JPS62245A - Freezing and preserving of rice pudding - Google Patents
Freezing and preserving of rice puddingInfo
- Publication number
- JPS62245A JPS62245A JP60148421A JP14842185A JPS62245A JP S62245 A JPS62245 A JP S62245A JP 60148421 A JP60148421 A JP 60148421A JP 14842185 A JP14842185 A JP 14842185A JP S62245 A JPS62245 A JP S62245A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- rice pudding
- freezing
- pudding
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、米プディングの冷凍保存法に関し、特に原特
許出願(特願昭56−113,319号、米プディング
及びその製造法)の分割特許出願に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a frozen preservation method for rice pudding, and in particular to a divisional patent application of the original patent application (Japanese Patent Application No. 113,319/1988, entitled "Rice Pudding and Method for Producing the Same").
従来のプディングは卵と牛乳とを主成分としているが、
卵黄の摂り過ざによるコレステロールの蓄積や2次的ア
レルギー等による害が指摘されている。Traditional puddings have eggs and milk as their main ingredients, but
It has been pointed out that overconsumption of egg yolk can cause harm such as cholesterol accumulation and secondary allergies.
原特許出願に係る発明は、このような従来の動物性蛋白
質を主成分とするプディングの欠点を解消し、白米を主
成分とし、白米の有する栄養価に加え、その添加物によ
シ極めて栄養価に冨み、健康人のみならず特殊病人食品
、乳幼児の離乳食並びに食後のデザートとしても最適で
あり、更に体内での吸収が良く、しかも製法が容易で6
D、過剰米の処理にも役立つ米プディング及びその製造
法を提供した。The invention related to the original patent application solves the drawbacks of conventional puddings whose main ingredient is animal protein. Rich in value, it is ideal not only for healthy people but also for people with special illnesses, as baby food for infants, and as an after-meal dessert.Furthermore, it is well absorbed in the body and is easy to manufacture.
D. Provided a rice pudding useful for processing excess rice and a method for producing the same.
原特許出願の発明に係る米プディングには卵を全く使用
せず、主成分として白米を使用した点に特徴がらシ、こ
れに牛乳、スイート・コーン、バター、上白砂M、食塩
及びゼラチンを添加したものである。従りて卵の摂シ過
ぎによる弊害を防止出来る。The rice pudding according to the invention of the original patent application does not use eggs at all, but uses white rice as the main ingredient, to which milk, sweet corn, butter, white sand M, salt and gelatin are added. This is what I did. Therefore, the harmful effects of overfeeding eggs can be prevented.
次に原特許出願発明に係る米プディングを大人10〜1
2人前の食事に供する場合の実施例について説明する。Next, the rice pudding related to the invention of the original patent application was served for 10 to 1 hour for adults.
An example in which the food is served as a meal for two people will be described.
白米100?を同量の水で蒸し又は炊き上げ、これに普
通牛乳770tとクリーム状スィート・コーy225#
を混合し、ミキサー内で20分間撹拌混合してクリーム
状とし、これを濾過して繊維成分を除去後釜内に導びき
、これに上白砂糖80#、バター51.ゼラチン1st
、塩少々を添加して沸騰しながら5〜6分間撹拌混合し
て殺菌し、加熱停止後40℃まで撹拌しなから徐冷後、
所望の容器内に充填して米プディング11387を得た
。その分析表を下に示めす。White rice 100? Steam or boil with the same amount of water, add 770t of regular milk and creamy sweet coco Y225#
The mixture was stirred and mixed in a mixer for 20 minutes to form a cream, which was filtered to remove the fiber components, and then introduced into a pot. Gelatin 1st
, add a little salt, stir and mix for 5 to 6 minutes while boiling to sterilize, stop heating and slowly cool to 40℃ without stirring,
Rice pudding 11387 was obtained by filling into a desired container. The analysis table is shown below.
米プディング分析表(10〜12人前)この方法で得た
米プディングは極めて美味で栄養価に富み、健康人のみ
ならず老人、病人。Rice pudding analysis table (10-12 servings) The rice pudding obtained by this method is extremely delicious and nutritious, and is suitable not only for healthy people but also for the elderly and sick.
乳幼児まで好まれる食品であシ、卵を使用しないので健
康食品である。It is a food that even infants and young children like, and it is a health food because it does not contain eggs.
しかしこの米プディングは、栄養価に富むものであるか
ら腐敗し易すい。そこで冷凍保存が考えられるが、冷凍
過程で内容物が分離し易すく、解凍して使用すると風味
が変わる事が多い。However, this rice pudding is highly nutritious and is prone to spoilage. Therefore, frozen storage is considered, but the contents tend to separate during the freezing process, and the flavor often changes when used after thawing.
種々実験の結果、前述の方法で製造した米プディングを
冷凍庫内で一6℃〜−5℃の間の温度で徐々に30分か
けて冷凍すれば内容物が分離せず、各容器に萱をして密
閉して保存すれば数ケ月にわたりて冷凍保存でき−る。As a result of various experiments, it was found that if the rice pudding produced by the method described above is gradually frozen in a freezer at a temperature between -6°C and -5°C for 30 minutes, the contents will not separate and each container will be covered with straw. If you store it in an airtight container, it can be frozen for several months.
