JP6304836B2 - Method for producing containerized food - Google Patents
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Description
本発明は、元の形状を保持したまま軟化された食材を容器詰めした食品およびその製造方法に関する。より詳細には、本発明は、製造、輸送、および販売中における軟化食材の型崩れを防止できる常温流通またはチルド流通用の容器詰め食品およびその製造方法に関する。 The present invention relates to a food product in which a softened food material is packaged while retaining its original shape, and a method for producing the same. More specifically, the present invention relates to a packaged food for normal temperature distribution or chilled distribution that can prevent the softened food from being lost shape during manufacture, transportation, and sale, and a method for manufacturing the same.
従来、食材の内部に酵素を導入する発明として、食材を凍結して食材に緩みを与えた後、減圧または加圧操作により酵素を急速に含浸させる方法、加熱した食材を圧力により酵素を含浸させる方法、飽和蒸気で加熱した後減圧酵素含浸する方法または動物食材にあっては予め蒸気加熱などを行い組織に緩みを与えた後、減圧操作により酵素を急速に含浸させる方法がある。また、タンブリングやインジェクション法など専用装置を使用して物理的衝撃や注入により酵素を導入する方法も知られている。これらは、真空缶や真空冷却機、あるいは真空包装機を使用し、また静水圧よる加圧装置、真空タンブラーやインジェクター装置により酵素を導入している。いずれも、食材内部に酵素を導入する方法であり、これら酵素含浸技術により、軟化酵素を食材内部に導入し、酵素反応させることで形状を保持したまま食材を軟化することができる。しかし、これらの軟化食材は、その軟らかさ故に、製造中、例えば加熱工程、調味工程、容器詰め工程、および包装工程等において型崩れしやすい。特に、軟化後の食材を、輸送や販売中に使用される容器に充填する作業は困難である。また、流通時においてもトラック等の輸送や積み下ろし、あるいは小売業者での取り扱い中などにおいて型崩れしやすく、前記の形状を保持したまま食材を軟らかく加工した食品の外観上の特徴が失われるという問題が存在する。そこで、軟化後の食材の型崩れを防止するため、軟化後の食材を冷凍した後に以降の工程に供したり、輸送時においても輸送中の型崩れを防止するために冷凍品として流通させたりする方法が採用されている。 Conventionally, as an invention for introducing an enzyme into a food material, after freezing the food material to loosen the food material, a method of rapidly impregnating the enzyme by decompression or pressurization operation, or impregnating the heated food material with the enzyme by pressure There are a method, a method of impregnating with a reduced pressure enzyme after heating with saturated steam, or a method of impregnating an enzyme rapidly by a decompression operation after giving tissue looseness by heating in advance with an animal food. In addition, a method of introducing an enzyme by physical impact or injection using a dedicated device such as tumbling or injection is also known. These use a vacuum can, a vacuum cooler, or a vacuum packaging machine, and introduce an enzyme by a pressurizing device using a hydrostatic pressure, a vacuum tumbler, or an injector device. In any case, the enzyme is introduced into the food material, and by these enzyme impregnation techniques, the softened enzyme can be introduced into the food material and subjected to an enzyme reaction to soften the food material while maintaining its shape. However, because of their softness, these softened foods are likely to lose their shape during production, for example, in the heating process, seasoning process, container packing process, packaging process, and the like. In particular, it is difficult to fill the softened food material into a container used during transportation or sales. In addition, it is easy to lose shape during transportation and unloading of trucks, etc. even during distribution, or during handling at retailers, and the appearance characteristics of foods that are processed softly while maintaining the above shape are lost. Exists. Therefore, in order to prevent the food from becoming deformed after being softened, the food after softening is frozen and then used for the subsequent process, or even during transportation, it is distributed as a frozen product to prevent the loss of shape during transportation. The method is adopted.
これまでに、植物性食品素材の組織内へ急速酵素を導入する方法(特許文献1)や、調味液の塩分濃度等を調整した酵素液に、凍結および解凍した植物性食品を浸漬して減圧操作して酵素を組織に導入し、型崩れなく調味および加圧加熱殺菌する方法(特許文献2)が提案されている。特許文献1では、酵素の急速導入方法に関するもので、形状保持軟化食材の製造については示されていない。一方、特許文献2は形状保持軟化食材に関するレトルト食品の製造方法であるが、レトルト(加圧加熱殺菌)工程中における型崩れを防止するための発明であって、製造工程中の軟化食材の取り扱いまたは輸送中、小売店販売などにおける型崩れについて全く言及されていない。すなわち、レトルト工程中における型崩れ防止法として、食塩を4〜5%添加する発明で、製造工程中に取り扱いや輸送、小売店における物理的な取り扱いにおける型崩れを防止ことはできない。特許文献2には、加圧加熱殺菌処理前の柔らかさを維持する方法が記載されている。また、特許文献2の実施例では、減圧処理と酵素処理した後、食材をレトルト用フィルムに食材に移し変えてレトルト処理を行っている。容器内で酵素反応から密封工程までを行う方法ではないため、食材を軟化した後には形状を崩さないように細心の取り扱いが必須である。 Up to now, frozen and thawed vegetable foods are immersed in an enzyme solution in which the rapid enzyme is introduced into the tissue of the vegetable food material (Patent Document 1) or the salt concentration of the seasoning solution and decompressed. There has been proposed a method (Patent Document 2) in which an enzyme is introduced into a tissue by operation and seasoned and pressurized and heat sterilized without loss of shape. In patent document 1, it is related with the rapid introduction method of an enzyme, About manufacture of a shape maintenance softening foodstuff, it is not shown. On the other hand, Patent Document 2 is a method for producing a retort food related to a shape-retaining softened food, but it is an invention for preventing the collapse of a mold during a retort (pressure heat sterilization) process, and handling of the softened food during the production process. There is no mention of loss of shape in retail sales during transportation. That is, as a method for preventing the loss of shape during the retort process, 4-5% of sodium chloride is added, and it is not possible to prevent the loss of shape during handling, transportation, and physical handling in retail stores during the manufacturing process. Patent Document 2 describes a method of maintaining the softness before pressure heat sterilization treatment. Moreover, in the Example of patent document 2, after performing a pressure reduction process and an enzyme process, a foodstuff is transferred to a foodstuff for retort, and the retort process is performed. Since it is not a method for performing the process from the enzyme reaction to the sealing process in the container, after the food is softened, it is indispensable to handle it carefully so as not to lose its shape.
動物性食品素材では、食材を酵素液に浸漬する方法(特許文献3)や、食品素材に酵素含有液をインジェクションしてタンブリングする方法(特許文献4)、食品素材に酵素液を塗布・浸漬して真空包装または加圧処理して酵素を浸透させる方法(特許文献5)等が提案されている。しかし、これらの方法についても、軟化後の食材の型崩れの防止については記載されていない。 For animal food materials, a method of immersing food in an enzyme solution (Patent Document 3), a method of injecting an enzyme-containing liquid into a food material and tumbling (Patent Document 4), an enzyme solution applied to and immersed in a food material For example, a method (Patent Document 5) in which an enzyme is permeated by vacuum packaging or pressure treatment has been proposed. However, these methods do not describe prevention of shape loss of the food material after softening.
特許文献6では、食材に酵素液を塗布・浸漬後に冷凍し、氷結晶生成による溶質移動を利用して食材内部に酵素を導入させることにより、酵素含浸、酵素反応を同一の包装容器内で行う方法が提案されている。さらに、特許文献6では、トロミ材としての増粘剤の利用について触れている。また、特許文献7では、医療用造影剤検査食の発明として、減圧法で酵素、造影剤、および増粘剤を食材内に導入する発明が記載されているが、増粘剤を用いて軟化した食材の崩壊防止性を高めることについての工夫はなされていない。 According to Patent Document 6, enzyme impregnation and enzyme reaction are carried out in the same packaging container by applying and immersing the enzyme solution to the food material, freezing it, and introducing the enzyme into the food material using solute movement due to ice crystal formation. A method has been proposed. Furthermore, Patent Document 6 touches on the use of a thickener as a trolley material. In addition, Patent Document 7 describes an invention in which an enzyme, a contrast agent, and a thickener are introduced into a food material by a decompression method as an invention of a medical contrast medium test meal, but is softened using a thickener. There has been no contrivance for enhancing the anti-collapse property.
特許文献8、特許文献9、および特許文献10では、高粘度の増粘剤溶液を緩衝剤として利用することで、食材が製造、流通、販売中に型崩れすることを防止する方法が提案されている。酵素によって軟化した食材の型崩れを防止するにあたり、高粘度の増粘剤溶液を利用することは可能であるが、これらは食材への酵素などの物質の導入を阻害する点が課題となる。すなわち、食材への酵素などの物質導入効率を維持するためには、物質導入工程以降に増粘剤やゲル化剤を加える必要がある。 Patent Document 8, Patent Document 9, and Patent Document 10 propose a method for preventing a food from being deformed during production, distribution, and sale by using a thickening agent solution having a high viscosity as a buffering agent. ing. Although it is possible to use a thickener solution having a high viscosity to prevent the food material softened by the enzyme from losing its shape, the problem is that it inhibits the introduction of a substance such as an enzyme into the food material. That is, in order to maintain the efficiency of introducing substances such as enzymes into foods, it is necessary to add a thickener or a gelling agent after the substance introduction process.
製造および流通中の軟化食材の型崩れを防止するためには、酵素導入工程、酵素反応工程、加熱工程を同一の容器で行い、なおかつ前記容器を流通、販売時にも利用し、食材の移動や移し替えを極力行わないことが望ましい。特許文献1では食材を酵素含有溶液に浸漬した状態で減圧することで行っているが、以降の製造工程を同一容器で実施するためには、酵素導入工程を行った容器に増粘剤溶液を充填する必要がある。一方、前記容器内には既に食材および酵素含有液が満たされているため、新たに型崩れ防止に必要な十分量の増粘剤溶液を充填することは困難である。特許文献11では、軟弱な豆腐を流通中の型崩れを防止するためにゼラチン等のゲル化剤を利用する方法が提案されているが、本法は容器に充填された豆腐と容器の空隙にゲル化剤を充填することを想定しており、前記の同一容器を用いた酵素軟化食品の製造方法に直接適用することはできない。 In order to prevent the deformation of the softened food during production and distribution, the enzyme introduction process, the enzyme reaction process, and the heating process are performed in the same container, and the container is also used during distribution and sales, It is desirable not to transfer as much as possible. In Patent Document 1, the pressure is reduced in a state where the food is immersed in the enzyme-containing solution. However, in order to carry out the subsequent manufacturing process in the same container, the thickener solution is added to the container in which the enzyme introduction process is performed. Need to be filled. On the other hand, since the container and the enzyme-containing liquid are already filled in the container, it is difficult to newly fill a sufficient amount of the thickener solution necessary for preventing the loss of shape. Patent Document 11 proposes a method using a gelling agent such as gelatin in order to prevent the soft tofu from losing its shape during distribution. This method is applied to the tofu filled in the container and the gap between the containers. It is assumed that the gelling agent is filled, and cannot be directly applied to the method for producing an enzyme softened food using the same container.
また、酵素導入技術を厨房施設等の現場で簡便に実施でき、また軟化させた食品素材の製造工程・搬送・流通過程での型崩れが防止でき、あるいは衛生面の配慮から、食品素材への酵素導入、酵素反応、加熱工程を同一の軟質包装容器の中で実施できる調理食品の製造方法(特許文献12)が知られている。特許文献12では、食材と酵素液に加えて調味液や増粘剤を軟質包装容器に充填し、真空包装することで食材内部に前記の酵素や調味液、増粘剤を内部に導入することが提案されている。特許文献12では、増粘剤を、食品素材中に含有される水分を水和化して、食品の咀嚼時に食品内部から滲出する水分の減少を図り、咀嚼・嚥下困難者の誤嚥を抑制するために使用している。特許文献12に記載の製造方法では、軟化した食材を輸送や販売用の容器に詰め替えることによる型崩れは防止できるが、流通および販売中に発生する型崩れの防止については考慮されていない。特許文献13では、酵素とともに増粘剤を食材内部に導入する方法が提案されているが、軟化食材の型崩れ防止については考慮されていない。 Enzyme introduction technology can be easily implemented at the site of kitchen facilities, etc., and can be prevented from losing its shape during the manufacturing process, transportation and distribution process of softened food materials, or from consideration of hygiene, A method for producing cooked food (Patent Document 12) is known in which the enzyme introduction, the enzyme reaction, and the heating step can be performed in the same flexible packaging container. In patent document 12, in addition to a foodstuff and an enzyme liquid, a seasoning liquid and a thickener are filled in a soft packaging container, and the said enzyme, a seasoning liquid, and a thickener are introduce | transduced inside a foodstuff by vacuum packaging. Has been proposed. In Patent Document 12, a thickener is used to hydrate the water contained in the food material to reduce the amount of water that exudes from the inside of the food when the food is chewed, thereby suppressing aspiration of persons with difficulty in chewing and swallowing Is used for. The manufacturing method described in Patent Document 12 can prevent the loss of shape caused by refilling the softened food material into a container for transportation or sales, but does not consider prevention of the loss of shape that occurs during distribution and sale. Patent Document 13 proposes a method of introducing a thickener into the food material together with the enzyme, but does not take into account the prevention of the softened food from being out of shape.
特許文献14では、酵素で軟化させた食材をゼリーで固める方法が提案されているが、ゼリーと軟化食材が一体となって切断されることを目的とした製造方法であり、食材の型崩れ防止を目的としてゼリーは使用されていない。また、予め酵素軟化した食材と加熱溶解したゲル化剤溶液を流通および販売時に使用する容器に充填する製造方法であり、同一容器内での酵素導入を想定していない。 Patent Document 14 proposes a method in which a food softened with an enzyme is hardened with jelly, but it is a manufacturing method for the purpose of cutting the jelly and the softened food together to prevent the food from being deformed. Jelly is not used for the purpose. Moreover, it is a manufacturing method which fills the container used at the time of distribution | distribution and sale with the foodstuff which carried out the enzyme softening, and the heat-dissolved gelatinizer solution, and does not assume the enzyme introduction in the same container.
また、高温の増粘剤、ゲル化剤溶液は酵素を失活もしくは酵素反応速度を低減するため、増粘剤溶液の温度についても考慮する必要がある。さらにゼラチンやセルロース、ペクチンなどはプロテアーゼ、セルラーゼ、ペクチナーゼなどの酵素によって分解され、粘性やゲル化能を喪失するため、増粘剤やゲル化剤の酵素耐性を考慮する必要もある。 In addition, since the high-temperature thickener / gelator solution deactivates the enzyme or reduces the enzyme reaction rate, it is necessary to consider the temperature of the thickener solution. Furthermore, gelatin, cellulose, pectin and the like are decomposed by enzymes such as protease, cellulase and pectinase and lose viscosity and gelling ability. Therefore, it is necessary to consider enzyme resistance of thickeners and gelling agents.
