JP3367722B2 - Method for producing container-packed porridge or porridge - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing retort-sterilized container-packed porridge or porridge (hereinafter sometimes simply referred to as "retort porridge or porridge"), and more specifically, for a long period of time. The present invention relates to a method for producing retort porridge or porridge, which is excellent in taste, texture, and appearance while suppressing the shape deterioration and gelatinization.

[0002]

2. Description of the Related Art Conventionally, the problems to be solved by the invention
When raw rice is used to produce container-packed porridge that has undergone retort sterilization treatment, the porridge loses its shape during storage or transportation, and the porridge becomes a paste-like product, which has a problem in that the taste, texture, and appearance deteriorate. is there.

Therefore, in order to prevent the shape loss, a method of adding an aqueous solution of a starch decomposition product (Japanese Patent Laid-Open No. 54-59347) or a method of adding an aqueous solution of gelatin (Japanese Patent Laid-Open No. 61-219346) is available. Proposed. However, if starches or gelatin are added to the extent that they do not lose their shape, there is a problem that the taste is affected. On the other hand, if starches or gelatin are added to the extent that they do not affect the taste, the shape is not sufficiently prevented. There was a problem.

Further, there has been proposed a method for producing porridge in which the cracking phenomenon of rice grains is less likely to occur by steaming unglutinous raw rice under pressure and then cooking it with water (JP-A-58-1).
3355 gazette). However, in this method, since the rice is washed with water and then steamed under pressure, there is a problem that the rice becomes brittle and easily collapses when it is made into porridge.

The present inventors have conducted extensive studies to solve the above problems. In the process, the present inventor has obtained that short-grain polished rice grains that have been heat-moisture treated under specific conditions have hardness and gumminess approaching that of long-grain polished rice grains when the rice is cooked, and adhesion is that of long-grain polished rice grains. A technique to achieve the same level (Japanese Patent Laid-Open No.
-287651 gazette). This technique relates to the applicant, but when the present inventor applied such a moist-heat-treated rice grain to a method for producing retort porridge or porridge, some improvement was observed, but The desired quality was not obtained from the viewpoint of water absorption during storage for a certain period, deformation of rice grains during transportation, deformation, and taste and texture. Therefore, the inventors of the present invention have conducted further diligent research and completed the present invention.

The present invention solves the above-mentioned conventional problems and provides a method for producing a retort porridge or porridge with excellent taste, texture and appearance for a long period of time by suppressing the rice grains from deforming and gelatinizing. The purpose is to do.

[0007]

That is, according to the present invention, the water content is adjusted to 11 to 17% by weight and the temperature is set to 110 to 120.
After cooling the rice grain that has been subjected to heat-moisture treatment to 40 ° C or less within 20 minutes under the conditions of ℃ and 100% relative humidity for 10 to 18 minutes, it is airtight with water or seasoning liquid containing a thickener. The present invention provides a method for producing a porridge or porridge for stuffing in containers and packaging, which comprises filling the inside of a container and packaging, then sealing by heat sealing, and then sterilizing under pressure and heat.

The brand of the rice used in the method of the present invention is not particularly limited, but preferably short grain milled rice, so-called Japonica milled milled rice. Specifically, for example, polished rice such as Koshihikari and Sasanishiki can be used. The degree of pearling is not particularly limited, but it may be pearled as long as it is generally used for food.

The rice used in the method of the present invention has a water content of 11 to 17% by weight. Usually, the polished rice has a water content in this range, so that it is not usually necessary to actively adjust the water content, and if necessary, the water content may be adjusted by a means such as air drying. It is necessary to perform wet heat treatment without cleaning the raw rice. The reason for this is that washing the rice increases the water content, and when the wet heat treatment is performed, the rice becomes steamed.

The moist heat treatment is carried out for 10 to 18 minutes under the conditions of a temperature of 110 to 120 ° C. and a relative humidity of 100%. If the treatment temperature is lower than 110 ° C, the desired wet heat treatment effect cannot be obtained sufficiently. On the other hand, if the treatment temperature exceeds 120 ° C., coloring (yellowing) and fragrance occur, which is not preferable. Further, by setting the treatment time within the above range, the desired moist heat treatment effect can be obtained without impairing the flavor of rice.

