amount of rare tap ST was increased to 6 parts by mass, the hardness at 20°C was 38,303 N/m ² . However, the soft texture was maintained (Example 2).

In order to examine the effect of each starch other than rare tap ST, rare tap ST was added to hydroxylated tapioca starch "Matsutani Marigold" (Comparative Example 5) or bleached glutinous rice starch "WR-1" (Comparative Example 6). When the hardness of the chicken dumpling was checked by replacing it, the hardness at 20° C. exceeded 50,000 N/m ² , and the effect of the present invention was not observed.

In addition, when examining the effect of natural thawing instead of heat thawing, the chicken dumpling of Example 1, in which the effect of the present invention was observed above, was found to have a hardness of 50,000 N/m ² at 20°C even with natural thawing. The thawing method had almost no effect (Example 3).

<Deep fried chicken>
Among the raw materials shown in Table 2 below, dextrin and modified starch are dissolved and suspended in water, mixed with the rest of the raw materials in a mixer, and 20 g each is taken and formed into a dumpling. Next, it is placed in a steamer with rising steam and steamed (90°C, 2 minutes and 30 seconds), sprinkled with fried chicken powder (manufactured by Nisshin Foods Co., Ltd.), and oiled (170°C, 2 minutes and 30 seconds). It is then flash frozen at -40°C (for several hours) and then stored at -18°C overnight or longer.

The above-mentioned frozen karaage was thawed in a microwave oven (500 W, heating for 2 to 2 minutes and 30 seconds per 6 pieces). The hardness, cohesiveness and adhesiveness were measured using a creep meter (Yamaden Co., Ltd. "RE2-3305B") and texture analysis software under the conditions of a 20 mm plunger, a compression speed of 10 mm / sec, and a clearance of 30%. Measured with two compressions. As shown in the measurement results (Table 2), even in the case of fried chicken, if 3 parts by mass of PDx #100 and 2 parts by mass of rare tap ST are added to 100 parts by mass of minced chicken thighs, the hardness at 20 ° C. is 50. ,000 N/m ² , and the soft state was maintained even after cooling.

<Soft Kamaboko>
Water (ice), salt, other powder raw materials, and liquid raw materials were added in order to the frozen surimi of the composition shown in Table 3 below, and the mixture was ground and formed into a dumpling shape (20 g). Put it in, steam it (90°C, 15 minutes), and store it in a refrigerator (4°C) for 24 hours.

Return the kamaboko above to room temperature. The hardness, cohesiveness and adhesiveness were measured using a creep meter (Yamaden Co., Ltd. "RE2-3305B") and texture analysis software under the conditions of a 20 mm plunger, a compression speed of 10 mm / sec, and a clearance of 30%. Measured by compressing twice. As shown in the measurement results (Table 3), when 3 parts by mass of PDx#100 and 2 parts by mass of rare tap ST are added to 100 parts by mass of fish surimi, the hardness at 20 ° C. is less than 50,000 N / m ² , and the softness was maintained even when cooled. On the other hand, the hardness did not become less than 50,000 N/m ² even when neither of them was added or only 3 parts by mass of PDx#100 was added.

Claims (5)

A minced or pasty food material containing 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin having a DE of 1 to 7 is heated and molded. composition for. 2. The composition of claim 1, wherein the starch is a starch cross-linked with adipic acid or phosphoric acid. 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin with a DE of 1 to 7 are contained in 100 parts by mass of minced or pasty food material. , a molded heated food having a hardness of 50,000 N/m ² or less at 45°C and 20°C. 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin of DE 1 to 7 are added to 100 parts by mass of minced or pasty food material (A) as it is. A method for producing a molded heated food having a hardness of 50,000 N/m ² or less at 45°C and 20°C by mixing, or (B) suspending or dissolving in water or a seasoning liquid and then mixing. Add 2 to 10 parts by mass of waxy tapioca starch processed by hydroxypropylation or acetylation and 1 to 5 parts by mass of dextrin with a DE of 1 to 7 to 100 parts by mass of minced or pasty food material, and heat for molding. A method for maintaining the softness of food at 20°C.