JP2014135909A - Manufacturing method of dried gruel-like instant food product for person with difficulty in chewing and swallowing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of dried gruel-like food products for persons with difficulty in chewing and swallowing, the products maintaining required thickness after addition of hot water, being rapidly formed into an excellent restoration state without separation of rice grains and thin rice gruel.SOLUTION: The manufacturing method of dried gruel-like food products for persons with difficulty in chewing and swallowing includes the steps of: (i) cooking 100 pts.mass of rice immersed in 140 pts.mass or more and 150 pts.mass or less of water; (ii) adding 3.5 pts.mass or more and less than 6.5 pts.mass of starch heated at 90°C or higher to 100 pts.mass of cooked rice; (iii) agitating the mixture at 50°C or higher and 60°C or lower so as to be formed into gruel; (iv) freezing the gruel at -20°C for 2 hours or more; and (v) vacuum-freeze drying the frozen gruel. The gruel-like food products after restoration with use of hot water has a thickness of 15 to 60 mm measured by the line spread test.

Description

  The present invention ensures prevention of aspiration and has hardness, cohesiveness, and adhesion according to those who have difficulty in chewing / swallowing, and can be easily restored in a short time simply by pouring hot water The present invention relates to a method for producing dry rice cake food for the elderly.

  In Japan, which uses rice as a staple food, it has been widely practiced to formulate rice in the form of rice cakes to supplement the sick. Although rice bran has less energy per unit weight than ordinary cooked rice, it is easily digested and is an acceptable form even when appetite and digestive function are impaired.

  In recent years, the proportion of elderly people in the population has been increasing in Japan, and the number of people with reduced mastication / swallowing functions due to various causes associated with aging, such as loss of teeth and muscle weakness, has increased.

  Examples of currently used foods for the elderly and foods for persons with difficulty in chewing / swallowing include soft foods, chopped foods, mixer foods, concentrated liquid foods, thickened foods, and the like (Non-Patent Document 1). In these foods, it is required as an important factor that they are soft and the chewed product is agglomerated moderately and is easy to swallow.

  In particular, by adjusting the texture of the food with a soft texture, it is easy to eat even for people with difficulty in chewing and swallowing, and the thickened food is adjusted so that accidents due to aspiration and vomiting are less likely to occur. Since it is a form that is relatively close to conventional foods, even elderly people and those who have difficulty chewing / swallowing can enjoy food enjoyment similar to that of healthy people.

  Although wrinkles are soft and thick in the broad sense, they can be said to be thick, but there are problems when targeting mastication and swallowing difficulties. For example, Patent Document 1 points out that separation of rice grains and heavy water causes aspiration for those who have difficulty chewing or swallowing. Therefore, when preparing a bowl for persons with difficulty in chewing / swallowing, it is necessary to take a measure that does not cause separation of rice grains and heavy water. Thickening with a thickener is an effective means.

  Usually, when thickening foods for persons with difficulty in chewing or swallowing, edible thickening polysaccharides such as agar and guar gum are often used. Such an edible polysaccharide is uniform as a raw material, has an appropriate water retention property, and is less likely to generate fine granular materials that cause aspiration. Another advantage is that the physical properties and solubility are stable even when exposed to extreme heating and cooling.

  In Patent Document 1, preparation of hardness using starch, agar, gelatin, etc. is usually performed in many dishes, but it always maintains stable hardness as nursing food or swallowing training food. It is pointed out that it is difficult to cook, and a technique characterized in that it is difficult to separate heavy water and rice grains by coagulating or thickening the rice grains with at least one of a coagulant and a thickener. It is described that it can be solved by.

  However, although thickened with a coagulant or thickener, it is suitable as a food for people with difficulty in chewing and swallowing, but because it has high nutritional value, it is vulnerable to bacterial contamination and can be stored for a long time In order to achieve this, it is necessary to seal, for example, in an aluminum packaging bag and to perform sterilization at high temperature and pressure. Moreover, since it is a bulky food containing a large amount of water, it is disadvantageous in terms of distribution and storage.

