JP5879658B2 - Method for producing tablet-like food - Google Patents

Description

This invention relates to a method for producing a tablet form foods formed into tablets shape using noodles and pasta other noodles material.

  In recent years, dysphagia of the elderly has become a problem with aging. In particular, elderly people tend to prefer noodles that are easy to eat, but due to their shape, noodles are difficult to swallow unless chewing is sufficient. In addition, dysphagia caused food fragments and water to enter the bronchus accidentally, leading to coughing and causing pneumonia.

  On the other hand, short pasta such as penne and macaroni is typical for foods other than noodles formed using noodle materials, but there are foods other than noodles using udon and soba ingredients. Instead, foods with large shapes such as buns, dumplings and dumplings were provided.

  In addition, foods disclosed in Patent Documents 1 and 2 have been proposed as granular foods. The fruit product disclosed in Patent Document 1 is a granular fruit chip product in which sugar and pectin are mixed into fruit components, heated and cooled to form a fruit chip form, and moisture is removed to increase gel strength. is there. The seasoned konjac noodles and granular seasoned konjac disclosed in Patent Document 2 are prepared by mixing konjac powder with vegetables and meat extract and kneading to form a konjac paste, which is formed into noodles and granules.

JP-T-2003-513677 JP 2007-49912 A

  The short pasta and water buns of the background art described above are troublesome to cook until they are edible, and there is a possibility that the trachea may be clogged if the chewing is insufficient when eating.

  Moreover, the foodstuff disclosed by patent document 1, 2 is used as a confectionery or an auxiliary foodstuff, and does not become a foodstuff for main food like noodles.

The present invention has been made in view of the above-mentioned problems of the background art, and can be used as a food ingredient for staple foods , providing a method for producing a tablet-like food that is easy to eat, has high nutritional value, and is less dangerous. With the goal.

In this invention, vegetables and fruits are dried in a raw state at a temperature at which the components do not change and are dried in a temperature range that does not freeze to form a dry powder, and flour is mixed with the dry powder to form a tablet. It is a manufacturing method of the tablet-shaped foodstuff which hardens by pressing.

The drying is performed at a temperature of 10 ° C. to −3 ° C. and a humidity of 15% or less. Further, the dry powder and the flour are pressed in a powder state and formed into a tablet. Alternatively, the dry powder and the flour may be formed into a tablet by pressing a kneaded product added with moisture. The drying, the vegetables and the fruits are those which may be dried at ice temperature does not freeze.

Method for producing a tablet-like food, and heat treatment after the molding, and has a step of α the surface.

The flour is a powder of any one or more materials of rice, wheat and buckwheat. The mixing ratio of the dry powder may be in the range of 5% by mass to 90% by mass of the whole, and may be 10% by mass to 50% by mass according to the intended use. The tablet form food surface is α of a shall be sealed packaging.

The tablet-like food produced by the method for producing a tablet-like food according to the present invention can be used as a food for staple foods and has a high nutritional value without causing the elderly or children to accidentally clog the trachea. In particular, it is possible to provide safe and easy-to-eat staple foods for aged people, persons with reduced mastication function, and other children, and it has a wide range of uses.

Furthermore, the manufacturing method of the tablet-shaped foodstuff of this invention has a simple process, can mix a vegetable component etc. without impairing nutritional value, flavor, and color, and can form in a tablet shape. Moreover, the active ingredient of a raw material also exists as it is. In particular, by drying vegetables and the like at a low temperature before and after freezing ice temperature, the flavor and hue are hardly impaired and the taste is improved.

It is process drawing which shows the tablet-shaped foodstuff of one Embodiment of this invention, and its manufacturing method.

  Hereinafter, an embodiment of the present invention will be described. The tablet-like food 10 of this embodiment has a tablet-like shape with a diameter of about 3 mm to 30 mm, preferably about 5 mm to 10 mm, and a thickness of about 1 mm to 10 mm, preferably about 3 mm to 5 mm, and does not clog the trachea. In addition to a circle, the size is a polygon such as a triangle or a quadrangle, or an arbitrary shape such as a star or heart.

  Ingredients consist of flour such as flour and dry powder such as general vegetables and fruits. Grain flour is a pulverized product or powder obtained from cereal grains. Examples of cereals include wheat, oats, barley, rye, corn, beans, straw, straw and the like in addition to rice. Of these, rice, wheat or buckwheat is preferred, and wheat is more preferred. Further, among wheat, hard wheat, intermediate wheat and durum wheat are particularly preferable. As the wheat flour, wheat other than durum wheat is preferably flour which is flour with an average particle size of 210 μm or less, and is flour used for most noodles. Further, durum wheat is preferably semolina, which is a flour having an average particle size of 250 μm to 1000 μm, and is a raw material of pasta. When boiled, the texture of pasta can be obtained.

