Frozen porridge with excellent texture and its preparation method

Abstract

This application relates to a method for making frozen porridge, the method comprising the following steps: making frozen cooked rice from rice containing medium-grain rice; making porridge from rice containing short-grain rice; and packing the prepared frozen cooked rice into a packaging container, then packing the prepared porridge into the container, and packaging the rice and the porridge together.

Description

Technical Field

[0001] This disclosure relates to frozen porridge with excellent texture and a method for preparing the same. Background Technology

[0002] Porridge is a dish made primarily from white rice, cooked in plenty of water for a long time. Because it is easy to digest and eat, it has been used for various purposes since ancient times, including as a meal for the sick, a delicacy, and even a substitute for staple foods. Traditionally, porridge is often considered a nourishing, therapeutic, or disaster-relief food, possessing medicinal properties. However, recent consumption trends for porridge have shifted, with it becoming perceived as a "health food" offering health, relaxation, and value. Consequently, its consumption as a meal substitute is gradually increasing. As a result, it has become readily available in various places, such as porridge specialty stores and convenience stores.

[0003] Following this trend, various processed porridges have recently been developed, but most inventions primarily involve retort-processed porridge. However, retort food generally refers to a processed food in which cooked food is sealed in a special packaging material capable of withstanding high temperatures and pressures, allowing for long-term storage in the absence of air and light, before being sterilized under pressure at 100°C or higher. In the case of porridge, the disadvantages are that the texture is almost entirely lost, and the flavor is diminished due to the retort process.

[0004] Therefore, studies have been conducted to improve the mouthfeel of processed porridge, but the problem is that further cooking processes, such as adding water and heating, are required.

[0005] Furthermore, there are currently no studies or patents on using combinations of different rice varieties to improve the taste of processed porridge.

[0006] [Existing Technical Documents]

[0007] [Patent Literature]

[0008] (Patent Document 1) Patent Application Publication No. 10-2018-0099971 Summary of the Invention

[0009] Technical issues

[0010] One object of this disclosure is to provide a method for preparing frozen porridge that has excellent texture and flavor even after heating and cooking by a specific combination of porridge made from short-grain rice and frozen cooked rice made from medium-grain rice.

[0011] Another objective of this disclosure is to provide frozen porridge prepared by this method that has excellent texture and flavor and increased convenience.

[0012] Technical solution

[0013] One aspect of this disclosure provides a method for preparing frozen porridge that has excellent texture and flavor even after heating and cooking by a specific combination of porridge made from short-grain rice and frozen cooked rice made from medium-grain rice.

[0014] Another aspect of this disclosure provides frozen porridge prepared by this method that has excellent texture and flavor and increases convenience.

[0015] Beneficial effects

[0016] By using the method for preparing porridge provided herein, frozen porridge with excellent texture and flavor can be produced, which can be simply eaten after microwave cooking without further cooking processes (e.g., adding water). Therefore, the method can be widely applied in the development of foods with enhanced convenience. Attached Figure Description

[0017] Figure 1 This is a process diagram illustrating the preparation process of the frozen porridge disclosed herein.

[0018] Figure 2 Images comparing frozen porridge products and rice grains are shown, based on combinations of frozen cooked rice and porridge according to rice variety.

[0019] Figure 3 The image shows a comparison of finished products based on the mixing ratio of frozen cooked rice and porridge.

[0020] Figure 4 This is an image comparison of frozen porridge and commercially available porridge according to one embodiment of this disclosure. Detailed Implementation

[0021] Detailed Implementation of the Preferred Scheme

[0022] This disclosure will now be described in detail. Furthermore, each description and embodiment disclosed herein can be applied to other descriptions and embodiments. That is, all combinations of the various elements disclosed herein fall within the scope of this disclosure. Moreover, the scope of this disclosure is not limited to the specific embodiments described below.

[0023] One aspect of this disclosure provides a method for preparing frozen porridge, comprising: preparing frozen cooked rice using rice containing medium-grain rice (S100); preparing porridge using rice containing short-grain rice (S200); and filling the prepared frozen cooked rice into a container (S300), and then filling the prepared porridge into the container to package them together (S400).