Examples of the method for preserving the koji for a long period include a method of drying the koji by some method to obtain a dry koji.
As a method for producing instant dried rice cake, for example, a method in which rice dried under reduced pressure is put into boiling water and heated, then immersed in saline, drained and freeze-dried (Patent Document 2), A method in which 3-5 times the amount of water is added and cooked rice is put into a predetermined container together with cooked ingredients and seasonings, then rapidly frozen and then freeze-dried (Patent Document 3), etc. Are known. However, these methods all require a complicated pre-process, and there are various problems including reproducibility for industrialization.

  As an improved method, the washed rice is dipped in water, drained, heated with 6 to 10 times the amount of water to be gelatinized, filled with crumbs, and filled in a container at -5 ° C to -1 ° C. A method of freeze-drying after slow freezing so that the plank freezing speed is 2 mm / h or less (Patent Document 4) has been proposed. However, this method is intended for normal rice cakes that do not thicken, and for those with difficulty in chewing and swallowing so that the rice grains and heavy water are not separated, the restoration after pouring hot water is sufficient. It was hard to say, and it took a considerable amount of time to restore.

JP 11-187832 A Japanese Patent Publication No.58-48153 JP 60-16564 A JP 7-13915 A

Journal of Japanese Society for Food Chemical Engineering, 55 (11), 522-528

  An object of the present invention is to provide a dry koji that can maintain a thickness necessary as a food for people with difficulty in chewing / swallowing after pouring hot water, and that rice grains and heavy water do not separate and can quickly obtain a good restored state. It is to provide a new production method for food products.

  As a result of diligent research in view of the above problems, the present inventors have heretofore avoided the use of nursing foods and swallowing training foods, which are considered difficult to maintain stable quality and difficult in terms of physical properties and solubility. It is necessary as a food for people with difficulty in chewing and swallowing after pouring hot water by properly squeezing the starch using the starch and applying the freezing treatment while covering the rice grains and heavy hot water and destroying the rice grain structure appropriately. The present inventors have found a production method in which rice grains and heavy water are not separated while maintaining a thickness, and a good restored state can be obtained quickly.

That is, the present invention is as follows.
[1] (i) 100 parts by mass of rice is dipped in 140 to 150 parts by mass of water and cooked.
(ii) To 100 parts by mass of cooked cooked rice, add 3.5 parts by mass or more and less than 6.5 parts by mass of starch to 90 ° C or higher, and add
(iii) stirring at 50 ° C or higher and 60 ° C or lower
(iv) freezing the straw at −20 ° C. for 2 hours or more,
(v) followed by vacuum lyophilization,
A method for producing a dried wrinkled food for people with difficulty in chewing or swallowing, characterized in that the thickening when restored to hot water to give a wrinkled food is 15-60 mm by Line Spread Test.
[2] The method for producing a dried wrinkled food for persons with difficulty in chewing / swallowing according to [1], wherein a thickening polysaccharide other than starch is not added.
[3] The person with difficulty in chewing / swallowing according to [1] or [2], wherein the dried wrinkled food for persons with difficulty in chewing / swallowing is restored to the wrinkled food within 180 seconds after adding hot water For producing dried rice cake food.
[4] The method for producing a dried wrinkled food product for persons with difficulty in chewing / swallowing according to any one of [1] to [3], wherein the melted thickness measured by a viscometer is 1500 to 5000 mPa · s.
[5] Mastication / swallowing according to any one of [1] to [4], wherein the amount of heat after reconstitution of the dried wrinkled food for people with difficulty in chewing / swallowing is 20 kcal or more and 70 kcal or less per 100 g A method for producing dried rice cake food for people with difficulty.
[6] The method for producing a dry rice cake food for persons with difficulty in chewing / swallowing according to any one of [1] to [5], wherein the rice grains and the heavy water are not separated in the restored koji.
[7] A dry rice cake food for persons with difficulty in chewing / swallowing produced by the production method of any one of [1] to [6].
[8] Thickness when it is reconstituted with hot water to form a bowl-like food is 15-60mm by Line Spread Test, the calorific value is 20kcal or more and 70kcal or less per 100g, and rice grains and heavy water do not separate [7] The dry rice cake food for persons with difficulty in chewing / swallowing.

