JP4307285B2 - High nutrition jelly-like food - Google Patents

Description

  The present invention relates to a highly nutritious jelly-like food that can be stored at room temperature and is easy to swallow.

For elderly people with reduced chewing (chewing food) and swallowing (swallowing food) functions and for those who have recovered from some disease and need rehabilitation from tube feeding to oral nutrition Eating is difficult and eating itself is a great effort.
In particular, if you are worried about swallowing and aspiration, you will not be able to fully enjoy your meal, but you will be able to eat less and easily become undernutrition of protein and energy. There's a problem.
A jelly-like meal that is soft and easy to swallow as a meal in such a case, and more specifically, it is smooth and easily deformed when placed in the oral cavity, has an appropriate fluidity and viscosity, and has adhesiveness and stringiness. It is desired to be a jelly-like meal having no sex, and to be a high-nutrition food that can consume sufficient calories and nutrients even with a small amount of meal.
Furthermore, from the viewpoint of improving the quality of life (hereinafter abbreviated as QOL), that is, the quality of life, it is desired that the meal is a delicious and varied meal that can be enjoyed by eating.

  On the other hand, the proportion of home care is increasing with the increase in the elderly. The burden on family members who care for the elderly increases, and the elderly are also caring for the elderly, and the elderly may be living alone. Mitigation is desired. That is, there is a need for a food that is easy to eat even for people who have difficulty in chewing and swallowing and do not require labor for cooking.

  Conventionally, gel-like high nutrient compositions have been provided for these purposes. For example, in Japanese Patent No. 3132652 (Patent Document 1), a dysphagia person who is adjusted to 1.8 to 2.5 kcal per gram and specifies the energy ratio of protein and lipid and the vitamin content, for the rehabilitation patient Oral high energy gel nutritional compositions are described, examples of which are retorted high energy gel nutritional compositions. Japanese Patent Application Laid-Open No. 2001-144 (Patent Document 2) describes a gel-like high-concentration dietary supplement containing a protein hydrolyzate and aseptically filled and packaged by an aseptic packaging system. . Since these can be stored at room temperature, they can be eaten easily without the need for cooking.

  However, these gel-like high-nutrition compositions contain protein powder, their degradation products, dextrin, etc. at a high concentration in order to achieve high nutrition, so that the swelling of the gelling material and the intermolecular binding are inhibited. It was difficult to obtain a soft jelly-like physical property that was easy to swallow, and there was a tendency that it was difficult to swallow with stickiness. In addition, these gel-like high nutrient compositions are sterilized by heating at temperatures exceeding 100 ° C. in order to enable storage at room temperature, which also inhibits the swelling of gelling materials and the binding between molecules. Therefore, it tends to be difficult to obtain a flexible jelly-like physical property that is easy to swallow. Furthermore, unlike ordinary meals, foods such as meat, seafood, and vegetables are not blended, so that it is not satisfactory from the viewpoint of QOL.

  Japanese Patent No. 3474827 (Patent Document 3) describes a highly nutritive solid composition containing dextrin or reduced dextrin, and examples include a cheese-like food paste containing cheese and rice cake. However, it does not describe that these foods can be stored at room temperature by sterilization by heating at a temperature exceeding 100 ° C.

Under such circumstances, the present inventors blended a high-nutrition jelly-like food with a paste-like product such as meat, seafood, vegetables, etc. in addition to protein powder, their degradation products and dextrin, etc. An attempt was made to produce a highly nutritious jelly-like food that can be stored and easily swallowed.
However, in addition to having a sticky texture, the highly nutritious jelly-like food prepared in this way has more rough physical properties as the amount of paste-like substances such as meat, seafood and vegetables increases. However, it was still not a meal that was easy to swallow.

Japanese Patent No. 3132651 Japanese Patent Laid-Open No. 2001-144 Japanese Patent No. 3474827

  Accordingly, an object of the present invention is to provide a highly nutritious jelly-like food that can be stored at room temperature and is easy to swallow.

