Method for producing bottled high-concentration uniform porridge

Abstract

To provide a bottled high-concentration uniform porridge.SOLUTION: A method for producing a bottled high-concentration uniform porridge includes preparing a first powder containing a predetermined base powder amount of starch (S11), adding a first amount of liquid to the first powder (S12), stirring and heating of a mixture of the first powder and the liquid (S14), after the starch in the mixture is gelatinized, adding a liquid to the mixture so that the final amount is a total amount of water (S16) and stirring to produce a base liquid (S17), adding a second powder containing starch of an amount to be a predetermined total powder amount (S21), stirring a mixture of the base liquid and the second powder to produce a filling liquid (S22), and filling the container with the filling liquid (S31) and heating the filling liquid in the container (S32).SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a highly concentrated homogeneous rice porridge packed in a container. [Background technology]

[0002] While elderly people are constantly choking on mochi and other foods, there is also a demand among the elderly for eating mochi and other foods. Furthermore, when it comes to rice for "care," it is generally rice porridge. Ordinary rice porridge has a high water content relative to starch and is low in calories. Elderly people are often unable to eat large amounts, and ordinary rice porridge alone tends to result in a calorie deficiency. For these reasons, there is a demand for a new food product that can be called high-concentration uniform rice porridge, which is high in starch, has a high enough viscosity to prevent choking accidents, and has a uniform texture similar to mochi. Furthermore, it would be convenient to have a packaged product of this high-concentration uniform rice porridge.

[0003] As a method for producing a packaged food product containing gelatinized starch, for example, Patent Document 1 discloses a method in which 10 to 80% by weight of the starch in the dough ingredient is pregelatinized starch, which is then filled and sealed in a container and heat-treated. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 3921555 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a highly concentrated and uniform rice porridge that is packed in a container. [Means for solving the problem]

[0006] According to one aspect of the present invention, a method for producing a highly concentrated uniform porridge in a container includes preparing a first powder containing a predetermined base powder amount of starch, adding a first amount of liquid to the first powder, stirring and heating a mixture of the first powder and the liquid, adding liquid to the mixture after the starch in the mixture has gelatinized so that the final amount is the total amount of water and stirring to prepare a base liquid, adding a second powder containing starch in an amount to obtain a predetermined total powder amount to the base liquid, stirring the mixture of the base liquid and the second powder to prepare a filling liquid, filling a container with the filling liquid, and heating the filling liquid in the container. Effect of the Invention

[0007] According to the present invention, a highly concentrated and uniform porridge can be provided in a container. [Brief description of the drawings]

[0008] [Figure 1] FIG. 1 is a flow chart showing an example of a method for producing a containerized, highly concentrated, uniform rice porridge. [Diagram 2] FIG. 2 is a diagram showing a summary of the results of various examples and comparative examples. [Diagram 3] FIG. 3 is a diagram showing a summary of the results of various examples and comparative examples. [Figure 4] FIG. 4 is a diagram showing a summary of the results of various examples and comparative examples. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] One embodiment will be described. The embodiment relates to a high-concentration uniform porridge. In particular, the embodiment relates to a manufacturing method for a container-packed high-concentration uniform porridge. According to the manufacturing method of the embodiment, the container packing is easy during production, and the container-packed high-concentration uniform porridge can be manufactured in a simple manner without using special materials, tools, etc.

[0010] [About containerized, highly concentrated, uniform porridge] The high-concentration uniform porridge of this embodiment is a porridge that has a high starch concentration, uniform properties, high viscosity, and a texture similar to that of mochi (rice cake). The high-concentration uniform porridge of this embodiment is produced by gelatinizing starch by heating starch-containing flour derived from rice or the like together with water. In particular, the high-concentration uniform porridge of this embodiment is produced by using powdered materials such as rice flour instead of granular materials such as rice, and gelatinizing the materials in a uniformly dispersed state. Therefore, in the high-concentration uniform porridge of this embodiment, the gelatinized starch is uniformly dispersed. The containerized high-concentration uniform porridge of this embodiment is produced by packing the above-mentioned high-concentration uniform porridge in a container and sealing it, sterilizing it by heating, and having excellent storage stability.

[0011] The starch-containing powder used to make the high-concentration uniform porridge of this embodiment is, for example, rice flour or joshinko. The high-concentration uniform porridge made using rice flour or joshinko is white porridge. The rice flour is preferably non-glutinous. When general porridge is envisaged, it is preferable to use non-glutinous rice flour or joshinko. The rice flour may be glutinous. However, in the case of glutinous rice flour, the high-concentration uniform porridge is likely to contain air bubbles in the process described below. The starch-containing powder used to make the high-concentration uniform porridge of this embodiment may be, for example, a cross-linked processed starch such as acetylated adipic acid cross-linked starch, phosphate cross-linked starch, or hydroxypropylated phosphate cross-linked starch. The high-concentration uniform porridge made using these cross-linked processed starches is transparent and mochi-like. The starch-containing powder used to make the high-concentration uniform porridge of this embodiment may be, for example, a general starch such as cornstarch. High-concentration homogeneous porridge produced using cornstarch or the like has a transparent, mochi-like texture, similar to the case when cross-linked modified starch is used.