この冷凍保存された米プディングを容器ごと湯に入れて
戻し、所望の食器に供すれば殆んど製造直後の状態と同
じ風味である。If this frozen rice pudding is reconstituted in a container with hot water and served on a desired tableware, the flavor will be almost the same as the one immediately after production.
特許出願人 株式会社鵡見製作所 コ“’l+;’・Patent applicant: Umi Seisakusho Co., Ltd. ko “’l+;’・
Claims (1)
を添加し、これをミキサー内で撹拌混合した後釜に導び
き、これに上白砂糖、バター、食塩及びゼラチンを添加
して沸騰しながら撹拌混合して殺菌し、40℃まで撹拌
しながら徐冷して製造する米プデイングに於いて; 該米プデイングを所望容器内に充填後、−3℃〜−5℃
の間の温度で徐々に冷凍し、該容器に蓋をする米プデイ
ングの冷凍保存法。[Claims] Ordinary milk and creamy sweet corn are added to pregelatinized white rice, stirred and mixed in a mixer, and then introduced into a pot, where white sugar, butter, salt, and gelatin are added. In rice pudding produced by stirring and mixing while boiling to sterilize, and slowly cooling to 40°C while stirring; After filling the rice pudding into a desired container, the temperature is -3°C to -5°C.
A method of freezing rice pudding that involves gradually freezing the rice pudding at a temperature between
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60148421A JPS62245A (en) | 1985-07-08 | 1985-07-08 | Freezing and preserving of rice pudding |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60148421A JPS62245A (en) | 1985-07-08 | 1985-07-08 | Freezing and preserving of rice pudding |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56113319A Division JPS5816648A (en) | 1981-07-20 | 1981-07-20 | Rice pudding, its making and storing |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62245A true JPS62245A (en) | 1987-01-06 |
JPS639815B2 JPS639815B2 (en) | 1988-03-02 |
Family
ID=15452418
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60148421A Granted JPS62245A (en) | 1985-07-08 | 1985-07-08 | Freezing and preserving of rice pudding |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62245A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0662284A1 (en) * | 1994-01-08 | 1995-07-12 | Societe Des Produits Nestle S.A. | Process for the preparation of a sterile milk gruel and product obtained |
CN102715410A (en) * | 2010-10-28 | 2012-10-10 | 彭素萍 | Manufacture method of Chaoxian flavor zongzis |
CN104012849A (en) * | 2014-06-22 | 2014-09-03 | 吴金玉 | Rice dumpling capable of reducing rice on reed leaf and preparation method of rice dumpling |
JP2017175925A (en) * | 2016-03-28 | 2017-10-05 | 江崎グリコ株式会社 | Packaged food and method for producing the same |
-
1985
- 1985-07-08 JP JP60148421A patent/JPS62245A/en active Granted
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0662284A1 (en) * | 1994-01-08 | 1995-07-12 | Societe Des Produits Nestle S.A. | Process for the preparation of a sterile milk gruel and product obtained |
CN102715410A (en) * | 2010-10-28 | 2012-10-10 | 彭素萍 | Manufacture method of Chaoxian flavor zongzis |
CN104012849A (en) * | 2014-06-22 | 2014-09-03 | 吴金玉 | Rice dumpling capable of reducing rice on reed leaf and preparation method of rice dumpling |
JP2017175925A (en) * | 2016-03-28 | 2017-10-05 | 江崎グリコ株式会社 | Packaged food and method for producing the same |
Also Published As
Publication number | Publication date |
---|---|
JPS639815B2 (en) | 1988-03-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1031468A (en) | Fruit shake and preparation method | |
US5925394A (en) | Methods for denaturing and whipping into a foam protein certain denaturable proteins found in milk products, egg products and meat products | |
JPS62245A (en) | Freezing and preserving of rice pudding | |
US4910036A (en) | Process of treating vegetables for use in a vegetable omelette mix | |
US3930050A (en) | Process for preparing low calorie gelatin dessert with bromelain | |
JPS5816648A (en) | Rice pudding, its making and storing | |
JP2000032920A (en) | Avocado-containing ice cream and its production | |
US2101374A (en) | Chocolate malted milk food product and process of forming same | |
JPH06141771A (en) | Readily absorbable calcium-enriched powdered green tea milk | |
Carpenter | Milk for the family | |
JPH05227895A (en) | Preparation of bean curd ice cream | |
JPS58152456A (en) | Pudding and its preparation | |
JPS5835667B2 (en) | Tofu pudding and its manufacturing method | |
Seas et al. | New Spread Type Dairy Product | |
RU2071344C1 (en) | Composition for blood hemoglobin content increase and method of its preparing | |
SU891059A1 (en) | Beverage production method | |
CN105815535A (en) | Making method of special biscuit ice cream | |
JPH04325057A (en) | Preparation of frozen alcoholic dessert product | |
JPH0211225B2 (en) | ||
PH22020000072U1 (en) | A process for making vanilla flavored potato ice cream | |
JPH01112952A (en) | Natto (fermented soybean)-containing ice food | |
Diedrichsen | EC61-927 Spotlight on Milk | |
PH22020000069U1 (en) | A process for making potato ice cream with buko-pandan flavor | |
JPS58179453A (en) | Custard pudding and preparation thereof | |
JPH03297353A (en) | Well-balanced ice cream |