JPH01153052A - Preparation of rice gruel - Google Patents

Abstract

PURPOSE:To mass-produce delicious and uniform rice gruel having excellent palatability and rich in rice grains, by filling water and raw rice in a bag made of a flexible film, deaerating and sealing the bag and heating, cooling and aging the content under specific condition. CONSTITUTION:Water or hot water and raw rice are filled in a bag made of a flexible film having heat-resistance and water-resistance (e.g., heat-resistant laminated film) and the bag is sealed in deaerated state. The raw rice in the bag is cooked with steam or hot water at 95-125 deg.C and cooled and aged at -1-+10 deg.C for >=1 days in bagged state to obtain the objective rice gruel.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a method for producing porridge, and more particularly to a method for producing porridge that yields a porridge that is delicious and has a unique texture.

[Conventional technology and its problems]

The conventional method of cooking porridge is to put a certain amount of rice and water in an earthenware pot (yukihira), heat it over high heat, then once it boils, lower the heat to low and cook for about 50 minutes with the lid off to prevent it from boiling over. When actually cooking porridge, when it comes to a boil, if the timing is a little slow, the heavy water may boil over, or when you turn the heat down to low heat, you may fail to control the heat and the heavy water may boil over, resulting in loss of heavy water. The amount of evaporation varies depending on the degree to which the lid is opened, the degree of firepower, the amount of porridge being cooked, etc., and the amount of moisture (concentration of porridge) in the finished product is not necessarily constant. Especially for beginners, the consistency of the finished product may vary, and in extreme cases, the consistency of the finished porridge may even be close to that of a whole porridge, even though it was intended to be a 5-minute porridge.
It requires a great deal of experience and skill to produce products of a certain quality. When making 5-minute porridge in a pot, even if you are inexperienced (most young people these days are inexperienced), the quality and calories of the resulting porridge vary greatly, and it takes more than an hour to make it. It's inconvenient. Normally, the standard way to make 5-minute porridge is to add 100 mfL of white rice to 1000 mfL of water, boil it, and then cook it over low heat for 50 minutes. The following table shows the results of actually measuring the variation in products obtained by cooking porridge using this standard formulation. As shown in this table, there are significant variations in the amount of evaporated water and boiling over amount, that is, the amount of heavy water and cooked rice grains, making it extremely difficult to make porridge of uniform quality, and unless you are a very experienced person, It is not possible to make standard porridge in condition C. By the way, one of the major reasons for the recent boom in porridge is that the demand for porridge as a health food has increased significantly. This is mainly due to the fact that porridge is low in calories and gives a feeling of fullness, but in this case, most of the people who consume it are in good health, and in addition to its excellent digestibility, it is rather In particular, it is required to have excellent texture. In other words, the porridge should have a good "texture"; in other words, it should contain a lot of rice grains that retain some of the texture of rice, and there should be a sufficient amount of heavy hot water to make porridge, and furthermore, this heavy hot water should have sufficient viscosity. This is necessary, and the fact that the entire porridge is pasty greatly reduces its taste. However, this requires solving extremely difficult technical problems that contradict each other, namely, the amount of heavy hot water is large and the viscosity is high, and moreover, it leaves behind cooked rice grains. In the conventional porridge manufacturing method, rice grains cooked with a lot of water become considerably soft, and conversely, if less water is added to make the rice grains hard, the heavy hot water component decreases and the rice grains do not become porridge. For this reason, there are many heavy hot water ingredients with high viscosity,
Moreover, although it is known that porridge with a moderately large number of rice grains is a delicious and healthy food, it is extremely difficult to produce porridge in this state using conventional porridge production methods.

[Object of this invention]

This invention was developed with the aim of solving these conventional drawbacks, and the important purpose of this invention is to uniformly produce large quantities of delicious porridge containing many rice grains that retain the texture of rice. The purpose of the present invention is to provide a method for producing porridge. Another important object of the present invention is to provide a method for producing porridge that has excellent storage stability and in which rice grains are not destroyed during the production process.

[Means to solve conventional problems]

The method for producing porridge of the present invention includes the steps of filling a heat-resistant and water-resistant flexible film bag with water or hot water and raw rice, and sealing the bag in a deaerated state; and cooking the raw rice in the bag by heating it to 95°C to 125°C with steam or hot water. Furthermore, the bag in which the raw rice has been cooked is heated to -1°C to 1°C while still packed in the bag.
The porridge is aged by a cooling aging process in which it is kept in a cooled state for one day or more at 0°C.

