JPH05137522A - Frozen gruel and its preparation - Google Patents

Abstract

PURPOSE:To prepare frozen gruel able to easily be thawed and heated and having excellent preservability without changing the taste, shape and nature of the raw gruel by placing gruel on a tray in the form of a thin sheet, preliminarily freezing the gruel, subjecting to main freezing and crushing into small blocks. CONSTITUTION:Gruel 1 prepared by conventional method is placed on a tray 2 in the form of a thin sheet, preliminarily frozen, taken out of the tray, subjected to main freezing as a whole and crushed into small blocks to obtain the objective frozen gruel.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen porridge which can be easily thawed and heated in a microwave oven or the like and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, various frozen foods have been distributed as foods that are suitable for long-term storage and can be easily cooked and cooked in a microwave oven or the like. Among these frozen foods, pilaf, fried rice, etc. that use cooked rice as the main ingredient are cooked by mixing cooked rice with vegetables and meat, and then frozen into roses, but in the case of porridge, they are frozen. Since it cannot be frozen, it is frozen as one lump and sealed.

[0003]

However, porridge is produced by adding a large amount of water to polished rice and heating it for a long time.
It is composed of cooked rice containing a large amount of water and porridge soup with a large amount of starch dissolved, so it is difficult to thaw when frozen as one lump, and it takes a long time to thaw and heat in a microwave oven.
I couldn't eat easily.

The frozen mass is thawed in order from the surface,
Since it is heated, the surface portion is excessively heated, and the porridge after finishing thawing and heating has a taste,
The shape was remarkably different and the quality was deteriorated.

Further, since it takes a long time to heat the rice, a certain amount of water is absorbed by the cooked rice, which is different from the properties of the porridge at the time of production and the taste is deteriorated.

Therefore, the present invention is based on the taste, shape, and
It is an object of the present invention to provide a frozen porridge that can be easily thawed, heated and eaten without changing its properties, and a method for producing the same.

[0007]

To achieve the above object, the frozen porridge of the present invention is characterized in that the porridge produced by a conventional method is frozen in a small thin plate shape together with porridge soup, and the frozen porridge of the present invention is also frozen. The method of manufacturing porridge is to place the porridge manufactured by a conventional method in a thin plate shape on a tray and pre-freeze it, then take out the porridge in the pre-frozen state from the tray to freeze the whole and then make it into a small block shape. It is characterized by crushing.

[0008]

[Operation] As a result, the surface area of frozen porridge is increased and it can be thawed and heated in a shorter time than conventional frozen porridge. Moreover, since the whole is uniformly thawed and heated, it is regenerated to the taste, shape and properties almost similar to the porridge at the time of production, and the quality is less deteriorated.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings.

A predetermined amount of water is added to polished rice, and the cooked rice 1a and porridge soup 1b of the porridge 1 are placed on a tray 2 in a thin plate shape as shown in FIGS. 1 and 2. To do.

Put the tray 2 on which the porridge 1 is placed in the refrigerator,
Pre-freeze. This pre-freezing means that frozen porridge 1 is in tray 2
It means that the porridge soup 1b can be easily peeled off and the porridge soup 1b does not flow out.

Since the processing conditions for the above-mentioned pre-freezing differ depending on the temperature and amount of the porridge 1, the capacity of the refrigerator, etc., optimum conditions are set appropriately according to each case.
When the porridge 1 is placed on the tray 2 with a thickness of 7 mm, it may be normally cooled at -40 ° C for several minutes.

Next, after removing the porridge 1 from the tray 2 and placing it on an appropriate support, the whole is frozen again to produce a thin plate-shaped frozen porridge. Here, the main freezing means that the porridge 1 including the porridge soup 1b is completely frozen. Further, since the surface of the porridge 1 that has been main frozen in this way is in a state of being frozen in advance by the pre-freezing, it can be easily removed from the support base.

The above-mentioned freezing temperature may be any temperature at which an ordinary frozen food is produced.

As shown in FIG. 3, this thin plate-shaped frozen porridge is
It is crushed by an appropriate means into small blocks 3, put in a bag 4 as shown in FIG. 4, and hermetically sealed.

