JP3366529B2 - Canister for disaster storage and manufacturing method thereof - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to canned goods for disaster storage. Specifically, it relates to new porridge or canned porridge.

[0002]

2. Description of the Related Art Dry bread is a typical conventional food for disaster stockpiling. As other general foods for stockpiling, canned foods, dried foods, cereals such as rice and barley are generally considered as storable foods.

[0003]

[Problems to be Solved by the Invention] 1995 (Heisei 7
The Great Hanshin-Awaji Earthquake on January 17th has devastated all aspects of urban functions and left us with many challenges. As for food, the number of people who needed supply and demand for stockpiled foods reached 310,000 as they were unable to be self-sufficient due to the disaster. This number reminds us of the "importance of food stockpiles in the event of a disaster," and at the same time raises a sense of crisis that there may be some points to revisit "food stockpiles of disaster stocks" themselves. It was something to have.

It seems that the period that we have to consider when considering food stockpiles for disasters is two days immediately after the disaster. This is because from the third day, relief supplies will start to arrive from other areas, etc. It can be said that “how to easily eat high-nutrient foods” in the worst situation of two days immediately after a disaster is “the issue of food stockpiled in disaster”.

From the viewpoint of the nutrients of the stock food, it is still doubtful that the conventional "uniform meal" centered on dry bread is the most suitable. In fact, even after the Great Hanshin Earthquake, such a uniform diet could not cope with infants, the elderly, and sick people who had difficulty eating a normal diet. What is left behind in the event of a disaster is the vulnerable people / elderly people in shelters and housing, and the basics of city planning that is resistant to disasters can be achieved by giving top priority to these few people and those who become the most vulnerable people in a disaster. Yes, you need to think.

[0006] In the case of stress, when a factor that interferes with digestion / absorption / use of nutrients or acts to increase the decomposition / excretion of nutrients acts, the required amount of nutrients is further increased due to detoxification / fever / trauma / other abnormal environmental conditions. The case where it increases increases together. For example, when exposed to cold air for a long time, naturally the basal metabolic rate also increases in order to keep the body temperature constant, and the required amount of various nutrients such as energy also increases accordingly. Thus, the stress response is a response that increases the required amount of nutrients, but it is a constant state (h) that tries to keep the body in a certain condition against internal and external stimuli.
This is for maintenance. That is, the need for all nutrients will increase in order to protect the body against prolonged stress. Among them, there are especially high necessary amounts such as proteins (amino acids) and vitamins. In fact, deficiency of various nutrients such as protein (amino acids), vitamin C, carotene 600 IU, vitamin B1 and vitamin B2 occurs during stress. Has been reported.

Furthermore, even immediately after a disaster occurs, even a healthy adult will be stressed in the human body under extreme tension, which will significantly reduce the function of the internal organs and will result in extremely poor nutrition absorption. Become. Under such circumstances, it is impossible to take necessary nutrients from dry bread or the like.

In consideration of the above points, we will immediately
The basic purpose is to provide food for disaster stockpiling from the viewpoint of foods that contain many nutrients required during stress, and that are suitable for "weak people". Another object of the present invention is to provide a food for disaster stockpiling, which is also appetizing in terms of taste.

[0009]

[Means for solving the problem] Therefore, in the development of the food stockpile for disasters this time, it is not food for disaster stockpile.
In addition, it should be appetizing in terms of taste, nutritional intake during stress overload, especially protein (amino acid) and vitamin intake, and the form should be canned from the viewpoint of shelf life and durability. .

A first aspect of the present invention is that water, α rice and vegetables
It contains a mixture of meats, and also has been previously digested with protein and digested.
The peptide obtained by the solution is included in an effective amount under stress overload.
Concerning canned food for disaster stockpiling. That is, water, alpha rice, and vegetables
Since meat is a normal food material, conventional dry bread etc.
It becomes possible to eliminate the "uniform meal" centered around the
Take white matter and Vitamin C described below with more
And various nutrients other than the above two nutrients in good balance
It is also to make it ingestible. Furthermore, in the event of a disaster
Protein caused by extreme reduction in gastrointestinal digestion and absorption activities
To deal with a serious deficiency of (amino acids), proteins
Contains a peptide that is highly digested and absorbed into the body
It

A second aspect of the present invention is the manufacturing process.
Canned goods for disaster storage that have undergone retort sterilization after the can lid is enclosed
Regarding That is, by the retort sterilization treatment,
The mixture of α rice, vegetables and meat becomes a porridge with vegetables and meat.
It Therefore, chewing for the elderly, infants, persons with disabilities, etc.
Disasters that deal with "weak people" such as gender
Canned for storage.

