JPS6075242A - Frozen gruel-like food product and its preparation - Google Patents

Abstract

PURPOSE:Soft grains of boiled rice or seasoned rice grains are covered with rice flour and frozen each separately to give frozen gruel-like food product that can be made into gruel by simple cooking in low costs. CONSTITUTION:Raw rice is washed with water and dipped in water, then boiled with a larger amount of water than in normal rice boiling or a combination of the water and seasonings such as salt, soysauce and soup. The boiled (and seasoned) rice grains are cooled down, e.g., by blowing cool air lower than 50 deg.C and 5-20% or so of rice flour are added to the boiled rice to cover the grains under gradual stirring with a mixer, thus giving individually separated boiled rice grains. The separated rice grains are frozen in the separate state with a coolant such as dryice to give the objective frozen gruel-like food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a frozen porridge food frozen in bulk and a method for producing the same.

Traditionally, porridge, ojiya,
Processed foods such as Chinese porridge are well known.

These processed foods are made by boiling rice or rice with divine seasonings under high temperature and pressure, or by boiling the rice for a long time to break down the rice grains to some extent to form a porridge, which is then placed in a plastic container. It is produced by filling it in aluminum bags and freezing it, filling it in aluminum bags and retorting it, or canning it.

However, such a manufacturing method requires a long time for manufacturing, and the use of manufacturing equipment such as a high-pressure cooker has the disadvantage of reducing productivity. Furthermore, since the product contains a large amount of water, there is also the disadvantage that packaging costs, freezing costs, transportation costs, etc. are unnecessarily increased due to this large amount of water.

This invention was made in view of the above circumstances, and provides a frozen porridge-like food and special manufacturing equipment that has a small amount of water in the product, can reduce unnecessary expenses, and can be easily prepared into porridge. The object of the present invention is to provide a method for producing a frozen porridge-like food that does not require the production of frozen porridge and reduces the production time.

The present invention will be explained in detail below.

The feature of this invention is that soft cooked rice is sprinkled with rice flour and frozen in the form of individual pieces.

First, raw rice is washed with water, etc., and then soaked in water, and then water with a higher concentration than usual is added to the soaked rice. In other words, the amount of sewage per part by weight of rice is 11 times the amount of rice per part by weight.
shows. ) Add 1 part of water and boil until soft. At this time, the cooked rice grains must be slightly broken down and retain their shape well, and the water must be 2. If it exceeds j times the amount of electricity, it will start to crumble and it will not be suitable for cooking, and if it is less than l5 times the weight, t'L
The texture will be hard and it will take time to cook after freezing. Furthermore, seasonings such as salt, soybean oil, sugar, and soup may be added during the rice cooking to obtain seasoned cooked rice. Furthermore, edible oils such as soybean oil, cottonseed oil, corn oil, and medium-chain triglycerides may be added to the water at the time of cooking rice in an amount of about 10% by weight. It has the advantage of being easier to break into pieces using rice flour.

Next, the cooked rice is heated to 50℃ or lower, preferably 30℃ or lower.
Cool the rice grains to below ℃ by blowing cold air to remove some moisture from the surface of the rice grains. If the temperature of the cooked rice exceeds SO°C, the water channels on the surface of the cooked rice are large, and when mixed with rice flour in the subsequent process, some of the rice flour will dissolve and become sticky, making it difficult to break it into pieces.

Next, add the rice weight to the cooled rice! - Add 20 yen of rice flour and gently stir and mix while loosening with a mixer etc. to make the rice flour adhere to the surface of the rice grains and make the cooked rice into pieces.

The rice flour used is Joshinko, Doyouko, etc. made from non-glutinous rice, Mochiko, Shiratamako, etc. made from glutinous rice, or a mixture of these with starch, and food products that have been sterilized. It is preferable to use one that does not cause hygiene problems.