  Gluten, starch, polysaccharides, egg white, calcium preparations and the like may be added to the flour. Thereby, the texture improvement effect can be acquired. Furthermore, additives, such as a seasoning, a rice cake, a coloring agent, an emulsifier, milk protein, can be included in flour as needed. Examples of seasonings are sugar, amino acids, nucleic acids and the like.

  Examples of the dry powder of vegetables include general vegetables such as spinach, natural bamboo shoots, carrots and burdock, and dry powders of mugwort and other wild vegetables. The dried fruit powder can be appropriately selected from strawberry, melon, apple, banana, mango, peach, pear and the like. The mixing ratio of these dry powders can be appropriately set in the range of 5% to 90% by mass of the whole, and the ratio of flour is set to a ratio of 10% to 50% by mass according to the intended use. May be increased.

  Next, the manufacturing method of this tablet-like food 10 is demonstrated. FIG. 1 is a process diagram showing a manufacturing process of a tablet-like food 10, and first, dry powders such as vegetables and fruits are manufactured. As pretreatment, leafy vegetables are washed, and root vegetables such as fruits and carrots are washed and then sliced to a thickness of about 1 to 5 mm (s1).

  Next, leafy vegetables and sliced vegetables / fruits are sent to a drying process and dried. Drying is performed in a drying chamber in which temperature and humidity are precisely controlled, and drying is performed in a pulverizable dry state, for example, a moisture content of 10% by mass or less, preferably 5% by mass or less, more preferably 3% by mass or less. . The temperature in the drying chamber is 15 ° C. to −3 ° C., preferably 10 ° C. to −3 ° C., and is preferably in a temperature range where freezing is performed, more preferably 7 ° C. to −1 ° C. It is especially good to dry at an ice temperature that does not freeze vegetables and fruits. The humidity is 15% to 0.1%, preferably 10% or less.

  Furthermore, in order to eliminate unevenness in humidity and temperature, it is preferable that the drying table in which the air in the drying chamber is circulated and leaves and sliced vegetables and fruits are placed is also movable by a conveyor or the like. The drying time varies depending on the amount and thickness of vegetables and fruits to be dried, but usually drying is completed in about several to tens of hours. Thereby, the color of leafy vegetables does not change, its cell wall is not destroyed, vitamins such as vitamin C that are weak against heat, pigments, and other active ingredients are not altered or destroyed. Similarly, cell walls of sliced vegetables and fruits are not destroyed, and vitamins such as vitamin C, pigments, and other active ingredients are not altered or destroyed. Further, due to low temperature drying, there is no scattering of flavor and umami components during drying (s2).

  After this, the leaves and sliced vegetables and fruits dried at low temperature are pulverized to an appropriate fineness to make powder. In the pulverization step, the dried vegetables and dried fruits are pulverized to an average particle size of about 10 to 1000 μm, preferably about the same as that of flour (s3), preferably at the above drying temperature, so that the dried vegetables and dried fruits do not become hot. .

  Next, the dried powder of vegetables and fruits formed in the above process and flour such as wheat flour are mixed. Mixing mix | blends dry powder in a suitable ratio in the range of 5 mass%-90 mass% with respect to 95 mass%-10 mass% of flour (s4).

  After the blending process, knead with water and salt if necessary. After kneading appropriately to obtain a certain stiffness or the like, it is formed into a predetermined shape. For molding, the kneaded material is fed into the upper and lower molds, and pressed into a predetermined upper and lower mold shape by a tableting machine and hardened. The press pressure is, for example, 50 MPa to 300 MPa (s5). Here, the strength and texture of the tablet-like food 10 can be changed by changing the press pressure. In particular, the press pressure can be lowered so that dry powder such as flour, vegetables and fruits can be easily dissolved (dispersed easily) in water, and can also be used for eating after being dissolved (dispersed) in water. . For example, in the same way as in the case where conventional starch or wheat flour is dissolved in soup, etc., a suitable amount of the tablet-like food of this invention is dissolved in soup, water or other liquid ingredients to provide a viscous food. Is available to do. As a result, the amount can be easily adjusted and used more easily than conventional block-like and granular foods such as curry roux and soup. By forming this tablet-like food 10 through the kneading process, the texture at the time of eating becomes the same as that of various noodles, and a more preferable texture can be obtained.

  Furthermore, the tablet-like food 10 formed after adding water and kneading is dried to a moisture content of 20% by mass or less as necessary, and finished in the same manner as dry noodles (s6). When the water content is 20% by mass or more, the same handling as raw noodles may be performed.

