WO2014195459A1

WO2014195459A1 - Shelf-stable concentrated instant congee and manufacture thereof

Info

Publication number: WO2014195459A1
Application number: PCT/EP2014/061822
Authority: WO
Inventors: Rebecca Lian Hwee Peng; Chang Liu
Original assignee: Nestec S.A.
Priority date: 2013-06-06
Filing date: 2014-06-06
Publication date: 2014-12-11

Abstract

A method of manufacturing a shelf-stable concentrated instant congee is disclosed, as well as a packaged product which comprises a retorted container containing the instant congee. A method of preparing a congee is also disclosed.

Description

SHELF-STABLE CONCENTRATED INSTANT CONGEE

AND MANUFACTURE THEREOF

TECHNICAL FIELD

The invention relates to a shelf-stable concentrated instant congee, and a method of manufacturing this product. In particular, the invention relates to congee that can be prepared easily and instantly for on-the-go consumption.

BACKGROUND OF THE INVENTION

Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of common general knowledge in the field.

Congee is a type of porridge or gruel, usually based on rice, which is popular in many Asian countries, as well as in Portugal or Brazil. Congee can be plain, sweet or savoury. Congee can contain other grains than rice, or beans. Plain congee is served most often with side dishes. When additional ingredients are added whilst preparing the congee, such as meat, fish, and flavourings, it is most often served as a meal or a light meal snack. When additional ingredients such as sweetener, or fruits, are added whilst preparing the congee, it may be served as a dessert, such as sweet congee. Congees are very popular due to their easy-to-digest form. Congee is often the first weaning food of Chinese babies. In China, congee is also commonly consumed at breakfast but also during lunch or as a light supper. Despite the many variations of congees, it often has a thicker consistency due to disintegration of the base ingredient, usually rice, cereal, or bean, after prolonged cooking in water.

CN 101940316 A to Xiamen Yinlu Food Group Co. Ltd. relates to canned congee and a process of producing canned sweet congee which comprises the steps of pre-treating the material, preparing, heating, sealing and sterilizing. The canned sweet congee can be consumed as is, or after warming in an appropriate container.

CN 101919569 A to Anhui Tongfu Food Co. Ltd. discloses a process for sterilizing congee loaded in a bowl, which allows reducing the bowl explosion rate. The process comprises the steps of filling a bowl with congee, placing the bowl into a sterilizing kettle, and thereafter gradually increasing pressure in the kettle while heating, to balance the pressure increase inside the bowl.

Numerous congee preparations are known. Generally, these preparations are "single-strength" products, meaning that they only require warming before consumption. Warming must be performed on a stove, in a bain-marie, or in a microwave oven for instance. These are not convenient for out-of-home occasions, for instance when the consumer is travelling. In addition, not all containers are suitable for such warming methods. In other cases, a dried congee preparation can be rehydrated by adding warm water and holding for a couple of minutes. Unfortunately, the texture of such reconstituted congee is seldom satisfactory due to the rubbery texture of the cooked dehydrated rice grain, which has a poor resemblance to freshly prepared congee. Finally, cooking congee is a time consuming process. Also, it is desirable to offer new solutions to consumers living a busy lifestyle, who unfortunately do not always have enough spare time to prepare a restoring meal, at various times of the day, such as breakfast or dinner. Hence, a quick, convenient and easy-to-use product which is similar to freshly-made congee would be particularly interesting.

Therefore, it is desirable to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative.

SUMMARY OF THE INVENTION

The object of the invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

Accordingly, in a first aspect, the invention provides a packaged product comprising a retortable container containing a shelf-stable concentrated instant congee comprising a carbohydrate ingredient based on rice, cereal, bean, or mixtures thereof, optionally with seasoning, and optionally additional ingredients, and wherein said container is optionally assembled with at least one element selected from a sachet containing liquid seasoning, a sachet containing powdered seasoning, a spoon, and combinations thereof. Such a packaged product is obtainable by a method of manufacturing mentioned as the second aspect of the invention.

In a second aspect, the invention provides a method of manufacturing a shelf- stable concentrated instant congee, which comprises the steps of a) providing a carbohydrate ingredient based on rice, cereal, bean, and mixtures thereof, b) cooking said carbohydrate ingredient in water, c) dosing the cooked carbohydrate ingredient into a retortable container, d) sealing the retortable container, e) retorting said material in the retortable container, to obtain a shelf-stable concentrated instant congee in the container, wherein said concentrated congee has a total solid content ranging from 30% to 60%. Alternatively, said concentrated congee contains from 17% to 40% by weight of carbohydrate ingredient.

In a third aspect, the invention provides a method of preparing a congee, comprising the steps of a) providing a packaged product mentioned as the first aspect of the invention, b) emptying the shelf-stable concentrated instant congee into a dish for consumption, c) optionally emptying a liquid seasoning or powdered seasoning into the dish, d) pouring warm water into said dish, e) stirring the concentrated instant congee into the water, to smooth congee for consumption.

These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows an embodiment of a packaged product according to the invention. The product is shown closed (1 A) and opened (1 B).

Figure 2 is a schematic view of the embodiment of a packaged product shown on Figure 1.

