JPH04222568A - Solidified rice gruel and hotchpotch and production thereof - Google Patents

Abstract

PURPOSE:To provide a solidified rice gruel or hotchpotch capable of being simply transported, packaged and stored, and capable of readily restored to the hot rice gruel or hotchpotch by a microwave oven, etc., by solidifying water contained in the rice gruel or hotchpotch with a viscous substance which is changed into a solid state at the ordinary temperature. CONSTITUTION:Before or after raw rice and water are heated and boiled to produce a rice gruel or hotchpotch, a viscous substance (preferably gelatin, carrageenan and/or casein), the viscous substance being changed into a solid state at the ordinary temperature, followed by cooling the produced rice gruel or hotchpotch to solidify the water contained therein with the viscous substance for providing the objective solidified rice gruel or hotchpotch.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to solidified porridge or rice porridge and a method for producing the same. The solidified porridge and solidified porridge of the present invention can be easily reconstituted into porridge or porridge by heating in a microwave oven or the like for a short time, and can be eaten hot.

0002

[Prior art] The water content of conventionally commercially available porridge and rice porridge is
87-90% for 7-minute porridge, 70-80% for rice porridge
%, and most of the water is in liquid form. Therefore, special equipment was required for transportation, packaging, storage, etc., and great care had to be taken to prevent moisture from flowing out. Also, dried porridge,
Dried rice porridges are also known, but since these porridges and rice porridges are dried, they tend to crumble during transportation and storage, and because they are porous, they easily oxidize, making it difficult to preserve them or lack the oxygen necessary for that purpose. Special attention had to be paid to the use of permeable containers. Furthermore, the flavor after restoration was not quite satisfactory.

0003

SUMMARY OF THE INVENTION The present invention has been made in an attempt to solve these problems by paying attention to the problems of conventional rice porridge and rice porridge. That is, the present invention aims to provide a porridge or rice porridge product that can be easily transported, packaged, stored, etc. Furthermore, the present invention seeks to provide a product that does not oxidize or deteriorate during storage. Furthermore, the present invention seeks to provide a product with superior flavor and nutritional value.

0004

[Means for Solving the Problems] In order to solve these problems, the inventor of the present invention has developed a method for transporting watery liquids such as porridge and porridge by fixing them with a sticky material that is solid at room temperature. The present invention has been completed based on the discovery that the product can be easily packaged and stored, the product is hardly oxidized during storage, and the flavor can be improved by using a mucilage. That is, the present invention relates to (1) solidified porridge or porridge prepared by solidifying the liquid water of porridge or porridge with a sticky substance that is solid at room temperature. (2) Rice and water are cooked to prepare porridge or rice porridge, and before and after this heating, a sticky substance that is solid at room temperature is added and cooled to solidify the watery liquid of the porridge or porridge. The present invention relates to a method for producing solidified porridge or rice porridge, which comprises solidifying rice porridge or rice porridge.

[0005] Any rice can be used in the present invention. Examples of such rice include brown rice, germ rice, white rice, etc., but particularly preferable rice is gelatinized rice, especially rice that has been dry-pressed after gelatinization. Flattened rice is made by cooking polished rice with a moisture content of 13 to 20.
% by weight, and dry this to 0.5 to 1.3 m
The rice is pressed to a thickness of approximately 300 yen (mm) thick, and using this type of pressed rice, porridge, porridge, etc. can be easily prepared in a short period of time, and it can also be easily reconstituted. can. In addition, mucilage substances that are solid at room temperature include gelatin,
Examples include carrageenan and casein, and these may be used alone or in combination. especially,
When gelatin and carrageenan are used together, a soft porridge or porridge can be obtained. These sticky substances are used in an amount of about 20 to 70%, preferably about 50%, based on the rice, and about 3 to 10%, preferably about 5%, based on the whole porridge or porridge. These may be added in powder form or as an aqueous solution.

[0006] The solidified porridge and solidified porridge of the present invention can be produced as follows. First, a larger amount of water than is needed to make the rice, for example 7 to 10 times the amount of water to the rice, is added to the rice and cooked to prepare porridge or porridge. At this time, if the above-mentioned pressed rice is used, rice porridge or rice porridge can be prepared by heating and cooking the rice for about 7 to 8 minutes, and when the resulting product is reconstituted by heating in a microwave etc., it will take a short time. It is particularly preferable because it can be restored to the same state as the original porridge or rice porridge in a short period of time. To the obtained porridge or rice porridge, add the above-mentioned mucilage substances such as gelatin, carrageenan, casein, etc. that are solid at room temperature in powder form or after heating and dissolving in water,
This is cooled to fix the water in the porridge or porridge to obtain the product. Cooling is preferably carried out at room temperature to refrigerator temperature (around 5 to 0°C).