特許文献15では、酵素含浸工程、酵素反応工程、酵素失活工程および殺菌工程の全工程、もしくは、酵素反応工程、酵素失活工程および殺菌工程の一部工程を同一の硬質容器内で行うことで、軟化食材を流通および販売用の容器に詰め替える作業における型崩れを防止している。さらに、特許文献15では、硬質容器の利用による外部からの衝撃を緩和すること、また、デンプン、カードラン、寒天、グアーガムまたはキサンタンガムなどのガム類、ペクチン、カルボキシメチルセルロース等の増粘剤を容器内部の緩衝剤として利用することで軟化食材の製造、流通、販売中の型崩れを防止する方法が提案されている。一方、実際の食品製造、流通、販売の現場において容器詰された軟化食材の型崩れを防止するためには、容器内溶液に増粘剤あるいはゲル化剤の一方あるいは両方が均一に拡散し、内容液全体が型崩れ防止可能な粘度を持つゾルあるいは型崩れ防止可能なゲル強度を持つゲルになる必要がある。特許文献15では、酵素導入工程における増粘剤やゲル化剤を含む酵素含有液の粘度を低減する方法について提案しているが、加熱工程において崩壊防止可能な濃度の増粘剤やゲル化剤を均一に拡散する手段を講じていない。すなわち、特許文献15に記載の方法では、加熱後の増粘剤、ゲル化剤の拡散が不均一で溶液内の増粘剤やゲル化剤の濃度が低い部分が生じるため、容器内全体の酵素軟化食材の型崩れを防止することができない。また、実用上問題が発生しない程度の型崩れ防止効果を発揮するためには、実施例に示された増粘剤、ゲル化剤の濃度では不十分であるが、高濃度の増粘剤、ゲル化剤を水溶液状態で添加すると酵素導入効率が低下する。さらに、高粘度溶液では酵素導入時の減圧処理により膨張した食材および増粘剤、ゲル化剤溶液に含まれる気泡が溶液外に排出されにくいため、前記溶液全体が膨張し容器からあふれるという問題も発生する。未糊化のでんぷん分散液であれば、加熱するまでは粘度が低く、減圧により生じた気泡も排出が容易であるが、分散状態のでんぷんは沈殿しやすいため糊化後のでんぷん溶液に濃度分布が生じやすい。ゲル化寒天を添加する方法についても、ゲル化寒天の加熱溶解性が低く、加熱後に冷却して生じる容器内のゲル濃度が均一なものとならないという課題が存在する。 In Patent Document 15, all steps of an enzyme impregnation step, an enzyme reaction step, an enzyme deactivation step, and a sterilization step, or a partial step of an enzyme reaction step, an enzyme deactivation step, and a sterilization step are performed in the same hard container. Therefore, the mold is prevented from being lost in the operation of refilling the softened food into a container for distribution and sale. Furthermore, in Patent Document 15, the impact from the outside due to the use of a hard container is alleviated, and gums such as starch, curdlan, agar, guar gum or xanthan gum, and thickeners such as pectin and carboxymethylcellulose are contained inside the container. There has been proposed a method for preventing the shape loss during the manufacture, distribution, and sale of softened foods by using as a buffering agent. On the other hand, in order to prevent the collapse of the softened food material packed in the container at the actual food manufacturing, distribution, and sales sites, one or both of the thickener and the gelling agent are uniformly diffused in the solution in the container, It is necessary that the entire content liquid be a sol having a viscosity capable of preventing deformation or a gel having a gel strength capable of preventing deformation. Patent Document 15 proposes a method for reducing the viscosity of an enzyme-containing liquid containing a thickener and a gelling agent in the enzyme introduction step. However, the thickener and the gelling agent have a concentration capable of preventing collapse in the heating step. No means for evenly diffusing. That is, in the method described in Patent Document 15, since the diffusion of the thickener and the gelling agent after heating is uneven and the concentration of the thickener and the gelling agent in the solution is low, It is impossible to prevent the enzyme-softening food from being deformed. Moreover, in order to exhibit the effect of preventing the loss of shape to such an extent that no practical problems occur, the thickeners and gelling agent concentrations shown in the examples are insufficient, but high-concentration thickeners, When the gelling agent is added in the form of an aqueous solution, the enzyme introduction efficiency decreases. Furthermore, in the high viscosity solution, since the bubbles contained in the food, the thickener, and the gelling agent solution expanded by the decompression process at the time of introducing the enzyme are difficult to be discharged out of the solution, the whole solution expands and overflows from the container. Occur. Non-gelatinized starch dispersions have low viscosity until heated, and bubbles generated by decompression can be easily discharged, but dispersed starch tends to precipitate, so the concentration distribution in the starch solution after gelatinization Is likely to occur. Regarding the method of adding gelled agar, there is a problem that the gelled agar has low heat solubility and the gel concentration in the container generated by cooling after heating is not uniform.
本発明は、上記の技術的課題に鑑みてなされたものであり、その目的は、製造、輸送、および販売中における軟化食材の型崩れを防止できる常温流通またはチルド流通用の容器詰め食品およびその製造方法を提供することにある。さらに、増粘安定剤を容器内に均一に拡散しつつ、増粘安定剤による酵素の導入効率低下を防止し、なおかつ製造工程を簡素化することを目的としている。また、本発明の目的は、食材の元の形状を損なうことなく、分解酵素、油脂、アミノ酸等の呈味成分、栄養成分、嚥下食に必要なトロミ剤等の添加剤を食材内部に導入することで、食感、呈味性、栄養価を変え、介護食、離乳食、医療用の食事などとして利用可能な安価で食感、呈味性、栄養価に優れた常温流通またはチルド流通食品およびそれらの製造方法を提供することにある。さらに、本発明の目的は、医療用造影剤等を食材内部に導入することで、医療量検査食被検者の実際の食材の咀嚼状態、嚥下状態、消化管活動、食物移動速度等を正確且つ簡便に検査することができる医療用検査食や、このような医療用検査食を短時間で、無駄なく調製することができる医療用検査食の製造方法を提供することにある。 The present invention has been made in view of the above technical problems, and its purpose is to provide a packaged food for normal temperature distribution or chilled distribution that can prevent the deformation of softened food during manufacture, transportation, and sale, and its It is to provide a manufacturing method. Further, the present invention aims to prevent a reduction in enzyme introduction efficiency due to the thickening stabilizer while uniformly diffusing the thickening stabilizer into the container, and to simplify the production process. In addition, the object of the present invention is to introduce additives such as degrading enzymes, fats and oils, flavoring ingredients such as degrading enzymes, fats and amino acids, nutritional ingredients, and tromi preparations necessary for swallowing foods into the foodstuff Low-temperature, chilled, or chilled foods that can be used as nursing foods, baby food, medical meals, etc. It is in providing the manufacturing method of them. Furthermore, an object of the present invention is to introduce a medical contrast medium or the like into the food material so that the actual chewing state, swallowing state, gastrointestinal activity, food movement speed, etc. of the medical dose test food subject can be accurately determined. Another object of the present invention is to provide a medical test meal that can be easily inspected and a method for producing such a medical test meal that can be prepared in a short time without waste.
本発明者らは、鋭意研究の結果、容器と、容器内に収容された、食材、分解酵素、増粘安定剤、および調味液とを含んでなる常温流通またはチルド流通用の容器詰め食品において、特定の増粘安定剤を用いて、容器内において特定の増粘安定剤の存在下で食材を分解酵素と反応させて、元の形状を保持したまま軟化させ、容器内において元の形状を保持したまま軟化した食材を、増粘安定剤が略均一に分散し、溶解した液状物中に存在させることによって、上記の技術的課題を解決できることを知見した。本発明は、かかる知見に基づいて完成されたものである。 As a result of diligent research, the present inventors have found that a container and a packaged food for distribution at normal temperature or chilled distribution containing a food, a degrading enzyme, a thickening stabilizer, and a seasoning liquid contained in the container. Using a specific thickening stabilizer, the food material reacts with a degrading enzyme in the presence of the specific thickening stabilizer in the container to soften it while retaining its original shape. It has been found that the above-mentioned technical problem can be solved by allowing the foodstuff softened while being held to be present in a liquid material in which the thickening stabilizer is dispersed substantially uniformly and dissolved. The present invention has been completed based on such findings.
すなわち、本発明によれば、以下の(1)〜(13)の発明が提供される。
(1)容器中に、食材、分解酵素、増粘安定剤、および調味液を添加する工程と、
前記容器内において液状物中に前記増粘安定剤の存在下で、前記食材内部に前記分解酵素を導入する工程と、
前記食材を前記分解酵素と反応させて、元の形状を保持したまま軟化させる工程と、
前記容器および内容物を加熱する工程と、
を含んでなる、常温流通またはチルド流通用の容器詰め食品の製造方法であって、
前記増粘安定剤が、少なくとも、前記加熱工程において加熱後に前記液状物に粘性を付与する第1の増粘剤と、前記加熱後に前記第1の増粘安定剤を略均一に拡散させる第2の増粘安定剤とを含み、前記分解酵素導入工程において、前記第1の増粘安定剤および前記第2の増粘安定剤が前記液状物中でペースト状態または分散状態にあり、前記分解酵素導入工程において、前記液状物の粘度が0.01mPa・s以上500mPa・s未満であり、
前記容器内において元の形状を保持したまま軟化した食材が、前記増粘安定剤が略均一に分散し、溶解した液状物中に存在し、前記液状物は、20℃でゾル状態にある時の粘度が500mPa・s以上であるか、または20℃でゲル状態にある時の硬さが500N/m2であることを特徴とする、常温流通またはチルド流通用の容器詰め食品の製造方法。
(2)前記第1の増粘安定剤が、ネイティブ型ジェランガム、未糊化でんぷん、およびそれらの混合物からなる群から選択される1種である、(1)に記載の容器詰め食品の製造方法。
(3)前記第2の増粘安定剤が、キサンタンガム、カラギーナン、およびそれらの混合物からなる群から選択される1種である、(1)または(2)に記載の容器詰め食品の製造方法。
(4)前記第1の増粘安定剤と前記第2の増粘安定剤の組み合わせが、ネイティブ型ジェランガムとキサンタンガム、ネイティブ型ジェランガムとカラギーナン、またはネイティブ型ジェランガムとキサンタンガムとカラギーナンであり、
前記分解酵素導入工程において前記第1の増粘安定剤および前記第2の増粘安定剤がペースト状態で存在する、(1)に記載の容器詰め食品の製造方法。
(5)前記第1の増粘安定剤と前記第2の増粘安定剤の組み合わせが、ネイティブ型ジェランガムとキサンタンガム、未糊化でんぷんとキサンタンガム、ネイティブ型ジェランガムと未糊化でんぷんとキサンタンガム、ネイティブ型ジェランガムとキサンタンガムとカラギーナン、未糊化でんぷんとキサンタンガムとカラギーナン、またはネイティブ型ジェランガムと未糊化でんぷんとキサンタンガムとカラギーナンであり、
前記分解酵素導入工程において前記第1の増粘安定剤および前記第2の増粘安定剤が分散状態で存在する、(1)に記載の容器詰め食品の製造方法。
(6)前記増粘安定剤の添加量が、前記液状物の総量に対して5質量%以上70質量%以下である、(1)〜(5)のいずれか一項に記載の容器詰め食品の製造方法。
(7)前記分解酵素の導入が、加圧処理、減圧処理、および凍結・解凍処理からなる群から選択される少なくとも1種の処理によって行われる、(1)〜(6)のいずれかに記載の容器詰め食品の製造方法。
(8)前記酵素反応工程における前記容器内の中心温度が0℃以上70℃未満の範囲内であり、前記加熱工程における前記容器内の中心温度が70℃以上135℃以下の範囲内である、(1)〜(7)のいずれか一項に記載の容器詰め食品の製造方法。
(9)前記分解酵素が、炭水化物、タンパク質、および脂質からなる群から選択される少なくとも1種の基質を分解する酵素活性を有する、(1)〜(8)のいずれか一項に記載の容器詰め食品の製造方法。
(10)元の形状を保持したまま軟化した食材の硬さが、1.0×102N/m2以上5.0×106N/m2以下である、(1)〜(9)のいずれか一項に記載の容器詰め食品の製造方法。
(11)前記調味液が、食塩、アミノ酸、糖類、油脂、ビタミン、ミネラル、pH調整剤、および医療用造影剤からなる群から選択される少なくとも1種を含む、(1)〜(10)のいずれかに記載の容器詰め食品の製造方法。
(12)前記調味液が、有機酸およびその塩を用いてpH3〜pH10の範囲に調整されたものである、(1)〜(11)のいずれか一項に記載の容器詰め食品の製造方法。
(13)前記容器が、缶、瓶、陶器、磁器、フレキシブルパウチ、樹脂成形容器、およびフィルム成形容器からなる群から選択される少なくとも1種である、(1)〜(12)のいずれか一項に記載の容器詰め食品の製造方法。
That is, according to the present invention, the following inventions (1) to (13) are provided.
(1) adding a foodstuff, a degrading enzyme, a thickening stabilizer, and a seasoning liquid to the container;
Introducing the decomposing enzyme into the food material in the presence of the thickening stabilizer in the liquid in the container;
Reacting the food with the degrading enzyme and softening while retaining the original shape;
Heating the container and contents;
A method for producing a packaged food for room temperature distribution or chilled distribution, comprising:
The thickening stabilizer is at least a first thickener that imparts viscosity to the liquid after heating in the heating step, and a second that diffuses the first thickening stabilizer substantially uniformly after the heating. The first thickening stabilizer and the second thickening stabilizer are in a paste state or a dispersed state in the liquid material in the decomposing enzyme introduction step, and the decomposing enzyme In the introducing step, the viscosity of the liquid material is 0.01 mPa · s or more and less than 500 mPa · s,
When the foodstuff softened while maintaining the original shape in the container is present in the liquid material in which the thickening stabilizer is substantially uniformly dispersed and dissolved, and the liquid material is in a sol state at 20 ° C. The method of producing a packaged food for normal temperature distribution or chilled distribution is characterized in that the viscosity is 500 mPa · s or more, or the hardness when it is in a gel state at 20 ° C. is 500 N / m 2 .
(2) The method for producing a packaged food according to (1), wherein the first thickening stabilizer is one selected from the group consisting of native gellan gum, non-gelatinized starch, and a mixture thereof. .
(3) The method for producing a packaged food according to (1) or (2), wherein the second thickening stabilizer is one selected from the group consisting of xanthan gum, carrageenan, and a mixture thereof.
(4) The combination of the first thickening stabilizer and the second thickening stabilizer is native gellan gum and xanthan gum, native gellan gum and carrageenan, or native gellan gum, xanthan gum and carrageenan,
The method for producing a packaged food according to (1), wherein the first thickening stabilizer and the second thickening stabilizer are present in a paste state in the degrading enzyme introduction step.
(5) The combination of the first thickening stabilizer and the second thickening stabilizer is native gellan gum and xanthan gum, ungelatinized starch and xanthan gum, native gellan gum and ungelatinized starch and xanthan gum, native type Gellan gum and xanthan gum and carrageenan, ungelatinized starch and xanthan gum and carrageenan, or native gellan gum and ungelatinized starch and xanthan gum and carrageenan,
The method for producing a packaged food according to (1), wherein the first thickening stabilizer and the second thickening stabilizer are present in a dispersed state in the degrading enzyme introduction step.
(6) The container-packed food according to any one of (1) to (5), wherein the addition amount of the thickening stabilizer is 5% by mass or more and 70% by mass or less with respect to the total amount of the liquid material. Manufacturing method.
(7) The introduction of the degrading enzyme is performed by at least one treatment selected from the group consisting of a pressurization treatment, a decompression treatment, and a freezing / thawing treatment, according to any one of (1) to (6). Method for container-packed food.
(8) The center temperature in the container in the enzyme reaction step is in the range of 0 ° C. or more and less than 70 ° C., and the center temperature in the container in the heating step is in the range of 70 ° C. or more and 135 ° C. or less. (1) The manufacturing method of the container stuffed food as described in any one of (7).
(9) The container according to any one of (1) to (8), wherein the decomposing enzyme has an enzymatic activity for decomposing at least one substrate selected from the group consisting of carbohydrates, proteins, and lipids. Manufacturing method of stuffed food.
(10) The hardness of the foodstuff softened while maintaining the original shape is 1.0 × 10 2 N / m 2 or more and 5.0 × 10 6 N / m 2 or less (1) to (9) The manufacturing method of the container stuffed food as described in any one of these.
(11) The said seasoning liquid contains at least 1 sort (s) selected from the group which consists of salt, an amino acid, saccharides, fats and oils, a vitamin, a mineral, a pH adjuster, and a medical contrast agent, (1)-(10) The manufacturing method of the container stuffed food in any one.
(12) The method for producing a packaged food according to any one of (1) to (11), wherein the seasoning liquid is adjusted to a pH of 3 to 10 using an organic acid and a salt thereof. .
(13) Any one of (1) to (12), wherein the container is at least one selected from the group consisting of cans, bottles, ceramics, porcelain, flexible pouches, resin molded containers, and film molded containers. The manufacturing method of the container stuffing food of description.