[effect]

In the method for producing porridge of the present invention, the porridge is cooked in a bag and then matured through a cooling aging process. For this reason, in order to leave many rice grains in the produced porridge, the rice grains can be cooked to a firmer consistency by slightly reducing the amount of rice during cooking. The porridge cooked in this state has a low viscosity in the heavy hot water part (liquid part) contained in the porridge, but by aging it in the bag at a low temperature of -1°C to 10°C for one day or more, the heavy hot water can effectively increase the viscosity of The aged porridge is usually heated by placing it in a bag in boiling water before eating, but at this time the heavy water is adjusted to a desirable viscosity, making it possible to create an extremely delicious porridge with a unique flavor and excellent texture. Furthermore, with the conventional open pot cooking method, it is difficult to perform the above-mentioned ripening operation due to the influence of microorganisms, but with this method, there is almost no influence of bacteria as described later, so it is easy to do. A ripening process can be performed. That is, in the present invention, it is possible to leave cooked rice grains with a desired hardness by using an appropriate amount of water, so it is possible to increase the amount of heavy hot water, and the viscosity of the heavy hot water can be increased through the cooling and aging process. To achieve extremely delicious porridge that could not be achieved using conventional porridge manufacturing methods, which can produce a large amount of porridge. Furthermore, another reason for the excellent texture of the rice porridge of the present invention is that the rice is packed in raw materials that do not deform or become sticky. There is no fear that the grains will deteriorate into a paste-like quality, and as a result, a delicious porridge containing many cooked rice grains can be produced. By the way, bagged products of porridge are already on the market to maintain shelf life. However, conventional bagged rice porridge is prepared in advance as porridge and then packed into bags, which has the disadvantage that the rice grains are crushed during the bagging process. In other words, cooked porridge cannot be filled with a simple liquid filling device, and it is necessary to use a snake pump or the like for filling high viscosity materials. However, with this type of filling device, when the porridge passes through the filling device, the porridge is The disadvantage is that some of the rice grains are crushed by the friction of the machine and become paste-like. In addition, food that is cooked as porridge and then packaged in bags needs to be reheated and sterilized after being packed in the bag, resulting in overheating during the heat sterilization process, which damages the texture of the porridge and makes it look like handmade porridge. In comparison, the quality deteriorated significantly. However, according to the method of the present invention, mechanical filling uses hard raw rice before cooking, so there is no damage to the rice grains during the filling process, there is no negative effect on the texture of the porridge, and the porridge can be eaten as it is cooked. It has the great advantage of being able to consistently supply a product with an excellent texture without turning the entire porridge into a paste-like consistency. Furthermore, the method of the present invention allows for the production of porridge of consistently stable quality easily. With the conventional method of boiling water and raw rice directly in a pot, it is extremely difficult to consistently obtain consistent quality, and requires considerable skill and experience.
Careful attention and control was required during cooking. However, in the method of the present invention, the raw rice and water are further added with seasonings such as salt if necessary, packed in a bag, and heated while the bag is sealed, so there is no evaporation of water during the heating process. This feature allows the user to accurately adjust the amount of heavy hot water, which is extremely important for the flavor of the porridge. In other words, if you calculate the amounts of water and rice in advance, seal them in a bag, and then deaerate, seal, and heat them in sequence, there will be no evaporation of water or overcooked rice during cooking, and there is no worry about burning the rice. Therefore, delicious porridge with a predetermined concentration can be stably obtained. Furthermore, since the method of the present invention heats raw materials such as rice water in a sealed bag until the raw rice is cooked, most of the microorganisms and their spores and spores are completely killed.
Even when heated to 100°C to 100°C, it can be kept refrigerated for 1 to several months. In addition, when heated at 120°C to 125°C, it becomes a retort food with long shelf life, and a porridge with good shelf life at room temperature can be realized. In short, porridge cooked in a pot using the traditional method has an extremely long shelf life, compared to the summer months when it starts to spoil in about 10 hours if left at room temperature.