Figure 3 is a schematic view of another embodiment of a packaged product according to the invention. Figure 4 is a flow chart showing a method of manufacture of shelf-stable concentrated instant congee according to a first embodiment of the invention. Dashed boxes represent optional processing steps or ingredients.

Figure 5 is a flow chart showing a method of manufacture of shelf-stable concentrated instant congee according to a second embodiment of the invention. Dashed boxes represent optional processing steps or ingredients.

Figure 6 is a flow chart showing a method of manufacture of shelf-stable concentrated instant congee according to a third embodiment of the invention. Dashed boxes represent optional processing steps or ingredients.

Figure 7 shows several embodiments of a spoon with stirring protuberances.

DETAILED DESCRIPTION OF THE INVENTION

Unless the context clearly requires otherwise, throughout the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

The term "congee concentrate" or "concentrated congee" refers to the shelf- stable concentrated instant congee prepared as described in the specification. In particular, "concentrated congee" refers to a congee product which contains from 17% to 40% by weight of carbohydrate ingredient. Concentrated congee must be diluted in order to reconstitute a "single-strength" congee suitable for consumption. Preferably hot water is used for diluting of the concentrated congee and warming it.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. As already mentioned above, in a first aspect, the invention provides a packaged product comprising a retortable container containing a shelf-stable concentrated instant congee. A congee can be defined as a creamy to thick porridge prepared by cooking a carbohydrate ingredient in water. The carbohydrate ingredient is based on rice, cereal, bean, and mixtures thereof. The final texture depends on the carbohydrate ingredient and on the cooking conditions. Part of the carbohydrate ingredients may lose their overall structure and appearance during cooking, thus providing a creamy and rich texture, while another part of the carbohydrate ingredients may retain their shape and be identified in the final product.

The congee is shelf-stable because it has a long shelf-life at ambient temperature. In other words, it remains consumable without substantial evolution of its organoleptic properties even after a storage period lasting several months, at ambient temperature in a sealed container. Ambient temperature ranges from 18 C to 30°C. The storage period lasts at least 2 months, and it can last up to 15 months, or even up to 24 months. Organoleptic properties include, for instance, appearance, viscosity, texture, or flavour. Shelf-life can be assessed by comparing organoleptic properties of a freshly prepared product with the organoleptic properties of a product after 3, 6, 9 and 12 months at 18°C, 25°C and 30°C for instance. Other properties, such as microbial stability, can also be assessed for shelf-stability. For instance, a congee is considered microbial stable when it has an aerobic plate count of less than about 5000 CFU/g, yeast and mould at a level less than about 500 CFU/g, and coliforms at 0 MPN/g during the storage period, preferably at least 6 months. CFU means "colony forming unit" and MPN means "most probable number". Both refer to standard methods in microbiology. The congee is shelf-stable for at least 2 months, preferably at least 6 months, more preferably at least 9 months, and most preferably up to 12 months. As will be explained below, shelf-stability is achieved by an appropriate heat treatment.

The congee is concentrated because it exhibits a high total solid content, including a high total solid content from carbohydrate ingredients, and conversely, a low water content. Total solid is determined by weighing a sample, drying it and weighing the dried sample residue, as explained in the examples. It is also possible to determine the total carbohydrate solids content of the congee in the similar fashion, or by taking into account the recipe of the congee, as explained in the examples.

As mentioned before, typical ready-to-eat congees are "single-strength" congee: they have less than 20% total solids content and less than 15% of total carbohydrates solids content. On the opposite, concentrated congee does not exhibit the typical congee texture and total solids content. Therefore, it is necessary to add hot water to the congee concentrate before consumption. Otherwise, the congee concentrate is too thick and does not resemble fresh made congee. An advantage of proposing a concentrated congee is that it improves shelf-life by lowering the amount of free water in the product and also thanks to retort processing. Another advantage is that a concentrated congee is lighter than the corresponding non-concentrated product, which makes it easier to carry when traveling for instance. Yet another advantage is that it is easy to warm the concentrated congee to a consumption temperature, simply by adding hot or boiling water, as will be explained below.

In an embodiment, the congee concentrate has a total solid content above 30% by weight, alternatively above 35% by weight, or above 40% by weight, or above 45% by weight. Also, the congee concentrate has a total solid content below 70% by weight, alternatively below 65% by weight, or below 60% by weight, or below 55% by weight. Preferably, the shelf-stable concentrated instant congee has a total solid content ranging from 30% to 70%, preferably from 40% to 65%.

In the congee concentrate, all or part of the total solids is the carbohydrate ingredient, and optionally part of the total solids comes from seasoning and/or additional ingredients. Preferably, the congee concentrate has a total carbohydrate solids content above 15% by weight, alternatively above 18% by weight, or above 20% by weight, or above 23% by weight, or above 25% by weight. Also, the congee concentrate has a total carbohydrate solids content below 40% by weight, alternatively below 33% by weight, or below 30% by weight, or below 28% by weight. Preferably, the shelf-stable concentrated instant congee has a total carbohydrate solids content ranging from 15% to 40%, preferably from 20% to 25%.