[0024] The inventors have demonstrated that by using a combination of short-grain rice and medium-grain rice in a specific mixing ratio, frozen porridge that can be eaten by simple heating (e.g., microwave cooking) without a separate, complex post-cooking process can be prepared, and that the frozen porridge retains excellent texture and flavor even after heating, thus completing this disclosure.

[0025] As used in this article, the term "short-grain rice" refers to rice with short, round grains that contain a high amount of moisture, giving it a sticky and chewy texture when cooked. The most well-known examples of short-grain rice include Japonica, Samgwang, Koshihikari, Bomba, Originalario, and Gobindo bhog.

[0026] As used in this article, the term "medium-grain rice" refers to rice that is longer, fuller, less sticky, and contains more starch than short-grain rice. It is primarily used in risotto, paella, and sushi. The most well-known examples of medium-grain rice include Carlos, Arborio, Valencia, Carolino, and Wuchang.

[0027] Generally, rice can be classified into short-grain, medium-grain, and long-grain rice based on grain length. Long-grain rice has the highest ratio of grain length to grain width, while short-grain rice has the lowest. Furthermore, in addition to grain length, the content of amylose also varies, resulting in differences in texture and elasticity during cooking.

[0028] The frozen porridge prepared according to one embodiment of this disclosure is not prepared by using a single type of rice, but includes frozen cooked rice prepared by using rice containing medium-grain rice and porridge prepared by using rice containing short-grain rice, thereby allowing for a variety of textures.

[0029] Figure 1 This is a process diagram illustrating the preparation process of the frozen porridge of this disclosure. The steps of this disclosure are described in detail below.

[0030] The preparation of frozen cooked rice using rice containing medium-grain rice (S100) is done by mixing rice and water, wherein the rice may be subjected to a conventional washing and dehydration process prior to mixing.

[0031] In preparing frozen cooked rice (S100), rice and water can be mixed and cooked in a weight ratio of 0.8:1 to 1.2:1, specifically 0.85:1 to 1.2:1, 0.85:1 to 1.15:1, 0.85:1 to 1.1:1, 0.9:1 to 1.2:1, 0.9:1 to 1.15:1, or 0.9 to 1.1:1, more specifically 0.95:1 to 1.1:1, 0.95:1 to 1.05:1, or 0.9:1 to 1.05:1, and most specifically 1:1. When frozen cooked rice is prepared by mixing rice and water within the above ranges, the texture of both the porridge and the cooked rice can be perceived in the final porridge product, and the overall texture of the porridge can be enhanced due to the texture of the cooked rice grains.

[0032] Furthermore, in preparing frozen cooked rice (S100), the method may include soaking the rice for 60 to 90 minutes after mixing the rice and water, and then cooking it.

[0033] Furthermore, in the preparation of frozen cooked rice (S100), the cooking can be carried out for about 15 to 30 minutes, specifically about 18 to 25 minutes, more specifically about 20 minutes.

[0034] Specifically, preparing frozen cooked rice (S100) may include freezing the cooked rice after cooking.

[0035] Furthermore, specifically, the preparation of frozen cooked rice (S100) may also include adding seasoning oil after cooking and before freezing the cooked rice. When the seasoning oil is added to the cooked rice, it can be used to separate the cooked rice grains. As a result, the cooked rice grains can be prevented from sticking together and clumping. In addition, the texture when eating can be improved because the cooked rice grains do not clump together when frozen.

[0036] Furthermore, specifically, the frozen cooked rice prepared in the preparation of frozen cooked rice (S100) may contain 40 wt% or less, specifically 35 wt% or less, of moisture. If the moisture content of the frozen cooked rice is less than 40 wt%, then during the subsequent filling of porridge and cooked rice, the moisture of the porridge is transferred to the frozen cooked rice, which improves the perceived texture of the porridge and cooked rice, thereby enhancing the overall texture.

[0037] Next, the preparation of porridge using rice containing short-grain rice (S200) involves using short-grain rice with short, round rice grains. The porridge can be prepared by adding rice and water in a weight ratio of 1:7 to 1:9.5 or 1:7.5 to 1:9.5, specifically 1:8 to 1:9.5 or 1:8.5 to 1:9.5, more specifically 1:8.5 to 1:9, and most specifically 1:9, and then heating it. The heating can be performed using any conventional heat treatment method used in the art to prepare the porridge. Furthermore, the rice can be additionally washed and dehydrated before heating.