本発明によれば、簡素な製造工程で流通および販売時に用いる容器と同一の容器を用いた前記容器詰め食品の製造が可能で、製造、常温流通またはチルド流通、および販売中の軟化食材の型崩れを防止できる、衛生的で低価格な容器詰め食品の提供が可能となる。本発明は、充填工程における増粘安定剤の種類等を調節することで、増粘安定剤による酵素含浸効率の低下を防止しつつ、加熱工程において増粘安定剤を容器内に均一に分散または溶解させて、製造中および輸送中の型崩れ防止効果を高めることを可能にした。 According to the present invention, it is possible to produce the container-packed food using the same container as that used during distribution and sale in a simple manufacturing process, and the type of softening food being manufactured, distributed at normal temperature or chilled, and sold. It is possible to provide sanitary and low-priced packaged food that can prevent collapse. The present invention is to uniformly disperse the thickening stabilizer in the container in the heating step while adjusting the kind of the thickening stabilizer in the filling step, etc., while preventing the decrease of the enzyme impregnation efficiency by the thickening stabilizer. By dissolving it, it became possible to enhance the effect of preventing the deformation during production and transportation.
本発明は、一般に提供されている普通の食事と変わらない見た目の介護食を提供することができる技術であり、咀嚼や嚥下能力の低下した高齢者と一般の健常者が、食事の軟らかさは異なるものの、同じ見た目の食事を食することができる観点から、「食のバリアフリー化」を実現する技術である。また、本発明によれば、これまでの冷凍が前提であった酵素により軟化した食品の製造方法とは異なり、常温流通またはチルド流通が可能となるため流通経路が大幅に拡大するとともに、冷凍にかかる流通コストや保管コストを削減することができる。また、レトルト殺菌した常温流通品とすることにより、3〜5年といった長期保存することも可能で、保存食、非常食として利用することも可能となる。食品製造業のみならず、病院・介護施設の厨房、レストラン、家庭でも安価かつ簡単に取り扱うこともできる。消費者にとっても一般的なスーパー、コンビニエンスストア、通信販売など様々な手段により購入できるようになり、特に高齢者や在宅介護者にとっては食欲増進効果が高い介護食品を容易に購入できるという点で、社会的貢献度においても高い効果を有する。さらに、本発明においては、軟化食材の流通、販売用の容器への詰め替え作業等が発生せず、食材を容器に充填した後は速やかに密封することもできるため、製造コストを削減でき、かつ衛生的な食品を製造することができる。 The present invention is a technique that can provide a nursing care food that looks the same as a general meal that is generally provided. Elderly people who have reduced chewing and swallowing ability and normal healthy people Although it is different, it is a technology that realizes “barrier-free food” from the viewpoint of being able to eat meals that look the same. In addition, according to the present invention, unlike the conventional method for producing food softened by an enzyme, which has been premised on freezing, it is possible to distribute at normal temperature or chilled, so the distribution channel is greatly expanded and Such distribution costs and storage costs can be reduced. In addition, by using a retort-sterilized room-temperature product, it can be stored for a long period of 3 to 5 years, and can be used as a stored food or an emergency food. It can be handled inexpensively and easily not only in the food manufacturing industry but also in hospitals, nursing homes, restaurants and homes. For consumers, it will be possible to purchase by various means such as general supermarkets, convenience stores, mail order, etc. Especially for elderly people and home caregivers, it is easy to purchase nursing foods with high appetite boosting effect, Highly effective in social contribution. Furthermore, in the present invention, distribution of softened food, refilling operation into a container for sale, etc. do not occur, and after filling the container with food, it can be quickly sealed, so that the manufacturing cost can be reduced, and Hygienic food can be manufactured.
本発明は、常温流通を可能にしたことで、介護食用として自然災害時の非常食、備蓄用として極めて有効である。本発明品は、災害時の非常食、備蓄用食品として常備しておくことで、これら噛みにくい、飲み込みにくい弱者にとって、外観で認識できる大きさと形を保持し、食欲を惹起する食事の提供を可能にしたものである。 Since the present invention enables distribution at room temperature, it is extremely effective as an emergency food during natural disasters and as a stockpile for nursing food. The product of the present invention provides a meal that causes appetite and maintains a size and shape that can be recognized by the appearance for those who are difficult to chew and swallow, by keeping them as emergency foods and foods for storage. It is possible.
<容器詰め食品>
本発明により得られる容器詰め食品は、容器と、該容器内に収容された、食材、分解酵素、増粘安定剤、および調味液とを含んでなり、常温流通またはチルド流通用として好適に使用できる。本発明により得られる容器詰め食品においては、容器内において特定の増粘安定剤の存在下で食材を分解酵素と反応させて、元の形状を保持したまま軟化させ、容器内において元の形状を保持したまま軟化した食材は、特定の増粘安定剤が略均一に分散し、溶解した液状物中に存在することを特徴とするものである。本発明において、元の形状を保持した軟化食材は、外観で認識できる大きさと形を保持したものであり、何の食材であるかを認識できることで、咀嚼・嚥下困難者の食欲を惹起することができる。このような容器詰め食品は、製造、輸送、および販売中における軟化食材の型崩れを防止することができる。
<Packed food>
The packaged food obtained by the present invention comprises a container and a foodstuff, a degrading enzyme, a thickening stabilizer, and a seasoning liquid contained in the container, and is suitably used for normal temperature distribution or chilled distribution. it can. In the container-packed food obtained by the present invention, the food material is reacted with a degrading enzyme in the presence of a specific thickening stabilizer in the container to soften it while retaining the original shape, and the original shape in the container is restored. The food material softened while being held is characterized in that the specific thickening stabilizer is dispersed in a substantially uniform manner and exists in a dissolved liquid material. In the present invention, the softened food that retains its original shape retains the size and shape that can be recognized by its appearance, and it can recognize what food it is, thereby inducing appetite for those who have difficulty chewing or swallowing Can do. Such a packaged food can prevent the softened food from being lost its shape during manufacture, transportation, and sale.
一般に、分解酵素により軟化された食材は、外部からの振動に対して脆弱であり、流通および販売中に型崩れしてしまうので、形状を保持するために冷凍状態で流通されている。しかし、本発明により得られる容器詰め食品は、容器内の食材が酵素により軟化しているものの、型崩れすることなく常温流通やチルド流通中に型崩れすることなく流通および販売することができる。また、製造後の容器詰め食品を一旦冷凍状態で保存し、解凍後に流通および/または販売することもできる。 In general, foods softened by a degrading enzyme are vulnerable to external vibrations and lose their shape during distribution and sales, so they are distributed in a frozen state in order to maintain their shape. However, although the foodstuff in the container obtained by the present invention is softened by the enzyme in the container, it can be distributed and sold without losing its shape during normal temperature distribution or chilled distribution without losing its shape. Moreover, the container-packed food after manufacture can once be preserve | saved in a frozen state, and can also distribute | circulate and / or sell after thawing | decompression.
本発明により得られる容器詰め食品では、加熱工程後の容器内の食材以外の液状物は20℃でゾル状態にある時のB型粘度計で測定される粘度が、500mPa・s以上、好ましくは500mPa・s以上10Pa・s以下、より好ましくは600mPa・s以上5Pa・s以下、さらに好ましくは1000mPa・s以上2Pa・s以下の粘度であるか、また20℃でゲル状態にある時のゼリー強度が、500N/m2以上、好ましくは500N/m2以上50000N/m2以下、より好ましくは600N/m2g以上50000N/m2以下、さらに好ましくは1000N/m2以上50000N/m2以下である。液状物がこのような粘度または硬さを有することで、流通および販売中の軟化食材の型崩れを防止することができる。 In the container-packed food obtained by the present invention, the liquid substance other than the food in the container after the heating step has a viscosity measured by a B-type viscometer when in a sol state at 20 ° C., preferably 500 mPa · s or more, preferably Jelly strength when the viscosity is 500 mPa · s or more and 10 Pa · s or less, more preferably 600 mPa · s or more and 5 Pa · s or less, more preferably 1000 mPa · s or more and 2 Pa · s or less, or in a gel state at 20 ° C. There, 500 N / m 2 or more, preferably 500 N / m 2 or more 50,000 N / m 2 or less, more preferably 600N / m 2 g or more 50,000 N / m 2 or less, more preferably 1000 N / m 2 or more 50,000 N / m 2 or less is there. When the liquid material has such a viscosity or hardness, it is possible to prevent the softened food material from being deformed during distribution and sale.
(容器)
容器詰め食品に用いる容器の形状や大きさは、内容物の型崩れが防止できるものであれば特に限定されず、硬質容器および軟質容器のいずれも用いることができる。容器の材質については、一般的に食品に使用される材質であれば特に限定されない。
(container)
The shape and size of the container used for the container-packed food are not particularly limited as long as the contents can be prevented from being deformed, and either a hard container or a soft container can be used. The material of the container is not particularly limited as long as it is a material generally used for food.
容器詰め食品に用いる硬質容器としては、例えば、缶、瓶、陶器、磁器、樹脂成形容器等を用いることができる。硬質容器を用いる場合、外部からの衝撃伝達を防止する効果が高いため、増粘安定剤による衝撃緩衝作用と併せて高い型崩れ防止効果を発揮することができる。缶を用いる場合、一般的なブリキ製、スチール製、アルミ製の缶が好適である。腐食防止のために内面コーティングを施したり容器を利用したり、硫酸紙で包んで密封したりすることも可能である。また、瓶を用いる場合、耐熱性のある一般的なガラス製であればよく、常温流通またはチルド流通する場合は密封性のある蓋であれば蓋の材質は問わない。また、樹脂成形容器を用いる場合、レトルト用ハイバリアーの包装容器であって、耐熱性があり安価なPP(ポリプロピレン)、強度を持たせるNY(ナイロン)と、バリアー材としてEVOH(エチレン/ビニルアルコール共重合樹脂)やSIOX蒸着・アルミナ蒸着PET(ポリエチレンテレフタレート)やPVDC(ポリビニリデンクロライド)などが容器素材として上げられる。プラスチック素材あるいは不透明な包装容器には、アルミ箔などのバリアー素材から構成された容器を用いることができる。 As a hard container used for container-packed food, for example, a can, a bottle, pottery, porcelain, a resin molded container or the like can be used. When using a hard container, since the effect which prevents the impact transmission from the outside is high, the high shape-loss prevention effect can be exhibited together with the impact buffering action by the thickening stabilizer. When using cans, general tin, steel, and aluminum cans are suitable. In order to prevent corrosion, it is possible to apply an inner coating, use a container, or wrap with sulfuric acid paper and seal it. Moreover, when using a bottle, what is necessary is just the product made from general glass with heat resistance, and when it distribute | circulates normal temperature or chilled, if it is a lid | cover with a sealing property, the material of a lid | cover will not ask | require. In addition, when using a resin molded container, it is a high barrier packaging container for retort, which is heat-resistant and inexpensive PP (polypropylene), NY (nylon) that provides strength, and EVOH (ethylene / vinyl alcohol) as a barrier material. Copolymer resins), SIO X vapor deposition / alumina vapor deposition PET (polyethylene terephthalate), PVDC (polyvinylidene chloride), and the like are raised as container materials. A container made of a barrier material such as aluminum foil can be used for the plastic material or the opaque packaging container.
容器詰め食品に用いる軟質容器としては、例えば、フレキシブルパウチおよびフィルム成形容器等を用いることができる。軟質容器を用いる場合、十分な粘度およびゼリー強度の増粘安定剤を均一に容器内に充填することにより、輸送振動などによる軟化食材の型崩れを防止することができる。フレキシブルパウチおよびフィルム成形容器としては、PP(ポリプロピレン)やPE(ポリエチレン)製の軟質包材を用いることができる。また、軟質包材に加えて樹脂製やプラスチック製の緩衝材、段ボール、シュリンク包装等を併用することで、流通および販売中の型崩れ効果を向上させることができる。また、ロケット包装の様に、内容物の充填率を高めることで型崩れ防止効果を向上させることができる。 As a soft container used for container-packed food, for example, a flexible pouch and a film-molded container can be used. In the case of using a soft container, it is possible to prevent the softened food from being deformed due to transportation vibration or the like by uniformly filling the container with a thickening stabilizer having sufficient viscosity and jelly strength. As the flexible pouch and the film forming container, a soft packaging material made of PP (polypropylene) or PE (polyethylene) can be used. In addition to the soft packaging material, it is possible to improve the shape loss effect during distribution and sale by using a resin or plastic cushioning material, cardboard, shrink wrapping or the like together. In addition, as in rocket packaging, it is possible to improve the anti-molding effect by increasing the content filling rate.
(食材)
容器詰め食品に用いる食材としては、植物性および動物性のいずれのものであってもよい。具体的には、植物性の食材としては、大根、人参、牛蒡、筍、キャベツ、白菜、セロリ、アスパラガス、ほうれん草、小松菜、青梗菜、トマト等の野菜、ジャガイモ、薩摩芋、里芋等の芋類、大豆、小豆、蚕豆、エンドウ豆等の豆類、米、麦、稗、粟などの穀類、リンゴ、モモ、パイナップル等の果実類、椎茸、シメジ、エノキ、ナメコ、松茸等のきのこ類、若布、昆布、ひじき等の海藻などを挙げることができる。また、動物性の食材としては、牛肉、豚肉、鳥肉の他に、羊肉、馬肉、鹿肉、猪肉、山羊肉、兎肉、鯨肉、それらの内臓等の肉類や、鯵、鮎、鰯、鰹、鮭、鯖、鮪等の魚類、鮑、牡蠣、帆立、蛤等の貝類、その他エビ、カニ、イカ、タコ、ナマコ等の魚介類を例示することができる。また、蒲鉾等の練製品やハム・ソーセージなどの畜肉製品、麺類、漬物等の加工食品であってもよい。食用の食品製造原料または素材であれば、これらに限定されない。これらの食材は、1種を用いてもよいし、2種以上を用いてもよい。
(Foodstuff)
The food material used for the container-packed food may be plant or animal. Specifically, vegetable ingredients include vegetables such as radish, carrots, beef bowl, bonito, cabbage, Chinese cabbage, celery, asparagus, spinach, Japanese mustard spinach, green pepper, tomatoes, potatoes, potatoes, potatoes, taro , Beans such as soybeans, red beans, coffee beans, peas, grains such as rice, wheat, strawberries, strawberries, fruits such as apples, peaches, pineapples, mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, pineapples, young cloth Examples include seaweed such as kelp and hijiki. In addition to beef, pork, and poultry, animal ingredients include mutton, horse meat, venison, salmon, goat meat, salmon, whale meat, their internal organs, salmon, salmon, salmon Examples include fish such as sea bream, sea bream, sea bream, sea bream, sea bream, shellfish such as sea bream, oyster, scallop, sea bream, and other seafood such as shrimp, crab, squid, octopus and sea cucumber. Further, it may be a paste product such as rice cake, a meat product such as ham / sausage, a processed food such as noodles and pickles. If it is an edible food manufacturing raw material or raw material, it will not be limited to these. These food materials may be used alone or in combination of two or more.
食材を予め凍結することで、食品の組織構造を緩め、酵素導入工程における導入効率を高めてもよい。凍結処理は組織構造をより緩めるために緩慢冷凍が望ましいが、冷凍処理であれば冷風や冷媒を用いた急速冷凍等冷凍手段を問わない。また、市販の冷凍食材を使用してもよい。 By freezing the food material in advance, the tissue structure of the food may be loosened to increase the introduction efficiency in the enzyme introduction step. The freezing process is preferably slow freezing in order to loosen the tissue structure. However, any freezing means such as quick freezing using cold air or a refrigerant may be used for the freezing process. Commercial frozen foods may also be used.