The congee is instant because the concentrated congee can be reconstituted into a consumable product within a few minutes, by adding water, preferably warm or boiling water, and stirring. Therefore, preparing a congee ready for consumption is achieved instantly and the consumer does not need to wait long to obtain a consumable congee. The shelf-stable concentrated instant congee is instantly reconstitutable with warm water into a congee ready for consumption. This is an advantage of the congee concentrate over comparable products. Only boiling water is needed to warm the congee concentrate and make it ready for consumption, and this is readily available in the office, or while traveling for instance. This allows reaching a temperature suitable for consumption, ranging for instance from 45°C to 70°C.

The carbohydrate ingredient is based on rice, cereal, bean, or mixtures thereof. In an embodiment, the carbohydrate ingredient is rice. In another embodiment, the carbohydrate ingredient is a mix of rice and cereal. In another embodiment, the carbohydrate ingredient is a mix of rice and bean. In another embodiment, the carbohydrate ingredient is a mix of rice, cereal and bean. In yet another embodiment, the carbohydrate ingredient is a mix of cereal and bean. When referring to "cereal", it is meant a pseudo-cereal or a cereal other than rice. Preferably, the cereal is selected from the group consisting of barley, buckwheat, sweet corn, fonio, maize, millet, oat, quinoa, rye, sorghum, triticale, wheat, and mixtures thereof. In a preferred embodiment, the cereal is sweet corn, oat, wheat, or a mixture thereof. Beans are the seeds of edible legumes. For instance, the bean is selected from azuki bean, black azuki bean, green azuki bean, white azuki bean, broad bean, jack bean, kidney bean, mung bean, red bean, cowpea, hemp cowpea, spotted cowpea, pea, chick-pea, pea, peanut, lentil, and other kinds of legume seeds.

Preferably, the carbohydrate ingredient contains from 30% to 100% by weight of rice, and even more preferably from 50% to 90% by weight of rice. The remainder of the carbohydrate ingredient can be cereal, bean, or a mixture of cereal and bean. In a preferred embodiment, rice and cereal represent together from 60% to 100% by weight of the carbohydrate ingredient, and even more preferably, from 75% to 90% by weight of the carbohydrate ingredient.

Any variety of rice can be used. Typical rice varieties include indica rice, japonica rice, and glutinous rice. Preferably, the carbohydrate ingredient comprises short, medium to long grain rice. Coloured rice can be used, in order to give different colour and nutrition to the congee. For instance, white rice, yellow rice, red rice, brown rice, purple rice or black rice can be used in the carbohydrate ingredient. Indeed, colour in cereals is usually associated with antioxidant components which are considered as beneficial for the health. Colour can also be imparted by bean or cereal.

In the carbohydrate ingredient, rice, cereal and bean can be provided intact, as broken pieces, or as flour, or as a mixture thereof. For instance, the carbohydrate ingredient is coarsely milled. When the carbohydrate ingredient is provided as flour or as broken pieces, cooking can be performed faster, or under less stringent conditions. When the carbohydrate ingredient is provided intact, it is possible to obtain a congee with visible pieces. This provides texture and appearance to the final product. In an embodiment, the carbohydrate ingredient is a mix of intact pieces, broken pieces and flour. For instance, the carbohydrate ingredient contains from 1 to 10 parts by weight of intact and broken pieces, per part of flour. In another example, the carbohydrate ingredient contains from 1 to 10 parts by weight of broken pieces, per part of flour. Various combinations can be considered. For instance, the carbohydrate ingredient may contain a mixture of rice flour and broken rice grains, intact cereals, and broken beans. In an embodiment, the carbohydrate ingredient contains 1 to 10 part by weight of milled rice per part by weight of intact rice. In another embodiment, the carbohydrate ingredient contains intact rice, blended with beans and/or other cereals.

Optionally, the congee concentrate comprises a seasoning and/or additional ingredients. Depending on the seasoning and additional ingredients, the congee is savoury, plain, or sweet. Seasoning may include spices, herbs, oil and fat, vinegar, pungent herbs (such as onions, shallots, garlic, chives, and horseradish), condiments (such as mustard, gherkins, capers, chili), and wine, as well as natural or artificial sweeteners.

Additional ingredients can be savoury ingredients or sweet ingredients. The savoury ingredient is selected from meat, fish, egg, seafood, vegetable, herb, mushroom, nut, traditional Chinese ingredient, and combinations thereof. The sweet ingredient is selected from fruit, herb, nut, mushroom, traditional Chinese ingredient, vegetable, sweetener, and combinations thereof. Typically, meat can be poultry, such as chicken or duck; pork; red meat, such as beef, mutton, or horse; white meat, such as veal, or rabbit. Typically, fish can be sea-water fish or clear-water fish. Meat and fish can be added as fresh ingredient, salted, dried, smoked or other preserved preparations. Typically, egg can be hard-boiled egg, century egg, salted egg, scrambled egg, or omelette egg. Typically, vegetables can be flower bud, such as broccoli, cauliflower, globe artichokes, capers; leaves, such as kale, collard greens, spinach, arugula, beet greens, bokchoy, chard, choi sum, turnip greens, endive, lettuce, mustard greens, watercress, garlic chives, gailan, leeks; stems, such as kohlrabi, galangal, and ginger; konjac; stems of leaves, such as celery, rhubarb, cardoon, Chinese celery; stem shoots, such as asparagus, bamboo shoots; tubers, such as potatoes, Jerusalem artichokes, sweet potatoes, taro, and yams; whole-plant sprouts, such as soybean, mung beans, urad, and alfalfa; roots, such as carrots, parsnips, beets, radishes, rutabagas, turnips, and burdocks; bulbs, such as onions, shallots, garlic; fruits in the botanical sense, such as tomatoes, cucumbers, squash, zucchinis, pumpkins, peppers, eggplant, tomatillos, chayote, okra, breadfruit, avocado, green beans. Typically, fruits are selected from apple, orange, grape, strawberry, banana, lemon, or pears, red date, jujube, yam, peanut, red bean, lotus seeds and ginkgo nuts.

