JPH1033143A - Canned food for stockpile for disaster and its production - Google Patents
Canned food for stockpile for disaster and its productionInfo
- Publication number
- JPH1033143A JPH1033143A JP8210617A JP21061796A JPH1033143A JP H1033143 A JPH1033143 A JP H1033143A JP 8210617 A JP8210617 A JP 8210617A JP 21061796 A JP21061796 A JP 21061796A JP H1033143 A JPH1033143 A JP H1033143A
- Authority
- JP
- Japan
- Prior art keywords
- disaster
- meat
- food
- rice
- vitamin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は災害備蓄用缶詰に関
する。具体的には新規なお粥ないし雑炊缶詰に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a canister for disaster storage. Specifically, it relates to a new porridge or canned porridge.
【0002】[0002]
【従来の技術】従来の災害備蓄用食糧として代表的なも
のは乾パンである。その他の一般的な備蓄用食糧として
は、一般的に保存可能な食糧として缶詰、乾物、米麦豆
等の穀類等が考えられる。2. Description of the Related Art A typical example of conventional food for disaster storage is dry bread. As other general foods for stockpiling, canned foods, dried foods, grains such as rice, wheat and the like can be considered as foods that can be generally stored.
【0003】[0003]
【発明が解決しようとする課題】1995年(平成7
年)1月17日の阪神・淡路大震災は、都市機能のあら
ゆる方面に壊滅的な打撃を与えるとともに、我々に多く
の課題を残した。食糧については、被災により自給が不
可能となり備蓄食糧の需給を必要とした人は実に31万
人にも登った。この数字は、“災害時における備蓄食糧
の重要性”を再認識させるものであると同時に、“災害
備蓄食糧”そのものについても見直さなければならない
点がいくつかあるのではないか、という危機意識を持た
せるものであった。Problems to be Solved by the Invention 1995
The Great Hanshin-Awaji Earthquake of January 17 had a devastating impact on all aspects of urban functions and left many challenges for us. As for food, self-sufficiency became impossible due to the disaster, and the number of people who needed the supply and demand of stockpiled food rose to 310,000. This figure reminds us of the importance of food reserves in the event of a disaster, and at the same time raises a sense of danger that there are some points that need to be reviewed for the disaster food reserves themselves. It was something to have.
【0004】我々が、災害備蓄食糧を考えるに当たり対
象としなければならない期間は、災害発生直後2日間で
あると思われる。なぜなら、3日目からは他地域などか
ら若干なりとも救援物資が届き始めるからである。災害
直後2日間という最悪の状況下において、如何に簡易に
高栄養素の食事を取ることが出来るかが“災害備蓄食糧
の課題”とも言える。[0004] It is considered that the period that we must consider when considering disaster stockpiling is two days immediately after the occurrence of the disaster. This is because, on the third day, relief supplies start to arrive from other areas. Under the worst situation of two days immediately after a disaster, how easy it is to eat a diet with high nutrients can be said to be the “problem of disaster stockpiling food”.
【0005】備蓄食糧をその栄養素の面から考えた場
合、従来の乾パンなどを中心とした“画一的な食事”が
果たして最適なものであるかは、疑問の残るところであ
る。事実、阪神大震災においてもそうした画一的な食事
は、乳幼児や老人そして普通の食事を食べることが困難
な病人たちには対応しきれない結果となった。災害時に
取り残されるのは、避難所や住宅の虚弱者・高齢者達で
あり、災害に強い街づくりの基本はこれら少数の、しか
も災害時に最も弱者になる人達のことを最優先に考える
ことでもあり、考える必要がある。[0005] When considering stored foods from the viewpoint of their nutrients, it remains to be questioned whether the conventional "uniform meal" centered on dry bread and the like is the most suitable one. In fact, even after the Great Hanshin Earthquake, such uniform meals could not respond to infants, the elderly and sick people who had difficulty eating ordinary meals. What is left behind in the event of a disaster are the elderly and the fragile in shelters and housing, and the basics of building a city that is resilient to disasters are to give priority to these small numbers and those who are the most vulnerable during a disaster. Yes, you need to think.