As a result of intensive research on various conditions such as blending raw materials to achieve the above object, the present inventors surprisingly blended bittern-containing soymilk and / or pasty tofu, xanthan gum and locust bean gum . Thus, it was found that a highly nutritious jelly-like food that can be stored at room temperature and is easy to swallow can be obtained.
Furthermore, it has been found that even when at least one or two or more pastes of meat, seafood and vegetables are added to this, a highly nutritious jelly-like food that is easy to swallow without having a rough texture is obtained. Finally, the present invention has been completed.
That is, the present invention
(1) A high-nutrition jelly-like food having a calorie of 100 kcal or more per 100 g of product and a protein of 5 g or more, filled in a heat-resistant container and sealed and then retort-treated , with bittern-containing soymilk and / or pasty tofu , A high-nutrition jelly-like food containing xanthan gum and locust bean gum ,
(2) A highly nutritious jelly-like food according to (1), which contains at least one kind of meat, seafood and vegetables, or two or more pasty substances,
(3) The highly nutritious jelly-like food according to (1) or (2), which is for those with difficulty in chewing / swallowing,
It is.

With the above configuration, the highly nutritious jelly-like food of the present invention is highly nutritious and has physical properties that are easy to swallow without being sticky in the oral cavity despite being heat-sterilized at a temperature exceeding 100 ° C. Become.
Furthermore, the highly nutritious jelly-like food of the present invention has physical properties that are easy to swallow without having a rough texture even when blended with at least one kind of meat, seafood, or vegetable, or two or more paste-like products. .

The present invention will be described in detail below. In the present invention, “%” means “mass%”.
First, in the present invention, a highly nutritive food means a food having calories and proteins of 100 kcal or more and 5 g or more per 100 g, respectively. From the viewpoint of obtaining sufficient nutrition with a small amount of meal, the calorie is preferably 120 kcal or more per 100 g, more preferably 130 kcal or more. Similarly, the protein is preferably 6 g or more per 100 g, more preferably 8 g or more.
High nutrition jelly-like foods tend to have a sticky texture that becomes more nutritious, but according to the present invention, even such high nutrition jelly-like foods that tend to have a sticky texture are easily swallowed. It becomes.

  In the present invention, in order to make the highly nutritious food the calories and proteins, for example, first, the kind of ingredients such as meat, seafood, and vegetables and the kind of seasoning are selected from the point of flavor of the nutritious food, and the blending amount After that, the calorie and protein deficiency may be supplemented by supplementing the protein raw material, the sugar raw material and the lipid raw material. Specific examples of such protein raw materials, carbohydrate raw materials and lipid raw materials include milk proteins such as milk, skim milk powder, whey, sodium caseinate, lactalbumin, and soy proteins such as separated soy protein and concentrated soy protein. Egg, egg yolk, egg white, egg white albumin and other egg proteins, fish protein, animal meat protein, serum protein, wheat protein, gelatin and other proteins, starch, dextrin, fructose, glucose, lactose, oligosaccharide and sugar alcohol, etc. And raw materials such as egg yolk oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, rice oil, olive oil, safflower oil, soybean oil, palm oil and fish oil, and lipid raw materials such as these refined oils. Among these raw materials, it is preferable to use a dry raw material having a low water content in order to compensate for calorie and protein deficiencies.

  The calorie and protein are measured according to the nutrition labeling standard (May 20, 1996, Ministry of Health, Labor and Welfare Notification No. 146), the third column of the attached table 1, that is, calorie is the modified atwater method, and protein is nitrogen. According to the quantitative conversion method.

Moreover, the jelly-like food means a gelled food, and the gel has a physical property having a hardness of 3 × 10 ^{3 to} 3 × 10 ⁴ N / m ² so that there is less fear of causing aspiration. The one obtained is preferable. The measuring method is attached to the notification of the Director of Newly Developed Food Health Countermeasures Office, Food Health Division, Ministry of Health and Welfare, Ministry of Health and Welfare (issued February 23, 1994), “Handling of labeling permission for food for the elderly” According to “Test method for food for elderly people” (using a plunger with a diameter of 20 mm, compression distance 10 mm / s, clearance 5 mm, measurement temperature 20 ± 2 ° C.).

