JPS62245A - Freezing and preserving of rice pudding - Google Patents

Abstract

PURPOSE:To make it possible to preserve rice pudding for a long period without separating the contents in freezing or changing the flavor in thawing, by slowly freezing rice pudding produced by using polished rice as a principal component without using an egg. CONSTITUTION:Ordinary cow's milk and creamy instant corn are added to pregelatinized polished rice and mixed in a mixer while stirring to give a mixture of creamy form. Refined white sugar, butter, common salt and gelatin are added to the mixture, stirred and mixed in a cooker while boiling and sterilized. After stopping the heating, the mixture is slowly cooled to 40 deg.C while stirring to give rice pudding, which is then filled in a desired container and slowly frozen at -3--5 deg.C in a refrigerator for about 30min.

Description

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").

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.

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.

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.

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.

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.

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.

It is a food that even infants and young children like, and it is a health food because it does not contain eggs.

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.

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.

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.

Patent applicant: Umi Seisakusho Co., Ltd. ko “’l+；’・

Claims (1)

[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