【0006】ストレスの場合は消化・吸収・栄養素の利
用を妨げたり、栄養素の分解や排泄を増加させる因子が
作用した場合、さらに解毒・発熱・外傷・その他の異常
環境状態により栄養素の必要量が増加する場合が合わせ
て起こる。例えば長い間冷気にさらされると、当然体温
を一定に保つために基礎代謝量も増加し、それに伴って
エネルギーをはじめとする種々の栄養素の必要量も増加
する。このようにストレス反応とは栄養素の必要量を増
加させる反応であるが、これは、身体内外の刺激に対し
て、身体を一定の条件に保っておこうとする恒常状態(h
omeostasis)維持のためである。すなわち長時間のスト
レスに対して体を保護するためには、すべての栄養素の
必要量は増加することになる。その中でも特に蛋白質
(アミノ酸)やビタミンのように必要量の高いものがあ
り、事実、蛋白質(アミノ酸)、ビタミンC、カロチン
600IU・ビタミンB1・ビタミンB2などいろい
ろな栄養素の欠乏が、ストレス時には起こることが報告
されている。[0006] In the case of stress, nutrient requirements may be reduced due to factors that impede digestion, absorption, utilization of nutrients, or increase the decomposition and excretion of nutrients, and further detoxification, fever, trauma, and other abnormal environmental conditions. Increasing cases occur together. For example, when exposed to cold for a long time, the basal metabolism naturally increases in order to keep the body temperature constant, and accordingly, the requirements of various nutrients including energy also increase. Thus, a stress response is a response that increases the required amount of nutrients, and this response is a constant state (h
omeostasis) for maintenance. In other words, the need for all nutrients will increase to protect the body against prolonged stress. Among them, there are particularly high requirements such as proteins (amino acids) and vitamins, and in fact, various nutrient deficiencies such as protein (amino acids), vitamin C, carotene 600 IU, vitamin B1, and vitamin B2 may occur during stress. Have been reported.
【0007】さらに、健康な成人であっても災害が起き
た直後というのは、極度の緊張の中で人体にストレスが
たまり、それにより内臓の機能が大幅に低下し栄養の吸
収が極端に悪くなる。このような状況下において、乾パ
ン等から必要な栄養素を摂取することは不可能である。[0007] Furthermore, even immediately after a disaster occurs even in a healthy adult, the stress builds up the human body under extreme tension, thereby greatly reducing the function of internal organs and extremely poor nutritional absorption. Become. Under such circumstances, it is impossible to ingest necessary nutrients from dry bread or the like.
【0008】以上の点を考慮し、我々は災害発生直後2
日間を対象に、ストレス負荷時に必要な栄養素を多く含
み、“食の弱者”にも対応した食糧という観点から、災
害備蓄用食糧を提供することを基本的目的とする。さら
に本発明は、災害備蓄用食糧でありながら、味の面でも
食欲をそそるようなものを提供することも目的とする。[0008] In consideration of the above points, we are in the immediate aftermath of the disaster.
The basic objective is to provide food for disaster storage from the viewpoint of food that contains a large amount of nutrients necessary for stress during the day and responds to “the food vulnerable”. It is a further object of the present invention to provide food that is appetizing in terms of taste while being food for disaster storage.
【0009】[0009]
【課題を解決するための手段】従って、今回の災害備蓄
食糧の開発にあたっては、こうしたストレス過負荷時の
栄養摂取、特に蛋白質(アミノ酸)、さらにはビタミン
の摂取を重点にし、そして形態については保存性・耐久
性の面から缶詰とする。[Means for Solving the Problems] Therefore, in the development of the stockpiled food for disasters, the nutritional intake during stress overload, especially the intake of proteins (amino acids) and even vitamins, is emphasized, and the form is preserved. Canned from the viewpoint of properties and durability.
【0010】本発明の第1の視点は、予め蛋白質の消化
・分解で得られたペプチドをストレス過負荷時での有効
量含有する災害備蓄用缶詰に関する。即ち、災害時にお
ける胃腸の消化・吸収活動の極度な低下に起因する蛋白
質(アミノ酸)の深刻な欠乏に対処するために、蛋白質
よりも生体内への消化・吸収効率が高いペプチドを含有
する。[0010] A first aspect of the present invention relates to a canister for disaster storage, which contains a peptide obtained by digestion and decomposition of a protein in advance in an effective amount at the time of stress overload. That is, in order to cope with a serious deficiency of protein (amino acid) caused by extremely reduced gastrointestinal digestion / absorption activity at the time of disaster, it contains a peptide having higher digestion / absorption efficiency in vivo than protein.
【0011】本発明の第2の視点は、ビタミンCをスト
レス過負荷時での有効量含有する災害備蓄用缶詰に関す
る。即ち、ストレス過負荷時には副腎皮質よりステロイ
ドホルモンが大量に分泌されるので、このホルモン合成
に関与するビタミンCの補給が必要である。[0011] A second aspect of the present invention relates to a canister for disaster storage containing an effective amount of vitamin C at the time of stress overload. That is, when the stress is overloaded, a large amount of steroid hormone is secreted from the adrenal cortex, so it is necessary to supplement vitamin C involved in this hormone synthesis.