The highly nutritious jelly-like food of the present invention is heat-sterilized at a temperature exceeding 100 ° C. Specifically, for example, the food is made of a heat-resistant synthetic resin or a metal such as an aluminum foil and a heat-resistant synthetic resin. Filled and sealed in a heat-resistant container made of laminate or the like, then heat sterilized at a temperature exceeding 100 ° C., or after sterilizing the food at a temperature exceeding 100 ° C. for a short time at a high temperature and then aseptically filling the container, And those manufactured by a method called aseptic packaging.
Among these, high-nutrition jelly-like foods that have been heat-sterilized after filling and sealing in heat-resistant containers are subject to excessive heat compared to those made by a method called aseptic packaging, and may therefore have physical properties that are easy to swallow. difficult. However, since the jelly-like nutritious food of the present invention is characterized by physical properties that are easy to swallow despite excessive heat, the temperature exceeds 100 ° C. after filling and sealing in such a heat-resistant container. High-nutrition jelly-like foods that have been heat-sterilized at a temperature, especially those that have been heated at 120 ° C for 4 minutes at the center temperature of the food, or have equivalent or better efficacy, in order to enable long-term room temperature storage It can implement more suitably in what was called retort processing heated on conditions.

  The present invention is characterized by blending soy milk and / or pasty tofu into the above-mentioned highly nutritious jelly-like food.

  Here, soy milk is an emulsion that is produced by elution of protein from soybeans with hot water or the like together with other components such as oil and removing the fiber content, but the soy milk of the present invention has a fiber content. In the form of an emulsion made without removing water (for example, “Sugoi Soybean” manufactured by Otsuka Pharmaceutical Co., Ltd.) or an emulsion made by adding bittern to soy milk (eg, Fuji Oil Co., Ltd.) The product name “Liquid Tofu” manufactured by the company) is also included. Among these soymilks, it is particularly preferable to use an emulsion obtained by adding bittern to soymilk in order to obtain a highly nutritious jelly-like food that is more flavorful and easy to swallow.

  In addition, paste-like tofu refers to paste made from tofu using a mixer, Komitrol, or the like, but also includes paste made by mixing with other raw materials to be described later. Here, the pasting means to make a paste in a highly nutritious jelly-like food to such an extent that the tofu particles cannot be identified with the naked eye. In addition, as tofu to be pasted, tofu produced by a conventional method, that is, soy milk, natural bittern, magnesium salt such as magnesium chloride and magnesium sulfate, calcium sulfate, calcium chloride, calcium lactate, whey calcium and other calcium salts, And tofu made by adding one or more kinds of bittern such as glucono delta lactone and coagulating the protein in a gel form together with components such as oil, etc. Examples thereof include silken tofu, cotton tofu, filled tofu, soft tofu, and Okinawa tofu.

When the soy milk and / or paste-like tofu is not blended and only a so-called separated soy protein produced by drying a water extract of defatted soybean is used to produce a highly nutritious jelly-like food, As shown, a highly nutritious jelly-like food that is sticky and easy to swallow cannot be obtained.
On the other hand, when blended with soy milk and / or pasty tofu, it is highly nutritious and does not become sticky in the oral cavity even though it is heat-sterilized at a temperature exceeding 100 ° C., it is smooth and easy to swallow A jelly-like food is obtained. In particular, blending soymilk is preferable because a highly nutritious jelly-like food that is easier to swallow can be obtained.

  The blending amount of the soy milk and / or pasty tofu is preferably 1% or more, more preferably 5% or more, and further preferably 10% or more based on the product. Thus, there exists a tendency for the highly nutritious jelly-like food which is smooth and easy to swallow, so that there are many compounding quantities.

  Furthermore, the highly nutritious jelly-like food of the present invention is characterized by blending a thickening polysaccharide in addition to blending the above-described soy milk and / or pasty tofu, thereby being highly nutritious. Despite being sterilized by heating at a temperature exceeding ℃, a highly nutritious jelly-like food that is smooth and easy to swallow is obtained without stickiness in the oral cavity. On the other hand, as shown in the following test examples, when a thickening polysaccharide is not blended using only a gelling material such as gelatin or agar, a highly nutritious jelly-like food that is easy to swallow cannot be obtained.