  According to the method of the present invention, a dried koji that retains the thickness required as a food for persons with difficulty in chewing / swallowing after pouring hot water, the rice grains and the heavy water are not separated, and a good restoration state can be quickly obtained. A food product can be obtained.

It is a figure which shows the relationship between the thickening measured by Line Spread Test (LST), and other physical properties. It is a figure which shows the measuring method of Line Spread Test (LST). It is a figure which shows the external appearance of the measurement sheet | seat used for Line Spread Test (LST). It is a figure which shows the time-dependent change of the thickening of the dried dried rice cake food for persons with difficulty in chewing / swallowing.

Hereinafter, the present invention will be described in detail.
The present invention is a method for producing an instant dry rice cake food for persons with difficulty in chewing / swallowing, which includes adding starch to cooked rice, retaining an appropriate thickening after restoration, and in which rice grains and heavy water are not separated.

  The rice used in the present invention may be any short-grained rice, but it is preferably polished white rice that is short-grained.

  Koji is a food in which soft rice grains are dispersed in heavy hot water, and the instant dry koji-shaped food for people with difficulty in chewing / swallowing is a food that takes the form of koji when reconstituted with hot water.

  In the present invention, first, 140 parts by mass or more and less than 150 parts by mass of water are added to 100 parts by mass of washed rice, and the rice is soaked in water and cooked in a conventional manner to prepare cooked rice. .

  The bowl-shaped food of the present invention may contain various ingredients. The ingredients are not limited, but examples include salmon, eggs, dried plums, seaweed, wasabi, carrots, and spinach.

  Ingredients can be added after loosening the cooked rice. Next, starch is added to the cooked rice. The starch-derived plant is not limited, and any starch derived from corn starch, wheat starch, potato starch or the like can be used, but potato starch is preferred. Starch may be added in combination with seasonings. Seasonings are not limited, but include soy sauce, vinegar, ponzu, salt, sugar, spices and the like. Starch is added at least 3.5 parts by mass and less than 6.5 parts by mass with respect to 100 parts by mass of cooked cooked rice. Seasonings containing starch are heated to 90 ° C or higher and then added to the cooked rice. At this time, other than starch, agar, carrageenan, facelleran, gellan gum, locust bean gum, konjac mannan, tara gum, guar gum, alginic acid, sodium alginate, pullulan, gum arabic, tamarind gum, syrup seed gum, tragacanth gum, caraya gum, xanthan gum No thickeners which are thickening polysaccharides such as carboxymethylcellulose, crystallized cellulose, glucomannan, pectin, curdlan, aloe mesophyll, nata de coco and evening glory fiber are not added.

  Thereafter, stirring and mixing are performed under heating conditions of 50 ° C. or higher and 60 ° C. or lower. The stirring and mixing may be performed for 2 to 15 minutes, preferably 2 to 5 minutes, and more preferably 3 minutes. The method of stirring and mixing is not particularly limited as long as the cooked rice and starch are sufficiently familiar and uniform. By the stirring and mixing step, starch containing starch is obtained.

  The resulting cocoon is then frozen. The freezing step is performed at −10 ° C. to −30 ° C., preferably −20 ° C. for 1 hour or longer, preferably 2 hours or longer. A slow freezing method can be combined as a preliminary freezing step before the main freezing. The slow freezing is preferably carried out at a temperature of −5 ° C. to −1 ° C., usually called the maximum ice crystal formation zone, for 10 to 50 hours, and particularly preferably for 15 to 30 hours.

  Next, the frozen rice cake food is vacuum lyophilized. Vacuum freeze-drying refers to freezing under reduced pressure. Under reduced pressure, the residual pressure is 0.02 MPa or less, preferably 0.01 MPa or less. Vacuum freeze-drying can be performed using equipment such as Genesis 25EL (manufactured by Virtis).