【0012】本発明の第3の視点は、水とα米と野菜と
肉類の混合物を含有する災害備蓄用缶詰に関する。即
ち、水とα米と野菜と肉類は通常の食品素材であるので
従来の乾パンなどを中心とした“画一的な食事”を解消
可能となり、さらに上記の蛋白質とビタミンCをさらに
余裕をもって摂取し及び上記の二つの栄養素以外の各種
栄養素をバランスよく摂取可能とするためでもある。[0012] A third aspect of the present invention relates to a canister for disaster storage containing a mixture of water, alpha rice, vegetables and meat. In other words, water, α-rice, vegetables and meat are normal food ingredients, so it is possible to eliminate the “uniform diet” of conventional dry bread, etc., and to take the above-mentioned protein and vitamin C with more margin This is also to allow various nutrients other than the above two nutrients to be taken in a well-balanced manner.
【0013】本発明の第4の視点は、製造工程において
缶蓋封入後のレトルト殺菌処理を施した災害備蓄用缶詰
に関する。即ち、レトルト殺菌処理によって上記の水と
α米と野菜と肉類の混合物は、野菜と肉入りのお粥にな
る。よって、老人・乳幼児・障害者等のためのそしゃく
性も十分考慮されるなどの“食の弱者”にも対応した災
害備蓄用缶詰となる。[0013] A fourth aspect of the present invention relates to a canister for stockpiling disasters, which has been subjected to a retort sterilization process after sealing a can lid in a manufacturing process. That is, the mixture of water, α-rice, vegetables, and meat becomes a porridge containing vegetables and meat by the retort sterilization treatment. Therefore, the canned food for disaster storage can also be used for the "eating weak", for example, the chewing ability for the elderly, infants, and the disabled is sufficiently considered.
【0014】本発明の第5の視点は、前記の肉類を予め
熱処理を施して添加された災害備蓄用缶詰に関する。こ
れは、前記のレトルト殺菌処理に起因する前記の肉類か
らの脂肪溶出を防止するためである。[0015] A fifth aspect of the present invention relates to a canned food for disaster storage in which the meat is subjected to heat treatment in advance and added. This is to prevent the elution of fat from the meat caused by the retort sterilization treatment.
【0015】本発明の第6の視点は、ペプチドをストレ
ス過負荷時での有効量として1食用1缶当たり1g以上
含有する災害備蓄用缶詰に関する。[0015] A sixth aspect of the present invention relates to a canned food for disaster storage, which contains the peptide in an amount of 1 g or more per can per serving as an effective amount at the time of stress overload.
【0016】[0016]
【発明の実施の形態】なお、本願発明での数値範囲の値
は、上下限のみならず任意の中間値を代表するものとす
る。DESCRIPTION OF THE PREFERRED EMBODIMENTS The values in the numerical range in the present invention represent not only upper and lower limits but also arbitrary intermediate values.
【0017】本発明で使用される缶詰の容量は、成人の
一食分とすることを標準とするが必要に応じて適宜選択
できる。成人の一食分としては標準量を約280gとす
ることが好ましい。The volume of cans used in the present invention is standardized to be one serving of an adult, but can be appropriately selected as needed. For an adult serving, the standard amount is preferably about 280 g.
【0018】本発明で使用されるペプチドは、原料とし
て大豆、豚、牛、牛乳などの蛋白質の加水分解物であ
る。そして、ストレス過負荷時に有効な配合量として
は、最低値を最低摂取必要量、最大値を食感・味に影響
を及ぼさない量と限定すると標準量の一缶(以下、別段
の記載がなければ同じ)当たり約1〜約50g、より好
ましくは約5〜約15g、最適値としては約10gであ
る。The peptide used in the present invention is a hydrolyzate of a protein such as soybean, pig, cow or milk as a raw material. When the minimum amount is the minimum required intake and the maximum is limited to the amount that does not affect the texture and taste, one can of the standard amount is effective as the effective amount of the compound at the time of stress overload. About the same), more preferably about 5 to about 15 g, and most preferably about 10 g.
【0019】本発明で使用されるビタミンCは、ストレ
ス過負荷時に有効な配合量としては、最低値を最低摂取
必要量、最大値を食感・味に影響を及ぼさない量と限定
すると一缶当たり約50〜約500mg、より好ましく
は約50〜約150mg、最適値としては約100mg
である。The effective amount of vitamin C used in the present invention at the time of stress overload is as follows: when the minimum value is limited to the minimum required intake and the maximum value is limited to an amount that does not affect the texture and taste, one can About 50 to about 500 mg, more preferably about 50 to about 150 mg, and optimally about 100 mg
It is.
【0020】本発明で使用される米は、予めα化処理を
施してα化米にしたものを用いる。これは、缶詰とした
場合の米粒の保持状態がよく口当たりがよいためであ
る。α米の量は一缶当たり約20〜約35gが好まし
く、さらに好ましくは約25〜約30g,標準としては
約25gとする。The rice used in the present invention is preliminarily pregelatinized to be pregelatinized rice. This is because the state of holding rice grains in a canned state is good and the palatability is good. The amount of α rice is preferably about 20 to about 35 g per can, more preferably about 25 to about 30 g, and about 25 g as a standard.