In the present invention, the thickening polysaccharide is not particularly limited as long as it is suitable for edible use. Specifically, for example, gellan gum, carrageenan, farsellan, xanthan gum, konjac mannan, locust bean gum, tara gum , Silum seed gum, sodium alginate, pectin, methylcellulose, carboxymethylcellulose, tamarind gum, azatobacter vinegar gum, and the like, and these may be used alone or in combination.
Among these thickening polysaccharides, carrageenan, xanthan gum, locust bean gum, gellan gum, tara gum and tamarind gum are preferably blended, and carrageenan, xanthan gum and locust bean gum are blended more preferably. As a result, a highly nutritious jelly-like food having physical properties that are easier to swallow can be obtained.

  The amount of these thickening polysaccharides depends on the thickening polysaccharides used and other ingredients, but it is easy to obtain highly nutritious jelly-like foods that are smooth and easy to swallow. 0.05 to 10% is preferable, and 0.05 to 5% is more preferable.

  The present invention is characterized by the fact that it is easy to swallow even a highly nutritious jelly-like food that tends to be rough or sticky due to the above configuration, so that it becomes easy to swallow, so that meat, seafood and vegetables It can implement suitably in the high nutrition jelly-like foodstuff containing at least 1 type, or 2 or more types of paste-like substances. Therefore, a high-nutrition jelly-like food that is close to a normal meal, delicious and rich in appetite variety can be obtained by appropriately combining at least one or two or more pastes of meat, seafood, or vegetables. can get.

  The kind of meat, seafood and vegetables is not particularly limited as long as it is suitable for food, but specific examples include meat such as chicken, beef, pork, and liver. , Fish, shellfish, shrimp, squid, octopus and the like. Examples of vegetables include tomato, pumpkin, spinach, carrot, cabbage, radish, burdock, sweet potato, potato, taro and the like.

  In addition, any method may be used to paste these meat, seafood, and vegetables into a paste, and specifically, for example, a method in which these ingredients are cooked together with other raw materials and then pasted using a mixer, Komitrol, etc. Etc.

  The blending amount of these meat, seafood and vegetables is not particularly specified and may be adjusted in consideration of necessary nutrition and calories, but is preferably 5% or more in consideration of the flavor and the like as a dish. % Or more is more preferable.

  In addition, in the present invention, in addition to the meat, seafood and vegetables described above, seasoning with a seasoning can provide a highly nutritious jelly-like food that is more delicious and rich in appetite. preferable. The seasoning is not particularly limited as long as it is suitable for edible use. Specifically, for example, salt, sugar, soy sauce, miso, mayonnaise, ketchup, sauce, animal and plant extracts, amino acids, sodium glutamate Etc.

  In the present invention, raw materials other than the above-described blended raw materials may be blended as necessary within a range that does not impair the effects of the present invention in consideration of necessary nutrition. Specifically, as such raw materials, for example, vitamin A, vitamin B group, vitamin C, vitamin D, vitamins such as niacin, inorganic iron, heme iron, calcium, potassium, magnesium, zinc, copper, Examples thereof include minerals such as selenium, manganese, cobalt, and iodine, or yeasts highly containing these minerals, dietary fibers such as indigestible dextrin, crystalline cellulose, and apple fiber.

Although the manufacturing method of the highly nutritious jelly-like food of this invention is not specifically limited, For example, it can manufacture as follows.
First, from the point of flavor, the ingredients such as meat, seafood, and vegetables and the type of seasoning are selected and the formulation is determined. Subsequently, the amount of soy milk and / or pasty tofu and thickening polysaccharide, and calories and protein to compensate for the deficiency so that the calories per 100 g of the product is 100 kcal or more and the protein is 5 g or more. Determine the amount of protein, carbohydrate and lipid ingredients. Next, the blending amount of the gelling material is determined so as to have a hardness of preferably 3 × 10 ^{3 to} 3 × 10 ⁴ N / m ² . Furthermore, the amount of other raw materials is determined. And a raw material is prepared based on the said mixing | blending.
Among these prepared raw materials, first, meat, seafood, vegetables and the like are put into a kneader and cooked, and other raw materials are put into the kneader and mixed, and then paste-processed with commitolol.
And the high nutrient jelly-form food raw material which carried out the paste process is filled and sealed in a heat-resistant container, Then, it retort-processes at 110-125 degreeC, and produces a high nutrient jelly-form food.

