KR20230079571A - Home Meal Replacement Prepared from Roasted Rice as Major Ingredient and Method of Preparing Same - Google Patents

Abstract

A swallowing aid porridge of the present invention is produced through: a step of stirring and mixing 2 % or less of pectin and/or 2 % or less of Softia R (gelling agent) in purified water at 80-90℃ for 7-15 minutes; a step in which rice, the main ingredient, is roasted until the core temperature reaches about 85 ℃ or higher; a step of mixing the roasted rice powder and auxiliary materials composed of various ingredients with purified water; a step of stirring and mixing the mixture at 70-80℃ for 10-20 minutes; a step of adding other auxiliary ingredients such as tocopherol (antioxidant), sesame oil, or the like to the mixture and keeping the same at a temperature of 45-55℃ for about 5 minutes using a cooling chiller; a step in which the contents are filled with an automatic filling machine while maintaining the temperature and packaged internally; a step in which for the above-mentioned packaged products, metallic foreign substances are detected using a metal detector under the condition of not detecting Fe 3.0∮ SUS 5.0∮ or more; a step in which to ensure the safety of the packaged product, the F0 value is set to 20 or higher through a retort process at about 121℃ for 20 to 60 minutes; and a step of going through a cooling process at about 90 ℃ for 10 to 20 minutes. The swallowing aid porridge of the present invention comprises 65 to 85 wt% of purified water, 10 to 15 wt% of roasted rice powder as the main ingredient, and 5 to 15 wt% of secondary ingredients made of various ingredients.

Description

Home Meal Replacement Prepared from Roasted Rice as Major Ingredient and Method of Preparing Same}

The present invention relates to a swallowing aid food porridge prepared using roasted rice as a main ingredient. More specifically, the present invention coats rice with oil to prevent gelatinization, thereby reducing adhesion and reducing food residue so that those who have difficulty swallowing can safely swallow it, as well as through the process of roasting rice with oil, It relates to porridge for swallowing as a meal replacement that can preserve the taste of sub-ingredients while maintaining its physical properties.

It is reported that about 33.7% of the elderly over 65 years of age in Korea have dysphagia. Dysphagia refers to a symptom in which food cannot be ingested smoothly due to problems in the process of passing food from the mouth to the esophagus. Since most of the elderly at the long-term care center for the elderly have problems such as reduced masticatory and swallowing function, regular meals are not available, so they replace meals with liquid food such as Mieum, semi-liquid food equivalent to porridge, or ground food (mixer food). do.

However, currently commercially available liquid or semi-liquid formulas are mostly boiled using rice, and at this time, rice or rice flour is gelatinized, resulting in starch (stickiness) peculiar to rice. Because the texture of luxury starch is not good, some elderly people refuse liquid or semi-liquid meals. In addition, liquid or semi-liquid meals cause aspiration during meals or respiratory tract due to their relatively low viscosity, and rice porridge or ground food (mixer) made by grinding rice has high adhesion, so food remains in the mouth or part of the esophagus. will do Residual food debris can cause infection or suffocation.

Since dysphagia in the elderly leads to a major cause of death such as aspiration pneumonia, special food must be provided to prevent it. For this purpose, various swallowing aid foods have been developed and commercially available.

Korean Patent No. 0398470 discloses that pectin, xanthan gum, sodium alginate, and glucomannan are added to water and then dissolved by heating, and soluble starch or Preparing a base by adding and dissolving agar and maintaining it at 80 ° C. for about 20 minutes; blending additives such as grains, herbal medicine decoctions, and seasonings into the base; and high-pressure sterilization of the combination, and a swallowing food that enables people with dysphagia to eat food without airway obstruction caused by food.

Korean Patent No. 1746111 discloses preparing a jelly powder raw material by mixing maltodextrin, saccharide, starch, gelling agent and vitamin-mineral mix; Mixing brown mealworm powder and purified water and then homogenizing to prepare a jelly liquid raw material; A third step of filtering the liquid jelly raw material prepared in the second step to remove chitin from the brown mealworm powder; Swallowing using brown mealworm, including the fourth step of mixing the liquid jelly raw material from which chitin is removed from the brown mealworm powder prepared in the third step and the jelly powder raw material prepared in the first step, and then heating to prepare a mixture. A method for producing food is disclosed.