【0021】本発明で使用される肉類は、畜肉(豚、
牛、馬、猪など)、鳥肉(鶏など)、魚肉(カツオ、マ
グロ、サケ、サバなど)である。これら肉類は、予め熱
処理を施し挽き肉に加工して用いることが好ましい。そ
の量は一缶当たり約1〜約30g、好ましくは約10〜
約20g、最も好ましいのは約15g配合される。熱処
理した挽き肉を使用することにより、レトルト殺菌での
脂肪溶出が防止できる。この熱処理は、肉類の特徴に応
じ特定の温度×時間で行うが、例えば、豚の場合約75
〜約80℃で約50〜約80分、標準として78℃×6
0分程度でよい。さらに肉類の一種としてソーセージ、
ハム等を用いることも味覚上好ましい。The meat used in the present invention is animal meat (pig,
Cattle, horses, boars, etc., bird meat (chicken, etc.), and fish meat (bonito, tuna, salmon, mackerel, etc.). These meats are preferably subjected to heat treatment in advance and processed into ground meat. The amount is about 1 to about 30 g per can, preferably about 10 to about 30 g.
About 20 g, most preferably about 15 g, is incorporated. By using the ground meat that has been heat-treated, fat elution during retort sterilization can be prevented. This heat treatment is performed at a specific temperature × time depending on the characteristics of the meat.
About 50 to about 80 minutes at about 80 ° C., 78 ° C. × 6 as a standard
It may be about 0 minutes. Sausage as a kind of meat,
Use of ham or the like is also preferable in taste.
【0022】本発明で使用される野菜は、芋類(じゃが
いも、さつまいも、さといも、やまいもなど)、根菜類
(にんじん、大根、ごぼう、たまねぎ、ねぎなど)、葉
菜類(キャベツ、ほうれん草、チンゲンツァイ、パセリ
など)、果菜類(ピーマン、かぼちゃなど)、豆類(グ
リーンピース、サヤインゲン、大豆、小豆など)であ
る。生野菜として一缶当たり約1〜約20g配合され
る。生野菜を使用することにより、レトルト殺菌での型
崩れが防止できる。The vegetables used in the present invention include potatoes (potatoes, sweet potatoes, sweet potatoes, potatoes, etc.), root vegetables (carrots, radishes, burdock, onions, green onions, etc.), and leafy vegetables (cabbage, spinach, chingensai, parsley). ), Fruits and vegetables (green peppers, pumpkins, etc.) and beans (green peas, green beans, soybeans, red beans, etc.). About 1 to about 20 g is blended per can as raw vegetables. By using raw vegetables, it is possible to prevent shape loss during retort sterilization.
【0023】本発明においては、野菜と肉類の配合比は
1:1がよいが、対象者、地域等の事情や、味、好み等
に応じて所要栄養値の範囲内で適宜選択できる。In the present invention, the compounding ratio of vegetables and meat is preferably 1: 1. However, it can be appropriately selected within the range of required nutrient values according to the circumstances of the subject, the region, etc., taste, taste and the like.
【0024】本発明においては、塩、砂糖、醤油、味
噌、カレー等の調味料でもって味付けをする事が可能で
ある。In the present invention, it is possible to season with seasonings such as salt, sugar, soy sauce, miso, curry and the like.
【0025】本発明で使用される水は、おいしく食べや
すくするために上記のα化米・熱処理した挽き肉・生野
菜の混合物約1と水約5の割合で配合される。レトルト
殺菌前の一缶の総配合量が約285gならば配合される
水の量は約230gである。The water used in the present invention is mixed at a ratio of about 1 mixture of the above-mentioned pregelatinized rice, heat-treated ground meat and raw vegetables and about 5 water to make it delicious and easy to eat. If the total blended amount of one can before retort sterilization is about 285 g, the amount of water to be blended is about 230 g.
【0026】缶蓋封入後、約110〜約120℃で少な
くとも約20〜約30分間、より好ましくは115℃×
25分間のレトルト殺菌処理を施し、上記の水とα化米
・熱処理した挽き肉・生野菜の混合物をお粥にする。After the can lid is sealed, at about 110 to about 120 ° C. for at least about 20 to about 30 minutes, more preferably at 115 ° C. ×
A retort sterilization treatment for 25 minutes is performed, and a mixture of the above-mentioned water and gelatinized rice, heat-treated ground meat and raw vegetables is made into a porridge.
