JPH06178661A - Porridge food and its manufacturing method - Google Patents

Abstract

(57) [Summary] [Purpose] To obtain a porridge food that gives a unique porridge taste in low and high temperatures, is always delicious and has a high nutritional value, and can ingest a large amount of vegetable fiber. Furthermore, the porridge food as described above should be manufactured simply and quickly. [Constitution] A porridge containing rice, water and a gel former is placed in a closed container. Add the gel forming agent and water to rice and store in a closed container, then heat the closed container, or add the gel forming agent and water to rice and heat to produce porridge, and then put the porridge in a closed container. Manufacturing method to store.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a porridge food cooked by adding a gel forming agent and a method for producing it.

[0002]

2. Description of the Related Art Conventional porridge is a mixture of rice and water that is cooked by heating, and in some cases, nutrients and seasonings have been added thereto.

[0003]

In such conventional porridge, the starch quality of the main ingredient rice is
As it dissolves, it feels good on the tongue. However, since the starch quality of rice has the property of forming a paste (gel) at low temperatures, there is a problem that when the heat of the porridge cools, the tingling taste like at high temperature disappears and the taste falls. .

[0004]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and the porridge food contains a porridge containing rice, a gel forming agent and water in a closed container. Characterize. Further, the method for producing porridge food is characterized in that a gel forming agent and water are added to rice and stored in a closed container, and then the closed vessel is heated. A porridge is manufactured by adding a forming agent and water and heating the mixture, and then the porridge is housed in a closed container.

[0005]

The rice and gel-forming agent and appropriate water are added and stored in a closed container, and then the closed container is heated to produce a porridge food product. Alternatively, a gel forming agent and water are added to rice and heated to prepare porridge in advance, and then the porridge is housed in a closed container to produce a porridge food product.

[0006]

EXAMPLES The porridge food product of the present invention and the method for producing the same will be described below with reference to Examples. In this example, rice, water, and agar were used as ingredients for porridge food. The mixing ratio of materials is
Rice: porridge is 3: 2, and 1 part of water is added to 30 g of rice.
00g was added. The above-mentioned agar is added after the production of porridge for the purpose of obtaining a texture similar to that at high temperature even at low temperature. Also, instead of the above agar, starch, konjac,
Grains such as mannan, polysaccharides from rhizomes, or polysaccharides from seaweed, or gel formers such as gelatin can be used. The heating method of these materials includes boiling. The mixing ratio of rice, agar and water in the above materials can be changed according to preference. Further, seasonings such as miso and salt may be added to the above materials.

Next, the method for producing porridge according to this embodiment will be described. Water, rice, and agar, which are the above materials, are placed in a retort pack and sealed, and the contents are heated until they become a paste. That is, the ingredients are heated in the retort pack to produce the porridge.

As another manufacturing method, ingredients such as water, rice and agar are put in a cooking tool such as a pan and heated to prepare porridge in advance. Then, an appropriate amount of the porridge is sealed in a retort pack and sealed. As this sealed container, a canned product may be used instead of the retort pack.

When eating the porridge in a retort pack or canned food, it is possible to open these containers and immediately eat the porridge. At this time, the porridge can be warmed in a microwave oven or the like, or it can be eaten in the cold state. That is, in the porridge food of this example, the starch quality of the material rice is pasty (gel) at high temperature.
It is formed into a syrup, and by this action, the taste is obtained. At this time, the agar is melting at a high temperature and does not give a tart taste. On the other hand, when the porridge cools and gets cold, the starchy quality of the rice, which is formed into a paste, often breaks down due to aging, but on the contrary, the agar becomes a gel and retains the extra water that has collapsed. Of. Therefore, the porridge taste of porridge is not lost, and it is possible to enjoy porridge with a porridge flavor throughout the high and low temperatures.

Since the porridge food product of this embodiment is constructed as described above, it has the following features. First of all, the function of agar keeps the porridge flavored at low and high temperatures. for that reason,
If you open the container, you can eat delicious porridge without changing the temperature. Moreover, since it is stored in a sealed container, it is convenient to carry and can be stored for a long time. Also, in addition to being able to ingest a large amount of vegetable fiber contained in the material such as agar, it becomes heat energy quickly because the material is mainly carbohydrates. In addition, it is low in calories, has a feeling of fullness, and has a paste-like shape, giving it a feeling of volume and good digestion and absorption.

Example 1 100 cc of water was added to 30 g of rice, and 20 g of agar was added thereto to prepare a material. The above material was placed in a retort pack, sealed, and then boiled for about 60 minutes until the material became an itch. After the Takayu food product thus produced was cooled at room temperature, the retort pack was boiled for about 5 minutes and then opened and ate, but the taste and texture of the retort pack were the same as the freshly prepared state. Also, instead of boiling, the contents of the retort pack were put into a tableware and cooked in a microwave oven. Furthermore, when the porridge food was chilled at room temperature and then opened and eaten as it was, the taste and taste were the same as above.

Example 2 100 g of water was added to 30 g of rice, 20 g of agar was further added, the mixture was put in a pan and stirred, and a cooked soy sauce was produced for about 60 minutes until it became a paste. Then this porridge was canned. Immediately after that, I opened the can and ate it at room temperature, but the texture of the agar was good, and the rice was not sticky, and I was able to eat delicious porridge in the cold. The porridge food of each of the above examples,
It has the same shelf life as normal canned foods and can be stored.

[0013]

INDUSTRIAL APPLICABILITY The porridge food product of the present invention provides a unique porridge taste of porridge in the low temperature and high temperature regions. Therefore, you can always eat delicious and nutritious porridge. In addition, you can ingest a large amount of plant fiber contained in the material such as agar,
Since these materials are carbohydrate-based, they quickly become heat energy. The method for producing porridge of the present invention can easily and quickly produce the above-mentioned porridge.

Claims (3)

[Claims] 1. A porridge product in which a porridge comprising rice, water and a gel forming agent is housed in a closed container. 2. A method for producing a porridge food in which a gel forming agent and water are added to rice, the rice is stored in a closed container, and then the closed container is heated. 3. A method for producing a porridge food, in which a gel forming agent and water are added to rice to heat the porridge, and then the porridge is housed in a closed container.