Such moist heat treatment may be carried out in steam having a relative humidity of 100% using a generally used pressure heat treatment apparatus such as a steam can or an autoclave. By heating during such a wet heat treatment, rice crystals slightly grow due to annealing. The grown and solidified crystals are
It becomes difficult to be alpha-converted. Even if you perform retort sterilization treatment,
The surface of the rice does not become pasty and retains its shape retention.

The rice grain which has been subjected to the moist heat treatment as described above is treated within a short time, specifically within 20 minutes, preferably 1
Within 0 minutes, cool to below 40 ° C. If slow cooling is performed here, the surface of the rice grains absorbs excess water, adhesion between the rice grains occurs, and when the retort porridge or porridge is cooked, the rice grains are solidified, which is not preferable in appearance. Further, when rice grains are exposed to high temperatures for a long time, an offensive odor (a stuffy smell or a stale smell) is generated. On the other hand, by rapidly cooling in a short time as in the method of the present invention, it becomes possible to prevent the adherence of rice grains and prevent the generation of offensive odor such as stuffy smell. In addition, this rapid cooling is
This can be performed by using a suction cooler, a vacuum cooler, or the like.

After the moist heat treatment as described above, rice grains rapidly cooled to 40 ° C. or less are filled in an airtight container and packaging together with water or a seasoning liquid to which a thickener is added to slightly increase the viscosity. Then, sterilize by heating under pressure. That is, after the moist heat treatment,
Rice grains rapidly cooled to 40 ° C. or less are filled with water or a seasoning solution containing a thickening agent in an airtight container and packaging, and then sealed by heat sealing, followed by pressure heat sterilization. The amount of water or seasoning liquid used is not particularly limited, and may be whole porridge, seven-minute porridge, five-minute porridge, three-minute porridge, etc., depending on the amount used.

As the thickener, gums and starches are used. Such a thickener is added to increase the viscosity, and water or the seasoning liquid is made to have a viscosity. Examples of gums here include xanthan gum, tamarind gum, locust bean gum,
Guar gum and the like can be mentioned. Examples of starches include potato starch and waxy cornstarch. Among these, xanthan gum, tamarind gum, locust bean gum, guar gum, potato starch, and waxy corn starch are particularly preferable.

Such a degree of thickening is effective at an extremely low viscosity as compared with the viscosity which is said to be effective for maintaining the shape of rice grains in a retort porridge using normal raw rice. Specifically, the viscosity of water or seasoning liquid after pressure sterilization is 2.
It may be performed in a range of 5 to 600 centipoise (cp), preferably in a range of 2.5 to 70 cp. Here, the viscosity of water or seasoning liquid after pressure heat sterilization is 2.5 cp
If it is less than the above range, shape retention, taste and texture after long-term storage are deteriorated. On the other hand, when the viscosity of water or seasoning liquid after pressure heat sterilization exceeds 70 cp, the dry feeling of porridge or porridge begins to be impaired, and when the viscosity exceeds 600 cp, the taste and texture of porridge or porridge are apparently improved. No longer befits. Since the degree of thickening varies depending on the type of gums and starches used, it is difficult to regulate the concentration.

By thus adding a thickening agent to water or the seasoning liquid to increase the viscosity, it is possible to prevent water absorption after the production of porridge or porridge, and to suppress the movement of rice grains as much as possible. On the other hand, when rice grain that has been subjected to heat-moisture treatment is subjected to retort sterilization treatment with water or seasoning liquid that does not add viscosity, the surface does not become a perfect paste, so the shape is kept relatively well, but it absorbs water during long-term storage. Occurs, and the shape, taste, and texture cannot be completely retained.

The method of measuring the viscosity will be described below. In the following examples, the viscosity was measured by this method. First, the porridge or miscellaneous liquid portion and the solid portion were sieved using a No. 10 mesh, and the liquid portion passing through the mesh was immediately collected to measure its viscosity. A viscometer manufactured by Tokyo Keiki was used for the viscosity measurement. If the sample is 40 cp or more, use a BM type viscometer, and if it is less than 40 cp,
The measurement was performed by connecting a BL adapter to the B type viscometer. The measured value was read at 20 ° C., 20 seconds after the start of measurement, when the value became stable.