  Hereinafter, the highly nutritious jelly-like food of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these examples and comparative examples.

[Example 1] (Chicken and onion stir-fried jelly-like food)
First, chicken, onion, salad oil, soy sauce and salt, as well as soy milk, xanthan gum and locust bean gum were prepared as raw materials in order to make a fried chicken and onion. In addition, isolated soy protein and dextrin were prepared as raw materials to supplement the deficiency so that the calorie per 100 g of the product was 100 kcal or more and the protein was 5 g or more. In addition, fresh water was prepared.
That is, as raw materials, 10 parts of chicken, 2 parts of onion, 2 parts of salad oil, 0.3 part of soy sauce, 0.1 part of salt, soy milk [trade name “Liquid Tofu” manufactured by Fuji Oil Co., Ltd.], Xanthan gum 0.3 part, locust bean gum 0.3 part, separated soybean protein (protein content 90%) 2 parts, dextrin 2 parts and fresh water 66 parts were prepared.
Next, sauté the chicken and onion with a portion of the salad oil blender with a kneader with a stirrer, and mix the soy sauce, salt, soy milk, xanthan gum, locust bean gum, separated soy protein and dextrin mixed with the remaining salad oil and fresh water. In addition, after stirring and mixing, a paste was formed with COMITOLOL (model number 1700, 200 blades manufactured by Arshall).
Subsequently, 60 g of a cup-shaped heat-resistant synthetic resin container (70 ml capacity) is filled with the pasted raw material, sealed with a heat-resistant synthetic resin-capable lid that can be easily peeled, and then in a hot water retort. And sterilized by heating at 120 ° C. for 20 minutes, and then cooled to obtain a highly nutritious jelly-like food.
The produced high-nutrition jelly-like food had a calorie of 150 kcal per 100 g of product and 9 g of protein, and its hardness was 8 × 10 ³ N / m ² .

[Example 2] (Cream and vegetable cream soup-like jelly-like food)
First, onions, salad oil, salmon flakes, carrots, celery, fresh cream, salmon extract and salt, as well as soy milk and carrageenan were prepared as raw material for cream soup of salmon and vegetables. In addition, isolated soy protein and dextrin were prepared as raw materials to supplement the deficiency so that the calorie per 100 g of the product was 100 kcal or more and the protein was 5 g or more. Furthermore, powder agar and fresh water were prepared.
That is, as ingredients, 2 parts onion, 0.5 parts salad oil, 2 parts salmon flakes, 2 parts carrots, 1 part celery, 4 parts fresh cream, 0.5 parts salmon extract, 0.2 parts salt, soy milk [liquid tofu 15 parts, 2 parts of separated soybean protein (protein content 90%), 2 parts of dextrin, 0.5 parts of carrageenan, 0.1 part of powdered agar and 68.2 parts of fresh water.
Next, sauté the onion with a portion of the salad oil blender with a kneader with a stirrer, and then mix and disperse the remaining salad oil and salmon flakes, carrots, celery, fresh cream, and fresh water, salt, soy milk, separated soy protein Then, dextrin, carrageenan and powdered agar were added and mixed by stirring, and then paste-treated with Comitolol (model number 1700, 200 blades manufactured by Arshall).
Subsequently, 60 g of a cup-shaped heat-resistant synthetic resin container (70 ml capacity) is filled with the pasted raw material, sealed with a heat-resistant synthetic resin-capable lid that can be easily peeled, and then in a hot water retort. And sterilized by heating at 120 ° C. for 20 minutes, and then cooled to obtain a highly nutritious jelly-like food.
The produced high-nutrient jelly-like food had a calorie of 145 kcal per 100 g of product and 9 g of protein, and its hardness was 9 × 10 ³ N / m ² .