Korean Patent No. 1558447 discloses a gel-type ground meal (mixer-type) prepared by crushing other food dry materials with scorched rice or dried rice as the main raw material and a manufacturing method thereof. This ground food is a gel-type swallowing aid food prepared by grinding scorched rice or dried rice and food ingredients so that patients or the elderly who have poor food masticatory ability and poor swallowing movement can easily substitute meals. However, the ground type of this patent did not produce satisfactory results in terms of luxury properties and adhesiveness.

The present inventors also use Korean Patent Application No. 2020-122691 (application filed on September 23, 2020) as a main raw material for nurungji, which has hardness suitable for people with dysphagia, and has cohesiveness suitable for swallowing, so that it does not scatter in the mouth. , As a meal replacement meal that can be safely swallowed by those with dysphagia due to its low adhesiveness, a food for dysphagia with scorched rice as the main ingredient was filed, but the rice-specific luxury was not satisfactorily prevented, and the taste of scorched rice itself was strong, so the taste of other subsidiary ingredients was applied. There was a downside to offset it.

The present inventors prepare porridge for swallowing by using roasted rice as a main ingredient to prevent gelatinization and increase hardness, and because of low adhesiveness and cohesiveness, it is easy for elderly people with dysphagia to safely swallow, and the taste of additives added while maintaining the physical properties of rice is also improved. It has led to the development of the swallowing aid porridge of the present invention, which can be saved and can be mass-produced with homogeneous properties.

An object of the present invention is to coat starch with oil through the process of roasting rice, using roasted rice as the main raw material, to prevent moisture from escaping, thereby preventing gelatinization, thereby lowering adhesion (stickiness) and reducing the phenomenon of food remaining, thereby reducing swallowing. It is an object of the present invention to provide a swallowing aid type porridge having characteristics that can be safely passed into the esophagus without problems in swallowing even in case of difficulty.

Another object of the present invention is to provide a swallowing aid food porridge with reduced cohesiveness by using a gelling agent such as pectin and Softia R, in order to compensate for the disadvantages of dextrin used to prevent separation of rice particles and liquid phase in the past. will be.

Another object of the present invention is to provide a swallowing aid type porridge that can preserve the taste of the additives added while maintaining the existing physical properties through a process of roasting rice with oil.

Another object of the present invention is to provide a swallowing aid food porridge that is convenient to store and distribute by changing from a conventional refrigerated storage and distribution method to a room temperature storage and distribution method through a retort process.

Another object of the present invention is to provide a method for manufacturing a swallowing aid food porridge capable of automated mass production with homogeneous properties.

The above and other objects of the present invention can all be achieved by the present invention described in detail below.

1% or less of pectin and 2% or less of Softia R (gelling agent) in the powdered state of the swallowing aid formula of the present invention are stirred and mixed in purified water at 80 to 90 ° C for 7 to 15 minutes, and rice, the main ingredient, is Stir-fry until it reaches about 85 ° C. or higher, mix the roasted rice powder and various ingredients with purified water, stir and mix the mixture at 70-80 ° C. for 10-20 minutes, and mix the mixture with tocopherol (oxidized preventative), sesame oil, and other sub-materials are maintained at a temperature of 45 to 55 ° C for about 5 minutes using a cooling chiller, the contents are filled with an automatic filling machine while maintaining the temperature, and the inner packaging is For the product, a metal detector is used to detect metallic foreign substances under the condition that Fe 3.0∮ SUS 5.0∮ or higher is not detected, and the F0 value is 20 or more through a retort process at about 121 ° C for 20 to 60 minutes for the safety of the packaged product. It is prepared by the step of undergoing a cooling process at about 90 ° C. for 10 to 20 minutes.

The porridge for swallowing of the present invention is composed of 65 to 85% by weight of purified water, 10 to 15% by weight of roasted rice powder as a main ingredient, and 5 to 15% by weight of auxiliary materials made of various materials. Sub-ingredients are mixtures of starch, grains, forest products, vegetables, meat (livestock products), vegetables, fish meat, milk protein, oils and fats, eggs, cephalopods, and processed aquatic products, each within the range of 0.1 to 10% by weight. Solid subsidiary materials such as vegetables, meat, fish meat, etc. are pulverized into a size of 10x10x5 mm or formulated into a size of 4x4x4 mm to 6x6x6 mm. Sub-materials may be in powder, solid or liquid form.