【0027】 本発明の災害備蓄用缶詰が含有する栄養価の好ましい数値範囲 1缶280g当たり 熱量 *1 110〜130Kcal 水分 240.5〜260.5g 蛋白質 *2 3.0〜4.0g 脂質 1.5〜2.0g 炭水化物 糖質 20.0〜25.0g 繊維 0〜0.1g 灰分 1.0〜2.0mg 無機質 Ca 4.8〜6.8mg P 55〜65mg Fe 0〜0.3mg Na 95〜115mg K 95〜115mg ビタミン カロチン 418〜458μg A 効力 238〜258IU B1 0〜0.06mg B2 0〜0.02mg C 90〜110mg ペプチド 8〜12g 塩分 0.40〜0.50% *1:エネルギー換算係数 蛋白質4Kcal/g、脂質9Kcal/g、炭水化物4Kcal/g *2:換算係数 6.25 なお、必要に応じて栄養価の数値範囲を変更することが
できる。Preferred Numerical Value Range of Nutritional Value Contained in the Canned Food for Disaster Storage of the Present Invention Calorie per 280 g of can * 1 110 to 130 Kcal Moisture 240.5 to 260.5 g Protein * 2 3.0 to 4.0 g Lipid 1. 5 to 2.0 g Carbohydrate Carbohydrate 20.0 to 25.0 g Fiber 0 to 0.1 g Ash content 1.0 to 2.0 mg Inorganic Ca 4.8 to 6.8 mg P 55 to 65 mg Fe 0 to 0.3 mg Na 95 115115 mg K 95-115 mg Vitamin Carotene 418-458 μg A Potency 238-258 IU B1 0-0.06 mg B2 0-0.02 mg C 90-110 mg Peptide 8-12 g Salinity 0.40-0.50% * 1: Energy conversion Coefficient Protein 4Kcal / g, Lipid 9Kcal / g, Carbohydrate 4Kcal / g * 2: Conversion factor 6.25 In addition, change the numerical value range of nutritional value as necessary be able to.
【0028】[0028]
【実施例】次に実施例に従って本発明をさらに詳細に説
明するが、本発明の範囲はこれら実施例に限定されるも
のではない。Next, the present invention will be described in more detail with reference to examples, but the scope of the present invention is not limited to these examples.
【0029】[実施例1] 災害備蓄用缶詰の製造 1)精米のα化処理 精白米→水洗→浸漬(ビタミンB1を強化する)→蒸煮
(デンプンをα化する)→乾燥(水分を8%以下にす
る、70〜80℃で3時間)→選別(砕米及び異物を除
去する)→検査(未熟米等を除き水分を測定する)→貯
蔵 2)味付け豚挽き肉 豚肉→処理(スジ・骨・異物除去)→味付け混合(ミキ
シング)→冷蔵熟成→熱処理(78℃×60分)→冷却
→チョッピング(5mm)→冷蔵 3)野菜の下処理 人参・玉葱・じゃがいも→水洗→皮剥→水洗→5mm角
カット→水洗→冷蔵 4)豚挽き肉・野菜混合 だんご状にならないように混合、フードミキサー使用。 5)調味水調製 調味料を予め少量の温湯で溶かし既定量の水に混合す
る。既定量のペプチドとビタミンCを添加・混合する。 6)缶秤量投入 具材→精米→調味水の順で秤量投入、自動秤量機使用、
1缶当たり標準量280gとする。 7)缶蓋封入 入れ目(標準量を充填するためのプラスの許容幅)は5
gで缶蓋を封入、自動缶蓋封入機使用。 8)レトルト殺菌 115℃×25分レトルト殺菌する、レトルト殺菌装置
使用。 9)冷却 室温で放置する。 10)ラベル貼り 専用のラベルを貼る、ラベル機使用。 11)梱包保管 ダンボール1ケース 24缶[Example 1] Production of canned food for disaster storage 1) Polishing of polished rice polished rice → washing with water → immersion (strengthening vitamin B1) → steaming (gelatinizing starch) → drying (8% water content) 3 hours at 70-80 ° C) → Sorting (removing broken rice and foreign matter) → Inspection (measure moisture except immature rice) → Storage 2) Seasoned minced pork Pork → Processing (streak / bone / Foreign matter removal) → seasoning mixing (mixing) → refrigeration aging → heat treatment (78 ° C × 60 minutes) → cooling → chopping (5mm) → refrigeration 3) Preparation of vegetables carrots, onions, potatoes → washing → peeling → washing → 5mm square Cut → Rinse → Refrigerate 4) Minced pork / vegetable mixture Mix without using a dumpling, use a food mixer. 5) Preparation of seasoning water The seasoning is dissolved in a small amount of hot water in advance and mixed with a predetermined amount of water. A predetermined amount of peptide and vitamin C are added and mixed. 6) Can weighing input Ingredients → rice polishing → seasoning water weighing input in order, use automatic weighing machine,
The standard amount is 280 g per can. 7) Can lid enclosing The filling amount (plus allowable width for filling the standard amount) is 5