Preferably, if the congee concentrate contains additional ingredients, the weight ratio carbohydrate ingredient (CHOI) : additional ingredient (Al) ranges from 40 : 60 to 95 : 5. Preferably, the weight ratio CHOI : Al ranges from 50 : 50 to 90 : 10, and more preferably, from 55 : 45 to 75 : 25. As shown on figures 1, 2 and 3, the packaged product 1 comprises a retortable container 2. In an embodiment shown on figures 1 and 2, the retortable container is a bag. In another embodiment, the retortable container 2 is a pouch 21. The pouch 21 is located in a packaging 11 suitable for use as a recipient for consumption of the congee 3. For instance, said packaging 11 suitable for use as a recipient for consumption of said congee 3 is a bowl or a cup. In another embodiment shown on figure 3, the retortable container 2 is a packaging 12 suitable for use as a recipient for consumption of said congee 3. For instance, said packaging 12 suitable for use as a recipient for consumption of said congee 3 is a bowl or a cup.

In an embodiment, only the concentrated congee is provided in a retortable container 2, such as a pouch or a bag. In this case, the consumer can use his/her own bowl or cup for consumption.

Optionally, the container 2 is assembled with a sachet 4 containing liquid seasoning 41, a sachet 5 containing powdered seasoning 51, a spoon 6, and combinations thereof. For instance, the container 2 is assembled with a sachet 4 containing liquid seasoning 41 and a spoon 6. Alternatively, the container 2 is assembled with a sachet 5 containing powdered seasoning 51 and a spoon 6. Alternatively, the container 2 is assembled with a sachet 4 containing liquid seasoning 41, a sachet 5 containing powdered seasoning 51, and a spoon 6.

The viscosity of the liquid seasoning may range from low viscosity, such as a viscosity similar to that of water or oil, to high viscosity or pasty product, such as a viscosity similar to that of hot pepper paste or fermented bean paste. The liquid seasoning may contain soy sauce, oyster sauce, fish sauce, vegetable oil, flavoured oil, vinegar, and combinations thereof. The liquid seasoning may also contain pasty sauces or condiments, concentrated bouillon, pickled vegetables, pasty condiments, and combinations of thereof. The powdered seasoning may contain spices, salt, sweetener, vegetable seed, dried vegetable, dried fruit, nut, dried herb, dried mushroom, dried meat floss, dried fish floss, crispy snacks, or fried dough sticks, and combinations thereof. The spoon can be foldable. The spoon can also be made of several parts, usually two, that can be assembled together to provide a spoon.

In an embodiment shown on figure 7, the spoon 6 has a holding part 61 integral with a scoop part 62. The back 63 of the scoop part 62 is provided with a plurality of discontinuous protuberances 64a, 64b, 64e. Said protuberances can have several shapes, such as dots 64a, rice grain 64b, straight lines 64e, or curved lines (not illustrated). Several arrangements of the protuberances can be considered: aligned (Fig. 7A and 7B), radial (Fig. 7C), or alternatively perpendicular (Fig. 7D). The protuberances 64a, 64b, 64e are useful when stirring the concentrated congee in warm water. Indeed, when preparing the congee from the concentrated congee, the consumer usually pushes the concentrated congee on the internal surface of the packaging 11,12 suitable for use as a recipient for consumption of the congee. However, because the congee is concentrated, it may be difficult to stir, and the concentrated congee may slip along said internal surface. The protuberances 64a, 64b, 64e prevent the concentrated congee from slipping, and make it easier to stir it into the warm water.

In an embodiment, the packaging 11,12 suitable for use as a recipient for consumption of the congee is a bowl or a cup. Preferably, the bowl has a membrane closure 13 made of aluminium or a food-grade plastic sheet. In order to facilitate opening of the packaging 11, the membrane closure 13 has an opening tongue 14.

In an embodiment, the retortable container 2 is the packaging 11. In that case, the bowl is partly filled with concentrate congee 3. A sealing membrane 15 separates a bottom compartment containing concentrate congee 3, from a top compartment. The bottom compartment does not have a headspace. The optional sachet 4 containing liquid seasoning 41, sachet 5 containing powdered seasoning 51, or spoon 6, are placed in the top compartment which is itself closed by the membrane closure 13.