[Example 3] (Chicken and onion stir-fried jelly-like food)
In Example 1, a highly nutritious jelly-like food was obtained by the same composition and manufacturing method except that silk tofu was used instead of soy milk.
The tofu contained in the produced highly nutritious jelly-like food contained paste-like tofu that was pasted to such an extent that the tofu particles could not be identified with the naked eye.
Further, the calorie was 150 kcal per 100 g of the product, and the protein was 10 g, and the hardness was 8 × 10 ³ N / m ² .

[Comparative Example 1] (Chicken and onion stir-fried jelly-like food)
First, in Example 1, the amount of separated soy protein, salad oil and fresh water was adjusted instead of soy milk so that the same calorie and protein as the highly nutritious jelly-like food produced in Example 1 were obtained. Prepared the same raw materials.
That is, as raw materials, 10 parts of chicken, 2 parts of onion, 12 parts of salad oil, 0.3 part of soy sauce, 0.1 part of salt, 0.3 part of xanthan gum, 0.3 part of locust bean gum, isolated soy protein (protein content 90 %) 3.5 parts, 2 parts of dextrin and 69.5 parts of fresh water were prepared.
A highly nutritious jelly-like food was obtained by the same production method as in Example 1 except that the raw materials were used.
The produced high-nutrition jelly-like food had a calorie of 150 kcal per 100 g of product and 9 g of protein, and its hardness was 8 × 10 ³ N / m ² .

[Comparative Example 2] (Chicken and onion stir-fried jelly-like food)
In Example 1, in place of 0.3 part of xanthan gum and 0.3 part of locust bean gum, except for blending 0.4 part of agar and 0.2 part of gelatin, a highly nutritious jelly-like food with the same composition and production method Got.
The produced high-nutrition jelly-like food had a calorie of 150 kcal per 100 g of product and 9 g of protein, and its hardness was 8 × 10 ³ N / m ² .

[Test example]
The highly nutritious jelly-like foods produced in Examples 1 to 3 and Comparative Examples 1 and 2 were ingested, and the ease of swallowing was evaluated. The results are shown in Table 1.

Explanation of symbols for evaluation Evaluation of adhesion in the oral cavity when swallowed ◎: Not sticky ○: Almost non-sticky △: Slightly sticky ×: Sticky evaluation of oral roughness when swallowed ◎: Non-sticky ○: Almost △: Roughness ×: Roughness Overall evaluation of ease of swallowing ◎: Both oral adhesion evaluation and roughness evaluation are ◎ ○: Oral adhesion evaluation and roughness evaluation Either one of ◎ and the other is ◯, or both the evaluation of adhesion in the oral cavity and the evaluation of roughness are ◯. △: The overall evaluation is other than ◎, ○, ×.
X: One of the evaluation of the adhesiveness in the oral cavity and the evaluation of the roughness is x.

From Table 1, the highly nutritious jelly-like foods of Examples 1 to 3, that is, the sour milk and / or pasty tofu and the high-nutrient jelly-like food containing the thickening polysaccharide are soy milk and / or pasty tofu. It can be understood that it is easier to swallow than the highly nutritive jelly-like food of Comparative Example 1 in which no thickening polysaccharide is blended and Comparative Example 2 in which no thickening polysaccharide is blended.
In particular, the highly nutritious jelly-like foods of Examples 1 and 2 blended with soy milk were preferred to be more easily swallowed than the highly-nutrition jelly-like food of Example 3 blended with pasty tofu.

Claims (3)

Calorie is 100 kcal or more per 100 g of product, and protein is 5 g or more, and it is a high-nutrition jelly-like food that is filled in a heat-resistant container and then subjected to retort treatment , which contains bittern-containing soymilk and / or pasty tofu , A highly nutritious jelly-like food characterized by containing locust bean gum . The highly nutritious jelly-like food according to claim 1, wherein at least one kind of meat, seafood, and vegetables, or two or more kinds of paste-like substances are blended. The highly nutritious jelly-like food according to claim 1 or 2, which is used for those who have difficulty chewing or swallowing.