Fill the can lid with g and use an automatic can lid filling machine. 8) Retort sterilization Use of a retort sterilizer that performs retort sterilization at 115 ° C for 25 minutes. 9) Cooling Leave at room temperature. 10) Labeling Use a labeling machine to apply a special label. 11) Packing and storage 24 cans per cardboard case
【0030】 *調味料 全重量に対して 塩 0.45 % ほんだし 0.1 % ビタミンC 0.035% ペプチド 3.5 %[0030] * Seasoning 0.45% salt based on the total weight 0.1% vitamin C 0.035% Peptide 3.5%
【0031】配合の許容範囲 一般においしいとされるお粥は、米の比率が全重量に対
して12.5〜16.6%である。当配合はその数値を
目安に試作を繰り返し、米と具材の比率を勘案して約1
6%(米25g、豚挽き肉15g、人参・玉葱・じゃが
いも15g×0.3:野菜の水分70%の計を全量28
5gで割る)に定めた。また、具材の配合は、災害時の
ストレスに抵抗力をつけるためには、体内に蛋白質やビ
タミンCの余裕があることが望ましく、その摂取量を勘
案して標準としては豚挽き肉1:野菜1とし、お粥の中
へ十分に分散しやすいようになってる。Acceptable Range of Mixing The porridge generally considered to be delicious has a rice ratio of 12.5 to 16.6% based on the total weight. This formula is used as a guide to repeat the trial production, taking into account the ratio of rice and ingredients, about 1
6% (25 g of rice, 15 g of ground pork, 15 g of carrots, onions, and potatoes x 0.3: a total of 28% of 70% vegetable water)
(Divide by 5 g). In addition, in order to increase the resistance to stress at the time of disaster, it is desirable that the ingredients should have sufficient protein and vitamin C in the body, and in consideration of the intake, ground pork 1: vegetable 1, so that it can be easily dispersed into the porridge.
【0032】 配合の別例 1缶 280g 配合2: 配合3: 精米(α化) 25 25 味付け豚挽き肉(チョッピング) 18 20 人参(5mm角) 4 4 玉葱(5mm角) 4 3 じゃがいも(5mm角) 4 3 水 230 230 合計 (入れ目 5g) 285g 285Another Example of Formulation 1 can 280 g Formulation 2: Formulation 3: Milled rice (gelatinized) 25 25 Seasoned minced pork (chopping) 18 20 Ginseng (5 mm square) 4 4 Onion (5 mm square) 4 3 Potato (5 mm square) 4 3 Water 230 230 Total (fill 5g) 285g 285
【0033】[実施例2](ソーセージの実施例) 災害備蓄用缶詰の製造 1)精米のα化処理 精白米→水洗→浸漬(ビタミンB1を強化する)→蒸煮
(デンプンをα化する)→乾燥(水分を8%以下にす
る、70〜80℃で3時間)→選別(砕米及び異物を除
去する)→検査(未熟米等を除き水分を測定する)→貯
蔵 2)ソーセージ 豚肉→処理(スジ・骨・異物除去)→塩漬け混合(ミキ
シング)→冷蔵熟成→味付け混合(ミキシング)→充填
→熱処理(78℃×60分)→冷却→チョッピング(5
mm)→冷蔵 3)野菜の下処理 人参・玉葱・じゃがいも→水洗→皮剥→水洗→5mm角
カット→水洗→冷蔵 4)ソーセージ・野菜混合 だんご状にならないように混合、フードミキサー使用。 5)調味水調製 調味料を予め少量の温湯で溶かし既定量の水に混合す
る。既定量のペプチドとビタミンCを添加・混合する。 6)缶秤量投入 具材→精米→調味水の順で秤量投入、自動秤量機使用、
1缶当たり標準量280gとする。 7)缶蓋封入 入れ目(標準量を充填するためのプラスの許容幅)は5
gで缶蓋を封入、自動缶蓋封入機使用。 8)レトルト殺菌 115℃×25分レトルト殺菌する、レトルト殺菌装置
使用。 9)冷却 室温で放置する。 10)ラベル貼り 専用のラベルを貼る、ラベル機使用。 11)梱包保管 ダンボール1ケース 24缶[Example 2] (Example of sausage) Manufacture of canned food for disaster storage 1) α treatment of polished rice polished rice → washing → immersion (strengthening vitamin B1) → cooking (gelatinizing starch) → Drying (reduce moisture to 8% or less, 70-80 ° C for 3 hours) → sorting (removing broken rice and foreign matter) → inspection (measure moisture except for immature rice etc.) → storage 2) sausage pork → processing ( Removal of streaks, bones and foreign substances) → salted mixture (mixing) → refrigerated aging → seasoning mixture (mixing) → filling → heat treatment (78 ° C x 60 minutes) → cooling → chopping (5