The packaging 11 is made of food-grade carton, paper or plastic. In an embodiment, the size of the packaging is sufficient for a single serving of reconstituted congee. In a preferred embodiment, instructions for preparing the congee are printed on the packaging, as drawings or as text instructions. In order to facilitate the preparation of the congee, the packaging may have some markings to indicate the optimal level of warm water needed for reconstitution. To prevent risks of burning when holding the cup or bowl, the latter can be equipped with a handle.

In a second aspect, the invention provides a method of manufacturing a shelf- stable concentrated instant congee, which comprises the steps of a) providing a carbohydrate ingredient based on rice, cereal, bean, and mixtures thereof, b) cooking said carbohydrate ingredient in water, c) dosing the cooked carbohydrate ingredient into a retortable container, d) sealing the retortable container, e) retorting said material in the retortable container, to obtain a shelf-stable concentrated instant congee in the container, wherein said congee has a total solid content ranging from 30% to 60%. In addition, the shelf-stable concentrated instant congee has a total carbohydrate solids content ranging from 15% to 40%, preferably from 20% to 25%. The carbohydrate ingredient has been described above in relation with the first aspect of the invention.

The first steps of this method are illustrated at Figure 4. Optionally, the carbohydrate ingredient is washed before cooking. This allows removing dusts, stones, and other non-edible objects. Washing can be performed by the ingredient supplier. Preferably, the carbohydrate ingredient is soaked before cooking. Soaking is not always needed. Soaking can be performed in water at cold to ambient temperature, during 30 minutes to 6 hours. Preferably, soaking is performed at a temperature ranging from 15°C to 35°C. The temperature should not be too high, in order to avoid premature starch gelatinisation in the carbohydrate ingredient. Preferably, soaking is performed during 30 minutes to 2 hours. This can be useful for rice, certain cereals or beans which otherwise need a longer cooking time.

The carbohydrate ingredient is then cooked. Cooking is performed with a low volume of water, in order to provide a congee concentrate. Preferably, the carbohydrate ingredient is cooked in 1 to 6 volumes of water per volume of uncooked carbohydrate ingredient. Even more preferably, the carbohydrate ingredient is cooked in 2 to 4 volumes of water per volume of uncooked carbohydrate ingredient. Cooking can be performed, for instance, in a jacketed vessel equipped with a blender, at a temperature ranging from 90°C to 110°C, preferably 95°C to 105°C, during about 20 to 30 minutes. The objective of cooking is to allow full hydration and gelatinization of the starches carbohydrate ingredient. In addition, cooking allows the formation of a homogenous mix between the carbohydrate ingredients and the additional ingredients, which makes dosing into the retortable container, such as a pouch, a bag or a cup. Optionally, the carbohydrate ingredient is cooked with a seasoning (already described above in relation with the first aspect of the invention). Optionally, the cooked carbohydrate ingredient is then held for a short time, for instance from 10 to 20 minutes.

Finally, the cooked carbohydrate ingredient is dosed into a retortable container. The retortable container is then sealed so that no headspace is left inside the retortable container. If headspace is left, it may lead to pressure building up during the retorting step, and bursting of the container. As shown on figures 1 and 2, the retortable container can be a pouch. As shown on figure 3, the retortable container can be a packaging, such as a bowl, where the bottom compartment contains congee. Retorting can be performed in standard retort equipment, for instance during 10 minutes at 121°C. Typically, retorting can be performed with steam air, hot water spray, or water immersion.

As shown on figures 5 and 6, additional ingredients, described above in relation with the first aspect of the invention, can be added into the carbohydrate ingredient at various stages of the manufacturing method. A first option is to dose additional ingredients into the carbohydrate ingredient prior to, or during, cooking of the carbohydrate ingredient, as shown on figure 5. A shown of figure 6, a second option, which can be combined with the first option (figure 5), is to dose the additional ingredients into the retortable container, together with the cooked carbohydrate ingredient. The additional ingredient, before dosing into the carbohydrate ingredient or into the retortable container with the carbohydrate ingredient, can be blanched and cooked. Some additional ingredients may also need soaking before cooking. The objective of blanching is to scald the additional ingredient in fried oil, boiling water or steam for a short time. This inhibits the enzymatic activity which is associated with loss of flavour, colour and texture. Blanching can also cleanse the surface of dirt and organisms, brightens the colour and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to cook. When blanching is complete, vegetables should be cooled to stop cooking.

Afterwards, the container may be assembled with at least one element selected from a sachet containing liquid seasoning, a sachet containing powdered seasoning, a spoon, and combinations thereof. As described above, preferably, the retortable container is suitable for use as a recipient for consumption of said congee, such as a bowl or a cup. Alternatively, the retortable container is a pouch, and the pouch is placed in a packaging suitable for use as a recipient for consumption of said congee. Alternatively, the retortable container is a bag.

In a third aspect, the invention provides a method of preparing a congee, comprising the steps of a) providing a packaged product mentioned as the first aspect of the invention, b) emptying the shelf-stable concentrated instant congee into a dish for consumption, c) optionally emptying a liquid seasoning, or powdered seasoning into the dish, d) pouring warm water into said concentrated congee, e) stirring.

