JPS60141270A - Preparation of dried baby food - Google Patents

Abstract

PURPOSE:To obtain a fresh dried baby food having improved restoration properties with water or warm water free from decomposition and change in quality by heat, by blending a baby food with hydrolyzed starch, lyophilizing the blend. CONSTITUTION:A baby food is uniformly blended with hydrolyzed starch which is dissolved in warm water, added dividedly to non-permeable containers (e.g., container made of aluminum foil or polyvinyl chloride), and lyophilized by a conventional procedure. Then, air in the containers is replaced with nitrogen, and the baby food is hermetically sealed within the containers, to give the desired dried baby food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing dry baby food that is fresh and has excellent reconstitution properties with water or hot water.

Bottled or canned water-containing baby food is ready-to-eat, but requires sterilization after filling, which may cause deterioration of the product or
There is a drawback that the container smells.

In addition, dry baby food in the form of powder or flakes has conventionally been produced by spray drying or film drying, but it deteriorates due to heat, has poor flavor, and does not restore well with hot water.
It has the disadvantage that it gets cold because it takes time to restore.

The present invention is a method of mixing starch decomposition products (degree of decomposition DB5 to DB65) with baby food and freeze-drying the mixture when producing dry baby food. The obtained dry baby food is dried fresh without decomposition or deterioration due to heat, is not affected by microorganisms, does not caking, is porous, and has good solubility, so if warm water is added before use, it will penetrate quickly. , the baby food is restored to a smooth and extremely fine texture without any solid crumbs remaining.

In particular, freeze-drying is carried out by dispensing the above-mentioned milk food mixture into a non-porous container, which is then sealed after drying.It is convenient to carry, and it can be opened at the time of use and used as a meal container by adding warm water. Since it can be easily reconstituted within one minute, it is excellent in terms of instant preparation, and has the advantage of being able to easily prepare food for infants and children who require a small amount of food each time.

The method of the present invention is suitable for obtaining dried products with good reconstitution properties of all types of baby food, such as vegetables, grains, meats, etc. that have been boiled or shredded after cooking, or fruit juices.

Starch decomposition products are produced by hydrolyzing various types of starch using enzymes or enzymes. DE (dextro) is used to represent decomposed dust.
se equivalent ) is widely used and is calculated by the following formula.

(Published by Kyokusho Shoten, written in two volumes, Denpunno Ndobukku, pp. 538-539) In the present invention, the starch decomposition product used is a powdered or liquid starch decomposition product with a DFi of 5 to 65. No effect on improving restorability was observed in the products, and products with higher reducing sugar content (DE80 or higher) had a candy-like appearance and often stuck to the container wall, resulting in poor restorability.

The amount of starch decomposition product mixed into baby food varies depending on the type and water content of the baby food, and is usually 2 to 50% by weight. - Dissolve the starch decomposition product in warm water, mix homogeneously with baby food, and freeze-dry it.

When freeze-drying, the above baby food mixture is placed in a container made of aluminum foil or polyvinyl chloride, for example, for 1~2* of infants.
Dispense aliquots and lyophilize in a conventional manner. Afterwards, it is replaced with nitrogen and sealed with a sealing machine to make the product.

If you open the container and use it as a container and add water or hot water to it, it will reconstitute within 1 minute and can be eaten as is.

Examples of the present invention are shown below.

In Example 1, 61.5 edible portions of spinach were sprinkled on 61.5 edible portions of spinach for 5 minutes, and then allowed to settle. Also, green peas 13.5 and 9't
'1.1 After soaking in water overnight, it was pressure steamed in an autoclave at 120°C for 20 minutes, and then ground in a colloid mill. 0 Add powdered starch scraps to the above spinach and green peas cooked product CDE 1 [1) 9 to 25.0 to 60 to warm water
The solution dissolved in 1 was added and mixed with a mixer.

