JPH0575370B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Application of the Invention) The present invention relates to a new method for producing instant porridge in a packaging solution, and more particularly, to a method for producing instant porridge in a packaging container that has excellent appearance and texture even after long-term storage. (Problems with the prior art) The conventionally known method for producing instant porridge in a packaging container consists of uncooked rice and water, as well as various toppings as needed.
There is a method in which seasonings and the like are placed in a heat-resistant packaging container, sealed, and then heated and sterilized under pressure. Another method is known in which preheated rice and, if necessary, various ingredients and seasonings are placed in a packaging container, sealed, and heat sterilized under pressure. However, in the former method, mutual adhesion between rice grains occurs during the sterilization process, causing the rice grains to collapse during storage, while in the latter method, the rice grains collapse during the sterilization process and during storage, both of which result in poor appearance and texture. It has the disadvantage of becoming. (Objective of the Invention) An object of the present invention is to provide an instant porridge packed in a packaging container that does not cause disintegration of rice grains during the sterilization process or storage and has excellent appearance and texture even after long-term storage. (Structure of the Invention) The present inventor has conducted various studies in order to solve the drawbacks of the conventional method as described above and to develop a new manufacturing method for obtaining instant porridge in a packaged container with excellent appearance and texture. As a result, by placing an aqueous solution of gelatin, uncooked rice or pre-heated rice, and additives such as various ingredients and seasonings as needed in a heat-resistant packaging container, sealing it, and sterilizing it by heat, the above-mentioned purpose can be achieved. was found to be easily achieved. That is, according to the present invention, by using gelatin, rice grains retain their shape well even after high-temperature sterilization and long-term storage, and even when raw rice is used, mutual adhesion between rice grains during heat sterilization is prevented. Since this does not occur, the instant porridge obtained has an excellent appearance and texture. In the above invention, the gelatin used is preferably purified gelatin with little odor. An aqueous gelatin solution can be prepared, for example, by adding an appropriate amount of water to powdered gelatin, allowing it to stand for a while to absorb water and swell, and then dissolving it in a hot water bath. Moreover, as raw rice, it is preferable to use, for example, rice that has been washed, soaked in water, and drained. Furthermore, as the preheated rice, it is preferable to use, for example, rice that has been washed, soaked in water, drained, boiled for a short time in boiling water, and then left as is for a while to allow the rice grains to absorb water and swell and gelatinize. When adding various ingredients and seasonings, select the appropriate ingredients from among meat, fish, vegetables, etc., depending on the type of porridge, process them appropriately (for example, steam them, season them, etc.), and then add them. To carry out the method of the present invention, the gelatin aqueous solution, the raw rice or heated rice treated as described above, and, if necessary, various ingredients, seasonings, etc. are placed in a heat-resistant packaging container such as a retort pouch. After sealing, place under pressure of approximately 1.2 to 2.7 kg/cm ² (approx.
Heat sterilize at 105-135°C for approximately 10-60 minutes. The amount of gelatin used is 0.5 to the resulting porridge.
A proportion of ~11.5% by weight is preferred. If the amount of gelatin used is less than the lower limit of the above range, the rice grains will be more likely to disintegrate during sterilization and storage, whereas if it exceeds the upper limit of the above range, the flavor will deteriorate. Therefore, the concentration of gelatin aqueous solution and its usage amount are:
Depending on the processing conditions of the rice used, the amount of rice used, and the amount of various ingredients and seasonings added, the amount of gelatin is adjusted as appropriate so that it accounts for 0.5 to 11.5% by weight in the product porridge. Should. In the method of the present invention, it is currently unclear why the combination of gelatin prevents the crumbling of rice grains during sterilization and storage of the instant porridge in a heat-sterilized packaging container. By the way, the special public official 1984-43333
The No. 1 invention discloses an invention that prevents cooked rice from becoming soggy when brought home from a restaurant by sequentially accommodating cooked rice and soup solidified with a heat-soluble edible solidified substance such as gelatin or agar in a container. However, in the present invention, the gelatin aqueous solution and rice are heat sterilized in the same packaging container,
Since the rice grains and the aqueous gelatin solution coexist with each other, the effects of gelatin in the present invention are completely different from those in the above invention, and should rather be attributed to the hydrophilicity of gelatin to water. According to the findings of the present inventors, agar also has the effect of suppressing the crumbling of rice grains to some extent, but this has the disadvantage that the porridge gradually gels as the temperature decreases when eating. It cannot be said that it is preferable for the purpose. The instant porridge packaged in a packaging container obtained by the present invention is immersed in boiling water for about 5 to 10 minutes and heated, resulting in a porridge with excellent appearance and texture. The instant porridge prepared here is delicious and does not need to be cooked for a long time like traditional porridge, so it can be used as breakfast, late night snack, beauty food, and meal for the sick in daily life. It is convenient and can be stored for a long time, so it is suitable as an emergency food. The method of the present invention is aimed at preventing rice grains from crumbling during sterilization and storage by adding gelatin in a method for producing instant porridge packed in a packaging container, but the scope of the present invention is The method is not limited to the production of simple instant porridge, but also the heating of other instant foods in which starchy materials are suspended in water, such as zenzai with dumplings in heat-resistant packaging, minestrone, kake udon, oatmeal, sweet potatoes, etc. It can also be applied to the production of sterilized foods. (Example) Next, embodiments of the present invention will be described with reference to Examples, but the examples are of course for illustrative purposes and are not meant to limit the spirit of the invention. Example: After washing 30g of polished rice, soak it in water for 1 hour.
I got 39g. Separately, 3 g of gelatin was added with an appropriate amount of water, left to stand for 10 minutes, heated in a hot water bath to dissolve the gelatin, and further water was added to prepare 185 g of an aqueous gelatin solution. Next, put the soaked rice, gelatin aqueous solution, and 1 g of salt into a 150 x 170 mm retort pouch, seal it, and transfer it to a sterilized pot at a temperature of 120°C and a pressure of 1.5 kg/cm ²
The mixture was heat sterilized for 30 minutes under the following heating conditions to obtain 225 g of instant porridge packed in a packaging container. Comparative Example A comparative porridge was obtained in the same manner as in the above Example except that water was used instead of the aqueous gelatin solution. Test Example The instant porridges in packaging containers obtained in Examples and Comparative Examples were examined for adhesion between rice grains and crumbling of rice grains. In this test, samples were prepared after being stored at room temperature for 1 day and at 55°C for 30 days, respectively, and heated in boiling water for 10 minutes. The results are in table-1 below.
It was as shown.

[Table] (Effects) As described above, according to the present invention, it is possible to provide an instant porridge food packaged in a packaging container that can withstand long-term storage and does not cause mutual adhesion between rice grains or break down of the rice grains themselves. They can greatly contribute to people's livelihood through their daily lives.

Claims (1)

[Claims] 1. A gelatin aqueous solution, uncooked rice or preheated rice, and additives such as various ingredients and seasonings as needed are placed in a heat-resistant packaging container, sealed, and heat sterilized. A unique method for producing instant porridge in packaging containers. 2 The amount of gelatin used is based on the porridge obtained.
The method for producing an instant porridge packed in a packaging container according to claim 1, wherein the content is within the range of 0.5 to 11.5% by weight.