Preferably, the shelf-stable concentrated instant congee is mixed with warm water to a congee : water volume ratio of 1 : 0. 8 to 1 : 2. Water should be at a temperature high enough to provide a warm congee, at a temperature of consumption ranging from 45°C to 65°C. For instance, the temperature of the water used for preparation of the congee ranges from 60°C to 100°C. Stirring can be performed in less than 3 minutes. Preferably, the dish is the packaging of said packaged product, such as a bowl or a cup.

Preferably, stirring is done with a spoon as illustrated on figure 7, where the back of the spoon is provided with discontinuous protuberances. EXAMPLES

Methods

Total solids are determined by weighing a sample, drying it, and weighing the dried sample residue. The following method is used:

1. Pre-dry an aluminium dish (101°C to 105°C, 1 hour) and weigh it to the nearest

0. 1 mg on an analytical balance (A = weight of dish).

2. Weigh quickly 3-5 g of homogenized sample into the aluminium dish (B = weight of dish + sample).

3. Dry to constant weight (101°C to 105°C, about 4 hours, in a forced air oven). To check for constant weight: weigh at least two samples, return both samples to the oven for an additional 20 minutes, and weigh again. The difference between the weights before and after the additional drying period should be less than 1 mg.

4. Cool in desiccator and determine total dry weight (C = weight of dish + dry sample)

5. The total solids (TS, in %) is calculated, as follows:

TS = (C-A)/(B-A)*100

Total carbohydrate solids are determined by removing the non-carbohydrate ingredients from a sample, weighing the rest of the sample, drying it, and weighing the dried sample residue. The following method is used:

1. Pre-dry an aluminium dish (101°C to 105°C, 1 hour) and weigh it to the nearest 0. 1 mg on an analytical balance (A' = weight of dish).

2. Weigh quickly 3-5 g of homogenized sample (where non-carbohydrate ingredients were removed) into the aluminium dish (B' = weight of dish + sample).

3. Dry to constant weight (101°C to 105°C, about 4 hours, in a forced air oven). To check for constant weight: weigh at least two samples, return both samples to the oven for an additional 20 minutes, and weigh again. The difference between the weights before and after the additional drying period should be less than 1 mg. 4. Cool in desiccator and determine total dry weight (C = weight of dish + dry sample)

5. The total carbohydrate solids (TSc, in %) is calculated, as follows:

TS' = (C'-A')/(B'-A')*100

Example 1 - Chicken and Mushroom Savoury Congee

A mix of 1 part of intact rice with 1 part of milled rice is washed, then soaked in water at ambient temperature during 30 to 60 minutes. The rice mix is then cooked during 20 minutes in boiling water, in a jacketed vessel equipped with a blender, with 3 volumes of water per volume of uncooked rice mix. Salt, monosodium glutamate and other seasoning (taste enhancer, mushroom flavour, chicken extract) are added to the rice mix. The cooked rice is held during 20 minutes at 95°C.

In parallel, chicken pieces are cooked together with carrots and onions.

Shitake mushrooms are sliced, blanched and cooked. The chicken preparation and the mushroom are mixed together as a savoury preparation.

The cooked rice and the savoury preparation are dosed into retortable pouches. The pouches are made of a food-grade plastic. Each pouch contains 200 g of congee concentrate comprising 50% by weight cooked rice and 50% by weight savoury preparation. The pouches are thermo-sealed such that there is no headspace therein, then retorted during 15 minutes at 121°C. The congee concentrate has a total solid content of 40-50 %. The congee concentrate has a total carbohydrate solids content of 20-23%.

Alternatively, only intact rice may be used in the recipe instead of a blend of milled rice and intact rice.

Powder seasoning comprising salt, freeze-dried onions and spices is filed into a sachet. Liquid seasoning comprising soy sauce, vegetable oil, sesame oil and spices is filled into another sachet. The retorted pouch, the two sachets, and a foldable spoon are placed in a plastic bowl having a volunne of 500mL. The bowl is then closed with an aluminium membrane closure.

Shelf-life of the product can be assessed under storage temperature of 30°C, over a period of 6 to 9months. No substantial decrease in organoleptic properties is noted. The congee concentrate remains microbiologically stable.

For consumption, the aluminium membrane closure is torn off. Then, the concentrate congee is poured into the plastic bowl, as well as the powder and liquid seasonings. Depending on the desired final texture, a volume of about 250-350mL of water at 90°C is then poured into the bowl, followed by stirring during 2 minutes. A warm savoury congee is instantly reconstituted and ready for consumption.

Example 2 - Pork and Century Egg Savoury Congee

A mix of 3 part of intact rice with 1 part of milled rice is washed, then soaked in water at ambient temperature during 30 to 60 minutes. The rice mix is then cooked during 40 minutes in boiling water, in a jacketed vessel equipped with a blender, with 4 volumes of water per volume of uncooked rice mix. Salt and other seasonings, for example monosodium glutamate, are added to the rice mix. The cooked rice is held during 10 minutes at 75°C.

In parallel, pork pieces are cooked together with ginger and white pepper.

Century egg is cooked, then diced and mixed with cooked pork pieces together as a savoury preparation.

