JPH1033143A - Canned food for stockpile for disaster and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a can suitable especially for two days, storage immediately after the occurrence of a disaster, rich in nutrient necessary for people in suffering stress, from a standpoint of a food corresponding to weakling and elderly people as people to become the weakest in disaster, basically aiming at the supply of a food for stockpile for disaster and stimulating appetite in terms of taste though it is the food for stockpile for disaster. SOLUTION: This can contains a mixture of an effective amount of a peptide in suffering stress, an effective amount of vitamin C in suffering stress, water, pregelatinized rice, vegetable and meat and is obtained by retort sterilization treatment after sealing with a can cover. The meat is previously heat-treated and added. The effective amount of the peptide in suffering stress is >=1g based on one can for one meal.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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]

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]

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] 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] 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] 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] 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] 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]

[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] 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] 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] 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] 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.

[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] 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]

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.

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.

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.

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.

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.

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.

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.

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.

In the present invention, it is possible to season with seasonings such as salt, sugar, soy sauce, miso, curry and the like.

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.

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.

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]

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.

[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] * Seasoning 0.45% salt based on the total weight 0.1% vitamin C 0.035% Peptide 3.5%

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.

Another 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

[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] * 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%

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.

Example of Dimensions and Volume in the Can Example: Diameter 64 mm Height 94 mm Volume 30
2cm ³ = about 300cc

[0037]

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).

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).

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).

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)

[Claims] (1) A canned food for disaster storage, comprising a peptide in an effective amount at the time of stress overload. 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. 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. 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. 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. 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.