[0012] A third aspect of the present invention is that the meat is prepared in advance.
The present invention relates to a canned food for disaster storage added by heat treatment. This
Is this the meat resulting from the retort sterilization process?
This is to prevent the elution of fat from the above.

[0013]

A fourth aspect of the present invention is to use vitamin C
Concerning canned foods for disaster stockpiling containing effective amount during overload
It That is, when stress is overloaded, the
This hormone is synthesized because a large amount of dehormone is secreted.
Vitamin C involved in is required to be supplemented.

[0015] A fifth aspect of the present invention relates to a disaster storage canned food containing 1 g or more of the peptide as an effective amount under stress overload per 1 can of food.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The values in the numerical range in the present invention represent not only the upper and lower limits but also any intermediate value.

The capacity of the canned food used in the present invention is set to one adult serving as a standard, but can be appropriately selected according to need. The standard amount for one serving of an adult is preferably about 280 g.

The peptide used in the present invention is a hydrolyzate of protein such as soybean, pig, cow and milk as a raw material. And, as a compounding amount effective under stress overload, if the minimum value is limited to the minimum required intake amount and the maximum value is the amount that does not affect the texture and taste, one can of standard amount (hereinafter, unless otherwise stated. (The same), about 1 to about 50 g, more preferably about 5 to about 15 g, and optimally about 10 g.

The vitamin C used in the present invention can be effectively mixed in a stress overload by limiting the minimum value to the minimum required intake amount and the maximum value to an amount that does not affect the texture and taste. About 50 to about 500 mg, more preferably about 50 to about 150 mg, optimally about 100 mg
Is.

As the rice used in the present invention, the rice which has been subjected to pre-gelatinization treatment to be pre-gelatinized rice is used. This is because the rice grains are held well when they are canned and have a good mouth feel. The amount of α rice is preferably about 20 to about 35 g per can, more preferably about 25 to about 30 g, and about 25 g as a standard.

The meat used in the present invention is a meat (pork, pork,
Beef, horses, boars, etc.), poultry (chicken etc.), fish meat (bonito, tuna, salmon, mackerel etc.). It is preferable that these meats are heat-treated in advance and processed into minced meat before use. The amount is about 1 to about 30 g, preferably about 10 per can.
About 20 g, most preferably about 15 g is included. The use of heat-treated ground meat can prevent the elution of fat during retort sterilization. This heat treatment is performed at a specific temperature x time depending on the characteristics of the meat, for example, in the case of pigs, about 75
~ About 80 ° C for about 50 to about 80 minutes, as standard 78 ° C x 6
About 0 minutes is enough. Furthermore, sausage as a kind of meat,
It is also preferable from the taste point of view to use ham or the like.

The vegetables used in the present invention include potatoes (potatoes, sweet potatoes, sweet potatoes, yams, etc.), root vegetables (carrots, radishes, burdock, onions, green onions, etc.), leaf vegetables (cabbage, spinach, pomegranate, parsley, etc.). Etc.), fruit vegetables (green pepper, pumpkin, etc.), beans (green peas, green beans, soybeans, red beans, etc.). About 1 to about 20 g is mixed as a raw vegetable per can. By using raw vegetables, it is possible to prevent loss of shape during retort sterilization.

In the present invention, the mixing ratio of vegetables and meat is preferably 1: 1 but can be appropriately selected within the range of the required nutritional value according to the circumstances of the target person, region, taste, taste and the like.

In the present invention, it is possible to season with seasonings such as salt, sugar, soy sauce, miso and curry.

The water used in the present invention is blended in a ratio of about 1 and about 5 of the above-mentioned mixture of pregelatinized rice, heat-treated ground meat and raw vegetables in order to make it easy to eat. If the total amount of one can before the retort sterilization is about 285 g, the amount of water to be mixed is about 230 g.

After enclosing the can lid, at about 110 to about 120 ° C. for at least about 20 to about 30 minutes, more preferably 115 ° C. ×
After 25 minutes of retort sterilization, the above mixture of water, pregelatinized rice, heat-treated ground meat and raw vegetables is used as a porridge.

