JPH078208B2 - Solidified porridge or porridge and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solidified porridge or solidified porridge and a method for producing the same. The solidified porridge and solidified porridge of the present invention can be easily restored to porridge or porridge by heating it in a microwave oven or the like for a short time, and can be served in a warm state.

[0002]

2. Description of the Related Art The water content of rice porridge and porridge that are commercially available
87-90% for 7-minute porridge, 70-80 for porridge
Most of the water content is liquid in%. Therefore, special equipment was required for transportation, packaging, storage, etc., and it was necessary to pay close attention to prevent water from leaking out. Also dried porridge,
Dry porridge, etc. are also known, but since these porridge, porridge, etc. are dried, they are easily broken during transportation and storage, and because they are porous, they are easily oxidized and the oxygen content necessary for storage or Special attention had to be paid to the use of transparent containers. Also, the flavor after restoration was not completely satisfactory.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of such problems of conventional porridge and porridge and attempts to solve these problems. That is, the present invention intends to provide a porridge or porridge product that can facilitate transportation, packaging, storage, etc. of porridge or porridge. The present invention also aims to provide a product that does not oxidize or deteriorate during storage. Furthermore, the present invention seeks to provide a product with excellent flavor and nutritional value.

[0004]

Means for Solving the Problems The present inventor has studied in order to solve such a problem and found that starch is converted into α-form.
Dry-pressed pressed flat rice and water to cook rice and porridge
Is a porridge prepared with porridge, gelatin and water liquid such as porridge
It has been found that adding and fixing carrageenan powder facilitates transportation, packaging, and storage, and that the product hardly oxidizes during storage, and that the addition of these improves flavor. The invention was completed. That is, the present invention relates to (1) a solidified porridge or solidified porridge prepared by solidifying the water content of the porridge or porridge with gelatin and carrageenan powder . In addition, (2) pressed flat rice
And cooked rice with water to prepare porridge or porridge
And gelatin and carrageenan powder together to add water
The present invention relates to a method for producing a solidified porridge or solidified porridge that is absorbed and solidified .

Pressed dry rice is used as rice in the present invention.
There is. Flattened dry rice is prepared by cooking polished rice with a water content of 13-
It is dried to 20% by weight, which is 0.5 to 1.
Which is pressed to have a thickness of about 3 mm,
When such pressed flat rice is used, porridge, porridge and the like can be easily prepared in a short time and can be easily restored. To prepare porridge or porridge using this pressed flat rice
Hit, gelatin and caramel before or after cooked rice
By adding nan powder and cooling after cooking rice, the whole
You can get solid porridge or porridge as
You can restore the porridge or porridge with a feeling of paddle. Zera
Chin and carrageenan are about 20-70% of pressed rice ,
Suitably about 50%, porridge, about 3-10% of the total porridge,
Preferably about 5% is used. These are added.

The solidified porridge and the solidified porridge of the present invention can be manufactured as follows. First, the water of the many eyes of the amount than creating a meal to flaking rice, for example, the flaking 7 to 10 times of water to perform time heating cooker of the pressurized example about 7 to 8 minutes gruel and porridge to the US Can be prepared and before this cooked rice
Or later add gelatin and carrageenan powder and add this porridge
Or, cool the porridge and solidify it. Cooling from room temperature to refrigerator
It is good to carry out at the temperature (about 5 to 0 ° C.). Pressed rice and gelatin
Products obtained with emissions and carrageenan was added Ru can be restored to exactly the same state as the original gruel or porridge in a short time when restored by heating in a microwave oven or the like.

[0007] Particularly, in the case of porridge, it is said that the trick is to wash the rice with hot water to remove the stickiness, but if gelatin and carrageenan are added from the beginning and rice is cooked together with pressed flat rice , gelatin will be added. And carrageenan form a weak barrier around pressed flat rice, which results in less sticky rice, which makes it an ideal rice cooker. In addition, seasonings such as miso and soup, and side foods such as vegetables and meat can be added together with the pressed flat rice as a raw material, or during or after cooked rice. The product thus obtained can be easily restored by heating it in the microwave for 2-3 minutes without adding or adding water to obtain the original warm rice porridge or porridge.

[0008]

The product obtained according to the present invention is a pudding-like product, which is easy to carry and transport and is stable without losing its shape. In addition, since rice and side foods are covered with gelatin and carrageenan , they are confined without being exposed to the air, and they do not deteriorate during storage and can be stored for a long period of time. Further, the product of the present invention can be individually eaten by preparing a material such as a heat-resistant synthetic resin by placing each serving in a container, and is suitable as a food for sick people, children or disasters, mountain climbing, and picnics. . In addition, minerals such as calcium, vitamins, amino acids, etc. can be easily strengthened, and the use of gelatin also reinforces proteins lacking in processed rice products. In addition, it is extremely easy to add a side food, and a sick person can easily add a side food and nutrients according to the medical condition. If the shape of the container is dreamy such as an apple, it will be suitable for infants. Therefore, the present invention is useful as a rice porridge or porridge for instant use.

Next, the present invention will be described by showing examples of the present invention.

【Example】

[0010]

Example 1 (1) Preparation of Pressed Rice Polished rice was cooked and dried by a conventional method to obtain dried rice having a water content of about 14% by weight. The dried rice was pressed with a pressing roll to obtain pressed rice having a thickness of 0.5 to 1.0 mm. When this pressed rice is immersed in boiling water, it can be restored to cooked rice in 2 to 6 minutes.

(2) Preparation of solidified porridge 40 g of the pressed flat rice obtained in (1) above, 300 cc of water and a small amount of salt are put in a heat-resistant synthetic resin container and heated in a microwave oven for 8 minutes to make porridge. , Add 10g of gelatin and 10g of carrageenan to it
Te, further put red beans boiled thereon, and cooled in a refrigerator, was then sealed vessel to obtain a pudding-like red bean soup. This was stored in the refrigerator for 5 days, taken out, and heated in a microwave oven for 3 minutes to be restored to warm azuki porridge, which was deliciously edible.

[0012]

Example 2 40 g of pressed flat rice obtained in Example 1 (1),
300 cc of water, 10 g of gelatin, 10 g of carrageenan and 13 g of miso were placed in a container made of a heat resistant synthetic resin and heated in a microwave oven for 8 minutes. Green vegetables, fried tofu, and a small amount of nameko were added to this, and the mixture was placed in a refrigerator to cool and solidify, and the container was sealed to obtain a product. This was placed in a refrigerator, stored for 5 days, taken out, and heated in a microwave oven for 3 minutes, whereby warm miso miso soup could be obtained.

Claims (3)

[Claims] 1. A solidified porridge or solid obtained by solidifying the water of porridge or porridge prepared from pressed and dried rice in which starch is gelatinized and dried and pressed, by adding gelatin and carrageenan powder together. Miscellaneous rice cooker. 2. When preparing rice porridge or porridge by heating cooked pressed rice and water that have been starch-gelatinized and dried and pressed, water is absorbed and solidified by adding gelatin and carrageenan powder together. Manufacturing method of solidified porridge or solidified porridge. 3. Gelatin and carrageenan powders are prepared by adding pressed dry rice, which is starch-pregelatinized and dry-pressed, to a heat-resistant container and cooked by heating to prepare porridge or porridge, and before or after heating. And the addition or non-addition of heated or unheated by-products, cooling to solidify and sealing the container, producing a solidified porridge or solidified rice cooker. Law.