If the amount of rice flour added is less than 5% of the weight of cooked rice, there will be insufficient rice flour and the surface of the rice grains will not be sufficiently coated with rice flour, making it difficult to break up into pieces. Also, even if it exceeds 1 or 2%, rice flour is excessive and wasteful.
It becomes necessary to sieve and remove excess rice flour.

The cooked rice, which has been sprinkled with rice flour and turned into roses, is then mixed with a cold agent such as dry ice and turned into roses. Then, freeze and freeze to obtain the desired freezing agent-like food.

When thawing the frozen porridge-like food obtained in this way, 13 to 3 parts by weight of water is added to one part of the frozen porridge-like food.
By boiling it for a few minutes, the rice flour on the surface of the rice grains dissolves, producing the characteristic stickiness of porridge, resulting in a porridge that looks just like the real thing.

In such freezing agent-like foods, the rice flour is used to break it up into pieces and also to release the stickiness characteristic of porridge after thawing, so the amount of water in the product may be small. Packaging costs, freezing costs, transportation costs, etc. are all inexpensive. In addition, since it is frozen in bulk, it requires less time to defrost, requires less time to cook, and has the advantage of being convenient for portioning and measuring. Furthermore, the production can be carried out under almost the same conditions as regular rice cooking, so
There is no need to cook rice for a long time or use a special high-pressure, high-temperature pot, etc., and the manufacturing cost can be greatly reduced6.Hereinafter, a specific explanation will be given with reference to examples.

[Example 1, white porridge] Three boiled raw rice porridges were added to drained water Ai<47 and medium-chain triglyceride θf, and the rice was cooked normally.

Cool the cooked rice 7k19 with an air cooler to about 30℃
And so. The weight of the cooked rice at this time was 100 kg.

Add 2 to 9 tkg of sterilized rice flour to this cooled cooked rice.
7. was added and stirred with a horizontal mixer. ! Rkg of rice flour-coated loose cooked rice was obtained. The excess rice flour was sieved. The rose-shaped cooked rice thus obtained was frozen as it was in a freezer to obtain frozen white porridge.

Take 1 oot of this frozen white porridge, add water and 2009,
After boiling for ~j minutes, a sticky white porridge similar to the real thing was made.

[Example 2, Chinese porridge] After washing 3 cups of raw rice, 6 kg of water, 100 ff of F') gala soup powder, 60 P of salt, L soybean oil s'o
R, Sake 602, and a small amount of strainer were added and the rice was cooked. 7 kiloliters of cooked rice was cooled by approximately 30 CK using an air cooler.

The weight of the cooked rice after cooling was approximately 100 kg.

2 kg of this cooled cooked rice skgrtc sterilized rice flour was added, stirred and mixed, and the mixture was made into pieces, which were then frozen using dry ice snow in the form of pieces. This frozen rice fit K
, another 1c? The product was prepared by appropriately distributing ingredients such as J.L.-processed chicken meat, shiitake mushrooms, spinach, carrots, and bamboo shoots.

Take this product with one serving of ingredients / 301 pieces, 3 pieces of water in this anus.
Add 001 and get 3~! After boiling for a minute, a sticky and delicious Chinese porridge was created.

As explained above, the freezing agent-like food of the present invention is made by applying rice flour to soft cooked rice and freezing it in this state, so the amount of water contained in the product is This reduces packaging costs, freezing costs,
Transportation costs can be significantly reduced. Moreover, it is easy to manufacture and does not require special manufacturing equipment. Furthermore, since it is a frozen food in the form of individual pieces, it has the advantage of being easy to defrost and cook.

Claims (2)

[Claims] (1) A frozen porridge-like food made by sprinkling rice flour on soft cooked rice or seasoned cooked rice particles and freezing them in bulk. (2) After washing the raw rice, add regular boiled rice or grain water or water and seasonings and cook the rice. After cooling the cooked rice or seasoned rice to below 5θ℃, use the rice flour. A method for producing a frozen porridge-like food, which is characterized by adding and stirring, further cooling, and freezing the cooked rice in pieces.