Products that have completed the retort process are stored at room temperature, inspected, and only those that have passed are outer-packed in paper boxes and shipped.

Hereinafter, the specific content of the present invention will be described in detail below.

The present invention uses roasted rice as a main raw material to coat starch with oil through the process of roasting rice to prevent moisture from escaping and prevent gelatinization, thereby reducing adhesion (stickiness) and reducing the phenomenon of food remaining, resulting in dysphagia. Even in the case of , it can be safely passed to the esophagus without any problem in swallowing, and the cohesiveness is reduced by using a gelling agent such as pectin and Softia R, and the taste of the auxiliary material can be saved while maintaining the existing physical properties, and through the retort process, By changing the storage and distribution method at room temperature, it has the effect of the invention of providing a swallowing aid food porridge that is convenient to store and distribute.

The present invention relates to a swallowing-helping porridge prepared using roasted rice as a main ingredient, by coating the rice with oil to prevent gelatinization, thereby increasing the hardness and reducing the adhesiveness, thereby reducing food residue and making it safe for people with dysphagia. It relates to porridge for swallowing as a meal replacement that can not only be swallowed, but can also preserve the taste of auxiliary ingredients while maintaining existing physical properties through a frying process with oil. In addition, in order to compensate for the disadvantages of dextrin used to prevent separation of rice particles and liquid phase in conventional porridge production, the present invention is a swallowing aid formula with reduced cohesiveness using a gelling agent such as pectin and Softia R. It is for serving porridge.

There is a limit to fundamentally improving food suitable for dysphagia patients by adjusting only the viscosity, and it is necessary to adjust the physical properties. Even if the cause of the disease or the degree of dysphagia is different, the basic food for dysphagia should have a certain degree of viscosity so that the food mass (bolus mixed with saliva for swallowing) does not scatter in the mouth. However, in the case of pudding and white porridge, which have similar viscosities, the cohesiveness is similar, but the adhesiveness of white porridge is more than twice as high. Adjustment of adhesion is required.

In Japan, there is Universal Design Food (hereinafter referred to as UFD), which is a unified standard of the Japan Care Food Council in relation to food for people with dysphagia (nursing food), and there are food labeling standards for people with dysphagia among food for special use by the Ministry of Health, Labor and Welfare of Japan. UDF is divided into 4 stages according to the chewing stage based on the hardness and viscosity of the food (Table 1). The purpose of food for people with dysphagia of the Ministry of Health, Labor and Welfare is 'to facilitate swallowing and prevent aspiration (dysphasia) and suffocation', and adhesion was added in addition to hardness and cohesiveness (Table 2). ). Therefore, Japanese food for dysphagia can be labeled as food for people with dysphagia only when it complies with the food labeling standards of the Ministry of Health, Labor and Welfare.

Japan Universal Design Food (UDF) standard (Japan Nursing Food Council) division Level 1 Step 2 Step 3 Step 4 Hardness standard (rice) soft rice soft rice, porridge porridge paste porridge Hardness (N/m ² ) 5×10 ⁵ 5×10 ⁴ sol: 1×10 ⁴
get: 2×10 ⁴ sol: 3×10 ³
get: 5×10 ³ Viscosity (mPa s) sol: 1500 sol: 1500

Food labeling standards for people with dysphagia in Japan (Ministry of Health, Labor and Welfare of Japan) Specifications ※1 Permission Criteria I ※2 Permission Criteria II ※3 Permission Criteria III ※4 Hardness (N/m ² )
(resistance when compressed at constant speed) 2.5 x 10 ³
~ 1 x 10 ⁴ 1 x 10 ³
~ 1.5 x 10 ⁴ 3 x 10 ²
~ 2 x 10 ⁴ adhesiveness
(J／m ³ ) 4 x 10 ² or less 1 x 10 ³ or less 1.5 x 10 ³ or less cohesiveness 0.2~0.6 0.2~0.9 -

※1 It should be within the range of the standard standard under any conditions of normal temperature and the temperature that serves as the standard for dietary life.