Dispense 30.9 portions of the mixture into polyvinyl chloride containers, -
After pre-freezing at 20° C. or lower for 6 hours, the mixture was freeze-dried for 20 hours. The drying conditions were 0.5 d, or less, and the final product temperature was 50°C. After drying, the air was replaced with nitrogen and sealed with aluminum film to produce a sealed product.

The resulting lyophilized product was porous and reconstituted into a homogeneous, wobbling paste within 1 minute by adding 25 ml of warm water. In addition, for freeze-dried products manufactured without adding starch decomposition products, when hot water is added, it takes 30 minutes to penetrate to the center.
It took more than a minute, and it became homogeneous only after stirring.

Example 2 64.0 kg of potatoes were peeled and shredded, boiled for 15 minutes, and then allowed to stand. Carrots 25.0 to 9 were peeled and sliced, and after boiling for 15 minutes, half of them were shredded with a cutter, and half of them were washed.

Powdered starch decomposition product CDI 20) 2.0 to 9 and 68 g of skim milk powder dissolved in 30 g of warm water and 1 cut of processed cheese 5. Add Okg and dissolve homogeneously using a milk mixer.

Stir and mix the above solution, cooked potatoes and carrots with a mixer, and dispense 3゜g each into aluminum foil containers.
After pre-freezing at 20° C. or lower for 12 hours, the mixture was freeze-dried for 20 hours. The drying conditions were 0.5 eLorr or less, and the final product temperature was 45°C. After drying, the mixture was replaced with nitrogen and sealed to produce a sealed product.

The resulting lyophilized product was porous and reconstituted into a smooth paste containing small pieces of carrot within 1 minute by adding 25 ml of warm water. In addition, the freeze-dried product produced without adding the decomposed product of starch powder tended to become lumpy when hot water was added, and it took more than 3 minutes to restore the product.

Example 3 Beef 15.0 to 9 was boiled and then passed through a meat grinder. 39.0 liters of potatoes and 1 okg of carrots were each peeled and shredded, left to stand for 15 minutes, and then washed down.

Onion 3.5k, 9 was thinly sliced, boiled for 10 minutes, and then shredded with a cutter.

Meanwhile, 3.skg of liquid starch decomposition product (DgesN) was added to 301 g of warm water, and 19.0 g of tomato puree was added thereto and mixed homogeneously.

Add and mix the above-mentioned cooked beef, potatoes, carrots and onions to this mixed solution, dispense this into polyvinyl chloride containers in 30.9 portions, pre-freeze at -20°C or below for 12 hours, and then It was freeze-dried for 20 hours. Drying conditions are 0.5
The final product temperature was 40° C. below dorr. After drying, the mixture was purged with nitrogen and sealed with an aluminum film to produce a sealed product.

The resulting lyophilized product was porous and reconstituted into a smooth paste containing small pieces of meat and onion within 1 minute by adding 25 ml of warm water.

In addition, lyophilized products manufactured without adding starch decomposition products,
Warm water was not able to penetrate into the center, so it was partially restored.

Example 4 De-coring 9 to apple 25.0 and 9 to pear 25.0,
After peeling and heating for 5 minutes, mix the cooked apples and pears in a solution of 100% warm water and 100% powdered decomposed product (DE5) chopped with a cutter, and place in an aluminum foil container. After preliminarily freezing at -30°C or lower for 12 hours, the mixture was freeze-dried for 20 hours. Drying conditions are 0
．． The final product temperature was 40° C. below 5 dorr. After drying, the air is replaced with nitrogen and sealed to produce sealed products.1-

The obtained freeze-dried product was porous, and when 25 #Il of warm water was added, it reconstituted into a paste containing small pieces of apple and pear within 1 minute.

Patent applicant Wakodo Co., Ltd. Representative Patent Attorney Shoji Kashi

Claims (1)

[Scope of Claims] 1. A method for producing dry baby food, which comprises mixing baby food with a starch decomposition product (degree of decomposition DI 5 to 65) and freeze-drying the mixture. 2. The method according to claim 1, wherein the freeze-drying is carried out by dispensing the baby food mixture into non-ventilated containers.