Preferred Numerical Value Range of Nutritive Value Contained in Canned Food for Disaster Storage of the Present Invention Calorie * 1 per can 280 g * 110 to 130 Kcal Moisture 240.5 to 260.5 g Protein * 2 3.0 to 4.0 g Lipid 1. 5 to 2.0 g Carbohydrates 20.0 to 25.0 g Fibers 0 to 0.1 g Ash 1.0 to 2.0 mg Inorganic Ca 4.8 to 6.8 mg P 55 to 65 mg Fe 0 to 0.3 mg Na 95 -115 mg K 95-115 mg Vitamin carotene 418-458 μg A efficacy 238-258 IU B1 0-0.06 mg B2 0-0.02 mg C 90-110 mg peptide 8-12 g salt 0.40-0.50% * 1: Energy conversion Coefficient Protein 4Kcal / g, Lipid 9Kcal / g, Carbohydrate 4Kcal / g * 2: Conversion coefficient 6.25 In addition, change the numerical range of nutritional value as necessary. be able to.

[0028]

The present invention will now be described in more detail with reference to examples, but the scope of the present invention is not limited to these examples.

[Example 1] Manufacture of canned goods for disaster stockpiling 1) α-treatment of polished rice Polished rice → washed → soaked (to strengthen vitamin B1) → boiled (alpha-converted starch) → dried (8% moisture) The following: 70 to 80 ° C for 3 hours) → Sorting (removing crushed rice and foreign substances) → Inspection (measuring moisture except for unripe rice) → Storage 2) Seasoned pork ground pork → Treatment (streaks, bones, etc.) Foreign matter removal → Seasoning and mixing (mixing) → Refrigerating aging → Heat treatment (78 ℃ × 60 minutes) → Cooling → Chopping (5 mm) → Refrigeration 3) Vegetable preparation Carrot, onion, potato → Washing → Peeling → Washing → 5 mm square Cut → Wash with water → Refrigerate 4) Minced pork / vegetable mix Use a food mixer to avoid dumpling. 5) Preparation of seasoning water The seasoning is dissolved in a small amount of warm water in advance and mixed with a predetermined amount of water. Add and mix the prescribed amount of peptide and vitamin C. 6) Weighing can input material → rice polishing → seasoning water in order, using automatic weighing machine,
The standard amount per can is 280 g. 7) Can lid enclosing eye (plus allowable width for filling standard amount) is 5
Enclose the can lid with g and use the automatic can lid enclosing machine. 8) Retort sterilization 115 ° C × 25 minutes Retort sterilization using a retort sterilizer. 9) Cool and leave at room temperature. 10) Use a label machine to attach a dedicated label. 11) Packing and storage Cardboard 1 case 24 cans

[0030] * Salt 0.45% Honshidashi 0.1% Vitamin C 0.035% Peptide 3.5% based on the total weight of seasoning

Acceptable Range of Mixing Generally, porridge, which is said to be delicious, has a rice content of 12.5 to 16.6% based on the total weight. This formulation is repeated after trial production using the value as a guideline, taking into account the ratio of rice and ingredients to about 1
6% (25 g of rice, 15 g of minced pork, 15 g of carrots, onions and potatoes x 0.3: total water content of vegetables 70% 28
Divide by 5g). In addition, it is desirable that the ingredients be mixed with protein and vitamin C in the body in order to resist stress in the event of a disaster. Considering the intake, the standard is ground pork 1: vegetable 1, and that has become so thoroughly easy to disperse into the porridge.

[0032] Another example of formulation       280 g per can Blend 2: Blend 3:       Rice milling (alpha) 25 25       Seasoned minced pork (chopping) 18 20       Carrot (5mm square) 4 4       Onion (5mm square) 4 3       Potato (5mm square) 4 3       Water 230 230         Total (Gap 5g) 285g 285

[Example 2] (Example of sausage) Production of canned food for disaster storage 1) Pregelatinized treatment of polished rice Polished rice → Washed → Soaked (strengthen vitamin B1) → Steamed (pregelatinized starch) → Drying (water content is 8% or less, 3 hours at 70-80 ° C) → Selection (removing crushed rice and foreign substances) → Inspection (measuring water except for unripe rice) → Storage 2) Sausage pork → Treatment ( Stripe / bone / foreign substance removal) → salt mixing (mixing) → refrigerating aging → seasoning mixing (mixing) → filling → heat treatment (78 ° C. × 60 minutes) → cooling → chopping (5
mm) → Refrigerate 3) Preparation of vegetables Carrots, onions, potatoes → Washing → Peeling → Washing → 5 mm square cut → Washing → Refrigeration 4) Mix sausage / vegetable so that it does not become a dumpling, use a food mixer. 5) Preparation of seasoning water The seasoning is dissolved in a small amount of warm water in advance and mixed with a predetermined amount of water. Add and mix the prescribed amount of peptide and vitamin C. 6) Weighing can input material → rice polishing → seasoning water in order, using automatic weighing machine,
The standard amount per can is 280 g. 7) Can lid enclosing eye (plus allowable width for filling standard amount) is 5
Enclose the can lid with g and use the automatic can lid enclosing machine. 8) Retort sterilization 115 ° C × 25 minutes Retort sterilization using a retort sterilizer. 9) Cool and leave at room temperature. 10) Use a label machine to attach a dedicated label. 11) Packing and storage Cardboard 1 case 24 cans