これらの食材は、生の状態でも、また、煮る、焼く、蒸す、揚げる等の加熱・調理を施したものを用いてもよい。加熱・調理として、電子レンジ加熱、過熱蒸気処理、および飽和水蒸気加熱等を行ってもよい。加熱する場合の温度は特に限定されないが、内在のタンパク質を変性させる目的で、60℃以上、好ましくは65℃以上が望ましい。焼き上げる等の高温処理では、加熱による色や香りなどの品質劣化を考慮して加熱温度と加熱時間を決定することが好ましい。また、これらの食材は、凍結あるいは凍結・解凍処理をしたものを用いることもできる。また、食材を食塩、クエン酸などの有機酸およびその塩を溶解した水溶液で茹でる等の前処理を行なったものを用いてもよい。さらに、分解酵素を内部に浸透しやすくするため筋切機など針を突き刺す装置の使用あるいはローラーで一部押さえる等の前処理を行ってもよい。 These foods may be used in a raw state or after heating and cooking such as boiling, baking, steaming, and frying. As heating and cooking, microwave heating, superheated steam treatment, saturated steam heating, or the like may be performed. The temperature at the time of heating is not particularly limited, but is 60 ° C. or higher, preferably 65 ° C. or higher for the purpose of denaturing the endogenous protein. In the high temperature treatment such as baking, it is preferable to determine the heating temperature and the heating time in consideration of quality deterioration such as color and aroma due to heating. In addition, these foods can be used frozen or frozen / thawed. Moreover, you may use what pre-processed, such as boiling foodstuffs with the aqueous solution which melt | dissolved organic acids, such as salt and a citric acid, and its salt. Furthermore, in order to facilitate the penetration of the degrading enzyme into the interior, pretreatment such as use of a device that pierces a needle such as a scissor or partial pressing with a roller may be performed.
食材の形状は、塊でも一口大でもいずれの形状であってもよいが、食材の大きさは適宜選択することができる。また、食材は、何の食材であるかを外観で認識できる大きさと形であり、かつ咀嚼・嚥下困難者の食欲をそそるものであることが好ましい。本発明の対象食材は、厚み5mm以上で体積500mm3以上の食材塊が好ましいが、成型品、麺類、緑色野菜や豆類などはその限りでない。 The shape of the food material may be either a lump or a bite size, but the size of the food material can be selected as appropriate. Moreover, it is preferable that a foodstuff is the magnitude | size and the shape which can recognize what kind of foodstuff is an external appearance, and is appetizing for those with difficulty in chewing / swallowing. The target food of the present invention is preferably a food lump having a thickness of 5 mm or more and a volume of 500 mm 3 or more, but is not limited to molded products, noodles, green vegetables and beans.
容器詰め食品内の酵素反応後の軟化食材の硬さは、高齢者または咀嚼・嚥下困難者用の食品として利用されることを想定し、クリープメーター(山電製、RE2−33005B)での破断強度の測定結果として、好ましくは1.0×102N/m2以上5.0×106N/m2以下、より好ましくは1、0×102N/m2以上1.0×106N/m2以下、さらに好ましくは1.0×102N/m2以上1.0×105N/m2以下に調整することが好ましい。また、軟化食材は、離乳用としても好適に用いることができる。 The hardness of the softened food material after the enzymatic reaction in the packaged food is assumed to be used as food for the elderly or those with difficulty in chewing / swallowing, and breakage with a creep meter (Yamaden, RE2-30005B) The strength measurement result is preferably 1.0 × 10 2 N / m 2 or more and 5.0 × 10 6 N / m 2 or less, more preferably 1, 0 × 10 2 N / m 2 or more and 1.0 × 10. It is preferable to adjust to 6 N / m 2 or less, more preferably 1.0 × 10 2 N / m 2 or more and 1.0 × 10 5 N / m 2 or less. Moreover, a softening foodstuff can be used suitably also for weaning.
(増粘安定剤)
容器詰め食品に用いる増粘安定剤は、容器内の液状物に溶解して粘性を高める物質であり、いわゆる増粘剤およびゲル化剤を含むものである。本発明においては、増粘安定剤として、少なくとも、加熱工程において加熱後に容器内の液状物に粘性を付与する第1の増粘安定剤と、加熱後に第1の増粘安定剤を略均一に拡散させる第2の増粘安定剤とを含む。また、酵素分解工程において第1の増粘安定剤と第2の増粘安定剤をペースト状あるいは分散状態で用いる。このように第1の増粘安定剤と第2の増粘安定剤を用いることで、分解酵素導入工程においては、容器内の液状物の粘度が500mPa・s未満に保たれることで酵素含浸を阻害せず、酵素含浸効率を維持することができる。その後、加熱工程における加熱により第1の増粘安定剤が液状物に粘性を付与し、軟化した食材の崩壊防止性を発揮することができる。第2の増粘安定剤は第1の増粘安定剤が加熱工程後に略均一に拡散することを助け、また、容器詰め食品を温めて食べる場合などにおいて、容器内の液状物の物性を介護食として適切な粘度に保つことができる。
(Thickening stabilizer)
The thickening stabilizer used for the container-packed food is a substance that dissolves in the liquid substance in the container to increase the viscosity, and includes a so-called thickener and a gelling agent. In the present invention, as the thickening stabilizer, at least the first thickening stabilizer that imparts viscosity to the liquid in the container after heating in the heating step and the first thickening stabilizer after heating are substantially uniform. And a second thickening stabilizer to be diffused. In the enzymatic decomposition step, the first thickening stabilizer and the second thickening stabilizer are used in a paste or dispersed state. As described above, by using the first thickening stabilizer and the second thickening stabilizer, in the degrading enzyme introduction step, the viscosity of the liquid material in the container is maintained at less than 500 mPa · s, thereby impregnating the enzyme. The enzyme impregnation efficiency can be maintained. Thereafter, the first thickening stabilizer imparts viscosity to the liquid by heating in the heating step, and can exhibit the collapse preventing property of the softened food. The second thickening stabilizer helps the first thickening stabilizer to diffuse substantially uniformly after the heating step, and cares for the physical properties of the liquid in the container when the container-packed food is warmed and eaten. It is possible to maintain a suitable viscosity for food.
第1の増粘安定剤は、好ましくは、ネイティブ型ジェランガム、未糊化でんぷん、およびそれらの混合物からなる群から選択される1種である。第2の増粘安定剤は、好ましくは、キサンタンガム、カラギーナン、およびそれらの混合物からなる群から選択される1種である。第1の増粘安定剤と第2の増粘安定剤の組み合わせとしては、ネイティブ型ジェランガムとキサンタンガム、ネイティブ型ジェランガムとカラギーナン、またはネイティブ型ジェランガムとキサンタンガムとカラギーナンが挙げられ、分解酵素導入工程において第1の増粘安定剤および前記第2の増粘安定剤をペースト状態で存在させることができる。また、他の第1の増粘安定剤と第2の増粘安定剤の組み合わせとしては、ネイティブ型ジェランガムとキサンタンガム、未糊化でんぷんとキサンタンガム、ネイティブ型ジェランガムと未糊化でんぷんとキサンタンガム、ネイティブ型ジェランガムとキサンタンガムとカラギーナン、未糊化でんぷんとキサンタンガムとカラギーナン、またはネイティブ型ジェランガムと未糊化でんぷんとキサンタンガムとカラギーナンが挙げられ、分解酵素導入工程において第1の増粘安定剤および前記第2の増粘安定剤を分散状態で存在させることができる。未糊化でんぷんについては、種類は問わないが、リン酸架橋もち米でんぷんのように、レトルト加熱耐性、酵素耐性を有するものを使用することが好ましい。このような組み合わせで増粘安定剤を用いて、容器内の液状物を好適な粘度のゾル状態や好適なゼリー強度のゲル状態に調整することで、製造、輸送、および販売中における軟化食材の型崩れを防止することができる。また、ネイティブ型ジェランガム、キサンタンガム、カラギーナンおよび未糊化でんぷんは、酵素耐性が高いため、使用する分解酵素の種類に依らずに好適な粘性を得やすい。 The first thickening stabilizer is preferably one selected from the group consisting of native gellan gum, ungelatinized starch, and mixtures thereof. The second thickening stabilizer is preferably one selected from the group consisting of xanthan gum, carrageenan, and mixtures thereof. Examples of the combination of the first thickening stabilizer and the second thickening stabilizer include native gellan gum and xanthan gum, native gellan gum and carrageenan, or native gellan gum and xanthan gum and carrageenan. One thickening stabilizer and the second thickening stabilizer can be present in a paste state. Other combinations of the first thickening stabilizer and the second thickening stabilizer include native gellan gum and xanthan gum, ungelatinized starch and xanthan gum, native gellan gum and ungelatinized starch and xanthan gum, native type Gellan gum and xanthan gum and carrageenan, ungelatinized starch and xanthan gum and carrageenan, or native gellan gum and ungelatinized starch and xanthan gum and carrageenan are listed. In the degrading enzyme introduction step, the first thickening stabilizer and the second increase A viscosity stabilizer can be present in a dispersed state. The type of non-gelatinized starch is not limited, but it is preferable to use those having retort heat resistance and enzyme resistance, such as phosphate-crosslinked glutinous rice starch. By using a thickening stabilizer in such a combination, the liquid material in the container is adjusted to a sol state with a suitable viscosity or a gel state with a suitable jelly strength, so that Loss of shape can be prevented. Native gellan gum, xanthan gum, carrageenan, and non-gelatinized starch have high enzyme resistance, and therefore, it is easy to obtain a suitable viscosity regardless of the type of degrading enzyme used.
容器詰め食品は、咀嚼・嚥下困難者などを対象とした介護食としての利用が想定されるため、誤嚥を防止する観点から、温かい状態であっても一定の粘度を保つ増粘安定剤を併用することが好ましい。このような増粘安定剤としては、でんぷん、キサンタンガム、ネイティブ型ジェランガム等が挙げられる。 Containerized foods are expected to be used as nursing foods for people with difficulty in chewing and swallowing, so from the viewpoint of preventing aspiration, a thickening stabilizer that maintains a certain viscosity even in a warm state is used. It is preferable to use together. Examples of such thickening stabilizers include starch, xanthan gum, and native gellan gum.
容器内に増粘安定剤を添加する態様は特に限定されないが、加熱工程後に、増粘安定剤が容器内の液状物中に略均一に分散し、溶解できるような態様で添加することが好ましい。例えば、増粘安定剤を水に分散あるいは溶解させたペースト状態で添加することが挙げられる。ペーストは増粘安定剤を水に分散させた状態で調製してもよく、いったん加熱して溶解したものを使用してもよい。ゲル化剤を含むものについては加熱に冷却してゲル化したものをペースト状にしてもよい。 The mode of adding the thickening stabilizer to the container is not particularly limited, but it is preferable to add the thickening stabilizer in a mode in which the thickening stabilizer can be dispersed and dissolved almost uniformly in the liquid in the container after the heating step. . For example, a thickening stabilizer may be added in a paste state dispersed or dissolved in water. The paste may be prepared in a state where the thickening stabilizer is dispersed in water, or a paste once heated and dissolved may be used. About the thing containing a gelatinizer, you may make into a paste form what cooled and gelled.
また、キサンタンガムやカラギーナンを用いて、ネイティブ型ジェランガム、未糊化でんぷんやカードランなどの加熱により粘度を上昇させる増粘剤を液状物に分散するように添加してもよい。ネイティブ型ジェランガム、未糊化でんぷんやカードランは加熱するまでは粘性がないため、酵素導入を阻害しないが分散性が悪く、充填工程から酵素導入工程の間に沈殿し、製造した容器詰め食品の液状物に濃度分布が生じる。キサンタンガムやカラギーナンには懸濁物の分散性を高める性質がある。したがって、ネイティブ型ジェランガムや未糊化でんぷんやカードランをキサンタンガムやカラギーナンを用いて酵素含有液に分散させた状態で容器に充填することにより、充填工程から酵素導入工程の間は酵素含有液の粘度を低く保ちつつ、加熱工程において増粘安定剤を均一に溶解させ、型崩れを防止するのに十分な粘度のゾルまたは十分なゼリー強度のゲルを得ることができる。ネイティブ型ジェランガム、カラギーナン、未糊化でんぷんとキサンタンガム、カラギーナンを併用することで内容液を崩壊防止性を発揮するほどの粘度を有したゾル状にすると共に、喫食する際に容器から食材を取り出しにくくなるのを防止するためである。内容液がゾル状態であるよりも、ゲル状態であった方が型崩れ防止の観点においては有効であるため、容器からの取り出しやすさなどを考慮しない場合には内容液をゲル状にしてもよい。 Further, using xanthan gum or carrageenan, a thickener that increases the viscosity by heating, such as native gellan gum, non-gelatinized starch or curdlan, may be added so as to be dispersed in the liquid. Native gellan gum, ungelatinized starch and curdlan are not viscous until heated, so they do not inhibit enzyme introduction but have poor dispersibility. Concentration distribution occurs in the liquid material. Xanthan gum and carrageenan have the property of increasing the dispersibility of the suspension. Therefore, by filling the container with native gellan gum, non-gelatinized starch or curdlan dispersed in the enzyme-containing solution using xanthan gum or carrageenan, the viscosity of the enzyme-containing solution is reduced from the filling step to the enzyme introduction step. In the heating step, the thickening stabilizer can be uniformly dissolved in the heating step, and a sol having a sufficient viscosity or a gel having a sufficient jelly strength can be obtained to prevent the deformation of the mold. Combined with native gellan gum, carrageenan, ungelatinized starch, xanthan gum, and carrageenan, the content liquid is made into a sol with a viscosity sufficient to prevent disintegration, and it is difficult to remove food from the container when eating. This is to prevent this from happening. If the content liquid is in a gel state rather than in a sol state, it is more effective in preventing the loss of shape. Good.
増粘安定剤の添加量は、特に限定されないが、容器内の液状物の全質量に対して好ましくは5質量%以上70質量%以下であり、より好ましくは10〜60質量%である。増粘安定剤の添加量が上記範囲内であれば、充填可能な十分な食材の量を充填可能でありながら、分散効果を十分に発揮することができる。増粘安定剤は、加熱工程後の容器内の食材以外の液状物が20℃でゾル状態にある時のB型粘度計で測定される粘度が、500mPa・s以上、好ましくは500mPa・s以上10Pa・s以下、より好ましくは600mPa・s以上5Pa・s以下、さらに好ましくは1000mPa・s以上2Pa・s以下の粘度になるように、また20℃でゲル状態にある時のゼリー強度が、500N/m2以上、好ましくは500N/m2以上50000N/m2以下、より好ましくは600N/m2以上50000N/m2以下、さらに好ましくは1000N/m2以上50000N/m2以下となるように添加することが好ましい。 Although the addition amount of a thickening stabilizer is not specifically limited, Preferably it is 5 to 70 mass% with respect to the total mass of the liquid substance in a container, More preferably, it is 10 to 60 mass%. If the addition amount of the thickening stabilizer is within the above range, the dispersion effect can be sufficiently exhibited while being able to be filled with a sufficient amount of food that can be filled. The viscosity of the thickening stabilizer is 500 mPa · s or higher, preferably 500 mPa · s or higher, as measured by a B-type viscometer when a liquid other than food in the container after the heating step is in a sol state at 20 ° C. 10 Pa · s or less, more preferably 600 mPa · s or more and 5 Pa · s or less, more preferably 1000 mPa · s or more and 2 Pa · s or less, and a jelly strength when in a gel state at 20 ° C. is 500 N / m 2 or more, preferably added 500 N / m 2 or more 50,000 N / m 2 or less, more preferably 600N / m 2 or more 50,000 N / m 2 or less, more preferably such that 1000 N / m 2 or more 50,000 N / m 2 or less It is preferable to do.