  In the freezing step, the starch is frozen in a state of embracing the rice grains and heavy water, and at this time, the rice grains and starch are finely damaged. Since fine scratches become a passage for hot water when the dried rice cake is restored with hot water, the restoration progresses well. In addition, the presence of fine scratches improves the disintegration of the whole dried rice cake-like food and has a uniform softness. For this reason, the instant dry rice cake-like food finally obtained has an excellent restorability, and the quality such as good texture and flavor does not deteriorate compared to the rice cake-like food before drying.

  The prepared dried rice cake food is normally filled in a container. The container may be anything, but for example, heat-resistant resinous, metal-shaped ones are used, for example, so that the basket can be equally divided into a predetermined size and filled A tray or the like can be used.

  At this time, if the surface moisture of the filled dried rice cake-like food evaporates, the restored state of the rice grains becomes worse. In order to prevent this, it is preferable to treat so that moisture on the surface of the dried rice cake food does not evaporate. Specific treatment methods to prevent moisture evaporation include spraying soup, water, etc. on the surface of the bowl-shaped food, or coating the surface of the bowl-shaped food with a resinous sheet, metal lid, etc. Methods and the like.

  The dried rice cake food for persons with difficulty in chewing / swallowing thus obtained is quickly restored by pouring hot water, and returns to the original rice cake food before lyophilization. The restored candy-like food retains the necessary hardness and the necessary thickness as a food for persons with difficulty in chewing / swallowing, and has cohesiveness and adhesion suitable for those having difficulty in chewing / swallowing. In addition, since the rice grains and heavy water are not separated, aspiration can be prevented. Here, “cohesiveness” refers to the ability of foods crushed by the tongue to bind and form a bolus that is easy to swallow. If it is difficult to form a bolus, the possibility of entering the trachea and aspiration increases. “Adhesiveness” refers to the degree to which food is sticky in the oral cavity. If this adhesiveness is too high, the food will stick to the oral cavity and pharynx, etc. Become. For this reason, a material having a suitable viscosity and easily forming a bolus, and smoothly passing through the pharynx while being softly deformed without stickiness is a physical property condition of a nursing food suitable for an object having dysphagia. The dry rice cake-like food for persons with difficulty in chewing / swallowing according to the present invention has cohesiveness and adhesiveness suitable as a nursing food, so that the chewed food is easy to be collected and a bolus is easily formed. Therefore, the dry cane-like food for persons with difficulty in chewing / swallowing according to the present invention is easy to swallow after mastication, and the fiber residue after mastication hardly remains as a residue in the mouth, so that it is difficult to cause aspiration.

  The amount of hot water necessary for restoration is about 140 to 150 parts by mass with respect to 19.5 parts by mass of dried rice cake-like food (about 140 to 150 mL of hot water with respect to 19.5 g of dried rice cake). The restoration time required for restoration is 180 seconds or less, preferably 150 seconds or less, more preferably 140 seconds or less after adding hot water. Here, the restoration time refers to the fact that the entire block of dried food can be easily loosened with chopsticks after pouring hot water, the rice grains are restored to a bowl shape, and the thickening as food is regulated by the Japan Nursing Food Council. The time until it corresponds to 3 or 4 of the standard, and the time until it becomes a state suitable for eating.

  The dried rice cake food for people with difficulty in chewing / swallowing after returning to the original rice cake food with hot water can be the hardness of Category 3 of the Universal Design Food Voluntary Standard of the Japan Nursing Food Council. The Japan Nursing Food Council has divided nursing food into four categories according to the ease of chewing. That is, “Easy to bite” is classified as Category 1 (UDF1), “Crushable with gums” is classified as Category 2 (UDF2), “What can be crushed with the tongue” is classified as Category 3 (UDF3), Are classified as Category 4 (UDF4). The classification of the universal design food voluntary standard of the Japan Nursing Food Council can be measured by the method of the universal design food voluntary standard of the Japan Nursing Food Council or a method according to it. The method of the universal design food voluntary standard of the Japan Nursing Food Council is as follows.