[0007] In addition, especially when making rice porridge, the trick is to wash the rice with boiling water to remove stickiness, but cooking rice with sticky substances such as gelatin in it from the beginning, especially with compressed and dried rice, is recommended. The gelatin and other ingredients then create a weak barrier around the rice, making the rice less sticky, making it ideal for rice porridge. Additionally, seasonings such as miso, vegetables, meat, and other side foods may be added together with the raw rice, or during or after cooking the rice. The resulting product can be easily restored by heating it in a microwave oven or the like for 2 to 3 minutes to return it to the original warm porridge or porridge.

[0008]

[Effects of the Invention] The product obtained according to the present invention has a pudding-like consistency, is easy to carry and transport, and is stable without losing its shape. In addition, since the surface of rice and side foods is covered with mucilage, they are trapped without coming into contact with air, so they do not deteriorate during storage and can be stored for a long period of time. Furthermore, the product of the present invention can be eaten individually by placing one serving of rice and water in a container made of heat-resistant synthetic resin, etc., and can be used as food for sick people, children, or as food for disasters, mountain climbing, and picnics. suitable. In addition, minerals such as calcium, vitamins, or amino acids can be easily fortified, and gelatin, casein, etc. can be used as mucilages to supplement the protein that is lacking in processed rice products. Furthermore, it is extremely easy to add supplementary foods, and for sick patients, supplementary foods and nutrients can be easily added according to the condition of the patient. Moreover, if the container is shaped into a dreamy shape such as an apple shape, it will be suitable for the tastes of young children. Therefore, the present invention is useful as porridge or rice porridge to be served immediately.

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

【Example】

0010

Example 1 (1) Preparation of flattened rice Polished rice was cooked and dried by a conventional method to obtain dried rice with a water content of about 14% by weight. This 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 soaked in boiling water, it can be restored to cooked rice in 2 to 6 minutes.

(2) Preparation of solidified porridge Put 40 g of the pressed rice obtained in (1) above, 300 cc of water, and a small amount of salt into a heat-resistant synthetic resin container and heat in a microwave for 8 minutes to make porridge. A gelatin solution obtained by heating and dissolving 20 g of gelatin in a small amount of water was poured into this, boiled red beans were added on top of the gelatin solution, the mixture was cooled in a refrigerator, and the container was sealed to obtain a pudding-like red bean porridge. After storing this in the refrigerator for 5 days, I took it out and heated it in the microwave for 3 minutes, which turned it into a warm red bean porridge that I could eat deliciously.

0012

Example 2 40 g of pressed 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 heat-resistant synthetic resin container and heated in a microwave oven for 8 minutes. A small amount of green vegetables, fried tofu, and nameko mushrooms were added to this, and the mixture was placed in a freezer to cool and solidify, and the container was sealed to obtain a product. This was stored in the refrigerator for 5 days, then taken out and heated in the microwave for 3 minutes to obtain a warm miso-flavored rice porridge.

Claims (5)

[Claims] 1. Solidified porridge or rice porridge made by solidifying the liquid water of porridge or rice porridge with a sticky substance that is solid at room temperature. 2. The solidified porridge or rice porridge according to claim 1, wherein the mucilage is one or more selected from the group consisting of gelatin, carrageenan, and casein. Claim 3: Cook rice and water to prepare porridge or rice porridge, add a sticky substance that is solid at room temperature before and after the cooking, and cool the rice to remove the water from the porridge or porridge. A method for producing solidified porridge or rice porridge, characterized by solidifying with a mucilage. 4. The method for producing solidified porridge or porridge according to claim 3, wherein the rice is gelatinized and dry-pressed pressed rice. 5. Add pressed rice to a heat-resistant container together with water, heat and cook the rice to prepare porridge or rice porridge, add a sticky substance that is solid at room temperature before or after heating, and then heat or boil the rice. Solidified porridge or solidified rice porridge characterized by solidifying the watery liquid of the porridge or rice porridge with a mucilage substance by cooling with or without adding an unheated side food and sealing the container. How to make kazosui.