(分解酵素)
容器詰め食品に用いる分解酵素は、炭水化物、タンパク質、および脂肪等の基質を分解する酵素活性を有するものであれば用いることができる。分解酵素は、摂取者の状態や、使用する食材中に含まれる酵素基質等に合わせて適宜選択することができる。主に、ペクチナーゼ、アミラーゼ、プロテアーゼ、グルカナーゼまたはセルラーゼのいずれかの酵素活性を含む酵素が使用される。具体的にはプロテアーゼ、ペプチダーゼ等のタンパク質をアミノ酸およびペプタイドに分解する酵素、アミラーゼ、グルカナーゼ、セルラーゼ、ペクチナーゼ、ペクチンエステラーゼ、ヘミセルラーゼ、β−グルコシダーゼ、マンナーゼ、キシラナーゼ、アルギン酸リアーゼ、キトサナーゼ、イヌリナーゼ、キチナーゼ等でんぷん、セルロース、イヌリン、グルコマンナン、キシラン、アルギン酸、フコイダン等の多糖類をオリゴ糖あるいは単糖に分解する酵素、リパーゼ等脂肪を分解する酵素などを挙げることができる。これらは1種または相互に阻害しない範囲内で2種以上を組み合わせて使用することもできる。特に、食材として動物性食材を用いる場合、プロテアーゼやペプチターゼを用いることで、アミノ酸やペプチドを生成し、呈味性を向上させることができる。また、食感を改善するためにトランスグルタミナーゼ等も使用可能である。これら分解酵素の起源は問わず、植物由来、動物由来、微生物由来のものを使用することができる。分解酵素の形態としては、粉末状や液状、あるいは分散液に含有されたものを使用しても良い。
(Degradation enzyme)
The degrading enzyme used in the container-packed food can be used as long as it has an enzymatic activity that degrades substrates such as carbohydrates, proteins, and fats. The degrading enzyme can be appropriately selected according to the condition of the ingestor and the enzyme substrate contained in the food to be used. Mainly, an enzyme containing an enzyme activity of any one of pectinase, amylase, protease, glucanase or cellulase is used. Specifically, enzymes that degrade proteins such as proteases and peptidases into amino acids and peptides, amylase, glucanase, cellulase, pectinase, pectinesterase, hemicellulase, β-glucosidase, mannase, xylanase, alginate lyase, chitosanase, inulinase, chitinase, etc. Examples thereof include enzymes that degrade polysaccharides such as starch, cellulose, inulin, glucomannan, xylan, alginic acid, and fucoidan into oligosaccharides or monosaccharides, and enzymes that degrade fats such as lipases. These may be used alone or in combination of two or more within a range not inhibiting each other. In particular, when an animal food is used as a food, an amino acid or a peptide can be generated and the taste can be improved by using protease or peptidase. Also, transglutaminase or the like can be used to improve the texture. Regardless of the origin of these decomposing enzymes, those derived from plants, animals, and microorganisms can be used. As a form of the degrading enzyme, a powdered form, a liquid form, or a substance contained in a dispersion may be used.
肉、魚介類の場合、分解酵素としてプロテアーゼを使用するが油脂を分解するためリパーゼを添加することで食感、食味などを変えることができる。また、この場合、予めタンブリングや針による穴空けを行なうことでより軟化効果を高めることができる。また、酵素分解により軟化した食材がレトルト処理等の加熱によって再度収縮・硬化することを防ぐため、でんぷんや乳化油脂、メチルセルロースなどの増粘安定剤をタンブリングや針による穴空け処理の際に食材に導入してもよい。でんぷんについては酵素反応工程における分解を防ぐため、リン酸架橋もち米でんぷん等の未糊化状態のでんぷんを使用することが好ましい。 In the case of meat and seafood, protease is used as a degrading enzyme, but the texture and taste can be changed by adding lipase to decompose fats and oils. In this case, the softening effect can be further enhanced by performing tumbling or punching with a needle in advance. In addition, to prevent foods softened by enzymatic degradation from shrinking and hardening again by heating such as retort processing, thickening stabilizers such as starch, emulsified oils and fats, and methylcellulose are added to the foods during tumbling and needle drilling. It may be introduced. About starch, in order to prevent the decomposition | disassembly in an enzyme-reaction process, it is preferable to use ungelatinized starches, such as a phosphoric acid bridge | crosslinking glutinous rice starch.
分解酵素は、液状の分解酵素製剤および粉末状の分解酵素製剤のいずれの形態でも用いることができる。液状の分解酵素製剤の場合、そのまま、もしくは希釈して利用できる。また、粉末状の分解酵素製剤の場合、分解酵素を水等の溶媒に溶解若しくは分散させた状態で用いることができる。 The degradation enzyme can be used in any form of a liquid degradation enzyme preparation and a powdery degradation enzyme preparation. In the case of a liquid degradation enzyme preparation, it can be used as it is or after dilution. In the case of a powdery degrading enzyme preparation, the degrading enzyme can be used in a state dissolved or dispersed in a solvent such as water.
分解酵素の使用量としては、容器の加温速度や加温条件によって変えることができる。軟化の程度や呈味成分の生成の度合いによって適宜選択することができる。分解酵素の添加量は、食材100gに対して、好ましくは0.001〜1.0gである。液状の分解酵素製剤の場合、0.01〜3.0質量%の範囲で分解酵素を溶解あるいは分散させて使用することができる。 The amount of the degrading enzyme used can be changed depending on the heating speed of the container and the heating conditions. It can be appropriately selected depending on the degree of softening and the degree of generation of taste components. The addition amount of the degrading enzyme is preferably 0.001 to 1.0 g with respect to 100 g of the food material. In the case of a liquid decomposing enzyme preparation, the decomposing enzyme can be dissolved or dispersed in the range of 0.01 to 3.0% by mass.
(調味液)
容器詰め食品に用いる調味液は、特に限定されず、食品用に用いることができる様々な添加剤を含んでもよい。例えば、調味液には、食塩、アミノ酸、糖類、油脂、ビタミンおよびミネラル等の栄養価を高める物質、pH調整剤、医療用造影剤等を加えることができる。糖類として単糖の他、ソルビトール、キシリトールなどの糖アルコール類、マルトースやトレハロースなどの二糖類が好ましい。特に、油脂はカロリー強化に有効で、油脂類を乳化して利用することにより、食材内への導入濃度を高め、高カロリー食品とすることができる。
(Seasoning liquid)
The seasoning liquid used for the container-packed food is not particularly limited, and may contain various additives that can be used for food. For example, substances that increase the nutritional value such as salt, amino acids, sugars, fats and oils, vitamins and minerals, pH adjusting agents, medical contrast agents, and the like can be added to the seasoning liquid. As the saccharides, monosaccharides, sugar alcohols such as sorbitol and xylitol, and disaccharides such as maltose and trehalose are preferable. In particular, fats and oils are effective for calorie strengthening, and by emulsifying and utilizing fats and oils, the concentration of introduction into foods can be increased and high calorie foods can be obtained.
調味液のpHは、好ましくはpH3〜pH10であり、より好ましくはpH4〜pH8であるである。調味液のpHは、酵素活性の高い酵素の至適pHに調整することもでき、食材と同じpHに調整して使用することもできる。調味液のpHの調整には、クエン酸等の有機酸類とその塩類、リン酸塩、および炭酸水素ナトリウム等のpH調整剤を用いることができる。 The pH of the seasoning liquid is preferably pH 3 to pH 10, more preferably pH 4 to pH 8. The pH of the seasoning liquid can be adjusted to the optimum pH of the enzyme having high enzyme activity, and can be adjusted to the same pH as the food. For adjusting the pH of the seasoning liquid, an organic acid such as citric acid and salts thereof, a phosphate, and a pH adjuster such as sodium bicarbonate can be used.
医療用造影剤を添加した場合、嚥下または消化器官造影検査食として利用できる。医療用検査食に用いる医療用造影剤としては、X線撮影、CT、MRI、PET等の医療用の投影装置による活性エネルギー線照射により造影可能な医療用造影剤が好適である。このような医療用造影剤としては、具体的には、イオパミドール、ビジパーク、イオヘキソール、イオベルソール、イオメプロール、イオプロミド、イオキシラン、イオトロラン、アミドトリゾ酸、イオタラム酸メグルミン、イオタラム酸、イオキサグル酸、イオトロクス酸メグルミン、ヨード化ケシ油脂肪酸エチルエステル、イオパノ酸、アミドトリゾ酸、硫酸バリウム、ガドペンテト酸メグルミン、ガドテリドール、クエン酸鉄アンモニウム、フェルモキシデス等を挙げることができる。医療用造影剤の含有量としては、食材の種類にもよるが、例えば、食材100gに対して好ましくは10〜60gであり、より好ましくは30〜50gである。 When a medical contrast agent is added, it can be used as a swallowing or digestive organ contrast examination meal. As a medical contrast agent used for a medical test meal, a medical contrast agent capable of being imaged by irradiation with active energy rays by a medical projection apparatus such as X-ray imaging, CT, MRI, and PET is suitable. Specific examples of such a medical contrast agent include iopamidol, bipark, iohexol, ioversol, iomeprol, iopromide, ioxirane, iotrolan, amidotrizoic acid, methlumine iotalamate, iotalamic acid, oxaglic acid, meglumine iotroxate, iodination Examples include poppy oil fatty acid ethyl ester, iopanoic acid, amidotrizoic acid, barium sulfate, gadopentetate meglumine, gadoteridol, iron ammonium citrate, fermoxides and the like. The content of the medical contrast agent is preferably 10 to 60 g, more preferably 30 to 50 g, for example, with respect to 100 g of the food, although depending on the type of food.
<容器詰め食品の製造方法>
本発明の容器詰め食品の製造方法は、
・容器中に、食材、分解酵素、増粘安定剤、および調味液を添加する工程(充填工程)と、
・前記容器内において液状物中に前記増粘安定剤の存在下で、前記食材内部に前記分解酵素を導入する工程(酵素導入工程)と、
・前記食材を前記分解酵素と反応させて、元の形状を保持したまま軟化させる工程(酵素反応工程)と、
・前記容器および内容物を加熱する工程(加熱工程)と、
を含んでなる。本発明においては、充填工程、酵素導入工程、酵素反応工程、および加熱工程を同一容器で実施し、かつ前記容器を流通および販売時にも利用することで、製造プロセスの簡略化やコスト削減を図ることができる。また、同一容器を用いることで、容器交換に伴う軟化食材の型崩れを防止できる。以下、各工程について詳述する。
<Method for producing containerized food>
The method for producing a packaged food of the present invention comprises:
-In the container, a step of adding foodstuffs, degrading enzymes, thickening stabilizers and seasoning liquid (filling step);
A step of introducing the decomposing enzyme into the food material in the presence of the thickening stabilizer in the liquid in the container (enzyme introduction step);
-Reacting the food material with the degrading enzyme and softening it while retaining the original shape (enzyme reaction step);
A step of heating the container and contents (heating step);
Comprising. In the present invention, the filling process, the enzyme introduction process, the enzyme reaction process, and the heating process are performed in the same container, and the container is also used for distribution and sales, thereby simplifying the manufacturing process and reducing costs. be able to. Further, by using the same container, it is possible to prevent the softened food from being lost in shape due to the container replacement. Hereinafter, each process is explained in full detail.
(充填工程)
充填工程は、容器内に、食材、分解酵素、増粘安定剤、および調味液を充填する工程である。容器に充填する内容物の充填順序は特に限定されず、それぞれの内容物を別々に充填してもよいし、混合した後に充填してもよい。例えば、加熱工程後の容器内で増粘安定剤を液状物中に略均一に分散し、溶解させるためには、増粘安定剤を最後に充填することが好ましい。
(Filling process)
The filling step is a step of filling the container with a foodstuff, a degrading enzyme, a thickening stabilizer, and a seasoning liquid. The order of filling the contents to be filled in the container is not particularly limited, and the contents may be filled separately, or may be filled after mixing. For example, in order to disperse and dissolve the thickening stabilizer substantially uniformly in the liquid in the container after the heating step, it is preferable to fill the thickening stabilizer last.
増粘安定剤は、加熱工程において液状物中に略均一に分散、溶解させるため、水に分散あるいは溶解させたペースト状態で添加することが好ましい。ペースト状態で添加することにより、充填工程から酵素導入工程の間での容器内の食材以外の液状物の粘度上昇を防止しつつ、加熱工程においてペーストが溶解し、液状物中に略均一に分散し、溶解して、型崩れ防止効果を高めることができる。増粘安定剤のペーストの粘度は、好ましくは100mPa・s以上10Pa・s以下であり、より好ましくは200mPa・s以上5Pa・s以下である。増粘安定剤のペーストの粘度を上記範囲内に調節することで、液状物中での増粘安定剤の拡散性を維持しながら、液状物の過度の粘度上昇を抑制することができる。 The thickening stabilizer is preferably added in the form of a paste dispersed or dissolved in water in order to disperse and dissolve it substantially uniformly in the liquid in the heating step. By adding in the paste state, the paste dissolves in the heating process and disperses almost uniformly in the liquid while preventing the increase in the viscosity of the liquid other than food in the container between the filling process and the enzyme introduction process. And it can melt | dissolve and can improve a shape loss prevention effect. The viscosity of the thickening stabilizer paste is preferably 100 mPa · s to 10 Pa · s, more preferably 200 mPa · s to 5 Pa · s. By adjusting the viscosity of the thickening stabilizer paste within the above range, an excessive increase in the viscosity of the liquid can be suppressed while maintaining the diffusibility of the thickening stabilizer in the liquid.
(酵素導入工程)
酵素導入工程は、容器内において増粘安定剤の存在下で食材内部に分解酵素を導入する工程である。食材内部に分解酵素を導入する手段は、特定に限定されないが、減圧処理および/または加圧処理および/または凍結・解凍処理を行うことが好ましい。凍結・解凍処理は食材、分解酵素、増粘安定剤、および調味液を充填した容器を冷凍後、容器内容物全体を解凍してもよいし、冷凍した食材、分解酵素、増粘安定剤、および調味液を容器に充填し、容器中で冷凍食材を解凍してもよい。減圧処理と加圧処理と凍結・解凍処理は連続して行ってもよいし、繰り返し行ってもよい。また、減圧処理、加圧処理、冷凍・解凍処理の順番は問わない。減圧処理は真空ポンプと真空チャンバーの組み合わせ、真空冷却装置、真空巻き締め装置、真空包装器を利用して行うことが想定されるが、減圧処理の方式は問わない。加圧についても、ガス加圧、静水圧によるもの、密封前に、窒素、空気、二酸化炭素などのガス成分を液体または気体状で密封直前に加えることで酵素導入工程時の容器内圧を高める方式、炭酸水素ナトリウムも利用して容器内の圧力を高めることも方式が想定されるが、加圧方式は問わない。ガス圧により容器内圧を高める場合には、窒素などの反応性の低い不活性ガスを用いることが酸化防止などの品質を高めるために好ましい。密封容器を昇温させることによる内圧上昇を利用した加圧による酵素導入を行ってもよい。
(Enzyme introduction process)
The enzyme introduction step is a step of introducing a degrading enzyme into the food material in the presence of a thickening stabilizer in the container. The means for introducing the degrading enzyme into the food is not particularly limited, but it is preferable to perform a decompression process and / or a pressurization process and / or a freeze / thaw process. Freezing / thawing treatment may be performed by freezing the container filled with ingredients, decomposing enzyme, thickening stabilizer, and seasoning liquid, and then the entire contents of the container may be thawed, or frozen food, decomposing enzyme, thickening stabilizer, Alternatively, the container may be filled with a seasoning liquid, and the frozen food may be thawed in the container. The decompression process, the pressurization process, and the freezing / thawing process may be performed continuously or repeatedly. The order of the decompression process, the pressurization process, and the freezing / thawing process is not limited. The decompression process is assumed to be performed using a combination of a vacuum pump and a vacuum chamber, a vacuum cooling device, a vacuum winding device, and a vacuum packaging device, but the method of the decompression process is not limited. As for pressurization, it is based on gas pressurization, hydrostatic pressure, and before sealing, a gas component such as nitrogen, air, carbon dioxide, etc. is added in liquid or gaseous form just before sealing to increase the internal pressure of the container during the enzyme introduction process In addition, a method of increasing the pressure in the container using sodium hydrogen carbonate is also envisaged, but a pressurizing method is not limited. In the case where the internal pressure of the container is increased by the gas pressure, it is preferable to use an inert gas having a low reactivity such as nitrogen in order to improve the quality such as oxidation prevention. Enzyme introduction by pressurization using an increase in internal pressure by raising the temperature of the sealed container may be performed.
