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.COPYRIGHT: (C)2014,JPO&INPIT【課題】本発明は、熱湯を注いだ後に咀嚼・嚥下困難者用食品として必要なとろみを保持しつつ、米粒と重湯が分離せず、かつ、速やかに良好な復元状態を得ることができる乾燥粥状食品の製造法の提供を目的とする。【解決手段】本発明は、(i)米100質量部を140質量部以上、150質量部以下の水に浸漬して炊き上げ、(ii)炊き上げた米飯100質量部に3.5質量部以上、6.5質量部未満のでん粉を90℃以上に加温して加え、(iii)50℃以上、60℃以下で攪拌し粥とし、(iv)該粥を-20℃で2時間以上凍結し、(v)次いで真空凍結乾燥することを含む、湯で復元し粥状食品とした時のとろみがLine Spread Testで15~60mmであることを特徴とする咀嚼・嚥下困難者用乾燥粥状食品の製造法である。【選択図】なし