The cooked rice and the savoury preparation are dosed into retortable pouches. Each pouch contains 200 g of congee concentrate comprising 60% by weight cooked rice and 40% by weight savoury preparation. The pouches are thermo-sealed such that there is no headspace therein, then retorted during 15 minutes at 121°C. The congee concentrate has a total solid content of 30-40 %. The congee concentrate has a total carbohydrate solids content of 15-18%.

Alternatively, only intact rice may be used in the recipe instead of a blend of milled rice and intact rice. Powder seasoning comprising salt, dried onions and spices is filed into a sachet. Liquid seasoning comprising sesame oil and spices is filled into another sachet.

The retorted pouch, the two sachets, and a foldable spoon are placed in a plastic bowl having a volume of 500mL, and the bowl is closed with an aluminium membrane closure.

For consumption, the aluminium membrane closure is torn off. Then, the concentrate congee is poured into the plastic bowl, as well as the powder and liquid seasonings. A volume of about 250-350mL of water at 90°C is then poured into the bowl, followed by stirring during 2 minutes. A warm savoury congee is instantly reconstituted and ready for consumption.

Example 3 - Sweet Corn Sweet Congee

A mix of 2 part of intact millet with 1 part of milled rice is washed, then soaked in water at ambient temperature during 30-60mins. The mix is then cooked during 30 minutes in boiling water, in a jacketed vessel equipped with a blender, with 3 volumes of water per volume of uncooked rice mix. Sugar is added to the rice mix during cooking. The cooked mix is held during 5-25 minutes at 75°C.

In parallel, corn kernels are cooked with sugar, as a sweet preparation.

The cooked cereal mix and the sweet preparation are dosed into retortable pouches. Each pouch contains 200g of congee concentrate comprising 70% by weight cooked cereal mix and 30% by weight sweet preparation. The pouches are thermo-sealed, then retorted during 10-25mins minutes at 121°C. The congee concentrate has a total solid content of 30-35 %. The congee concentrate has a total carbohydrate solids content of 25-28%.

Alternatively, the recipe comprises intact rice instead of milled rice. Powder seasoning comprising sugar, dried red date or carrots pieces is filed into a sachet.

The retorted pouch, the powder seasoning sachet, and a foldable spoon are placed in a paper bowl having a volume of 500mL, and the bowl is closed with an aluminium membrane closure.

Shelf-life of the product can be assessed under storage temperature of 30°C, over a period of 9 to 15 months. No substantial decrease in organoleptic properties is noted. The congee concentrate remains microbiologically stable.

For consumption, the aluminium membrane closure is torn off. Then, the concentrate congee is poured into the plastic bowl, as well as the powder and liquid seasonings. A volume of about 250-350mL of water at 95°C is then poured into the bowl, followed by stirring during 2 minutes. A warm sweet congee is instantly reconstituted and ready for consumption. Example 4 - Green bean and Rice Sweet Congee

A grain mix of 1 part of green bean with 3 part of rice is washed, and then soaked in water at ambient temperature during 30-60mins. The mix is then cooked during 30 minutes in boiling water, in a jacketed vessel equipped with a blender, with 2 volumes of water per volume of uncooked grain mix. Sugar is added to the cooked mix. The cooked mix is held during 5-25 minutes at 90°C.

In parallel, lily and wolfberry are cooked with sugar, as a sweet preparation. The cooked grain mix and the sweet preparation are dosed into retortable pouches. Each pouch contains 150 g to 250g of congee concentrate comprising 70% by weight cooked grain mix and 30% by weight sweet preparation. The pouches are thermo-sealed, then retorted during 10- 25mins minutes at 121°C. The congee concentrate has a total solid content of 30-45 %. The congee concentrate has a total carbohydrate solids content of 30-33%.

Powder seasoning comprising sugar, dried red date or walnut is filed into a sachet. The retorted pouch, the two sachets, and a foldable spoon are placed in a paper bowl having a volume of 400-500mL, and the bowl is closed with an aluminium membrane closure.

Shelf-life of the product can be assessed under storage temperature of 30°C, over a period of 6 to 9 months. No substantial decrease in organoleptic properties is noted. The congee concentrate remains microbiologically stable.

For consumption, the aluminium membrane closure is torn off. Then, the concentrate congee is poured into the plastic bowl, as well as the powder and liquid seasonings. A volume of about 250-350mL of water at 90°C is then poured into the bowl, followed by stirring during 2 minutes. A warm sweet congee is instantly reconstituted and ready for consumption.

Although preferred embodiments have been disclosed in the description with reference to specific examples, it will be recognised that the invention is not limited to the preferred embodiments. Various modifications may become apparent to those of ordinary skill in the art and may be acquired from practice of the invention. It will be understood that the materials used and the chemical details may be slightly different or modified from the descriptions without departing from the methods and compositions disclosed and taught by the present invention.

Example 5 - Seafood Savoury Congee

A mix of 1 part of intact rice with 1 part of milled rice is washed, then soaked in water at ambient temperature during 30 to 60 minutes. The rice mix is then cooked during 20 minutes in boiling water, in a jacketed vessel equipped with a blender, with 3 volumes of water per volume of uncooked rice mix. Salt, taste enhancers and other seasoning (taste enhancer, seafood extract etc.) are added to the rice mix. The cooked rice is held during 20 minutes at 95°C.

