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 pudding
- rice
- freezing
- pudding
- preserving
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 20
- 235000009566 rice Nutrition 0.000 title claims description 20
- 235000011962 puddings Nutrition 0.000 title claims description 18
- 238000007710 freezing Methods 0.000 title claims description 4
- 230000008014 freezing Effects 0.000 title claims description 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
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 | A kind of zongzi capable of reducing zongzi leaves sticking to rice and preparation method thereof |
| 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 | A kind of zongzi capable of reducing zongzi leaves sticking to rice and preparation method thereof |
| 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 |
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