※2 Homogeneous things (e.g., jelly-like food).

※3 Homogeneous food (e.g. jelly or mousse food). However, those that satisfy permission criterion I are excluded.

※4 Including non-homogeneous items (e.g., well-prepared porridge, soft paste, or jelly collection, etc.). However, those that satisfy Permission Criteria I or Permission Criteria II are excluded.

In Korea, standards and specifications for elderly-friendly foods have been established and industry standards have been established, but in relation to physical properties, they are set in three stages based only on appearance, hardness, and viscosity (Table 3).

Domestic senior-friendly food standards and specifications, industry standards (KS) division Level 1
(tooth intake) Step 2
(gum intake) Step 3
(Intake with the tongue) appearance It should already have its own color and flavor and be free from off-flavors and foreign substances. Hardness (N/m ² ) ^a 5×10 ⁵ to 5×10 ⁴ 5×10 ⁴ to 2×10 ⁴ Less than 2×10 ⁴ Viscosity (mPa s) - - over 1500

A gelling agent such as 2% or less of pectin and/or 2% or less of Softia R (a gelling agent added to Nutri Co., Ltd.'s mousse formula) in the powdered state of the swallowing aid formula of the present invention is mixed with purified water at 80 to 90 ° C. Stir and mix for 7 to 15 minutes, stir-fry rice, the main raw material, until the core temperature is about 85 ° C or higher, mix the roasted rice powder and various ingredients with purified water, and mix the mixture at 70-80 ° C. Stir and mix for 10 to 20 minutes, add tocopherol (antioxidant), sesame oil, and other auxiliary materials to the mixture, and maintain at a temperature of 45 to 55 ° C for about 5 minutes using a cooling chiller, and automatically keep the contents at the temperature. It is filled with a filler and packaged inside, and metal foreign substances are detected using a metal detector on the inside packaged product under the condition that Fe 3.0∮ SUS 5.0∮ or higher is not detected, and for the safety of the inside packaged product, a temperature of about 121 ℃ 20 It is prepared by going through a retort process for ~60 minutes so that the F0 value is 20 or more, and then going through a cooling process at about 90 ° C for 10 to 20 minutes.

Dextrin, which has been used in the past, serves to prevent separation of rice particles and liquid phase, but has a problem in that it is weak against heat and is decomposed by amylase in the mouth, lowering cohesion. As the present invention utilizes pectin and/or Softia R (gelling agent), the adhesiveness and cohesiveness of the product are lowered, thereby preventing aspiration pneumonia and providing optimal physical properties that can facilitate meals for those with chewing and swallowing difficulties. have In addition, according to the retort method of the present invention, heat-resistant and cold-resistant gelling agents are used to reduce decomposition caused by heat. Pectin and Softia R are powdered.

The porridge for swallowing of the present invention is composed of 65 to 85% by weight of purified water, 10 to 15% by weight of roasted rice powder, and 5 to 15% by weight of auxiliary ingredients made of various materials. The additives are mixtures of starch, grains, forest products, vegetables, meat (livestock products), fish meat, milk protein, oils and fats, eggs, cephalopods, processed aquatic products, etc., each contained within the range of 0.1 to 10% by weight. Solid subsidiary materials such as vegetables, meat, fish meat, etc. are pulverized into a size of 10x10x5 mm or formulated into a size of 4x4x4 mm to 6x6x6 mm. Sub-materials may be in powder, solid or liquid form.

Since vegetables are difficult to swallow if the particles are large or hard, each vegetable is prepared according to a certain mesh (pulverized to a size of 10x10x5 mm or formulated into a size of 4x4x4mm to 6x6x6mm). In order to make it soft, put it in a tank during the process and boil it for 30 minutes to 1 hour to soften the tissue and make it suitable for consumption by those who have difficulty chewing and swallowing.

When meat is used in a mixer, protein is denatured by heat and has properties similar to those of sausages. In order to prevent this phenomenon, continuous heat is applied to the meat to remove as much moisture as possible, and after roasting to lower the binding force, it is formulated into a mesh of 4x4x4mm to 6x6x6mm, which is a small size that is easy for people with chewing and swallowing difficulties to consume.