A sample is filled into a container with a diameter of 40 mm to a height of 15 mm, and measured with a plunger with a diameter of 20 mm at a compression speed of 10 mm / sec and a clearance of 5 mm. The measurement is performed at 20 ± 2 ° C. However, confirm that there are no obstacles to the measurement of those whose physical properties change, those that cannot be transferred to the measuring container, and those that are indeterminate by moving to a measuring container, and measure the clearance directly at a sample thickness of 30%. May be. The material of the plunger is not specified, and as the measuring instrument, a device capable of measuring the compressive stress of the substance by linear motion is used. For example, using a texture analyzer (for example, TA Xt plus (manufactured by Eiko Seiki Co., Ltd.)) as a device capable of measuring the compressive stress of a substance by linear motion, a φ20mm cylindrical plunger is applied to the solidified processed food material. What is necessary is just to measure the load value when it is pushed to 70% of the sample thickness at a speed of 10 mm / sec. The load value can be expressed as N / m ² . The upper limit of hardness when measured by the above method is 1 × 10 ⁴ N / m ² (in the case of sol) in Category 3.

  “Thoroughness” as used in the present specification means a slight viscosity, and imparting viscosity to a liquid beverage or food is called “thickening”. A moderate amount of thickening makes it easier for drinks and foods to be collected in the mouth, and by appropriately controlling the speed at which food enters the esophagus from the pharynx, it has the effect of preventing aspiration into the trachea. In order to prevent aspiration, it is necessary to use proper thickening, and if it is too strong or too weak, it will cause aspiration (Sachiko Murakami Happy Care Food p192). The standard of food thickening is set as unified labeling by the Japan Nursing Food Council, and in this unified labeling, the strength of thickening is displayed in four levels. The thickening images of thickening strength 1 to 4 are expressed as a French dressing shape, a tonkatsu sauce shape, a ketchup shape and a mayonnaise shape, respectively. Thickness after the dried wrinkled food for a person with difficulty in chewing / swallowing according to the present invention is restored and returned to the wrinkled food corresponds to 3 or 4 of the standard.

  Moreover, the thickness after restoring the dried rice cake food for persons with difficulty in chewing / swallowing according to the present invention and returning it to the rice cake food is defined by the measured value by the specific method for measuring the milkiness. Several methods of measuring the thickening have been devised, and one of them has been proposed the Line Spread Test (LST) (Dysphagia. 2007, 22 (4) 306-11.). In LST, a specimen is provided on a measurement sheet in which the distance from the center is displayed concentrically, the distance over which the specimen has spread within a certain period of time is measured, and the value is used as a thickening index. Although this method is not suitable for measuring extremely difficult or easy-to-flow objects, it is a simple and intuitive method of obtaining objective indicators without using complex instruments. FIG. 1 shows the relationship between LST measurement values and other physical properties of various foods, FIG. 2 shows a specific method of measurement, and FIG. 3 shows the appearance of the measurement sheet. As shown in Fig. 2, LST has a method using a ring (punch die) and a method using a syringe. The method using a ring is as follows: (1) Place a measurement sheet on a horizontal surface and have a diameter of about 30 mm. (2) Pour 20 mL of the sample into the ring using a measuring spoon, etc. (3) After the ingredients spread evenly in the ring, lift the ring vertically, This is done by measuring the spread distance. In the method using a syringe, (1) 20 mL of a sample is sucked up using a syringe, (2) the syringe is vertically set at a height of about 20 mm on the center of the concentric circle, and (3) 2-8 in the center of the concentric circle. This is done by extruding the solution over a second and measuring the distance the specimen has spread.

  Thickness after restoring the dried rice cake food for persons with difficulty in chewing / swallowing according to the present invention and returning it to the rice cake food is 15-60 mm (when using a punching die) as measured by Line Spread Test.