[0034] * Salt 0.45% Honshidashi 0.1% Vitamin C 0.035% Peptide 3.5% based on the total weight of seasoning * Salt 0.45% Honshidashi 0.1% Vitamin C 0.035% Peptide 3.5% based on the total weight of seasoning

Nutritional Analysis Results of Nutritional Analysis of Formulation 1 in Example 2: Calorie per 1 280 g * 1 120 Kcal moisture 250.5 g protein * 2 3.6 g lipid 1.7 g carbohydrate carbohydrate 22.4 g Fiber 0.1 g Ash 1.6 g Inorganic Ca 5.8 mg P 61 mg Fe 0.3 mg Na 105 mg K 105 mg Vitamin carotene 438 μg A efficacy 248 IU B1 0.06 mg B2 0.02 mg C 100 mg Peptide 10 g Salinity 0.45% * 1: Energy conversion factor Protein 4 Kcal / g, lipid 9 Kcal / g, carbohydrate 4 Kcal / g * 2: Conversion factor 6.25 Regarding Formulation 1 in Example 1, the same raw material meat was used. The nutritional value is the same because it is used. The above nutritional analysis data is the canned goods for disaster storage of the present invention (1 can 280g)
The standard nutritional value is, but can be changed if necessary.

Inner can size and volume Example: Diameter 64 mm Height 94 mm Volume 30
2 cm ³ = about 300 cc

[0037]

[Effect of the Invention] The canned food for disaster stockpiling of the present invention comprises water, rice and
By using ordinary food materials such as vegetables and meat,
More protein and vitamin C
Balanced intake of various nutrients other than the above two
It is not only possible to take it, but also mainly for conventional dry bread etc.
"Uniform meal" at the time of disaster by food for disaster storage
It is possible to provide excellent food for disaster stockpiling
Become. And against the stress of the human body during stress overload
Contains a necessary and sufficiently effective amount of peptide for resistance
Therefore, the extent of gastrointestinal digestion and absorption activities during a disaster
To severe deficiency of protein (amino acid) due to severe decrease
It is possible to deal with the minute (claim 1 and claim 5).

Furthermore, for retort sterilization treatment after enclosing the can lid.
Therefore, the mixture of water, rice, vegetables and meat mentioned above is
It becomes a can of porridge containing various kinds. This makes it chewy
From the point of view, do not consider elderly people, infants, persons with disabilities, etc.
Instead of conventional food for disaster storage, old people, infants,
Can respond to all people, including socially vulnerable people such as victims
It is possible to provide food for disaster stockpiling (claims
2 and claim 3).

[0039]

The stress resistance of the human body during stress overload
Contains Vitamin C in an amount that is essential and sufficient for resistance
The adrenal skin as a stress response of the human body
This is a key factor in the massive secretion of steroid hormones from the quality.
Vitamin C, which is involved in lumon synthesis, can be fully supplemented
(Claim 4)

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Claims (5)

(57) [Claims] 1. A mixture comprising water, α rice, vegetables and meat as a main component
In addition, the peptide is added at the time of stress overload.
Canned goods for disaster storage characterized by containing an effective amount . 2. A material mixture containing water, α rice, vegetables and meats.
The canned goods for disaster stockpiling according to claim 1, wherein the canned food is subjected to a retort sterilization treatment after being enclosed in a can lid . 3. The canned goods for disaster stockpiling according to claim 1 or 2 , wherein the meat is heat-treated in advance and added . 4. An effective amount of vitamin C under stress overload.
The canned goods for disaster stockpiling according to any one of claims 1 to 3 , wherein the canned goods is included. 5. The canned food for disaster storage according to any one of claims 1 to 4 , wherein the peptide is contained in an amount of 1 g or more per 1 can of food.