減圧処理または加圧処理の条件は、特に限定されず、酵素濃度や温度等によって適宜調節することができる。例えば、加圧処理は、好ましくは0.2MPa〜100MPa、より好ましくは5MPa〜50MPa、さらに好ましくは10MPa〜20MPaで行うことができる。減圧処理は、好ましくは300KPa以下、より好ましくは200KPa以下、さらに好ましくは100KPa以下、さらにより好ましくは50KPa以下で行うことができる。このような加圧処理または減圧処理の条件下で酵素導入を行うことで、酵素導入工程を高めることができる。 The conditions for the reduced pressure treatment or the pressurized treatment are not particularly limited and can be appropriately adjusted depending on the enzyme concentration, temperature, and the like. For example, the pressure treatment can be performed preferably at 0.2 MPa to 100 MPa, more preferably 5 MPa to 50 MPa, and even more preferably 10 MPa to 20 MPa. The decompression treatment can be performed preferably at 300 KPa or less, more preferably 200 KPa or less, further preferably 100 KPa or less, and even more preferably 50 KPa or less. By performing enzyme introduction under such pressure treatment or pressure reduction treatment conditions, the enzyme introduction step can be enhanced.
酵素導入に真空巻き締めや真空包装を利用する場合は、好ましくは300KPa以下、より好ましくは200KPa以下、さらに好ましくは100KPa以下、さらにより好ましくは50KPa以下で行うことができる。このような条件下で酵素導入を行うことで、酵素導入工程を高めることができる。 When vacuum winding or vacuum packaging is used for introducing the enzyme, it can be performed preferably at 300 KPa or less, more preferably at 200 KPa or less, further preferably at 100 KPa or less, and even more preferably at 50 KPa or less. By carrying out enzyme introduction under such conditions, the enzyme introduction step can be enhanced.
凍結・解凍処理における凍結条件は、特に限定されず、緩慢冷凍、急速冷凍いずれの処理でもよい。食材の組織構造をより緩めるためには緩慢冷凍が望ましい。凍結処理に使用する凍結設備も一般的な冷凍庫、冷風や冷媒を用いた急速冷凍装置など種類を問わない。解凍条件は急速解凍、緩慢解凍など解凍速度を問わない。解凍方法についても、外気中に静置することによる自然解凍や水や温水等に浸漬する方法、解凍装置等を用いて解凍する等、製造条件に応じて適切な方法を選択すればよい。 The freezing conditions in the freezing / thawing process are not particularly limited, and may be either slow freezing or quick freezing. Slow freezing is desirable to loosen the food structure. The freezing equipment used for the freezing treatment may be any type such as a general freezer, a quick freezing device using cold air or a refrigerant. The thawing conditions may be any thawing speed such as rapid thawing and slow thawing. As for the thawing method, an appropriate method may be selected according to manufacturing conditions, such as natural thawing by standing in the outside air, a method of immersing in water or warm water, and thawing using a thawing device.
酵素導入工程では、酵素導入効率の観点から、容器内において食材が分解酵素を含む液状物に浸漬された状態で酵素導入を行うことが好ましい。あるいは、食材表面に分解酵素を塗布、噴霧、および浸漬等により付着させた状態で容器に充填した後、容器内で酵素導入を行ってもよい。また、これらの方法を併用することで、酵素導入効率をより高めることができる。 In the enzyme introduction step, from the viewpoint of enzyme introduction efficiency, it is preferable to introduce the enzyme in a state where the food material is immersed in a liquid material containing a degrading enzyme in the container. Alternatively, the enzyme may be introduced into the container after filling the container with a degrading enzyme attached to the surface of the food material by application, spraying, dipping, or the like. Moreover, enzyme introduction efficiency can be improved more by using these methods together.
酵素導入時の容器内の食材及びペースト状の増粘安定剤以外の液状物は、20℃でB型粘度計で測定される粘度が、0.01mPa・s以上500mPa・s未満であり、好ましくは0.01mPa・s以上450mPa・s以下、より好ましくは0.01mPa・s以上400mPa・s以下、さらに好ましくは0.01mPa・s以上350mPa・s以下である。酵素導入時の容器内の食材以外の液状物の粘度が上記範囲内であれば、食材内部への酵素導入効率を維持することができる。 The liquid material other than the foodstuff in the container at the time of enzyme introduction and the paste-like thickening stabilizer has a viscosity measured by a B-type viscometer at 20 ° C. of 0.01 mPa · s or more and less than 500 mPa · s, preferably Is from 0.01 mPa · s to 450 mPa · s, more preferably from 0.01 mPa · s to 400 mPa · s, still more preferably from 0.01 mPa · s to 350 mPa · s. If the viscosity of the liquid other than the food material in the container at the time of introducing the enzyme is within the above range, the efficiency of introducing the enzyme into the food material can be maintained.
本発明において容器に充填する食材は、予め酵素導入を行った状態のものでもよい。また、予め酵素導入を行った食材と酵素導入を行っていない食材を容器に充填し、両者を合わせて酵素導入工程を実施してもよい。本発明における増粘安定剤の利用方法は、充填工程時の粘度が低く、加熱工程後に粘度が上昇するという特徴を有する。充填工程において、軟化食材の型崩れ防止が可能な程度の粘度を有する増粘安定剤を含む内容液を使用すると、その粘度の高さゆえに内容液が食材の間に侵入せず、食材間に気泡を生じてしまい、型崩れの防止に必要な量の内容液を容器に充填することが困難になる。本発明における増粘安定剤を含む内容液は、充填工程時の粘度が低いため、食材間に容易に侵入し、型崩れの防止に必要な量を容易に充填できるという特徴を有する。 In the present invention, the food material to be filled in the container may be in a state where an enzyme is introduced in advance. Alternatively, the enzyme introduction step may be carried out by filling a container with a pre-enzyme introduced food and a non-enzyme introduced food together. The method of using the thickening stabilizer in the present invention is characterized in that the viscosity during the filling step is low and the viscosity increases after the heating step. In the filling process, if a content liquid containing a thickening stabilizer having a viscosity that can prevent the softened food from being deformed is used, the content liquid does not enter between the foods due to its high viscosity, Bubbles are generated, and it becomes difficult to fill the container with the content liquid necessary for preventing the deformation of the mold. Since the content liquid containing the thickening stabilizer in the present invention has a low viscosity at the time of filling, it has a feature that it can easily enter between foods and can be easily filled in an amount necessary for preventing deformation.
(密封工程)
密封工程は、食材、分解酵素、増粘安定剤、および調味液を充填した容器を密封する工程であり、充填工程以降のいずれの段階で行ってもよい。充填工程を行った後は、以降の製造工程において容器内に異物や微生物、加熱や冷却に用いる水などが混入することを防止するため、酵素反応工程前に容器を密封することが好ましい。酵素導入工程に加圧あるいは真空巻締めあるいは冷凍・解凍処理が含まれる場合は、酵素導入工程前に行うことが望ましい。ただし、冷却水や凝縮水などが容器内に混入しても内容物に影響がない場合や介護施設等において製造後速やかに喫食される場合には密封工程は必須ではない。密封はそれぞれの容器形態に応じて一般に行われるヒートシール、巻き締め、スクリューキャップを用いる方式など、方式は問わない。密封時に容器内のガス充填やガス置換を行ってもよい。さらに、缶詰などの硬質容器の場合には真空巻き締め方式で密封することにより、あるいは液体窒素などを利用する加圧巻き締め方式で密封することにより、酵素導入を同時に行うこともできる。また、フレキシブルパウチなどの軟質容器については真空包装を行うことで、酵素導入を同時に行うこともできる。
(Sealing process)
A sealing process is a process of sealing the container filled with foodstuffs, a decomposing enzyme, a thickening stabilizer, and a seasoning liquid, and may be performed in any stage after a filling process. After performing the filling process, it is preferable to seal the container before the enzyme reaction process in order to prevent foreign substances, microorganisms, water used for heating and cooling, etc. from entering the container in the subsequent manufacturing process. When the enzyme introduction step includes pressurization, vacuum winding, or freezing / thawing treatment, it is desirable to perform it before the enzyme introduction step. However, the sealing process is not essential if the contents are not affected even if cooling water, condensed water, or the like is mixed in the container, or if the food is eaten promptly after production in a care facility or the like. Sealing is not limited to any method such as heat sealing, winding, or a method using a screw cap, which is generally performed according to each container form. Gas filling or gas replacement in the container may be performed at the time of sealing. Furthermore, in the case of a hard container such as a can, the enzyme can be introduced at the same time by sealing by a vacuum winding method or by a pressure winding method using liquid nitrogen or the like. Moreover, about soft containers, such as a flexible pouch, enzyme introduction | transduction can also be performed simultaneously by performing vacuum packaging.
(酵素反応工程)
酵素反応工程は、容器内において食材の内部に導入した分解酵素を反応させて、食材を元の形状を保持したまま軟化させる工程である。酵素反応は、容器内の中心温度を好ましくは0℃以上70℃未満、より好ましくは0℃以上60℃以下、さらに好ましくは10℃以上50℃以下に維持して行う。酵素反応条件は、目的の硬さ、硬さのバラツキの許容範囲に応じて、温度上昇速度、保持温度時間等を設定することができる。加熱または冷却する手段は冷蔵庫、チラー水、スチームコンベクション装置や恒温器などが想定されるが、加熱または冷却する方式は問わない。前記容器は冷却後に加熱しても酵素反応させてもよく、また、加熱後に冷却して酵素反応させてもよい。反応時間は、目的とする食材の硬さに応じて任意の時間を設定してよいが、酵素反応速度と生産効率の観点から、好ましくは1分〜72時間、より好ましくは5分〜48時間、さらに好ましくは30分〜24時間である。
(Enzyme reaction process)
The enzyme reaction step is a step of reacting the degrading enzyme introduced into the food in the container to soften the food while maintaining the original shape. The enzymatic reaction is performed while maintaining the central temperature in the container preferably at 0 ° C. or higher and lower than 70 ° C., more preferably 0 ° C. or higher and 60 ° C. or lower, and further preferably 10 ° C. or higher and 50 ° C. or lower. As the enzyme reaction conditions, the temperature rise rate, the holding temperature time, and the like can be set according to the target hardness and the tolerance range of the hardness variation. As a means for heating or cooling, a refrigerator, chiller water, a steam convection device, a thermostat, or the like is assumed, but the heating or cooling method is not limited. The container may be heated or enzymatically reacted after cooling, or may be cooled and enzymatically reacted after heating. Although reaction time may set arbitrary time according to the hardness of the target foodstuff, from a viewpoint of enzyme reaction rate and production efficiency, Preferably it is 1 minute-72 hours, More preferably, it is 5 minutes-48 hours. More preferably, it is 30 minutes to 24 hours.
(加熱工程)
加熱工程は、酵素反応後に容器および内容物を加熱する工程であり、容器内の増粘安定剤を液状物中に略均一に分散、溶解させることができる。加熱工程は、容器内の中心温度が好ましくは70℃以上135℃以下、より好ましくは75℃以上130℃以下、さらに好ましくは80℃以上120℃以下であることが好ましい。また、加熱工程により容器詰め食品の殺菌と酵素の失活を同時に行うことができる。加熱工程は、スチームコンベクション装置やレトルト殺菌装置の利用が想定されるが、上述の酵素反応工程と加熱工程について、同一装置を用いて容器内の温度をコントロールし、連続して行ってもよい。レトルト殺菌する場合、好ましくは105℃〜130℃、より好ましくは115℃〜125℃の高温で殺菌することが望ましい。容器詰め食品を加熱した後、容器を水冷や空冷等の方式により冷却して容器内の増粘安定剤の粘度を上昇させるか、あるいはゲル化させてもよい。冷却処理を行うことで、型崩れ防止効果を高めたり、内容物の品質を維持したりすることができる。
(Heating process)
The heating step is a step of heating the container and contents after the enzyme reaction, and the thickening stabilizer in the container can be dispersed and dissolved substantially uniformly in the liquid material. In the heating step, the center temperature in the container is preferably 70 ° C. or higher and 135 ° C. or lower, more preferably 75 ° C. or higher and 130 ° C. or lower, and further preferably 80 ° C. or higher and 120 ° C. or lower. Moreover, the sterilization of the packaged food and the deactivation of the enzyme can be performed simultaneously by the heating process. Although the use of a steam convection device or a retort sterilization device is assumed for the heating step, the above-described enzyme reaction step and heating step may be performed continuously by controlling the temperature in the container using the same device. In the case of retort sterilization, it is desirable to sterilize at a high temperature of preferably 105 ° C to 130 ° C, more preferably 115 ° C to 125 ° C. After the container-packed food is heated, the container may be cooled by a method such as water cooling or air cooling to increase the viscosity of the thickening stabilizer in the container, or may be gelled. By performing the cooling treatment, it is possible to enhance the effect of preventing the loss of shape and maintain the quality of the contents.
加熱工程後の容器内の食材以外の液状物は、20℃でゾル状態にある時のB型粘度計で測定される粘度が、500mPa・s以上、好ましくは500mPa・s以上10Pa・s以下、より好ましくは600mPa・s以上5Pa・s以下、さらに好ましくは1000mPa・s以上2Pa・s以下の粘度であるか、また20℃でゲル状態にある時のゼリー強度が、500N/m2以上、好ましくは500N/m2以上50000N/m2以下、より好ましくは600N/m2以上50000N/m2以下、さらに好ましくは1000N/m2以上50000N/m2以下である。液状物がこのような粘度またはゼリー強度を有することで、流通および販売中の軟化食材の型崩れを防止することができる。 The liquid substance other than the foodstuff in the container after the heating step has a viscosity measured by a B-type viscometer when in a sol state at 20 ° C., 500 mPa · s or more, preferably 500 mPa · s or more and 10 Pa · s or less, More preferably, the viscosity is 600 mPa · s or more and 5 Pa · s or less, more preferably 1000 mPa · s or more and 2 Pa · s or less, and the jelly strength when in a gel state at 20 ° C. is 500 N / m 2 or more, preferably is 500 N / m 2 or more 50,000 N / m 2 or less, more preferably 600N / m 2 or more 50,000 N / m 2 or less, further preferably 1000 N / m 2 or more 50,000 N / m 2 or less. When the liquid material has such a viscosity or jelly strength, it is possible to prevent the softened food material from being deformed during distribution and sale.
以下、実施例と比較例を挙げて本発明をより具体的に説明するが、本発明は下記の実施例に限定解釈されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated more concretely, this invention is limited to the following Example and is not interpreted.