[0038] Specifically, in the preparation of porridge using rice containing short-grain rice (S200), the heating can be carried out at 80°C to 100°C or 85°C to 98°C, more specifically at 90°C to 98°C.

[0039] Furthermore, in the preparation of porridge using rice containing short-grain rice (S200), the heating can be carried out for 15 to 25 minutes, more specifically 18 to 22 minutes.

[0040] In addition, vegetable oil or seasonings may be added when preparing porridge using rice containing short-grain rice (S200).

[0041] The preparation of frozen cooked rice (S100) and the preparation of porridge (S200) can be carried out sequentially, in reverse order, or simultaneously.

[0042] Next, the prepared frozen cooked rice is filled into a container (S300), and then the prepared porridge is filled into the container to package them together (S400). The frozen cooked rice prepared in the frozen cooked rice preparation (S100) is filled into the container, and then the porridge prepared in the porridge preparation (S200) is placed on top of the frozen cooked rice. When the frozen cooked rice is filled first, the moisture of the porridge that is filled later is smoothly transferred to the frozen cooked rice. Therefore, the final frozen porridge product has a uniformly distributed moisture and provides the texture of porridge, while still allowing the texture of the rice grains to be perceived.

[0043] Specifically, relative to the total 100 vol% of the frozen porridge, the frozen cooked rice can be less than 40 vol%, more specifically, in an amount of 39 vol%, 37 vol%, 35 vol%, 33 vol%, 31 vol%, 29 vol%, 27 vol%, 25 vol%, 23 vol%, or 21 vol%, preferably less than 20 vol%. When the frozen cooked rice is incorporated in amounts within the above range, the finished frozen porridge contains an appropriate amount of moisture, resulting in an excellent mouthfeel and allowing the perception of both the porridge and cooked rice textures.

[0044] Furthermore, the method for preparing frozen porridge may also include adding various ingredients to enhance its nutritional, functional, and sensory aspects. Specifically, before or after each step of the method for preparing frozen porridge, the addition of seasonings, vegetables, rice flour, starch, etc., may be included; specifically, the seasonings may include salt or sesame oil.

[0045] Another aspect of this disclosure provides a frozen porridge with enhanced texture and flavor prepared by a method for preparing frozen porridge. Specifically, the method for preparing frozen porridge is as described above.

[0046] The compressive strength of the frozen porridge can be from 30 g to 50 g, specifically 32 g to 49 g, 34 g to 48 g, or 36 g to 47 g, more specifically 40 g to 46 g, but is not limited thereto. When the compressive strength is 30 g or higher and 50 g or lower, chewiness can be perceived while still allowing the porridge's texture to be felt. The compressive strength is measured using a texture analyzer according to the conditions shown in Table 2 below, and then expressed in grams based on the value of the first peak. The above ranges can be appropriately modified according to the measurement method.

[0047] In one embodiment of this disclosure, it has been demonstrated that the taste and texture of the frozen porridge prepared by the method of this disclosure are enhanced. Furthermore, it has been demonstrated that a variety of tastes can be perceived by not using a single type of rice, but by including frozen cooked rice prepared using rice containing medium-grain rice and porridge prepared using rice containing short-grain rice.

[0048] Embodiments of the present invention

[0049] The present disclosure will be described in detail below by way of examples. Examples are provided to specifically explain the present disclosure, and the scope of the present disclosure is not limited to the examples.

[0050] Experimental Example 1: Preparation of Frozen Porridge

[0051] For use in the experiments disclosed herein, frozen porridge was prepared using short-grain rice (Nonghyup, South Korea), medium-grain rice (Korea Agro-Fisheries & Food Trade Corporation, Australia), long-grain rice (Korea Agro-Fisheries & Food Trade Corporation, Vietnam), soybean oil (CJ CheilJedang, South Korea), and refined salt (Hanju, South Korea) as raw materials.