Fish meat is steamed using alcohol (sprinkled with alcohol, mirin, etc.) using a convection oven or cauldron, and then pulverized into a small size of 10x10x5 mm, which is easy for people with dysphagia to consume, or formulated into a size of 4x4x4mm ~ 6x6x6mm. In the case of surimi, a white meat fish, the protein content is very high, and when heated, a viscoelastic gel is formed by myosin to have elasticity.

Fish and shellfish or cephalopods (molluscs) are immersed in 0.1-0.5M sodium bicarbonate (acidity regulator) for 30 minutes to 1 hour. After rinsing, it is boiled with sugar, mirin, and alcohol, and pulverized to a size of 10x10x5 mm or formulated into a size of 4x4x4mm to 6x6x6mm.

In the vegetable porridge for swallowing aid of the present invention, pectin of 2% or less and/or Softia R of 2% or less are stirred and mixed with vegetable base and white pepper for about 7 minutes in purified water at 80 to 90 ° C, and carrots are mixed with 70 to 80 Stir and mix at ° C for about 20 minutes, stir-fry rice, the main raw material, until the core temperature is about 85 ° C or higher, mix the roasted rice powder, onions and potatoes, etc. with purified water, and mix the mixture with 70-80 Stirring and mixing at ° C for about 10 minutes, adding other auxiliary materials such as tocopherol (antioxidant), sesame oil, etc. to the mixture and maintaining it at a temperature of 45 to 55 ° C for about 5 minutes using a cooling chiller, while maintaining the temperature It is filled and packaged with an automatic filling machine, and metal foreign substances are detected using a metal detector for the inner packaged product under the condition that Fe 3.0∮ SUS 5.0∮ or higher is not detected, and for the safety of the inner packaged product, at about 121 ° C. It is manufactured by going through a retort process for 20 to 60 minutes so that the F0 value is 20 or more, and then going through a cooling process at about 90 ° C for 10 to 20 minutes.

In the swallowing aid meal of the present invention, pectin of 2% or less and/or Softia R of 2% or less are stirred and mixed with pollack powder and white pepper for about 7 minutes in purified water at 80 to 90 ° C, and rice, the main ingredient, is deep-fried. Stir-fry until the temperature reaches about 85 ° C or higher, mix the roasted rice powder, yellow pollack extract, and radish additives with purified water, stir and mix the mixture at 70 ~ 80 ° C for about 10 minutes, and mix the mixture with tocopherol (antioxidant), sesame oil, and other sub-materials, and use a cooling chiller to maintain the temperature at 45 to 55 ° C for about 5 minutes, and fill the contents with an automatic filling machine while maintaining the temperature, and inner-pack the product. For the product, a metal detector is used to detect metallic foreign substances under the condition of not detecting Fe 3.0 ∮ SUS 5.0 ∮ or more, and for the safety of the packaged product, a retort process is performed at about 121 ° C for 20 to 60 minutes, and the F0 value is 20 or more It is prepared by a step of cooling at about 90 ° C. for 10 to 20 minutes.

In the swallowing aid type beef porridge of the present invention, pectin of 2% or less and/or Softia R of 2% or less are stirred and mixed with purified salt and pepper for about 10 minutes in purified water at 80 to 90 ° C, and rice, the main ingredient, has a core temperature of Stir-fry until about 85 ° C. or higher, and stir-fry auxiliary ingredients consisting of beef, sesame oil, sugar, soy sauce, and black pepper until the core temperature reaches about 85 ° C. or higher. Mix the roasted rice powder, beef concentrate, and the auxiliary ingredients with purified water And, the mixture was stirred and mixed at 70 ~ 80 ℃ for about 10 minutes, and other auxiliary materials such as tocopherol (antioxidant), sesame oil were added to the mixture, and 45 ~ 55 ℃ temperature using a cooling chiller. Maintained for about 5 minutes, The contents are filled with an automatic filling machine while maintaining the temperature and are inner-packed, and metal foreign substances are detected using a metal detector for the inner-packed product under the condition that Fe 3.0∮ SUS 5.0∮ or higher is not detected, and the inner-packed product For safety, it is manufactured by going through a retort process at about 121 ° C for 20 to 60 minutes to achieve an F0 value of 20 or more, and then going through a cooling process at about 90 ° C for 10 to 20 minutes.