[比較例1]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。アルミ製の缶およびフレキシブルパウチにそれぞれ、食材と、分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料およびみりんをそれぞれ10質量%ずつ溶かした水溶液とを加えた。続いて、真空ポンプを接続した真空チャンバーに前記のアルミ缶およびフレキシブルパウチを入れ、90KPaの圧力下で10分間保持し、それぞれ密封した後、4℃の冷蔵庫で24時間保持した。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)を用いて120℃で30分間加熱した。得られた缶詰食品およびフレキシブルパウチ詰食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。ただし、缶詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の液状物の粘性不足のため、いずれも食材の形状が崩れた。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Comparative Example 1]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. Aluminum cans and flexible pouches with food ingredients and degrading enzymes (Orientteam (manufactured by HIBI): 0.3% by mass, papain W-40 (manufactured by Amano Enzyme): 0.3% by mass)) and commercially available seasonings Then, an aqueous solution in which 10% by mass of mirin was dissolved was added. Subsequently, the aluminum can and the flexible pouch were placed in a vacuum chamber connected to a vacuum pump, held for 10 minutes under a pressure of 90 KPa, sealed, and then held in a refrigerator at 4 ° C. for 24 hours. Then, it heated at 120 degreeC for 30 minute (s) using the pressurization heating sterilizer (Autoclave SR-240, the Tomy Seiko Co., Ltd. product). As a result of measuring the hardness (breaking strength) of the ingredients in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden Co., Ltd., creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. However, when canned foods and flexible pouched foods were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), the shape of the ingredients collapsed due to insufficient viscosity of the liquid in the container. . In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[比較例2]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。フレキシブルパウチに、食材と、分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料およびみりんをそれぞれ10質量%ずつ溶かした水溶液とを加えた。フレキシブルパウチを加圧装置(光高圧機器製)を用いて10MPaの条件で加圧処理した。次いで、4℃の冷蔵庫で24時間保持した。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)で120℃、30分加熱した。得られたフレキシブルパウチ詰食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。ただし、フレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の液状物の粘性不足のため、いずれも食材の形状が崩れた。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Comparative Example 2]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. In a flexible pouch, 10 masses of ingredients, degrading enzymes (Orientam (manufactured by HIBI): 0.3% by mass, papain W-40 (manufactured by Amano Enzyme): 0.3% by mass), commercial seasoning and mirin, respectively. % Aqueous solution was added. The flexible pouch was subjected to a pressure treatment under a condition of 10 MPa using a pressure device (manufactured by Hikari Kosoku Kikai). Next, it was kept in a refrigerator at 4 ° C. for 24 hours. Then, it heated at 120 degreeC for 30 minutes with the pressurization heating sterilizer (Autoclave SR-240, the product made by Tommy Seiko Co., Ltd.). As a result of measuring the hardness (breaking strength) of the ingredients in the obtained flexible pouch-stuffed food with a creep meter (manufactured by Yamaden, creep meter RE2-30005B), all became 5 × 10 4 N / m 2 or less, and chewing It became soft enough for people with difficulty. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. However, when the flexible pouch-stuffed food was shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), the shape of the food material collapsed due to insufficient viscosity of the liquid material in the container. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[比較例3]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。アルミ製の缶およびフレキシブルパウチに、食材と、分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%)と、市販調味料およびみりんをそれぞれ10質量%ずつ溶かした水溶液とを加えた。フレキシブルパウチおよびアルミ製缶を凍結装置(QXF−006SF5−E、福島工業製)を用いて―20℃で凍結処理し、次いで、50℃で1時間保持し、解凍ならびに酵素反応させた。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)で120℃、30分加熱した。得られた缶詰食品およびフレキシブルパウチ詰食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。ただし、缶詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の液状物の粘性不足のため、いずれも食材の形状が崩れた。 なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Comparative Example 3]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. To an aluminum can and flexible pouch, ingredients, a degrading enzyme (Orientam (manufactured by HIBI): 0.3% by mass), and an aqueous solution in which 10% by mass of a commercially available seasoning and mirin were dissolved respectively were added. The flexible pouch and the aluminum can were frozen at −20 ° C. using a freezing apparatus (QXF-006SF5-E, manufactured by Fukushima Kogyo Co., Ltd.), then held at 50 ° C. for 1 hour, and thawed and subjected to an enzyme reaction. Then, it heated at 120 degreeC for 30 minutes with the pressurization heating sterilizer (Autoclave SR-240, the product made by Tommy Seiko Co., Ltd.). As a result of measuring the hardness (breaking strength) of the ingredients in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden Co., Ltd., creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. However, when canned foods and flexible pouched foods were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), the shape of the ingredients collapsed due to insufficient viscosity of the liquid in the container. . In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[実施例1]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。アルミ製の缶およびフレキシブルパウチにそれぞれ、食材を充填した。分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料(2質量%)、pH調整剤(クエン酸:0.1質量%およびそのナトリウム塩:0.8質量%)、および食塩(2質量%)を溶かした水溶液と、増粘安定剤を水に懸濁した20質量%のペースト(ネイティブ型ジェランガム製剤(DSP五協フード・ケミカル製):0.5質量%、キサンタンガム製剤(三菱商事フードテック製):1質量%)をアルミ製缶およびフレキシブルパウチに充填した(ペースト状で添加した増粘安定剤の濃度は、ペーストを1/5量(20%)添加しているので容器内での最終濃度は1/5になる)。続いて、真空ポンプを接続した真空チャンバーに前記のアルミ缶およびフレキシブルパウチを入れ、90KPaの圧力下で10分間保持した。内容液のふきこぼれは観察されなかった。また、それぞれの容器を密封した後、4℃の冷蔵庫で24時間保持した。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)を用いて120℃で30分間加熱した。得られた缶詰食品およびフレキシブルパウチ詰め食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。さらに、容器内の液状物中には増粘安定剤が均一に拡散していた。缶詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の全ての食材の型崩れを防止できた。また、缶詰食品を1mの高さから落下させても容器内の全ての食材は型崩れしていなかった。フレキシブルパウチ詰食品についても、紙製の外箱に入れた状態で1mの高さから落下させた場合、容器内の全ての食材は型崩れしていなかった。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Example 1]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. Ingredients were filled in aluminum cans and flexible pouches, respectively. Decomposing enzyme (Orientam (manufactured by HIBI): 0.3% by mass, Papain W-40 (manufactured by Amano Enzyme): 0.3% by mass), commercially available seasoning (2% by mass), pH adjusting agent (citric acid: 0.1% by mass and its sodium salt: 0.8% by mass), and an aqueous solution in which sodium chloride (2% by mass) is dissolved, and 20% by mass paste in which a thickening stabilizer is suspended in water (native gellan gum formulation) (DSP Gokyo Food Chemical Co., Ltd.): 0.5% by mass, xanthan gum preparation (Mitsubishi Corporation Foodtech Co., Ltd .: 1% by mass) was filled into an aluminum can and flexible pouch (thickening stabilizer added in paste form) The final concentration in the container is 1/5 because the 1/5 amount (20%) of paste is added. Subsequently, the aluminum can and the flexible pouch were placed in a vacuum chamber connected to a vacuum pump, and held for 10 minutes under a pressure of 90 KPa. No spilling of the content liquid was observed. Moreover, after sealing each container, it hold | maintained for 24 hours with the refrigerator of 4 degreeC. Then, it heated at 120 degreeC for 30 minute (s) using the pressurization heating sterilizer (Autoclave SR-240, the Tomy Seiko Co., Ltd. product). As a result of measuring the hardness (breaking strength) of the ingredients in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden Co., Ltd., creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. Further, the thickening stabilizer was uniformly diffused in the liquid in the container. When canned foods and flexible pouched foods were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), it was possible to prevent the deformation of all the ingredients in the container. Moreover, even if the canned food was dropped from a height of 1 m, all the ingredients in the container were not out of shape. When the flexible pouch-stuffed food was dropped from a height of 1 m in a paper outer box, all the ingredients in the container were not out of shape. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[実施例2]
増粘安定剤として、ネイティブ型ジェランガム製剤(DSP五協フード・ケミカル製):0.75質量%、キサンタンガム製剤(三菱商事フードテック製):1.5質量%、ι−カラギーナン製剤(三菱商事フードテック製):1.2質量%を用いた以外は、実施例1と同様にして、缶詰食品およびフレキシブルパウチ詰め食品を得た。得られた缶詰食品およびフレキシブルパウチ詰め食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。さらに、容器内の液状物中には増粘安定剤が均一に拡散していた。缶詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の全ての食材の型崩れを防止できた。また、缶詰食品を1mの高さから落下させても容器内の全ての食材は型崩れしていなかった。フレキシブルパウチ詰食品についても、紙製の外箱に入れた状態で1mの高さから落下させた場合、容器内の全ての食材は型崩れしていなかった。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Example 2]
As a thickening stabilizer, native gellan gum formulation (DSP Gokyo Food Chemical): 0.75% by mass, xanthan gum formulation (Mitsubishi Corporation Foodtech): 1.5% by mass, iota-carrageenan formulation (Mitsubishi Corporation Foods) Manufactured by Tech): Canned food and flexible pouched food were obtained in the same manner as in Example 1 except that 1.2% by mass was used. As a result of measuring the hardness (breaking strength) of the ingredients in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden Co., Ltd., creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. Further, the thickening stabilizer was uniformly diffused in the liquid in the container. When canned foods and flexible pouched foods were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), it was possible to prevent the deformation of all the ingredients in the container. Moreover, even if the canned food was dropped from a height of 1 m, all the ingredients in the container were not out of shape. When the flexible pouch-stuffed food was dropped from a height of 1 m in a paper outer box, all the ingredients in the container were not out of shape. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[実施例3]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。アルミ製の缶およびフレキシブルパウチにそれぞれ、食材を充填した。分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料(2質量%)、pH調整剤(クエン酸:0.1質量%およびそのナトリウム塩:0.8質量%)、および食塩(2質量%)を溶かした水溶液にネイティブ型ジェランガム製剤(DSP五協フード・ケミカル製):0.15質量%、キサンタンガム製剤(三菱商事フードテック製):0.2質量%、リン酸架橋もち米でんぷん(松谷化学製):1質量%を分散させ、アルミ製缶およびフレキシブルパウチに充填した。続いて、真空ポンプを接続した真空チャンバーに前記のアルミ缶およびフレキシブルパウチを入れ、90KPaの圧力下で10分間保持した。内容液のふきこぼれは観察されなかった。それぞれの容器を密封した後、4℃の冷蔵庫で24時間保持した。その後、スチームコンベクション(TSCO‐2EB、タニコー製)を用いて90℃で60分間加熱した。得られた缶詰食品およびフレキシブルパウチ詰食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。さらに、容器内の液状物中には増粘安定剤が均一に拡散していた。缶詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の全ての食材の型崩れを防止できた。また、缶詰食品を1mの高さから落下させても容器内の全ての食材は型崩れしていなかった。フレキシブルパウチ詰食品についても、紙製の外箱に入れた状態で1mの高さから落下させた場合、容器内の全ての食材は型崩れしていなかった。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Example 3]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. Ingredients were filled in aluminum cans and flexible pouches, respectively. Decomposing enzyme (Orientam (manufactured by HIBI): 0.3% by mass, Papain W-40 (manufactured by Amano Enzyme): 0.3% by mass), commercially available seasoning (2% by mass), pH adjusting agent (citric acid: Native gellan gum preparation (manufactured by DSP Gokyo Food Chemical): 0.15% by mass, xanthan gum in an aqueous solution in which 0.1% by mass and its sodium salt: 0.8% by mass) and sodium chloride (2% by mass) are dissolved Formulation (manufactured by Mitsubishi Corporation Foodtech): 0.2% by mass, phosphoric acid crosslinked glutinous rice starch (manufactured by Matsutani Chemical): 1% by mass was dispersed and filled into an aluminum can and a flexible pouch. Subsequently, the aluminum can and the flexible pouch were placed in a vacuum chamber connected to a vacuum pump, and held for 10 minutes under a pressure of 90 KPa. No spilling of the content liquid was observed. Each container was sealed and kept in a refrigerator at 4 ° C. for 24 hours. Then, it heated at 90 degreeC for 60 minute (s) using steam convection (TSCO-2EB, product made from TANIKO). As a result of measuring the hardness (breaking strength) of the ingredients in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden Co., Ltd., creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. Further, the thickening stabilizer was uniformly diffused in the liquid in the container. When canned foods and flexible pouched foods were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), it was possible to prevent the deformation of all the ingredients in the container. Moreover, even if the canned food was dropped from a height of 1 m, all the ingredients in the container were not out of shape. When the flexible pouch-stuffed food was dropped from a height of 1 m in a paper outer box, all the ingredients in the container were not out of shape. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[実施例4]
増粘安定剤として、ネイティブ型ジェランガム製剤(DSP五協フード・ケミカル製):0.15質量%、キサンタンガム製剤(三菱商事フードテック製):0.1質量%、ι−カラギーナン製剤(三菱商事フードテック製):0.1質量%、リン酸架橋もち米でんぷん(松谷化学製):1質量%を用いた以外は、実施例3と同様にして、缶詰食品およびフレキシブルパウチ詰め食品を得た。得られた缶詰食品およびフレキシブルパウチ詰食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。さらに、容器内の液状物中には増粘安定剤が均一に拡散していた。缶詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の全ての食材の型崩れを防止できた。また、缶詰食品を1mの高さから落下させても容器内の全ての食材は型崩れしていなかった。フレキシブルパウチ詰食品についても、紙製の外箱に入れた状態で1mの高さから落下させた場合、容器内の全ての食材は型崩れしていなかった。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Example 4]
As a thickening stabilizer, native gellan gum preparation (DSP Gokyo Food Chemical): 0.15% by weight, xanthan gum preparation (Mitsubishi Corporation Foodtech): 0.1% by weight, iota-carrageenan preparation (Mitsubishi Corporation Foods) Manufactured by Tech): 0.1% by mass, phosphoric acid-crosslinked glutinous rice starch (manufactured by Matsutani Chemical): 1% by mass was used in the same manner as in Example 3 to obtain canned foods and flexible pouched foods. As a result of measuring the hardness (breaking strength) of the ingredients in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden Co., Ltd., creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. Further, the thickening stabilizer was uniformly diffused in the liquid in the container. When canned foods and flexible pouched foods were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), it was possible to prevent the deformation of all the ingredients in the container. Moreover, even if the canned food was dropped from a height of 1 m, all the ingredients in the container were not out of shape. When the flexible pouch-stuffed food was dropped from a height of 1 m in a paper outer box, all the ingredients in the container were not out of shape. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[実施例5]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。樹脂製容器およびフレキシブルパウチにそれぞれ、食材を充填した。分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%)と、市販調味料(2質量%)、pH調整剤(クエン酸:0.1質量%およびそのナトリウム塩:0.8質量%)、および食塩(2質量%)を溶かした水溶液に、ネイティブ型ジェランガム製剤(DSP五協フード・ケミカル製):0.15質量%とキサンタンガム製剤(三菱商事フードテック製):0.2質量%を分散させ、樹脂製容器およびフレキシブルパウチに充填した。―20℃で凍結処理し、次いで、50℃で1時間保持し、解凍ならびに酵素反応させた。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)で120℃、30分加熱した。得られた樹脂製容器詰食品およびフレキシブルパウチ詰食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。さらに、容器内の液状物中には増粘安定剤が均一に拡散していた。樹脂製容器詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の全ての食材の型崩れを防止できた。また、樹脂製容器詰食品を1mの高さから落下させても容器内の全ての食材は型崩れしていなかった。フレキシブルパウチ詰め食品についても、紙製の外箱に入れた状態で1mの高さから落下させた場合、容器内の全ての食材は型崩れしていなかった。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Example 5]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. A resin container and a flexible pouch were each filled with foodstuffs. Degrading enzyme (Orientam (manufactured by Hibiai): 0.3% by mass), commercially available seasoning (2% by mass), pH adjuster (citric acid: 0.1% by mass and its sodium salt: 0.8% by mass) In an aqueous solution in which sodium chloride (2% by mass) is dissolved, a native gellan gum formulation (DSP Gokyo Food Chemical): 0.15% by mass and a xanthan gum formulation (Mitsubishi Corporation Foodtech): 0.2% by mass It was dispersed and filled into a resin container and a flexible pouch. It was frozen at −20 ° C. and then kept at 50 ° C. for 1 hour to be thawed and subjected to an enzymatic reaction. Then, it heated at 120 degreeC for 30 minutes with the pressurization heating sterilizer (Autoclave SR-240, the product made by Tommy Seiko Co., Ltd.). As a result of measuring the hardness (breaking strength) of the foodstuffs in the obtained resin container-packed food and flexible pouch-filled food with a creep meter (manufactured by Yamaden Corp., creep meter RE2-30005B), both were 5 × 10 4 N / It became m 2 or less, and it became sufficiently soft for those with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. Further, the thickening stabilizer was uniformly diffused in the liquid in the container. When the resin-packaged food and the flexible pouch-packed food were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), it was possible to prevent the deformation of all the ingredients in the container. Moreover, even if the resin container-packed food was dropped from a height of 1 m, all the ingredients in the container were not out of shape. When the flexible pouch-stuffed food was dropped from a height of 1 m in a paper outer box, all the ingredients in the container were not out of shape. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[実施例6]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。樹脂製容器およびフレキシブルパウチにそれぞれ、食材を充填した。分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料(2質量%)、pH調整剤(クエン酸:0.1質量%およびそのナトリウム塩:0.8質量%)、および食塩(2質量%)を溶かした水溶液に、ネイティブ型ジェランガム製剤(DSP五協フード・ケミカル製):0.25質量%とキサンタンガム製剤(三菱商事フードテック製):0.1質量%を分散させ、樹脂製容器およびフレキシブルパウチに充填した。続いて、真空ポンプを接続した真空チャンバーに前記の樹脂製容器およびフレキシブルパウチを入れ、90KPaの圧力下で10分間保持した。内容液のふきこぼれは観察されなかった。それぞれの容器を密封した後、4℃の冷蔵庫で24時間保持した。その後、スチームコンベクション(TSCO‐2EB、タニコー製)を用いて90℃で60分間加熱した。得られた樹脂製容器詰食品およびフレキシブルパウチ詰食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。さらに、容器内の液状物中には増粘安定剤が均一に拡散、ゲル化していた。樹脂製容器詰食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の全ての食材の型崩れを防止できた。また、樹脂製容器詰食品を1mの高さから落下させても容器内の全ての食材は型崩れしていなかった。フレキシブルパウチ詰食品についても、紙製の外箱に入れた状態で1mの高さから落下させた場合、容器内の全ての食材は型崩れしていなかった。なお、内容物の加熱前(酵素含浸工程)における液状物の粘度をB型粘度計により測定し、加熱後の内容物のゼリー強度を(山電製、クリープメーターRE2−33005B)により測定した。
[Example 6]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. A resin container and a flexible pouch were each filled with foodstuffs. Decomposing enzyme (Orientam (manufactured by HIBI): 0.3% by mass, Papain W-40 (manufactured by Amano Enzyme): 0.3% by mass), commercially available seasoning (2% by mass), pH adjusting agent (citric acid: 0.1 mass% and its sodium salt: 0.8 mass%) and an aqueous solution in which sodium chloride (2 mass%) is dissolved, native gellan gum preparation (DSP Gokyo Food Chemical): 0.25 mass% Xanthan gum preparation (manufactured by Mitsubishi Corporation Foodtech): 0.1% by mass was dispersed and filled into a resin container and a flexible pouch. Subsequently, the resin container and the flexible pouch were placed in a vacuum chamber connected to a vacuum pump, and held for 10 minutes under a pressure of 90 KPa. No spilling of the content liquid was observed. Each container was sealed and kept in a refrigerator at 4 ° C. for 24 hours. Then, it heated at 90 degreeC for 60 minute (s) using steam convection (TSCO-2EB, product made from TANIKO). As a result of measuring the hardness (breaking strength) of the foodstuffs in the obtained resin container-packed food and flexible pouch-filled food with a creep meter (manufactured by Yamaden Corp., creep meter RE2-30005B), both were 5 × 10 4 N / It became m 2 or less, and it became sufficiently soft for those with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. Further, the thickening stabilizer was uniformly diffused and gelled in the liquid in the container. When the resin-packaged food and the flexible pouch-packed food were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), it was possible to prevent the deformation of all the ingredients in the container. Moreover, even if the resin container-packed food was dropped from a height of 1 m, all the ingredients in the container were not out of shape. When the flexible pouch-stuffed food was dropped from a height of 1 m in a paper outer box, all the ingredients in the container were not out of shape. In addition, the viscosity of the liquid before the contents were heated (enzyme impregnation step) was measured with a B-type viscometer, and the jelly strength of the contents after the heating was measured with a Yamaden-made creep meter RE2-30005B.