mm) → refrigerated 3) Preparing vegetables 3) Carrots, onions, potatoes → water washing → skin peeling → water washing → 5mm square cut → water washing → refrigeration 4) Sausage / vegetable mixing Mix without using a dumpling, use a food mixer. 5) Preparation of seasoning water The seasoning is dissolved in a small amount of hot water in advance and mixed with a predetermined amount of water. A predetermined amount of peptide and vitamin C are added and mixed. 6) Can weighing input Ingredients → rice polishing → seasoning water weighing input in order, use automatic weighing machine,
The standard amount is 280 g per can. 7) Can lid enclosing The filling amount (plus allowable width for filling the standard amount) is 5
Fill the can lid with g and use an automatic can lid filling machine. 8) Retort sterilization Use of a retort sterilizer that performs retort sterilization at 115 ° C for 25 minutes. 9) Cooling Leave at room temperature. 10) Labeling Use a labeling machine to apply a special label. 11) Packing and storage 24 cans per cardboard case
【0034】 *調味料 全重量に対して 塩 0.45 % ほんだし 0.1 % ビタミンC 0.035% ペプチド 3.5 % *調味料 全重量に対して 塩 0.45 % ほんだし 0.1 % ビタミンC 0.035% ペプチド 3.5 %[0034] * Seasoning 0.45% salt based on the total weight 0.1% vitamin C 0.035% Peptide 3.5% * Seasoning 0.45% salt based on the total weight 0.1% vitamin C 0.035% Peptide 3.5%
【0035】 栄養分析 実施例2での配合1の栄養分析の結果:1缶280g当たり 熱量 *1 120 Kcal 水分 250.5 g 蛋白質 *2 3.6 g 脂質 1.7 g 炭水化物 糖質 22.4 g 繊維 0.1 g 灰分 1.6 g 無機質 Ca 5.8 mg P 61 mg Fe 0.3 mg Na 105 mg K 105 mg ビタミン カロチン 438 μg A 効力 248 IU B1 0.06mg B2 0.02mg C 100 mg ペプチド 10 g 塩分 0.45% *1:エネルギー換算係数 蛋白質4Kcal/g、脂質9Kcal/g、炭水化物4Kcal/g *2:換算係数 6.25 実施例1での配合1については、原料肉は同じ物を使用
しているため、栄養価は同じものとなる。上記の栄養分
析データは本願発明の災害備蓄用缶詰(1缶280g)
の標準栄養価であるが、さらに必要に応じて変更するこ
とができる。Nutritional Analysis Results of nutritional analysis of Formulation 1 in Example 2: Calorie per 280 g of can * 1 120 Kcal Water 250.5 g Protein * 2 3.6 g Fat 1.7 g Carbohydrate Saccharide 22.4 g Fiber 0.1 g Ash 1.6 g Inorganic Ca 5.8 mg P 61 mg Fe 0.3 mg Na 105 mg K 105 mg Vitamin Carotene 438 μg A Potency 248 IUB1 0.06 mg B2 0.02 mg C 100 mg Peptide 10 g Salt content 0.45% * 1: Energy conversion coefficient Protein 4Kcal / g, lipid 9Kcal / g, carbohydrate 4Kcal / g * 2: Conversion coefficient 6.25 For Formulation 1 in Example 1, the same raw material meat was used. The nutritive value is the same because it is used. The above nutritional analysis data are canned for disaster storage of the present invention (280 g per can)
Is the standard nutritional value, but can be further modified as needed.
【0036】缶内寸法・容積 実施例:直径 64mm 高さ 94mm 容積 30
2cm3=約300ccExample of Dimensions and Volume in the Can Example: Diameter 64 mm Height 94 mm Volume 30
2cm 3 = about 300cc
【0037】[0037]
【発明の効果】本願発明の災害備蓄用缶詰は、ストレス
過負荷時での人体の対ストレス抵抗力に必要不可欠かつ
十分有効な量のペプチドを含有するので、災害時におけ
る胃腸の消化・吸収活動の極度な低下に起因する蛋白質
(アミノ酸)の深刻な欠乏に十分に対処できる(請求項
1及び請求項6)。EFFECTS OF THE INVENTION The canned food for disaster stockpiling of the present invention contains a peptide in an indispensable and sufficiently effective amount for the human body's ability to withstand stress during stress overload. (1) and (6) can sufficiently cope with a serious deficiency of protein (amino acid) caused by an extreme decrease in the protein (amino acid).