[0018] The rice grain that has been subjected to the moist heat treatment as described above, together with water or a seasoning liquid containing the above-mentioned thickener, is filled in an airtight container and sealed, and sealed by heat sealing, and then heated under pressure. Sterilize. This so-called retort sterilization treatment (container packaging, sterilization treatment conditions, etc.) may be carried out by an ordinary method. That is, for example, as the container packaging, an airtight plastic pouch, a laminated pouch of plastic and a light-shielding material such as aluminum foil, or the like is used. The pressure heat sterilization treatment is carried out by using an ordinary retort sterilizer, and it does not matter whether it is a batch type or a continuous type. Also, in the case of batch type retort sterilizer,
It does not matter whether it is a hot water type or a steam type. The pressure heat sterilization treatment is usually carried out at 120 ° C. for 4 minutes or more under high temperature and high pressure, and in some cases, it can be carried out under higher sterilization conditions. In addition, at the time of filling the container / packaging, ingredients such as meat, vegetables, and seafood can be put in the container / packaging, if necessary.

As described above, the desired retort porridge or porridge can be obtained. It is difficult to distinguish between porridge and porridge, but in the method of the present invention, the one using water is called porridge, and the one using seasoning liquid is called porridge. In any case, according to the method of the present invention, these porridge or porridge can be produced. The retort porridge or porridge obtained in this manner can be used for food by immersing it in hot water heated to about 100 ° C. for several minutes.

[0020]

The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto. Example 1 Raw rice (water content 16%) was heated and pressed in a steaming can at 110 ° C. for 10 minutes under a relative humidity of 100% to prepare wet heat treated rice grains, and immediately thereafter, a stainless steel mesh. It was thinly spread on the top to a thickness of about 1 to 2 cm, and cooled with a blower to 40 ° C. or lower within 20 minutes. Next, rice 1 which has been heat-moisture treated and rapidly cooled in this way
8 g was washed with water, drained, and then put in a retort pouch. 180m thickened aqueous solution with 0.1% xanthan gum
After adding 1 (viscosity of water after retort treatment = 66 cp) and sealing, retort treatment was performed at 120 ° C. for 15 minutes. Then, it was stored at room temperature for one year, and the shape of rice grains was deformed with time, and changes in appearance were examined. The results are shown in Table 1. In Table 1, ◯ means that the average length of rice grains is 4 mm or more, and the shape remains good. On the other hand, x means that the average length of rice grains is less than 4 mm, and the rice grains are deformed.

Comparative Example 1 18 g of raw rice was washed with water, drained, and then put in a retort pouch. After adding 180 ml of water and sealing, retort treatment was performed at 120 ° C. for 15 minutes in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 2 18 g of raw rice was washed with water, drained, and then put in a retort pouch. Xanthan gum 0.1% addition thickening aqueous solution 18
Add 0 ml (viscosity of water after retort treatment = 66c
p), after sealing, the retort treatment was performed at 120 ° C. for 15 minutes in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 3 Raw rice (water content 16%) was heated and pressed at 110 ° C. for 10 minutes under a relative humidity of 100% to prepare wet heat treated rice grains. Next, 18 g of heat-moisture treated rice was washed with water, drained, and then put in a retort pouch. After adding 180 ml of water and sealing, the same as in Example 1 was performed at 120 ° C. for 1 hour.
The retort treatment was performed for 5 minutes. The results are shown in Table 1.

[0024]

[Table 1]

As shown in Table 1, it can be seen that the retort porridge obtained by the method of the present invention (Example 1) is excellent in the effect of preventing the rice grains from deforming.

Test Example 1 In this test example, the effect of preventing the shape collapse depending on the types of gums and starches used for thickening the liquid part was examined. First, raw rice (moisture content 16%) is heated and pressed at 110 ° C. for 10 minutes under the condition of relative humidity of 100% to prepare wet heat treated rice grains, and immediately, a thickness of 1 to 2 cm on a stainless steel mesh.
Spread it out to a certain extent and use a blower for 4 minutes within 20 minutes.
It cooled so that it might become 0 degreeC or less. Next, the rice thus heat-moisture treated and rapidly cooled was washed with water, drained, and then put in a retort pouch. In the case of gums, gums were added at a ratio of 0.2% by weight to the liquid portion added to the heat-moisture treated rice grains and stirred to obtain a thickened liquid (viscosity of water after retort treatment = 100 to 400 cp). . On the other hand, in the case of starches, gums were added to the liquid portion added to the heat-moisture treated rice grains at a ratio of 1.0% by weight and heated and stirred at 90 ° C for 20 minutes to obtain a thickened liquid (after retort treatment) Water viscosity = around 300 cp). The thickened liquid was placed in each retort pouch in an amount 10 times as much as that of the wet heat-treated rice grains, sealed, and then retort-treated at 120 ° C. for 15 minutes.