  Thoroughness can also be measured using a viscometer. As the viscometer, for example, VISCOMATER TVB-10 (TOKISANGYO CO., LTD.) Can be used. Thickness after restoring the dried rice cake food for persons with difficulty in chewing / swallowing according to the present invention when measured using a viscometer is 1500 to 5000 mPa · s, preferably 1500 to 3500 mPa · s. . As described above, the restoration time required for the restoration of the dried rice cake-like food of the present invention is 180 seconds or less, preferably 150 seconds or less, more preferably 140 seconds or less after the addition of hot water. It has a thickness of ~ 1500mPa · s. In addition, after returning to a candy-like food, when time passes, thickening will increase by evaporation of water or a temperature fall. When time passes, the thickness when measured with the Line Spread Test exceeds 15 to 60 mm (when using a punching die), or the thickness (viscosity) when measured with a viscometer exceeds 1500 to 5000 mPa · s. In some cases, the thickening after returning to the restored cocoon-like food of the present invention refers to the thickening after adding hot water for 180 seconds or shorter, preferably 150 seconds or shorter, more preferably 140 seconds or shorter.

  Furthermore, the dry rice cake food for persons with difficulty in chewing / swallowing of the present invention has a calorific value of 200 kcal or more and 500 kcal or less per 100 g of dried rice cake food, and the calorie after reconstitution with hot water is 20 kcal or more per 100 g. 70 kcal or less, preferably 40 kcal or more and less than 50 kcal. The calorific value can be calculated from the actual measured values of protein, lipid, and carbohydrate using a calorific value conversion coefficient according to the nutrition labeling standard (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the protein mass, lipid amount, and carbohydrate amount may be multiplied by 4 kcal, 9 kcal, and 4 kcal, which are Atwater energy conversion factors, respectively.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to these examples.

Example 1
145 parts by mass of water was added to 100 parts by mass of the washed rice, and cooked rice was cooked by a conventional method. Add 5.8 parts by weight of potato starch and other seasonings to 92 ° C without adding ingredients to the cooked cooked rice, and then add the mixture at 55 ° C for 3 minutes. Mix well with stirring.
The basket-like food was filled into heat-resistant resin trays (65 mm × 72 mm × 25 mm) by 50 parts by mass.

  These were each subjected to a freezing treatment at −180 ° C. for 20 minutes, then lyophilized under a reduced pressure of 20 Pa, dried under a reduced pressure of 20 Pa without freezing (25 ° C.), or dried with hot air (80 ° C.). To make a dry product.

  To 19.5 parts by mass of each dried product, hot water (95 ° C.) was added to 150 ml including the dried product, and the evaluation of the time required for restoration and the quality of the restored bowl-like food was performed. I went. The term “restoration time” as used herein refers to the time from when hot water is poured until the entire block of dried material is easily loosened with chopsticks and the rice grains are restored to a bowl shape. The test was performed twice or more independently to confirm reproducibility.

  As a result, it became as shown in Table 1. As shown in the table, the freeze time after freeze treatment and freeze-drying under reduced pressure were short, and the texture and flavor quality were better than those produced by other treatment methods.

(Example 2)
The change over time of the thickening was confirmed after the dried rice cake food for persons with difficulty in chewing / swallowing produced by the method of the present invention was restored to the original rice cake food with hot water (95 ° C.). For the measurement, VISCOMATER TVB-10 (TOKISANGYO CO., LTD.) Was used. The evaluation was conducted for plum cake, rice cake, laver rice cake, and Chinese rice cake. The starting temperature for the thickening measurement of the restored bowl-shaped food was 70 ° C. The results are shown in FIG.

  In addition, plum rice cakes, rice cakes, seaweed rice cakes, and Chinese rice cakes are rice cakes with ume / mitsuba, red rice cakes, seaweed, chopped wasabi, chingen vegetables, spinach, carrots, etc. as ingredients.

  In order to satisfy 3 or 4 of the strength of the Japan Nursing Food Council, it is necessary to use 1500 to 5000 mPa · s as a guide. As shown in FIG. 4, all the soots showed a value of 1500 mPa · s or more, which is a standard, 3 minutes after adding hot water.