【0038】ストレス過負荷時での人体の対ストレス抵
抗力に必要不可欠かつ十分有効な量のビタミンCを含有
することにより、人体の対ストレス反応としての副腎皮
質からのステロイドホルモンの大量分泌におけるこのホ
ルモン合成に関与するビタミンCの十分な補給が可能と
なる(請求項2)。By containing an amount of vitamin C that is essential and sufficiently effective for the body's ability to withstand stress during stress overload, it is possible to reduce the amount of steroid hormone secreted from the adrenal cortex as a body's stress response. Sufficient supplementation of vitamin C involved in hormone synthesis becomes possible (claim 2).
【0039】そして、水と米と野菜と肉類などの通常の
食品素材を用いることで、上記の蛋白質とビタミンCを
さらに余裕をもって摂取し及び上記の二つの栄養素以外
の各種栄養素をバランスよく摂取可能となるだけではな
く、従来の乾パンなどを中心とした災害備蓄用食糧によ
る災害時での“画一的な食事”を解消する優れた災害備
蓄用食糧を提供することが可能となる(請求項3)。By using ordinary food materials such as water, rice, vegetables, and meat, the above-mentioned protein and vitamin C can be taken with more margin and various nutrients other than the above-mentioned two nutrients can be taken in a well-balanced manner. In addition to this, it is possible to provide an excellent disaster storage food that eliminates a “uniform meal” in the event of a disaster using conventional food for disaster storage such as dry bread. 3).
【0040】さらに、缶蓋封入後のレトルト殺菌処理に
よって上記の水と米と野菜と肉類の混合物は、野菜と肉
類入りのお粥の缶詰になる。これによって、そしゃく性
の点などから老人・乳幼児・障害者等を考慮していなか
った従来の災害備蓄用食糧に代わり、老人・乳幼児・障
害者等の社会的弱者をも含めたあらゆる人々に対応でき
る災害備蓄用食糧を提供することが可能となる(請求項
4及び請求項5)。Further, the mixture of water, rice, vegetables and meat is turned into a canned porridge containing vegetables and meat by retort sterilization after the can lid is sealed. In this way, instead of conventional foods for stockpiling disasters, which did not consider the elderly, infants, and disabled people due to their masticatory properties, they can be used by all kinds of people, including socially vulnerable people such as elderly people, infants, and disabled people. It is possible to provide food for disaster storage that can be provided (claims 4 and 5).
Claims (6)
有することを特徴とする災害備蓄用缶詰。(1) A canned food for disaster storage, comprising a peptide in an effective amount at the time of stress overload.
有効量含有することを特徴とする請求項1記載の災害備
蓄用缶詰。2. The canned food for disaster storage according to claim 1, further comprising an effective amount of vitamin C at the time of stress overload.
して含有することを特徴とする請求項1から2のいずれ
かに記載の災害備蓄用缶詰。3. The canned food for disaster storage according to claim 1, which comprises a mixture of water, α-rice, vegetables and meat as a main component.
を缶蓋封入後レトルト殺菌処理を施して成ることを特徴
とする請求項1から3のいずれかに記載の災害備蓄用缶
詰。4. The can stock for disaster storage according to any one of claims 1 to 3, wherein a material mixture containing water, alpha rice, vegetables and meat is subjected to a retort sterilization treatment after sealing the can lid.
ことを特徴とする請求項3又は4記載の災害備蓄用缶
詰。5. The canned food for disaster storage according to claim 3, wherein the meat is added after being subjected to a heat treatment in advance.
することを特徴とする請求項1から5のいずれかに記載
の災害備蓄用缶詰。6. The canister for disaster storage according to any one of claims 1 to 5, wherein the canister contains 1 g or more of the peptide per can.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP21061796A JP3366529B2 (en) | 1996-07-22 | 1996-07-22 | Canister for disaster storage and manufacturing method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP21061796A JP3366529B2 (en) | 1996-07-22 | 1996-07-22 | Canister for disaster storage and manufacturing method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH1033143A true JPH1033143A (en) | 1998-02-10 |
JP3366529B2 JP3366529B2 (en) | 2003-01-14 |
Family
ID=16592299
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JP21061796A Expired - Fee Related JP3366529B2 (en) | 1996-07-22 | 1996-07-22 | Canister for disaster storage and manufacturing method thereof |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016182102A (en) * | 2015-03-27 | 2016-10-20 | 日清食品ホールディングス株式会社 | Processed rice |
JP2017070251A (en) * | 2015-10-08 | 2017-04-13 | 株式会社マルニ | Method for producing retort pouch vegetables, and retort pouch vegetables |
-
1996
- 1996-07-22 JP JP21061796A patent/JP3366529B2/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016182102A (en) * | 2015-03-27 | 2016-10-20 | 日清食品ホールディングス株式会社 | Processed rice |
JP2017070251A (en) * | 2015-10-08 | 2017-04-13 | 株式会社マルニ | Method for producing retort pouch vegetables, and retort pouch vegetables |
Also Published As
Publication number | Publication date |
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JP3366529B2 (en) | 2003-01-14 |
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