The retort-treated porridge was subjected to horizontal shaking for 70 hours at 70 reciprocations / minute with the bag lying on its side, and then the shape retention of rice grains and changes in appearance were examined.
The results are shown in Table 2. It should be noted that in Table 2, ◯ in the shape retention column indicates that the average length of rice grains is 4 mm or more, and the shape is well retained. Meanwhile, also ×
Indicates that the average length of rice grains is less than 4 mm, and the shape retention effect is not recognized. Also, in Table 2,
The circles in the appearance column indicate that the liquid color is transparent.
On the other hand, similarly, x indicates that the color of the liquid part is remarkably clouded. In addition, as a control, the same procedure was performed except that water was used instead of the thickened liquid.
Shown in the table.

[0028]

[Table 2]

As is clear from Table 2, in gums, all of xanthan gum, tamarind gum, locust bean gum and guar gum, and in starches, potato starch and waxy corn starch, rice grains were used. The retention was good, the liquid part was transparent, and there was no turbidity, so that any of these was confirmed to have a shape-preventing effect. From the results of Tables 1 and 2 above, the following can be understood. That is, the porridge or porridge made from normal raw rice and water loses its shape and becomes cloudy even after 1 month after the retort treatment. When water or seasoning liquid thickened with gums and starches is added to the above and retort treated, it takes 1 to 6 months.
The freshly made form is retained until the end of the year. Further, even if the shape was intentionally promoted by shaking, the porridge or porridge obtained by the method of the present invention was excellent in shape retention as compared with the porridge or porridge prepared by the usual method. . Therefore,
It is recognized that it is also effective in preventing deformation during transportation.

Test Example 2 In this test example, the viscosity (cp) of the liquid part after retort treatment with xanthan gum, the shape retention effect of rice grains and the influence on taste and texture were examined. That is, raw rice (water content 16%) was heated at 110 ° C. for 10 minutes at a relative humidity of 10%.
After heating and pressurizing under 0% condition to make wet heat treated rice grain,
Immediately spread it thinly on a stainless steel mesh to a thickness of 1 to 2 cm, and use a blower at 40 ° C within 20 minutes.
It was cooled as follows. Next, the rice thus heat-moisture treated and rapidly cooled is washed with water and drained,
I put it in a retort pouch. On the other hand, a thickened aqueous solution prepared by adding a predetermined amount of xanthan gum to water [for water, 0, 0.00
2, 0.01, 0.05, 0.1, 0.5, 1.0,
1.5% (w / v)] was prepared, and this thickened aqueous solution was placed in a retort pouch in an amount 10 times the weight of wet-heat treated rice grains, sealed, and then retort-treated at 120 ° C. for 15 minutes. Retort-processed porridge shape and taste after 5 months
I examined the texture. The results are shown in Table 3. It should be noted that in Table 3, ◯ in the column of shape retention indicates that the average length of rice grains is 4 mm or more, and the shape is well retained. On the other hand, x also indicates that the average length of the rice grains is less than 4 mm, and the shape retention effect is not recognized. Further, in Table 3, the circles in the column of the taste and texture indicate that the texture of rice grains remains and is dry. Also,
Similarly, △ indicates that the texture of rice grains remains, but the texture is slightly lacking. Further, x also indicates that the liquid portion has too much viscosity and lacks a feeling of dryness.

[0031]

[Table 3]

From the results shown in Table 3, the following can be seen. That is, in the viscosity range of the liquid part after the retort treatment was 8.8 to 560 cp, the shape retention and the taste and texture were suitable. Also, xanthan gum is 1.5% (w / v)
(Viscosity after retort treatment = 820 cp) In the added aqueous solution, although the shape-retaining effect is recognized, the liquid part has too much viscosity and lacks a dry feeling.

Test Example 3 In this test example, the viscosity of the liquid portion after the retort treatment with waxy corn starch, the shape retention effect of rice grains, and the effect on taste and texture were examined. That is, raw rice (water content 16%) was heated at 110 ° C. for 10 minutes at a relative humidity of 10%.
After heating and pressurizing under 0% condition to make wet heat treated rice grain,
Immediately spread it thinly on a stainless steel mesh to a thickness of 1 to 2 cm, and use a blower at 40 ° C within 20 minutes.
It was cooled as follows. Next, the rice thus heat-moisture treated and rapidly cooled is washed with water and drained,
I put it in a retort pouch. On the other hand, a predetermined amount of waxy corn starch was added to water [0, 0.05,
0.1, 0.5, 1.0, 2.0, 3.0% (w /
v)], heating and stirring at 90 ° C. for 20 minutes to increase the viscosity,
A thickened aqueous solution was obtained. After adding this thickening aqueous solution to a retort pouch in an amount 10 times the weight of the wet heat treated rice grains and sealing,
Retort treatment was performed at 120 ° C. for 15 minutes. The shape and taste and texture of the retort-treated porridge after 5 months were examined in the same manner as in Test Example 2. The results are shown in Table 4.

[0034]

[Table 4]

From the results shown in Table 4, the following can be seen. That is, in the viscosity range of the liquid part after the retort treatment was 2.5 to 482 cp, the shape retention and the taste and texture were appropriate. Also, 3.0% waxy cornstarch (w
/ V) (viscosity after retort treatment = 831 cp) In an aqueous solution added, shape retention effect is recognized, but the liquid part is too viscous, lacks a feeling of dryness, and starch taste is unsuitable. Met.

Test Example 4 In this test example, the rice grains after the heat-moisture treatment were examined for temperature changes between the case of rapid cooling as in the present invention and the case of natural cooling (control). In this case, the appearance and flavor of the porridge were compared. That is, raw rice (moisture content 16%) was heated and pressed in a steaming can at 110 ° C. for 10 minutes under a relative humidity of 100% to prepare wet heat treated rice grains, and then immediately placed on a stainless steel mesh. Then, it was thinly spread so as to have a thickness of about 1 to 2 cm, and cooled with a blower to 40 ° C. or lower within 10 minutes. Next, 18 g of the rice thus heat-moisture treated and rapidly cooled was washed with water, drained, and then put in a retort pouch. 180 ml of thickened aqueous solution containing 0.1% xanthan gum was added (viscosity of water after retort treatment = 66.
cp), after sealing, retort treatment was performed at 120 ° C. for 15 minutes. As a control, the same retort treatment as described above was performed, except that the rice grain after the heat-moisture treatment was naturally cooled. The results are shown in Table 5. In Table 5, the evaluation of the appearance is indicated by ◯ when the rice grains are separated one by one, and similarly by x when there is a mass of 2-3 or more attached rice grains. In addition, the evaluation of flavor is indicated by ◯, which is the same as the flavor of ordinary white porridge, and the same is indicated by x, which has a stuffy odor.

[0037]

[Table 5]

From the results shown in Tables 1 to 5 above, the rice grain was prepared by adjusting the water content to 11 to 17% by weight and heat-moisture-treated at a temperature of 110 to 120 ° C. and a relative humidity of 100% for 10 to 18 minutes. Was cooled to 40 ° C. or lower within 10 minutes, and then the rice grains were treated with gums and starches so that the viscosity of the liquid part after the retort treatment was adjusted to be in the range of 2.5 to 600 cp or When seasoning liquid is added and retort processed,
It was found that the shape of the rice grains was maintained for a long period of time, and the taste and texture were excellent.

Production Example 1 (Five-grained rice cooker) Using the materials shown below, a five-grained rice cooker was produced according to the following procedure. Heat-moisture-treated rice grain 80g Radish 100g Carrot 1/2 Honsei Shiitake mushroom 3 soup stock 800cc (guar gum 0.1%
Addition) Soy sauce 1 tablespoon 1/2 salt

Uncooked rice (water content 16%) at 115 ° C.
After heating and pressurizing under a condition of relative humidity 100% for 5 minutes to make wet heat treated rice grains, immediately spread it thinly on a stainless steel mesh to a thickness of about 1 to 2 cm, and within 20 minutes with a blower. It cooled so that it might become 40 degrees C or less. Next, the rice 8 which has been heat-moisture treated and rapidly cooled in this way
0 g was washed with water, drained, and then put in a retort pouch. Also, radish, carrots and shiitake mushrooms were each cut into 5 cm long pieces and placed in a retort pouch. Furthermore, 0.1% of guar gum was added to the soup stock (viscosity of the liquid part after retort treatment = 54 cp), and after stirring and thickening, soy sauce and salt were added to prepare a seasoning liquid. Put this seasoning liquid in a retort pouch and seal it, then at 120 ° C for 1
The retort treatment was carried out for 5 minutes to obtain a Gomoku porridge. Three
The shape retention and the taste and texture of the Gomoku porridge after storage for months were examined. The results are shown in Table 6. In Table 6, the mark ◯ in the shape retention column indicates that the average length of rice grains is 4 mm or more, and the shape is well retained. On the other hand, x also indicates that the average length of the rice grains is less than 4 mm, and the shape retention effect is not recognized. The taste and texture are the sum of the opinions of 10 panelists. Table 6 also shows the results of the same operations as described above, except that a seasoning solution prepared using normal raw rice and water that was not thickened by guar gum was used as a control.

[0041]

[Table 6]

Production Example 2 (Salmon porridge) Using the materials shown below, a salmon porridge was produced according to the following procedure. Heat-moisture-treated rice grains 120 g Sweet and salted salmon 2 Fresh seaweed 20 g Dashi soup 1200 cc (Tamarind gum
2% addition) light soy sauce, 1 tsp. Salt, 1 tsp.

Raw rice (water content 16%) was dried at 118 ° C.
Heat and pressurize for 2 minutes under the condition of 100% relative humidity to make wet heat treated rice grains, and immediately spread it thinly on a stainless steel mesh to a thickness of 1 to 2 cm, and within 20 minutes with a blower. It cooled so that it might become 40 degrees C or less. Next, rice 1 which has been heat-moisture treated and rapidly cooled in this way
20 g was washed with water, drained, and then put in a retort pouch. The salmon was roughly cut and placed in a retort pouch.
Raw seaweed was chopped to a length of 1 cm and placed in a retort pouch. In addition, add 0.2 tamarind gum to the dashi stock.
% (Viscosity of liquid part after retort treatment = 60 cp),
After stirring and thickening, light soy sauce and salt were added to prepare a seasoning liquid. After putting this seasoning liquid in a retort pouch and sealing it, retort treatment was performed at 120 ° C. for 15 minutes to obtain salmon porridge. The shape retention, taste and texture of salmon porridge after storage for 3 months were examined in the same manner as in Production Example 1. The results are shown in Table 7. It should be noted that in Table 7, the mark ◯ in the column of shape retention indicates that the average length of rice grains is 4 mm or more, and the shape is well retained. On the other hand, x also indicates that the average length of the rice grains is less than 4 mm, and the shape retention effect is not recognized. Regarding the taste and texture, the 10 panelists summarized their opinions. Table 7 also shows the results of the same operations as described above, except that a seasoning solution prepared using normal raw rice and water that was not thickened by tamarind gum was used as a control.

[0044]

[Table 7]

[0045]

EFFECT OF THE INVENTION According to the method of the present invention, it is possible to produce a retort porridge or porridge having excellent taste, texture and appearance, while suppressing deformation of rice grains and gelatinization over a long period of time.

─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yoshiya Kawamura 132 Furutawa, Kochino-cho, Konan-shi, Aichi (56) References JP-A-58-13355 (JP, A) JP-A-4-287651 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/10 A23L 3/00 101

Claims (3)

(57) [Claims] 1. The water content is adjusted to 11 to 17% by weight,
10 under conditions of temperature 110-120 ° C and relative humidity 100%
Approximately 18 minutes, heat-moisture treated rice grains within 20 minutes
After cooling to 0 ° C. or lower, it is filled with a thickener-containing water or a seasoning liquid in an airtight container and packaging, then sealed by heat sealing, and then subjected to pressure heat sterilization. Container and packaging porridge or porridge production method. 2. The method according to claim 1, wherein the viscosity of the water or the seasoning solution after pressure heat sterilization is 2.5 to 600 centipoise. 3. The thickener is any of xanthan gum, tamarind gum, locust bean gum, guar gum, potato starch, and waxy corn starch.
The method described.