[比較例4]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。アルミ製の缶およびフレキシブルパウチにそれぞれ、食材を充填した。分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料(2質量%)、pH調整剤(クエン酸:0.1質量%およびそのナトリウム塩:0.8質量%)、および食塩(2質量%)を溶かした水溶液と、増粘安定剤を水に懸濁した20質量%のペースト(キサンタンガム製剤(三菱商事フードテック製):2質量%)をアルミ製缶およびフレキシブルパウチに充填した。続いて、真空ポンプを接続した真空チャンバーに前記のアルミ缶およびフレキシブルパウチを入れ、90KPaの圧力下で10分間保持した。内容液のふきこぼれは観察されなかった。それぞれの容器を密封した後、4℃の冷蔵庫で24時間保持した。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)を用いて120℃で30分間加熱した。得られた缶詰め食品およびフレキシブルパウチ詰め食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。さらに、容器内の液状物中には増粘安定剤が均一に拡散していた。ただし、缶詰め食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の液状物の粘性不足のため、いずれも食材の形状が崩れた。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Comparative Example 4]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. Ingredients were filled in aluminum cans and flexible pouches, respectively. Decomposing enzyme (Orientam (manufactured by HIBI): 0.3% by mass, Papain W-40 (manufactured by Amano Enzyme): 0.3% by mass), commercially available seasoning (2% by mass), pH adjusting agent (citric acid: 0.1% by mass and its sodium salt: 0.8% by mass) and an aqueous solution in which sodium chloride (2% by mass) is dissolved, and 20% by mass of a thickening stabilizer suspended in water (xanthan gum formulation (Mitsubishi (Made by Shoji Foodtech): 2% by mass) was filled in an aluminum can and a flexible pouch. Subsequently, the aluminum can and the flexible pouch were placed in a vacuum chamber connected to a vacuum pump, and held for 10 minutes under a pressure of 90 KPa. No spilling of the content liquid was observed. Each container was sealed and kept in a refrigerator at 4 ° C. for 24 hours. Then, it heated at 120 degreeC for 30 minute (s) using the pressurization heating sterilizer (Autoclave SR-240, the Tomy Seiko Co., Ltd. product). As a result of measuring the hardness (breaking strength) of the foodstuffs in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden, creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. Further, the thickening stabilizer was uniformly diffused in the liquid in the container. However, when canned foods and flexible pouched foods were shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI), the shape of the ingredients collapsed due to insufficient viscosity of the liquid in the container. . In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[比較例5]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。アルミ製の缶およびフレキシブルパウチにそれぞれ、食材を充填した。さらにキサンタンガム製剤(三菱商事フードテック製)0.8質量%を分散させた、分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料およびみりんをそれぞれ10質量%ずつ溶かした水溶液とを加えた。続いて、真空ポンプを接続した真空チャンバーに前記のアルミ缶およびフレキシブルパウチを入れ、90KPaの圧力下で10分間保持し、それぞれ密封した後、4℃の冷蔵庫で24時間保持した。また、本条件下では容器内容物の粘度が高いため、減圧処理時に内容物の噴きこぼれが観察された。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)を用いて120℃で30分間加熱した。得られた缶詰め食品およびフレキシブルパウチ詰め食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以上となり、咀嚼困難者用としては不適切であった。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Comparative Example 5]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. Ingredients were filled in aluminum cans and flexible pouches, respectively. Furthermore, 0.8 mass% of xanthan gum preparation (manufactured by Mitsubishi Corporation Foodtech) was dispersed, degrading enzyme (Orientteam (manufactured by HIBI)): 0.3 mass%, papain W-40 (manufactured by Amano Enzyme): 0.3 mass %) And an aqueous solution in which 10% by mass of commercial seasonings and mirin were dissolved. Subsequently, the aluminum can and the flexible pouch were placed in a vacuum chamber connected to a vacuum pump, held for 10 minutes under a pressure of 90 KPa, sealed, and then held in a refrigerator at 4 ° C. for 24 hours. Moreover, since the viscosity of the container contents was high under these conditions, spills of the contents were observed during the decompression process. Then, it heated at 120 degreeC for 30 minute (s) using the pressurization heating sterilizer (Autoclave SR-240, the Tomy Seiko Co., Ltd. product). As a result of measuring the hardness (breaking strength) of the foodstuff in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden, creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or more. Therefore, it was inappropriate for those with difficulty in chewing. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
[比較例6]
厚さ5mmで20mm×20mmに切断したタケノコおよびニンジンと、厚さ5mmに切断したレンコンおよびゴボウとを沸騰水で10分間茹でた。一口大に繊維を断ち切るように切断した鶏もも肉は、そのまま使用した。アルミ製の缶およびフレキシブルパウチにそれぞれ、食材を充填した。さらにリン酸架橋もち米でんぷん(松谷化学製)1質量%、ネイティブ型ジェランガム製剤(DSP五協フード・ケミカル製):0.15質量%を分散させた、分解酵素(オリエンチーム(エイチビイアイ製):0.3質量%、パパインW−40(天野エンザイム製):0.3質量%)と、市販調味料およびみりんをそれぞれ10質量%ずつ溶かした水溶液とを加えた。続いて、真空ポンプを接続した真空チャンバーに前記のアルミ缶およびフレキシブルパウチを入れ、90KPaの圧力下で10分間保持し、それぞれ密封した後、4℃の冷蔵庫で24時間保持した。その後、加圧加熱殺菌装置(オートクレーブSR−240、株式会社トミー精工製)を用いて120℃で30分間加熱した。得られた缶詰め食品およびフレキシブルパウチ詰め食品内の食材の硬さ(破断強度)をクリープメーター(山電製、クリープメーターRE2−33005B)により測定した結果、いずれも5×104N/m2以下となり、咀嚼困難者用として十分な軟らかさになった。いずれも元の形状はそのままであり、風味が良好で要介護者にとって食べやすい食品であった。ただし、糊化でんぷん、増粘安定剤が沈殿、凝集しており、缶詰め食品およびフレキシブルパウチ詰食品を振盪装置(SHK−U4、IWAKI製)を用いて200rpm、2時間振盪したところ、容器内の液状物の粘性不足のため、いずれも食材の形状が崩れた。なお、内容物の加熱前(酵素含浸工程)と加熱後における液状物の粘度をB型粘度計により測定した。
[Comparative Example 6]
Bamboo shoots and carrots cut to 20 mm × 20 mm with a thickness of 5 mm and lotus roots and burdocks cut to a thickness of 5 mm were boiled with boiling water for 10 minutes. The chicken thighs cut so as to cut the fiber into bite-sized pieces were used as they were. Ingredients were filled in aluminum cans and flexible pouches, respectively. Furthermore, phosphoric acid cross-linked glutinous rice starch (manufactured by Matsutani Chemical Co.) 1% by mass, native gellan gum preparation (DSP Gokyo Food Chemical Co., Ltd.): 0.15% by mass dispersed, degrading enzyme (Orientam (manufactured by Hibiai)): 0.3% by mass, Papain W-40 (manufactured by Amano Enzyme): 0.3% by mass) and an aqueous solution in which 10% by mass of each of the commercially available seasoning and mirin were dissolved. Subsequently, the aluminum can and the flexible pouch were placed in a vacuum chamber connected to a vacuum pump, held for 10 minutes under a pressure of 90 KPa, sealed, and then held in a refrigerator at 4 ° C. for 24 hours. Then, it heated at 120 degreeC for 30 minute (s) using the pressurization heating sterilizer (Autoclave SR-240, the Tomy Seiko Co., Ltd. product). As a result of measuring the hardness (breaking strength) of the foodstuffs in the obtained canned food and flexible pouched food with a creep meter (manufactured by Yamaden, creep meter RE2-30005B), both were 5 × 10 4 N / m 2 or less. It became soft enough for people with difficulty in chewing. In both cases, the original shape was the same, and the food had good flavor and was easy to eat for care recipients. However, gelatinized starch and thickening stabilizer are precipitated and agglomerated, and canned food and flexible pouched food are shaken at 200 rpm for 2 hours using a shaking device (SHK-U4, manufactured by IWAKI). Due to the lack of viscosity of the liquid material, the shape of the food material collapsed. In addition, the viscosity of the liquid substance before and after the content heating (enzyme impregnation step) and after the heating was measured with a B-type viscometer.
上記の実施例および比較例の結果を表1にまとめて示した。
Claims (11)
前記容器内において液状物中に前記増粘安定剤の存在下で、前記食材内部に前記分解酵素を導入する工程と、
前記食材を前記分解酵素と反応させて、元の形状を保持したまま軟化させる工程と、
前記容器および内容物を加熱する工程と、
を含んでなる、常温流通またはチルド流通用の容器詰め食品の製造方法であって、
前記増粘安定剤が、少なくとも、前記加熱工程において加熱後に前記液状物に粘性を付与する第1の増粘安定剤と、前記加熱後に前記第1の増粘安定剤を略均一に拡散させる第2の増粘安定剤とを含み、前記分解酵素導入工程において、前記第1の増粘安定剤および前記第2の増粘安定剤が前記液状物中でペースト状態または分散状態にあり、
前記第1の増粘安定剤が、ネイティブ型ジェランガム、未糊化でんぷん、およびそれらの混合物からなる群から選択される1種であり、
前記第2の増粘安定剤が、キサンタンガム、カラギーナン、およびそれらの混合物からなる群から選択される1種であり、
前記分解酵素導入工程において、前記液状物の粘度が0.01mPa・s以上500mPa・s未満であり、
前記容器内において元の形状を保持したまま軟化した食材が、前記増粘安定剤が略均一に分散し、溶解した加熱後の液状物中に存在し、前記加熱後の液状物は、20℃でゾル状態にある時の粘度が550mPa・s以上であるか、または20℃でゲル状態にある時のゼリー強度が500N/m2以上であることを特徴とする、常温流通またはチルド流通用の容器詰め食品の製造方法。 Adding a foodstuff, a degrading enzyme, a thickening stabilizer, and a seasoning liquid to the container;
Introducing the decomposing enzyme into the food material in the presence of the thickening stabilizer in the liquid in the container;
Reacting the food with the degrading enzyme and softening while retaining the original shape;
Heating the container and contents;
A method for producing a packaged food for room temperature distribution or chilled distribution, comprising:
The thickening stabilizer includes at least a first thickening stabilizer that imparts viscosity to the liquid after heating in the heating step, and a first thickening stabilizer that substantially uniformly diffuses the first thickening stabilizer after the heating. Two thickening stabilizers, and in the degrading enzyme introduction step, the first thickening stabilizer and the second thickening stabilizer are in a paste state or a dispersed state in the liquid,
The first thickening stabilizer is one selected from the group consisting of native gellan gum, ungelatinized starch, and mixtures thereof;
The second thickening stabilizer is one selected from the group consisting of xanthan gum, carrageenan, and mixtures thereof;
In the decomposing enzyme introducing step, the viscosity of the liquid material is 0.01 mPa · s or more and less than 500 mPa · s,
The food material softened while maintaining the original shape in the container is present in the heated liquid material in which the thickening stabilizer is dispersed and dissolved substantially uniformly, and the heated liquid material is 20 ° C. In a sol state, the viscosity is 550 mPa · s or more, or the jelly strength in a gel state at 20 ° C. is 500 N / m 2 or more. Method for container-packed food.
前記分解酵素導入工程において前記第1の増粘安定剤および前記第2の増粘安定剤がペースト状態で存在する、請求項1に記載の容器詰め食品の製造方法。 The combination of the first thickening stabilizer and the second thickening stabilizer is native gellan gum and xanthan gum, native gellan gum and carrageenan, or native gellan gum and xanthan gum and carrageenan,
The method for producing a packaged food according to claim 1, wherein the first thickening stabilizer and the second thickening stabilizer are present in a paste state in the degrading enzyme introduction step.
前記分解酵素導入工程において前記第1の増粘安定剤および前記第2の増粘安定剤が分散状態で存在する、請求項1に記載の容器詰め食品の製造方法。 The combination of the first thickening stabilizer and the second thickening stabilizer is native gellan gum and xanthan gum, non-gelatinized starch and xanthan gum, native gellan gum and ungelatinized starch and xanthan gum, native gellan gum and xanthan gum And carrageenan, ungelatinized starch and xanthan gum and carrageenan, or native gellan gum and ungelatinized starch and xanthan gum and carrageenan,
The method for producing a packaged food according to claim 1, wherein the first thickening stabilizer and the second thickening stabilizer are present in a dispersed state in the degrading enzyme introduction step.
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