JP7213617B2 - 冷蔵・冷凍耐性を有し、加熱調理のできる咀嚼困難者用食品 - Google Patents
冷蔵・冷凍耐性を有し、加熱調理のできる咀嚼困難者用食品 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Description
(1)カードラン、加工デンプン、及び食品ペースト含有咀嚼困難者用食品原料からなる咀嚼困難者用食品。
(2)加工デンプンが、架橋デンプンであることを特徴とする上記(1)の咀嚼困難者用食品。
(3)架橋デンプンが、ヒドロキシプロピル化リン酸架橋デンプン、又はアセチル化リン酸架橋デンプンからなる群より選ばれた1種又は2種以上の架橋デンプンであることを特徴とする上記(2)の咀嚼困難者用食品。
(4)加工デンプンの配合量が、2.0~6.0質量%であることを特徴とする上記(1)~(3)のいずれかの咀嚼困難者用食品。
(5)カードランの配合量が、1.5~5.0質量%であることを特徴とする上記(1)~(4)のいずれかの咀嚼困難者用食品。
(6)品温20℃のかたさが、3000~20000N/m2であることを特徴とする上記(1)~(5)のいずれかの咀嚼困難者用食品。
(7)カードランと加工デンプンの配合割合が、1:0.4~1:2であることを特徴とする上記(1)~(6)のいずれかの咀嚼困難者用食品。
(8)カードラン及び加工デンプンと、食品ペースト含有咀嚼困難者用食品原料とを混合し、80℃以上に加熱することを特徴とする咀嚼困難者用食品の製造方法。
(9)カードランと加工デンプンを含む咀嚼困難者用食品の離水抑制剤。
(10)加工デンプンが、架橋デンプンであることを特徴とする上記(9)の咀嚼困難者用食品の離水抑制剤。
(11)架橋デンプンが、ヒドロキシプロピル化リン酸架橋デンプン、又はアセチル化リン酸架橋デンプンからなる群より選ばれた1種又は2種以上の架橋デンプンであることを特徴とする上記(10)の咀嚼困難者用食品の離水抑制剤。
表1及び表2の配合で食品ペーストとカードラン、加工デンプン、水等を用意した。これらのうち、食品ペーストとカードランと加工デンプンと水等をミキサーで撹拌したのちに、食品カップに60gずつ充填した。なお、ミキサーでの撹拌の際には40℃以上にならないように断続的に撹拌を行った。カップにフィルムをヒートシールし密閉して、スチームコンベクションオーブンで90℃、30分間加熱することで咀嚼困難者用食品を得た。
試料とする架橋デンプンを無水換算150mg精秤し、試験管に移す。その中へ後述する試験用液を正確に15ml加え、よく振とうして分散させたのち、直ちに沸騰水浴中に入れ5分間加熱する。その後、急冷して室温まで冷却した後、再度振とうし、均一化して10mlメスシリンダーに10ml移し、20℃で18時間静置後、沈殿物の目盛を読み取り、この値を沈降積とする。
試験用液の調製方法はイオン交換水64質量%に、塩化亜鉛10質量%、塩化アンモニウム26質量%となるように加温溶解して調整し、この液10mlを取り、ブロムフェノールブルー液を加え、0.1mol/LのHClで呈色が紫から黄色に変わる点を終点として滴定して塩酸度(塩酸度=HClのファクター×滴定に要したml数)を求める。塩酸度が3.9±0.1になるようにアンモニア水、塩酸を用いて調整する。調整後、再度塩酸度を確認して、最後にろ過して用いる。
比較例として、加工デンプンを用いない例及び加工デンプンの代わりに化学的変性のされていない生デンプンを用いたほかは、実施例と同様にして咀嚼困難者用食品を得た。生デンプンは、比較例3はコーンスターチを、比較例4はバレイショデンプンを用いた。なお、食品ペーストは、比較例1、3、4はにんじんを、比較例2はホウレンソウを用いた。配合は表3に示す通りである。
実施例1~15及び比較例1~4の各咀嚼困難者用食品について、かたさ、離水、耐熱性及び分散性の各項目について評価した。結果を表1~表3に示す。咀嚼困難者用食品は、もっとも離水しやすい冷凍後常温に戻した状態で離水を確認し、その後かたさを測定した。離水については、冷凍後皿に出した際に、ほとんど水が広がらない場合を○、少し水が出るが許容範囲の場合を△、多くの水が皿に広がる場合を×とした。かたさは直径20mmの円柱型プランジャーを10mm/秒の速度で測定した結果(N/m2)を示す。
Claims (5)
- カードラン、ヒドロキシプロピル化リン酸架橋デンプン、及び食品ペースト含有咀嚼困難者用食品原料を含み、カードランの配合量が、1.5~5.0質量%である、カードランのゲル化により食品ペーストを固めたゲル状の咀嚼困難者用食品(寒天を0.05~1.5質量%含むものは除く)。
- ヒドロキシプロピル化リン酸架橋デンプンの配合量が、2.0~6.0質量%であることを特徴とする請求項1記載の咀嚼困難者用食品。
- 品温20℃のかたさが、3000~20000N/m2であることを特徴とする請求項1又は2記載の咀嚼困難者用食品。
- カードランとヒドロキシプロピル化リン酸架橋デンプンの配合割合が、1:0.4~1:2であることを特徴とする請求項1~3のいずれか記載の咀嚼困難者用食品。
- カードラン及びヒドロキシプロピル化リン酸架橋デンプンと、食品ペースト含有咀嚼困難者用食品原料とを混合し、80℃以上に加熱する、カードランの配合量が、1.5~5.0質量%である、カードランのゲル化により食品ペーストを固めたゲル状の咀嚼困難者用食品(寒天を0.05~1.5質量%含むものは除く)の製造方法。
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