In parallel, seafood pieces are washed and soaked, then steamed for 5-10 minutes, peanuts are soaked or blanched in the hot water. The seafood preparation and the peanut preparations are mixed together as a savoury preparation.

The cooked rice and the savoury preparation are dosed into retortable pouches. The pouches are made of a food-grade plastic. Each pouch contains 200 g of congee concentrate comprising 80% by weight cooked rice and 20% by weight savoury preparation. The pouches are thermo-sealed such that there is no headspace therein, then retorted during 20 minutes at 123°C. The congee concentrate has a total solid content of 30-35 %. The congee concentrate has a total carbohydrate solids content of 20-23%.

Powder seasoning comprising salt, freeze-dried onions and spices is filed into a sachet. Liquid seasoning comprising soy sauce, vegetable oil, sesame oil and spices is filled into another sachet.

The retorted pouch, the two sachets, and a foldable spoon are placed in a plastic bowl having a volume of 500mL. The bowl is then closed with an aluminium membrane closure.

Example 6 - Congee as weaning food

Concentrated congee was prepared with the same recipes as examples 1 to 5, in combination with additional ingredient such as minced fish, minced meat, egg, finely minced carrot, leafy vegetables and traditional ingredient culturally preferred for use in weaning food due to their beneficial input for brain and physical development may be used. Preferably, weaning congee is fortified with suitable micronutrients as permitted in respective countries. The portion size and energy density of each serving portion is designed to provide the required nutrients at the different growing stages.

The weaning congee can be introduced, in addition to breast milk, starting from the age of 4 months onwards, provided the nutrient content, portion size and energy density is adapted to the growing stage of the infant. Diversification of food is important to ensure daily consumption of a diverse diet later in life, including cereals such as whole cereals, beans, fruits and vegetables.

The table below is a list of recommended ingredients for digestive and cognitive development, which may be included in a weaning congee:

Example 7 - Food for consumers especially after surgery or elderly with swallowing difficulties

Concentrated congee was prepared with the same recipes as examples 1 to 5, except that additional ingredients has been finely minced or pureed to allow, for easy swallowing. Such a product may also be fortified to provide the required micronutrients.

Claims

1. A packaged product comprising a retortable container containing a shelf-stable concentrated instant congee comprising a carbohydrate ingredient based on rice, cereal, bean, or mixtures thereof, optionally with seasoning, and optionally additional ingredients, and wherein said container is optionally assembled with at least one element selected from a sachet containing liquid seasoning, a sachet containing powdered seasoning, a spoon, and combinations thereof.

2. The packaged product according to claim 1, wherein the shelf-stable concentrated instant congee has a total solid content ranging from 30% to 70%.

3. The packaged product according to claim 1 or 2, wherein the shelf-stable concentrated instant congee has a total carbohydrate solids content ranging from 15% to 40%.

4. The packaged product according to any one of claims 1 to 3, wherein the shelf- stable concentrated instant congee is instantly reconstitutable with warm water into a congee ready for consumption.

5. The packaged product according to any one of claims 1 to 3, wherein said congee is a savoury congee, a sweet congee, or a plain congee.

6. The packaged product according to any one of claims 1 to 5, wherein

- said retortable container is a bag, or

- said retortable container is a pouch, and said the pouch is located in a packaging suitable for use as a recipient for consumption of said congee, or

- said retortable container is a packaging suitable for use as a recipient for consumption of said congee.

7. A packaged product which is obtainable by a method according to any one of claims 8 to 12.

8. A method of manufacturing a shelf-stable concentrated instant congee, which comprises the steps of a) providing a carbohydrate ingredient based on rice, cereal, bean, and mixtures thereof, b) cooking said carbohydrate ingredient in water, c) dosing the cooked carbohydrate ingredient into a retortable container, d) sealing the retortable container, e) retorting said material in the retortable container, to obtain a shelf-stable concentrated instant congee in the container, wherein said concentrated congee has a total solid content ranging from 30% to 70%, and preferably has a total carbohydrate solids content ranging from 15% to 40%.

9. The method according to claim 8, wherein the carbohydrate ingredient is cooked in 1 to 6 volumes of water per volume of uncooked carbohydrate ingredient.

10. The method according to claim 8 or 9, wherein additional ingredients are dosed into said carbohydrate ingredient prior to the cooking step.

11. The method according to any one of claims 8 to 10, wherein additional ingredients are dosed into said retortable container, together with said carbohydrate ingredient.

12. The method according to claim 10 or 11, wherein said additional ingredient is cooked or blanched before dosing into the carbohydrate ingredient.

13. A method of preparing a congee, comprising the steps of a) providing a packaged product according to any of claims 1 to 7, b) emptying the shelf-stable concentrated instant congee into a dish for consumption, c) optionally emptying a liquid seasoning or powdered seasoning into the dish, d) pouring warm water into said concentrated congee, e) stirring.

14. The method according to claim 14, wherein said shelf-stable concentrated instant congee is mixed with warm water to a congee : water volume ratio of 1 : 0. 8 to 1 : 2.

15. The method according to claim 13 or 14, wherein said dish is the packaging of said packaged product.