[0052] Specifically, frozen cooked rice is prepared by adding rice and water in a 1:1 ratio and following this sequence: ① washing, ② dehydration, ③ soaking for 60 to 90 minutes, ④ cooking for about 20 minutes, ⑤ adding seasoning oil, and ⑥ freezing.

[0053] In addition, specifically, porridge is made by adding rice and water in a 1:9 ratio and by the following steps: ① washing, ② dehydration, ③ heating at 95°C for about 20 minutes, and ④ correction.

[0054] The correction refers to matching the experimental group conditions by adding water to make the porridge of each experimental group have the same water content, taking into account the differences in the degree of water evaporation during the heating process.

[0055] Then, the frozen cooked rice prepared above is put into a container, the porridge prepared above is placed on top of the frozen cooked rice, and the container is sealed to prepare the final frozen porridge.

[0056] Experimental Example 2: Moisture Content Analysis of Frozen Cooked Rice by Rice Variety

[0057] The moisture content of frozen cooked rice and regular rice prepared according to the methods used for preparing frozen cooked rice was measured and is shown in Table 1 below. Moisture content was measured using the atmospheric pressure oven drying method specified in the Codex Alimentarius Commission.

[0058] [Table 1]

[0059]

[0060] Referring to Table 1, it can be confirmed that the frozen cooked rice prepared according to the preparation method of this disclosure has a lower moisture content compared with ordinary cooked rice.

[0061] Experimental Example 3: Comparison of Quality Characteristics of Different Rice Variety Combinations

[0062] To compare the texture and sensory appeal of the final frozen porridge products based on rice varieties, frozen cooked rice and porridge were prepared for each variety, and texture preference, compressive strength, moisture content, and sensory evaluation were confirmed.

[0063] Texture preference is evaluated by relatively assessing the texture perceived in the mouth when consuming frozen porridge cooked in a microwave oven.

[0064] The fluidity is relatively evaluated by visually observing the state of frozen porridge cooked in a microwave oven.

[0065] The porridge was cooked in a microwave oven at 60 to 70°C to examine its texture in an ingestible state. Then, its physical properties were measured using a texture analyzer according to the conditions shown in Table 2 below. The height of the first peak was determined as the compressive strength.

[0066] [Table 2]

[0067]

[0068] Moisture content was measured using the atmospheric pressure oven drying method specified in the Codex Alimentarius. Sensory evaluation was conducted by a panel of nine members, and the evaluation forms for each item are shown in Table 3 below.

[0069] [Table 3]

[0070]

[0071] Figure 2 Images comparing frozen porridge products and rice grains are shown, based on combinations of frozen cooked rice and porridge according to rice variety. Refer to Table 3 and... Figure 2 When comparing the rice grains in frozen porridge, it was confirmed that the texture differed between the experimental groups due to the difference in the degree of expansion of rice grains between frozen cooked rice and porridge. The results of Comparative Examples 3, 5, and 8 confirmed that when using long-grain rice to prepare porridge, its unique water absorption properties result in an unsuitable appearance and texture for porridge.

[0072] Furthermore, it can be confirmed that compressive strength and flowability are inversely proportional. Additionally, when the compressive strength is within the range of 30 g, the physical properties are too soft and lack chewiness. When it is 50 g or higher, the chewiness is too strong and the porridge-like texture is weak. Regarding texture preference, it can be confirmed that a medium texture is preferred, while too soft or too hard is generally undesirable. Therefore, it is confirmed that the frozen porridge of Example 1 with a compressive strength within the range of 40 g has a suitable texture.

[0073] Experimental Example 4: Comparison of quality characteristics of frozen porridge based on the mixing ratio of frozen cooked rice / porridge

[0074] To compare the texture and sensory appeal of frozen porridge products based on the mixing ratio of frozen cooked rice and porridge, frozen cooked rice and porridge were prepared for each variety, and texture preference, compressive strength, moisture content, and sensory evaluation were confirmed.

[0075] Each item was evaluated in the same manner as in Experiment Example 3 above, and the results are shown in Table 4 below.