In the step of detecting metallic foreign substances using a metal detector, iron (Fe) 3.0∮ or more and stainless steel (Sus) 5.0∮ or more are detected.

A retort product means a sterilized product with an F0 value of 4 or higher that has an equivalent effect or sterilized at about 121 ° C for 4 minutes or more in the food industry. ·The distribution method was changed. In the present invention, the retort process was applied at 121 ° C for 20 to 60 minutes, and then cooled for 10 minutes to increase stability against microorganisms. As a result of measuring the core temperature and F0 value by the internal sensor, the F0 value was confirmed to be 25±3. The present invention can be stored for 6 to 12 months at room temperature.

Products that have completed the retort process are stored at room temperature, inspected, and only those that have passed are outer-packed in paper boxes and shipped.

The vegetable porridge of the present invention prepared above and the food for dysphagia of Patent Application No. 2020-122691 were compared in hardness, adhesiveness, and cohesiveness. Hardness, adhesiveness, and cohesiveness of the food for dysphagia of Patent Application No. 2020-122691 were 14750.02, 1475, and 1.01, respectively, and the vegetable porridge of the present invention had hardness, adhesiveness, and cohesiveness of 18743.33, 806.67, respectively. , and 0.79. It can be seen that the product of the present invention has increased hardness, prevented gelatinization, and decreased adhesion and cohesiveness.

Simple changes or modifications of the present invention can be easily performed by those skilled in the art, and all such changes or modifications are considered to be included in the scope of the present invention.

Claims (10)