  As for the method of using the tablet-like food 10 of this embodiment, in the case of the dried tablet-like food 10, it is boiled and then dipped in a favorite soup as with dry noodles. Moreover, when the seasoning is contained in the tablet-shaped foodstuff 10, it can be eaten as it is after boiled or heated with the range. In addition, when the moisture content is the same as that of raw noodles, it is necessary to eat in a short period after production, but when sealed or frozen, it can be stored for a relatively long period of time. The raw noodle-like tablet-like food 10 is also boiled in the same manner as described above or heated in a range.

According to the manufacturing method of the tablet-like food of this embodiment, since the shape of the tablet-like food 10 is not large enough to clog the trachea, an elderly person or a child may accidentally clog the tablet-like food 10 into the trachea. It is safe and has a high nutritional value. Furthermore, the production process is simple, and the appearance is good without loss of nutritional value, flavor and color. In particular, by drying vegetables and the like at a low temperature before and after freezing ice temperature, the flavor and color nutritional value are hardly impaired, and the taste is also improved. Moreover, since the dried powder of vegetables and fruits is blended, it has high nutritional value and good color and flavor.

  In addition, you may harden by pressing with a tableting machine with powder, without adding to dry powder and grain flour, such as said vegetables. Thereby, the process to knead can be reduced and manufacture becomes easier. Further, as described above, a thick vegetable soup or the like can be formed by molding with a hardness that can be easily melted without maintaining the shape of the tablet.

Furthermore, the tablet-like food obtained by the method for producing a tablet-like food according to the present invention is formed by pressing with a tableting machine, and then the surface of the tablet-like food 10 is α-treated by boiling or steaming to obtain a moisture of 50 in the mass% to 80 mass%, as it can shorten the cooking time after. In this case, the heating temperature and time vary depending on the shape, size, and the like of the tablet-like food 10, but any heating conditions may be used as long as the starch in the surface layer portion is gelatinized. Usually, it is about 60 to 100 ° C, preferably about 80 to 100 ° C in hot water for about 10 seconds to about 5 minutes, preferably about 30 seconds to about 3 minutes. Moreover, in the steaming using water vapor | steam, it can also heat to 100 degreeC or more by using superheated water vapor | steam. If the heating time is too short, uneven heating may occur, or a portion where a pregelatinized film cannot be formed on the surface. In addition, if the heating time is too long, the quality is impaired. In the heating for pregelatinization, it is sufficient that the central portion remains dry and a thin pregelatinized film is formed on the surface.

  The tablet-like food product 10 in which only the surface layer portion has been α is dried by spraying water or showering and cooling the surface as necessary. Drying after cooling may be any of natural drying performed by leaving the tablet-like food 10 left unattended, spraying air at room temperature, or hot-air drying. If the surface of the tablet-like food 10 is not dried, it becomes sticky after the treatment in the subsequent water-absorbing step and has adhesiveness, which causes inconvenience in subsequent treatment and handling.

  The tablet-like food product 10 subjected to the surface drying treatment is immersed in water to absorb water, or is filled with water in a sealed container such as a plastic bag to absorb water. Since the heat-treated tablet-like food has a pregelatinized film on the surface, the surface does not dissolve or disintegrate even when contacted with water. Although the temperature of the water in the case of immersion changes with target quality, desirable manufacturing time, etc., water absorption can be completed in a short time by using warm water of 0 degreeC-75 degreeC, Preferably 50 degreeC-70 degreeC. The degree of water absorption is such that the water content of the tablet-like food is 30% to 70% by mass, preferably 50% to 65% by mass. If the water content at the time of water absorption is low, the cooking time will be longer, and if it is higher, the cooking time will be shorter.

  The tablet-like food 10 which has been α-dried and dried is filled in a sealed container such as a plastic bag for one or several meals, and the container is sealed. Thereby, this tablet-like food can be eaten easily because the heating time when eating is short.

  In addition, in the tablet-like food of the present invention, the adjustment of the temperature and humidity in the low-temperature drying step for vegetables and fruits can be appropriately changed. In addition, the shape of the tablet-like food can be selected as appropriate, and any shape may be used as long as it is easy to chew and is not easily clogged in the throat when eating.

10 Tablet food

Claims (4)

In a raw state of vegetables and fruits, the temperature is such that the components do not change, and the vegetables and fruits are dried at a temperature range of 10 ° C. to −3 ° C. and a humidity of 15% or less to form a dry powder. Then, this dry powder is mixed with flour, pressed into a tablet shape that is not of a size that clogs the trachea, solidified , and heat-treated after the molding, and only the surface layer part is gelatinized. A method for producing food.   The method for producing a tablet-like food according to claim 1, wherein the dry powder and the flour are pressed in a powder state and formed into a tablet.   The said dry powder and the said flour are the manufacturing methods of the tablet-shaped foodstuff of Claim 1 which presses what knead | mixed the water and shape | molds it into a tablet shape.   The method for producing a tablet-like food according to claim 1, wherein the drying is performed at an ice temperature at which the vegetables and fruits are not frozen.

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