Example 3
The thickening after 3 minutes after the dried wrinkled food for persons with difficulty in chewing / swallowing was restored to the original wrinkled food with hot water was confirmed by the Line Spread Test (LST) method. The evaluation was conducted on laver and Chinese rice cakes. The measurement was performed 6 times and the average was calculated. The starting temperature for the thickening measurement of the restored bowl-shaped food was 70 ° C. The results are shown in Table 2. As shown in Table 2, LST was 32 mm to 40 mm in any measurement, and the average was 35 mm for both laver and Chinese rice.

Example 4
The amount of heat per 100 g of dry rice cake food for those who have difficulty chewing or swallowing was measured. Measure the protein mass, lipid content, and carbohydrate content in the dried rice cake and multiply the energy conversion factors of Atwater (4kcal, 9kcal, and 4kcal for protein, lipid, and carbohydrate, respectively) The amount of heat was measured.

  The amount of heat per 100 g of plum cake, rice cake, seaweed rice cake, and Chinese rice cake was 360 kcal, 381 kcal, 367 kcal, and 404 kcal, respectively. When restoring the rice cake-like food of the present invention, 140 to 150 ml (140 g to 150 g) of hot water is added to 19.5 g of the dried product. Therefore, the calorific value per unit mass of the salmon after restoration is 11.5-12.2% ((19.5 / 100) * (100 / 159.5)-(19.5 / 100) * ( 100 / 169.5)%). That is, the calorific value of the plum cake after restoration is 41.4 kcal to 43.9 kcal per 100 g, the calorific value of the salmon is 43.8 kcal to 46.5 kcal per 100 g, and the calorie of the laver rice cake is 42.2 kcal to 44.8 kcal per 100 g, The calorific value of Chinese koji was estimated to be 46.5 kcal to 49.3 kcal per 100 g.

  The dried rice cake-like food produced by the method of the present invention is useful as an instant dried rice cake-like food for persons with difficulty in chewing / swallowing.

Claims (8)

(i) 100 parts by mass of rice is soaked in 140 parts by mass or more and 150 parts by mass or less of water, cooked,
(ii) To 100 parts by mass of cooked cooked rice, add 3.5 parts by mass or more and less than 6.5 parts by mass of starch to 90 ° C or higher, and add
(iii) stirring at 50 ° C or higher and 60 ° C or lower
(iv) freezing the sputum at −20 ° C. for 2 hours or more,
(v) followed by vacuum lyophilization,
A method for producing a dried wrinkled food for people with difficulty in chewing or swallowing, characterized in that the thickening when restored to hot water to give a wrinkled food is 15-60 mm by Line Spread Test.   The method for producing a dried wrinkled food product for persons with difficulty in chewing / swallowing according to claim 1, wherein no thickening polysaccharide other than starch is added.   The dried rice cake for a person with difficulty in chewing or swallowing according to claim 1 or 2, wherein the dried rice cake for a person with difficulty in chewing / swallowing is restored to a rice cake food within 180 seconds after adding hot water. A manufacturing method for food products.   The method for producing a dried wrinkled food product for persons with difficulty in mastication / swallowing according to any one of claims 1 to 3, wherein the restored thickness measured with a viscometer is 1500 to 5000 mPa · s.   The difficulty in chewing / swallowing according to any one of claims 1 to 4, characterized in that the amount of heat after reconstitution of the dried wrinkled food for persons with difficulty mastication / swallowing is 20 kcal or more and 70 kcal or less per 100 g. Of manufacturing dry rice cake food for the elderly.   The method for producing a dry rice cake-shaped food for a chewing / swallowing person according to any one of claims 1 to 5, wherein the rice grains and the heavy water are not separated from each other after the restoration.   A dry rice cake-shaped food for persons with difficulty in chewing / swallowing produced by the production method according to claim 1.   Thickness when it is restored to hot water and made into a bowl-shaped food is 15-60 mm by Line Spread Test, the calorific value is 20 kcal or more and 70 kcal or less per 100 g, and the rice grains and heavy water do not separate, The dry rice cake-shaped food for persons with difficulty in chewing / swallowing according to claim 7.

Images