Stirring and mixing 2% or less of pectin and/or 2% or less of Softia R (gelling agent) in purified water at 80 to 90° C. for 7 to 15 minutes;
Stir-fry rice, the main ingredient, until the core temperature reaches about 85° C. or higher;
Mixing the roasted rice powder and various ingredients with purified water;
stirring and mixing the mixture at 70-80° C. for 10-20 minutes;
Adding other auxiliary ingredients such as tocopherol (antioxidant) and sesame oil to the mixture and maintaining the mixture at a temperature of 45 to 55° C. for about 5 minutes using a cooling chiller;
Inner packaging by filling the contents with an automatic filling machine while maintaining the temperature;
Using a metal detector for the packaged product, detecting metallic foreign substances under conditions where Fe 3.0 ∮ SUS 5.0 ∮ or higher is not detected;
For the safety of the inner packaged product, a retort process is performed at about 121° C. for 20 to 60 minutes so that the F0 value is 20 or more;
After going through a cooling process at about 90 ℃ for 10 to 20 minutes;
A method for producing a swallowing aid food porridge comprising the steps of:
The method of claim 1, wherein the additives are at least one mixture selected from the group consisting of starch, grains, forest products, meat (livestock products), vegetables, fish meat, milk protein, oils and fats, eggs, fish and shellfish, cephalopods, and processed aquatic products, and the additives are It may be powder, solid, or liquid, and the solid auxiliary material is pulverized to a size of 10x10x5 mm or formulated into a size of 4x4x4mm to 6x6x6mm.
The method of claim 2, wherein the vegetables are put in a tank in the process and boiled for 30 minutes to 1 hour to soften the tissue after grinding, and the fish meat is steamed using a convection oven, cauldron, etc. Crushing, fish and shellfish or cephalopods are immersed in 0.1-0.5M sodium bicarbonate (acidity regulator) for 30 minutes to 1 hour, rinsed, then blanched and ground with sugar, mirin, and alcohol, and meat is subjected to continuous heat to maximize moisture. A method for producing a swallowing aid type porridge, characterized in that it is removed, roasted, and then pulverized after lowering the binding force.
Stirring and mixing 2% or less of pectin and/or 2% or less of Softia R (gelling agent) with vegetable base and white pepper in purified water at 80 to 90° C. for about 7 minutes;
Stir and mix the carrots at 70-80° C. for about 20 minutes;
Stir-fry rice, the main ingredient, until the core temperature reaches about 85° C. or higher;
Mixing the roasted rice powder, onions, potatoes, etc., with purified water;
stirring and mixing the mixture at 70-80° C. for 10-20 minutes;
Adding other auxiliary ingredients such as tocopherol (antioxidant) and sesame oil to the mixture and maintaining the mixture at a temperature of 45 to 55° C. for about 5 minutes using a cooling chiller;
Inner packaging by filling the contents with an automatic filling machine while maintaining the temperature;
Using a metal detector for the packaged product, detecting metallic foreign substances under conditions where Fe 3.0 ∮ SUS 5.0 ∮ or higher is not detected;
For the safety of the inner packaged product, a retort process is performed at about 121° C. for 20 to 60 minutes so that the F0 value is 20 or more;
After going through a cooling process at about 90 ℃ for 10 to 20 minutes;
A method for producing vegetable porridge for swallowing aid, comprising the steps of:
Stir and mix 2% or less of pectin and/or 2% or less of Softia R (gelling agent) with pollack powder and white pepper in purified water at 80 to 90° C. for about 7 minutes;
Stir-fry rice, the main ingredient, until the core temperature reaches about 85° C. or higher;
Mixing the roasted rice powder, yellow pollack extract, and auxiliary ingredients consisting of radish with purified water;
stirring and mixing the mixture at 70-80° C. for 10-20 minutes;
Adding other auxiliary ingredients such as tocopherol (antioxidant) and sesame oil to the mixture and maintaining the mixture at a temperature of 45 to 55° C. for about 5 minutes using a cooling chiller;
Inner packaging by filling the contents with an automatic filling machine while maintaining the temperature;
Using a metal detector for the packaged product, detecting metallic foreign substances under conditions where Fe 3.0 ∮ SUS 5.0 ∮ or higher is not detected;
For the safety of the inner packaged product, a retort process is performed at about 121° C. for 20 to 60 minutes so that the F0 value is 20 or more;
After going through a cooling process at about 90 ℃ for 10 to 20 minutes;
A method for producing a swallowing aid formula Hwangtae porridge, comprising the steps of:
Stirring and mixing 2% or less of pectin and/or 2% or less of Softia R (gelling agent) with refined salt and black pepper in purified water at 80-90° C. for about 10 minutes;
Stir-fry rice, the main ingredient, until the core temperature reaches about 85° C. or higher;
Stir-fry auxiliary ingredients consisting of beef, sesame oil, sugar, soy sauce, and black pepper until the core temperature reaches about 85° C. or higher;
Mixing the roasted rice powder, beef concentrate, and the auxiliary ingredients with purified water;
stirring and mixing the mixture at 70-80° C. for 10-20 minutes;
Adding tocopherol (antioxidant), sesame oil, and other auxiliary materials to the primary sterilized mixture and maintaining the temperature at 45 to 55° C. using a cooling chiller for about 5 minutes;
Inner packaging by filling the contents with an automatic filling machine while maintaining the temperature;
Using a metal detector for the packaged product, detecting metallic foreign substances under conditions where Fe 3.0 ∮ SUS 5.0 ∮ or higher is not detected;
For the safety of the inner packaged product, a retort process is performed at about 121° C. for 20 to 60 minutes so that the F0 value is 20 or more;
After going through a cooling process at about 90 ℃ for 10 to 20 minutes;
A method for producing beef porridge for swallowing aid, comprising the steps of:
A swallowing aid food porridge prepared by the method of any one of claims 1 to 6.
The method of claim 7, wherein the swallowing aid food porridge is composed of 65 to 85% by weight of purified water, 10 to 15% by weight of roasted rice powder as a main ingredient, and 5 to 15% by weight of auxiliary ingredients made of various materials. expression porridge.
The method of claim 8, wherein the additive is one or more mixtures selected from the group consisting of starch, grains, forest products, vegetables, meat (livestock products), fish meat, milk protein, oils and fats, eggs, cephalopods, and processed aquatic products, each of which is 0.1 A swallowing aid food porridge, characterized in that it is contained in the range of about 10% by weight.
[Claim 10] The porridge for helping swallowing according to claim 9, wherein no gum or emulsifier such as dextrin or xanthan gum is added to the porridge for helping swallowing.