Incidentally, when the porridge 1 after pre-freezing is peeled from the tray 2, cracks may occur and a large block-shaped frozen porridge may be formed. However, there is no obstacle to crushing after the main freezing. Rather, the size is rather moderate, and handling and crushing after the main freezing becomes easier.

The block 3 preferably has a plate shape and a thickness of about several mm, and if the thickness exceeds 10 mm, it becomes difficult to obtain a good defrosted state. Further, the thickness is optional, and may be any size that does not impair the distribution as a product, for example, a size that can be put in the bag 4 shown in FIG.

When eating the frozen porridge produced in this way, an appropriate amount of the block 3 is put in a container, thawed and heated in a microwave oven or the like. At this time, since each block 3 has a large surface area, it can be thawed and heated in a short time. By being able to thaw and heat in a shorter time, the shape of the cooked rice 1a is not deformed, and the moisture of the porridge soup 1b is not excessively absorbed by the cooked rice 1a, so that the taste is not deteriorated. Further, since the whole is thawed uniformly, it is regenerated into a taste and shape substantially similar to the porridge 1 at the time of production, and the quality is less deteriorated.

Further, since the frozen porridge 3 is crushed into a small block shape, the amount to be thawed, that is, the amount to be eaten can be easily adjusted.

As described above, in the method of the present invention, after the porridge is placed on the tray in a thin plate shape and pre-frozen, the porridge is taken out from the tray, main-frozen and then crushed, but the pre-freezing is performed. Thus, it is possible to easily manufacture a good frozen porridge that maintains the shape of the porridge particles that make up the porridge.

In the following, the method of the present invention and a method of placing porridge on a tray in the form of a thin plate and subjecting it to main freezing in one step, and then taking out the porridge after the main freezing from the tray and crushing it (Method A), After placing the porridge on the tray in a thin plate and pre-freezing,
Method of crushing the porridge after pre-freezing and then freezing it (Method B)
An experimental example comparing the above and will be described.

In Method A, the porridge frozen on the tray is
It was difficult and difficult to peel from the tray. Also,
Since the porridge after freezing was a large plate, it was difficult to crush it into blocks, a large crusher was required, and handling was inconvenient.

In the method B, since the porridge in the pre-frozen state before being completely frozen is crushed, the porridge grains are crushed and the frozen porridge is deteriorated in quality.

In the method of the present invention, since the porridge after pre-freezing is peeled off from the tray, it is easy to peel off from the tray, and the porridge after main freezing is easily crushed by cracks or cracks generated in the porridge at the time of peeling. . Further, the frozen porridge with good quality was obtained without crushing the porridge grains in the production process.

The frozen porridge of the present invention can be manufactured very easily by the method described in the above embodiment, but can also be manufactured by other methods. For example,
The porridge after production may be put on a tray in small amounts by an appropriate means so as to form a small thin plate, and this may be frozen, and the tray surface may be of an appropriate size and depth. A concave portion may be provided, and porridge may be poured into the concave portion and frozen. Even in the case of manufacturing in this way, the work of peeling the frozen porridge from the tray becomes easy by performing the pre-freezing and once peeling from the tray and then performing the main freezing.

The shape of the frozen porridge is basically preferably a flat plate with both sides parallel, but if the surface does not adversely affect thawing and heating, even if the surface has irregularities or bulges, there is no particular problem. Absent.

[0027]

As described above, the frozen porridge of the present invention can be easily thawed and heated and eaten without changing the taste, shape and properties of the porridge during production. Also,
The method of the present invention can easily produce the above-mentioned frozen porridge.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing a state in which the manufactured porridge is placed on a tray in a thin plate shape.

FIG. 2 is a partial plan view of the same.

FIG. 3 is a plan view showing a frozen porridge crushed into blocks.

[Fig. 4] Front view of a frozen porridge hermetically packed in a bag

[Explanation of symbols]

1 ... porridge 1a ... rice 1b ... porridge soup 2 ... tray
3 ... Block of frozen porridge 4 ... Bag

Claims (2)

[Claims] 1. A frozen porridge characterized in that porridge produced by a conventional method is frozen together with porridge soup into a small thin plate. 2. A porridge produced by a conventional method is placed on a tray in a thin plate shape and pre-frozen, then the porridge in the pre-frozen state is taken out from the tray, the whole is finally frozen, and then crushed into small blocks. A method for producing frozen porridge, which comprises: