JPH10191908A - Easy-deglutition gruel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the easy-deglutition gruel key heating and compacting gruel or/and water-absorbing ice or/and ice in a fixed shape or covering them with a cover through manual or mechanical operation. SOLUTION: The compacted gruel is covered with a cover immediately to prevent the surface of the compacted gruel from becoming dry and hard, thereby obtaining the gruel which is easy for deglutition and suitable as food for a sick person.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an easy-swallowing porridge, and more particularly, the present invention relates to an easy-swallowing porridge obtained by wrapping rice porridge or / and water-absorbed rice or / and rice with skin. Heating or steaming makes the skin soft and easy to swallow. Therefore, the swallowable porridge of the present invention is extremely suitable as a sick meal.

[0002]

2. Description of the Related Art In general, it is not practiced to wrap rice in skin and eat it. As a special case, tea kinsushi is known in which sushi with ingredients is wrapped in egg-made skin.

[0003]

The inventor of the present invention has previously developed a molded porridge in which porridge is poured into a concave portion, heated, pinched and eaten as it is. (Japanese Unexamined Patent Publication (Kokai) No. 8-322488) The molded porridge developed here was popular with the elderly and the sick because it can be eaten with only a slight bite. However, the elderly and the sick, who could hardly chew, were dissatisfied with the fact that the hard part formed when the molded porridge was heated was caught in the throat and could not be absorbed smoothly. An object of the present invention is to develop a molded porridge that can be eaten as it is and that is easy to swallow.

[0004]

According to the present invention, porridge which can be easily swallowed can be made by wrapping porridge or / and water-absorbed rice or / and rice with skin. For the skin, wheat flour, flour meal, flour paste, flour paste, shiratama flour, glutinous rice flour, alone or mixed with water, without heating or heating, kneaded ones are used, but even frozen swallow porridge However, these skins become soft skins by heating in a microwave oven before meals or by heating in hot water, so that even with a rough bite, they can pass through the throat smoothly with the porridge inside and can be easily swallowed.

[0005] The swallowable porridge of the present invention is small enough to be swallowed by one mouth, and if it is made of only porridge, it can be easily swallowed and eaten as a soup ingredient. In addition, the swallowable porridge of the present invention is as large as a rice ball, and if the inside is made of mixed rice, it becomes a porridge rice that is easy to eat by heating in a microwave oven.

In the present invention, rice porridge or /
And water-absorbed rice or / and rice are used, which means that any of porridge, water-absorbed rice, and rice may be used, and that each may be an appropriate mixture.

[0007] The porridge may be any of porridge made from raw rice or cooked rice, or porridge obtained by adding potato starch, mochi rice flour, agar, various gums and the like to the porridge.

[0008] As the water-absorbed rice, it is preferable that only water is absorbed, but not completely α-form. Examples of the water-absorbed rice include general water-absorbed rice, highly water-absorbed rice, and excessively water-absorbed rice. These are processed rice products according to the present invention, and have a water content obtained by allowing a large amount of water to be absorbed into raw rice. It is a very expensive rice product, and if it is easy to swallow in the present invention, if it is not sufficiently heated, it remains in a state in which it is not yet completely α-formated in the easy-swallowing porridge of a certain shape. When sold in a microwave, it can be served as a porridge with freshly cooked rice.

The details of these processed rice products are described in, for example, Japanese Patent Application Nos. 4-69814, 5-91823, and 6-1841.
29, 7-30173 and the like.

The super-absorbent rice can be produced, for example, as follows. In the first step, rice is prepared by using hot water and / or steam and / or pressurized steam to prepare water-absorbed rice having a water content of 38 to 115 parts by weight with respect to 100 parts by weight of rice. Refrigeration or freezing and / or freezing after freezing, refrigeration after freezing, water, hot water, dashi juice,
By soaking in soup, sauce, etc. for a certain period of time and further absorbing water, the total water absorption is 85 to 130 parts by weight of water with respect to 100 parts by weight of rice. Manufactures water-absorbed rice.

The superabsorbent rice can be produced, for example, as follows. In the first stage, the soaked rice is heated for about 20 seconds to 45 minutes using hot water and / or steam or pressurized steam at 65 ° C. or more, and the water content is 42 to 100 parts by weight of raw rice.
In a second stage, the temperature of the water-absorbed rice is 0 ° C. to 25 ° C., preferably in a state where the temperature of hot water and / or steam or the like is maintained. It is immersed in cold water at 5 ° C. to 15 ° C. for about 10 to 60 minutes to absorb water, and the water content is 50 to 8 with respect to 100 parts by weight of raw rice.
5 parts by weight of water-absorbed rice, and the water-absorbed rice
° C, preferably 30 ° C to 55 ° C hot water and / or sauce,
It is poured into soup, dashi juice, vinegar, sour liquid for about 10 to 60 minutes, and the water content is 75 to 110 with respect to 100 parts by weight of raw rice.
By using parts by weight, superabsorbent rice is produced.

The general water-absorbed rice can be produced, for example, as follows. In the first step, the rice is prepared by using hot water of 60 ° C. or higher and / or steam and / or pressurized steam to adjust the water content to 45 to 100 parts by weight with respect to 100 parts by weight of the rice. This water-absorbed rice is immersed in hot water or water and / or dashi soup, soup, sauce, etc. at a temperature lower than the product temperature by 5 ° C. or more while maintaining the product temperature at 60 ° C. or higher for a certain period of time. Further, 5 to 50 parts by weight of water is absorbed by 100 parts by weight of rice to produce water-absorbed rice. If the temperature is lowered once, it is reheated to 35 ° C or higher, and immersed in hot water and / or soup having a temperature of 5 ° C or higher to absorb 5 to 30 parts by weight of rice for 100 parts by weight. To absorb water to produce more water-absorbed rice.

Alternatively, water-absorbed rice can be produced as follows. Washed or soaked rice and water equivalent to 90 parts by weight or more based on 100 parts by weight of raw rice of the rice,
After soup, sauce, dashi juice, vinegar or at least one liquid selected from seasoning liquid and the like are sealed in a container,
In the first step, the rice in the container is heated to 65 ° C. or higher to obtain water-absorbed rice having a water content of 42 parts by weight or more with respect to 100 parts by weight of raw rice.
C., preferably 2 to 15 ° C., and in a third stage, the water-absorbed rice is heated to 25 to 70 ° C., preferably 30 to 65 ° C., and the water content is 75 parts by weight or more based on 100 parts by weight of raw rice. If it is desired, the above heating and cooling are further repeated to reduce the water content to 10%.
105 parts by weight or more based on 0 parts by weight, and the degree of pregelatinization is 85%
The water-absorbed rice held below is manufactured.

The rice is usually cooked rice. In the present invention, the rice is used by mixing it with porridge or by mixing it with water-absorbed rice to increase the viscosity. When using only rice,
Mixed rice cooked slightly softer is better. Porridge or /
And the water-absorbed rice and / or rice can have seasoning or / and ingredients as appropriate. Ingredients may be any of small pieces of dried plums, boiled small fish, and unagi kabayaki pieces. The seasoning may be any of Japanese flavoring with soy sauce or the like, or Western flavoring with mayonnaise or the like.

The skin is made by kneading wheat flour, waste flour, flour dust, flour paste, shiratama flour, glutinous rice flour, alone or in a mixture with water or water to which additives have been added, without heating or heating. A thin finish is better. Punch and prepare to be large enough to wrap the easy-swallowing porridge to be manufactured. Here, the additive is preferably one or more of seasonings such as salt, soy sauce and butter, eggs and vegetable juices.

The porridge or / and water-absorbed rice or / and rice is heated and molded into a certain shape, or wrapped in a skin as it is by manual or mechanical operation to produce an easily swallowable porridge.

In the case of molding into a fixed shape, a porridge made of porridge or / and water-absorbed rice or / and rice is poured into a heating plate having a concave portion or a flat plate and heated to be molded.

A heating plate other than a flat heating plate is provided with one or more concave portions having a predetermined shape. The shape of the concave portion is spherical, elliptical spherical, hemispherical, semi-elliptical spherical, square bar (triangular to polygonal bar), and toroidal, corresponding to the shape of the target molded rice.
(Ellipse) A shape such as a column, a box, a flat plate, a disk, a nigiri, a sushi, a rectangular parallelepiped, a cube, a tube, or a funnel.

Various heating means such as heating using a direct heat such as gas or electricity, a microwave oven, steam at about 60 to 100 ° C., pressurized steam at about 100 to 110 ° C., and other heating media are used as appropriate. Is done. When the bottom of the porridge is formed by the heat treatment, the porridge is inverted and heated to obtain a formed porridge.

The molded porridge is preferably wrapped in leather before the surroundings become dry and hard. The wrapping may be done manually or by machine operation.

[0021] In addition, when using a wrapping machine for market rice, simply putting a large amount of porridge and kneaded skin material separately can produce a large amount of easy-swallowing porridge like bean paste. .

The swallowable porridge produced in this manner is stored refrigerated or frozen, and when sold, is pressed into a disc shape.
By opening a degassing hole and heating with a microwave for about 2 to 6 minutes, or treating with boiling water for about 2 to 5 minutes like water ginger, it can be provided as a freshly made swallow porridge.

[0023]

【Example】

[0024]

Example 1 Rice was washed and immersed in water for 2 hours, then immersed in hot 98 ° C. water for 55 seconds to complete the first stage of water absorption. In the first stage water absorption, the water absorption was 55% by weight with respect to 100 parts by weight of rice, and the product temperature was 95 ° C. The first-stage water-absorbed rice at a product temperature of 95 ° C. was directly poured into hot water at 50 ° C. and immersed for 20 minutes to complete the second-stage water absorption. The water-absorbed rice thus obtained is refrigerated for several days (water-absorbed rice having a water content of 100 parts by weight per 100 parts by weight of rice).
50 g was put into 150 g of hot water and heated in a microwave for 6 minutes to obtain a delicious porridge.

To 200 g of the obtained porridge, 180 g of the above-mentioned water-absorbed rice
, Mix gently with stirring, pour this mixture into the concave part of the heating plate for octopus grilling, heat mold the bottom like in the case of manufacturing octopus grilling, then invert and mold the whole, molding A rice bowl, a kind of rice, was obtained. Before the surface of the obtained rice bowl became dry and hardened, it was wrapped with a commercially available wonton skin, closed well, frozen and stored as it was. Before eating this, it was thawed, pressed to form a disk, and heated in a microwave for 2 to 3 minutes. As a result, it was possible to eat as a delicious and soft porridge that was extremely easy to swallow.

[0026]

Example 2 2 kg of the porridge used in Example 1 was heated, and 1.5 kg of the porridge, which had removed moisture, and 500 g of a well-kneaded leather material having the following composition were mixed. The two hoppers of a new encrusting machine (manufactured by iFor You) were separately charged, and the encrusting machine was operated to obtain many easy-swallowing porridges and stored in a freezer. Before eating this,
Thawed, pressed to form a disc, poured into boiling water, and heated for 3-4 minutes. As a result, it was possible to eat as a delicious and soft porridge that was extremely easy to swallow.

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[Procedure amendment]

[Submission date] October 1, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0026

[Correction method] Change

[Correction contents]

[0026]

EXAMPLE 2 2 kg of the porridge used in Example 1 was heated, and 1.5 kg of porridge, which had been dried, and 2 kg of the kneaded leather material having the following composition were kneaded well. The two hoppers of a new encrusting machine (manufactured by iFor You) were separately charged, and the encrusting machine was operated to obtain many easy-swallowing porridges and stored in a freezer. Before eating this,
Thaw, push to make a disk, put in boiling water, 5-10
After heating for a minute, it could be eaten as a delicious and soft porridge that was very easy to swallow.

Claims (5)

[Claims] An easy-swallowing porridge in which porridge or / and water-absorbed rice or / and rice are wrapped in skin. 2. The easy-swallowing porridge according to claim 1, wherein the porridge or / and water-absorbed rice or / and rice is heated and molded into a fixed shape, or wrapped in a skin as it is by manual or mechanical operation. 3. The easy-swallowing porridge according to claim 1, wherein the porridge or / and water-absorbed rice or / and rice has a seasoning or / and ingredient. 4. The wrapping is made by kneading a flour, a flour, a flour, a flour, a glutinous flour, a glutinous rice flour alone or in a mixture with water or water to which additives are added without heating or heating. The swallowing porridge according to claim 1, 2 or 3, wherein the swallowing porridge is easy to wrap when eating and easy to swallow when eating. 5. The swallowable porridge of claim 4, wherein the additive is one or more of seasonings such as salt, soy sauce, butter, eggs, vegetable juices and the like.