[0076] [Table 4]

[0077]

[0078] Figure 3 Images comparing finished products based on the mixing ratio of frozen cooked rice and porridge are shown. Refer to Table 4 and... Figure 3 It can be confirmed that when frozen cooked rice is added in an amount of 20 wt% or more, the texture of cooked rice is strongly perceived, making it difficult to classify it as porridge. Furthermore, sensory evaluation confirmed that as the proportion of frozen cooked rice increases, the compressive strength increases and the texture improves.

[0079] Experimental Example 5: Quality Characteristics Analysis Based on the Packing Order of Frozen Cooked Rice and Porridge

[0080] To compare the texture and sensory appeal of frozen porridge depending on the order in which frozen cooked rice and porridge were added, final frozen porridge products were prepared by changing the order in which the frozen cooked rice and porridge prepared by the method were processed. The texture preference, flowability, compressive strength, and sensory evaluation of each final frozen porridge product were then assessed. Each item was evaluated in the same manner as in Experimental Example 3 above, and the results are shown in Table 5 below.

[0081] [Table 5]

[0082]

[0083] Referring to Table 5, it can be seen that the texture and mouthfeel vary depending on the order in which the frozen cooked rice and porridge are added, and the same trend is observed for compressive strength. Furthermore, it is confirmed that the texture of Example 3 (where frozen cooked rice is added first, followed by porridge on top of the cooked rice) is excellent, and that when the porridge is added first, the moisture transfer is uneven, therefore the texture is not suitable for the porridge.

[0084] Experimental Example 6: Comparative Analysis with Commercially Available Processed Porridge Products

[0085] To compare the final quality characteristics of the in-flight vegetable porridge (frozen porridge) prepared according to one embodiment of this disclosure with commercially available porridge, the texture preference, compressive strength, and sensory evaluation of each sample were assessed. Each item was evaluated in the same manner as in Experimental Example 3 above, and the results are shown in Table 6 below.

[0086] [Table 6]

[0087]

[0088] Figure 4 This is a comparison of images of frozen porridge and commercially available porridge according to one embodiment of this disclosure. See Table 6 and... Figure 4 It can be confirmed that the lower the compressive strength, the lower the preference for texture. Furthermore, it has been confirmed that commercially available porridge consists of only a single type of particle, making it impossible to experience multiple textures, and the high-temperature, high-pressure sterilization process makes it difficult to perceive texture. In addition, unlike frozen porridge, high-temperature, high-pressure sterilized porridge is dark in color, and sensory evaluations have shown a lower preference for it because the flavor is reduced due to the sterilization process during preparation.

[0089] As described above, those skilled in the art will understand that this disclosure may be implemented in other specific forms without departing from the technical spirit or essential characteristics of this disclosure. In this regard, the embodiments disclosed herein are for illustrative purposes only and should not be construed as limiting the scope of this disclosure. The scope of this disclosure should be interpreted to include the meaning and scope of the appended claims rather than the specific embodiments, and all changes or variations derived from equivalent concepts fall within the scope of this disclosure.

Claims

1. A method for preparing frozen porridge, comprising: Frozen cooked rice is prepared using rice containing medium-grain rice. Porridge is made using rice that contains short-grain rice. as well as Pack the prepared frozen cooked rice into a container, and then pack the prepared porridge into another container to package them together.

2. The method according to claim 1, wherein preparing frozen cooked rice involves mixing rice and water in a weight ratio of 0.8:1 to 1.2:1 and cooking them.

3. The method of claim 2, wherein preparing frozen cooked rice includes freezing after cooking.

4. The method of claim 3, wherein the preparation of frozen cooked rice further includes adding seasoning oil after cooking and before freezing.

5. The method of claim 1, wherein the frozen cooked rice prepared in the preparation of frozen cooked rice contains 40 wt% or less moisture.

6. The method according to claim 1, wherein the porridge preparation involves adding rice and water in a weight ratio of 1:7 to 1:9.5 and heating.

7. The method of claim 1, wherein the frozen cooked rice is packaged in an amount of less than 20 vol%, based on a total frozen porridge content of 100 vol%.

8. Frozen porridge, prepared by the method according to any one of claims 1 to 7.

9. The frozen porridge according to claim 8, wherein the compressive strength of the frozen porridge is 30 g to 50 g.

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