JPS5816648A - Rice pudding, its making and storing - Google Patents

Abstract

PURPOSE:Polished rice containing alpha-form starch is used as the major material and combined with milk, sweet corn, sugar, butter and so on, then made into pudding, thus giving delicious pudding by no use of eggs. CONSTITUTION:Polished rice is boiled or steamed with an equal amount of water and combined with milk and creamy sweet corn into a cream. The cream is filtered, then mixed with sugar, butter, gelatin and salt, sterilized and cooled down to 40 deg.C. It is contained in vessels to give the product. It is cooled to -3- -5 deg.C and stored for a long period of time.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to rice pudding, its production and preservation methods.

Traditional puddings have eggs and milk as their main ingredients, but
It has been reported that excessive intake of egg yolk can cause damage such as secondary allergy during the accumulation of cholesterol.

The present invention solves the drawbacks of conventional puddings that are mainly made of animal protein, and uses white rice as the main ingredient.In addition to the nutritional value of white rice, it has good absorption in the sleeves, and has a simple manufacturing method and preservation method. To provide a rice pudding, which is easy to use) and useful for processing excess rice, and a method for producing and preserving the rice pudding.

The rice pudding according to the present invention is characterized by the fact that it does not use eggs at all, but uses white rice as its main ingredient.
Sweet corn, butter.

It is made by adding 9 ounces of white sugar, salt and Zefti. Therefore, you can prevent the problem of overeating eggs.

Next, each example in which the present invention is provided for meals for 10 to 12 adults will be explained.

Boil or boil 100 # of white rice with the same amount of water, add 770 tons of filtrated milk and 2251 tons of creamy sweet corn.
1, stirred and mixed in a mixer for 20 minutes to form a cream, which was then filtered to remove the fiber components and sent to Taniuchi, where 80 tons of white sugar, 5 tons of butter, and 18 tons of gelatin
T, woodcutter got 1158 #9. The analysis table is shown below.

Rice pudding analysis table (10 to 12 servings) The rice pudding obtained by this method is extremely delicious and rich in nutritional value, and is suitable for not only healthy people but also the elderly, the sick, and infants at a temperature between -3℃ and -5℃. If you slowly freeze the contents for 30 minutes, the contents will not separate, and if you seal each container with violets and store them, you can freeze them for several months. If this frozen log pudding is reconstituted in a container with hot water and served on a desired tableware, it will have almost the same flavor as it did immediately after production.

Claims (1)

[Claims] (!) A rice pudding consisting of d-condensed white rice, old-fashioned milk, sweet corn, caster sugar, puta, salt, and gelatin. -Cured white rice with regular milk and creamy sweet.
Add the corn, stir and mix in the mixer, then transfer to the pot and add caster sugar. Add the putter, salt and gelatin and stir and mix while boiling. Add the slow-toothed corn while stirring at 4 oct. Stir and mix the corn in the mixer, then lead to the pot, and add caster sugar. Add putter, salt, and gelatin, stir and mix while boiling, slowly cool without stirring with aoct, fill in a desired container, and gradually freeze at -5℃-5℃, and cover the container. How to freeze rice pudding.