[Preferred Embodiments] The present invention will be described in detail below. However, the examples shown below illustrate a method for producing porridge to embody the technical idea of the present invention, and the method for producing porridge according to the present invention is based on the material, shape, structure,
In addition, the manufacturing conditions are not limited to those listed below. Various changes can be made to the porridge manufacturing method of the present invention within the scope of the claims. The method for producing porridge of the present invention includes the steps of filling raw rice and water into a flexible bag, deaerating the bag, sealing the bag, heating the bag to cook the raw rice, and cooking. It consists of a cooling and maturing process in which the bags are cooled and matured after being dried. It goes without saying that in the process of bagging the raw rice together with water, seasonings such as salt can be mixed with the raw rice as needed. [Example 1] To make 5-minute porridge, add water to 35 g of polished rice to make a total of 350 g, fill it into a heat-resistant laminate film bag, deaerate it, and then seal it tightly. Next, heat the mixture in a steamer for about 45 minutes while keeping the inside temperature at 98-100°C. This stage serves as both cooking and sterilization. After cooling it by air or water, it is left in a refrigerator at 5°C for 3 days. There is almost 350g of porridge in the bag, and 5 to 1
If stored in a refrigerator at 0℃, it can be stored for 3 to 5 months with almost no change. When eating porridge, leave it in the bag and heat it in boiling water or in the microwave for 4 minutes, then open the bag and transfer it to a tableware to serve.
Public wounds can be enjoyed easily. Also, in summer, you can enjoy it cold as is. In these cases, it is possible to provide porridge with a stable concentration of 36kc aα per 100g and a constant number of calories, and it can also be stored in the refrigerator in the bag and served quickly and easily before meals whenever necessary. It is very convenient. "Example 2" Add 75°C hot water to 37g of embryonic rice to make 350g, fill it into an aluminum foil laminated bag, degas it, seal it, put it in a retina, and incubate at 120°C in a pressure retort sterilizer for about 250g.
Heat for 2 minutes, cook and sterilize, then cool with cold water.
Aging is performed at ℃ for 2 days. Thereafter, it was stored at room temperature and used as tableware according to Example 1, if necessary. In this case, the texture and other physical properties of the porridge immediately after being taken out of the pot and after ripening are as shown in the table below. (Left below) However, in creating this table, the amount of heavy hot water and the amount of solids were measured under the following conditions. That is, the prepared porridge was immersed in boiling water for 5 minutes in a bag to heat it, then the bag was opened and the porridge was transferred to a wire mesh container on the second corner of the city, left at 30°C for 2 minutes, and then soaked in heavy boiling water. Strain off most of it, then lift the wire mesh container to a height of 10 cm and drop it in the wire mesh container to separate the remaining heavy hot water adhering to the rice grains. The amount of hot water that permeated through the wire mesh is considered to be the amount of heavy hot water, and the amount that remains in the wire mesh container is considered to be the amount of solid water. As is clear from this table, the solid content of the porridge of the present invention increases significantly during the cooling and aging process, and the number of cooked rice grains increases, making it possible to produce a porridge with a texture suitable for health food. can. [Example 3] 22 g of polished rice, 10 g of sweet potato dice 1.5 cm, and 1.2 g of salt were placed in a heat-resistant plastic laminate bag, water was added to make the content 250 g, and after degassing, the bag was sealed tightly. Heat in boiling water for 35 minutes. After cooling by soaking in cold water, put in a refrigerator at θ°C to 3°C and age for 2 days. If you do not use it immediately, please keep it at 5℃~
Store it in a refrigerator at 10°C, and heat it in a microwave for 4 minutes before using it, then transfer it to tableware and serve. 100 perfect as a healthy food or as a late night snack
The result is a sweet potato porridge that is low in calories at 36.2 kcal per gram and maintains the texture of rice grains. The measured values of this potato porridge before and after ripening are as follows. As described above, like the above-mentioned porridge, the solid content of this porridge increases during the cooling and ripening process, resulting in a health food porridge with many cooked rice grains. To the filling of the box: Filling in the box: Nominal amendment; Procedural amendment (voluntary) April 5, 1986

Claims (1)

[Claims] (1) A process of filling a heat-resistant and water-resistant flexible film bag with water or hot water and raw rice, and sealing the bag in a deaerated state; 95℃～1
In the method of producing porridge, which consists of the step of cooking the raw materials inside the bag by heating it at 25°C, the bag in which the raw rice has been cooked is heated as it is in the bag at -1°C to 10°C through a cooling and aging process. A method for producing porridge, characterized by aging it for more than a day.