[0012] On the other hand, potato starch has low heat resistance and is not suitable for the heating process of this embodiment, so it is not preferable as an ingredient for the high-concentration uniform porridge of this embodiment. The ingredients for the high-concentration uniform porridge of this embodiment are preferably relatively heat-resistant.

[0013] In addition, wheat flour and the like contains gluten, so wheat flour and the like are not suitable as ingredients for the high-concentration uniform porridge of this embodiment. Also, rice flour for bread making contains gluten, so it is not suitable as an ingredient for the high-concentration uniform porridge of this embodiment.

[0014] The high-concentration uniform porridge of the present embodiment is a gelatinized starch having no or low fluidity. Although the high-concentration uniform porridge of the present embodiment has no or low fluidity, it can be provided in a packaged form.

[0015] The weight ratio of the total powder amount of the starch-based powder ingredients to the total amount of the high-concentration uniform porridge is, but is not limited to, for example, 12% or more. When the ratio of the total powder amount of the ingredients to the total amount of the high-concentration uniform porridge is 12%, the high-concentration uniform porridge has no or low fluidity and is difficult to pack in a container, so the manufacturing method of the high-concentration uniform porridge according to this embodiment is particularly effective.

[0016] The ratio of the total powder amount of the ingredients to the total amount of the high-concentration uniform porridge is not limited to this, and may be, for example, 12% or more and 60% or less. In particular, the ratio of the total powder amount of the ingredients to the total amount of the high-concentration uniform porridge may be 15% or more and 35% or less. A high-concentration uniform porridge with a ratio of the total powder amount of the ingredients of 35% or less is less likely to deteriorate (harden) than a high-concentration uniform porridge with a ratio of more than 35%, and therefore has better storage stability.

[0017] The container used for the container-packed high-concentration uniform porridge of this embodiment may be any container as long as it can be post-heated. The container has a fixed shape, and is suitable for this embodiment, for example, a glass bottle, a can, or a cup. The container may be, for example, a pouch or a bottle. However, in the case of these containers, it may be difficult to take out the contents compared to the case of using a glass bottle. For example, if a spouted pouch or a squeezable tube-shaped bottle is used, a container-packed high-concentration uniform porridge configured to squeeze out the contents can be produced. The container may be made of paper as long as it can be post-heated.

[0018] The high-concentration uniform rice porridge of the present embodiment is easy to swallow, easily digested and absorbed, and has high calories, and is therefore suitable for nursing care food, baby food, etc. In addition, the high-concentration uniform rice porridge of the present embodiment is in a container-packed form, and can be eaten with simple preparation.

[0019] [Manufacturing method for containerized, highly concentrated, uniform porridge] <Summary of manufacturing method> The production of packaged, highly concentrated, uniform porridge involves three main steps:

[0020] The first step is to prepare a base liquid. The base liquid is a liquid medium for uniformly dispersing powdered ingredients such as rice flour. The base liquid has appropriate fluidity and viscosity. The base liquid contains water and gelatinized starch such as rice flour.

[0021] The second step is to prepare the filling liquid. The filling liquid is a cream-like intermediate product with fluidity, in which powdered ingredients such as rice flour are uniformly dispersed in a base liquid. Because the base liquid has a moderate viscosity, the powdered ingredients do not settle in the filling liquid for a long time, and the filling liquid maintains a uniform state.

[0022] The third step is to fill a sealed container with the filling liquid and heat it. The filling liquid is fluid, so it can be easily filled into a container. By heating the sealed container filled with the filling liquid, the starch such as rice flour contained in the filling liquid is gelatinized, and a highly concentrated uniform porridge is produced in the container. In addition, this heating is performed at a temperature and for a time period that is used for heat sterilization, so the containerized highly concentrated uniform porridge has good storage stability.

[0023] <Production Method Details> The manufacturing method of the containerized high-concentration uniform porridge will be described in detail. In this description, the total amount of liquid such as water used in the manufacturing of the high-concentration uniform porridge will be referred to as the total water amount, the total amount of powder such as rice flour used in the manufacturing of the high-concentration uniform porridge will be referred to as the total powder amount, and the sum of the total water amount and the total powder amount will be referred to as the total amount. Although some amount of water etc. is lost during the manufacturing process due to evaporation etc., almost the entire amount of water is contained in the completed high-concentration uniform porridge. Also, gelatinized starch derived from the total amount of powder is contained in the high-concentration uniform porridge. The ratio of the total powder amount to the total amount of the high-concentration uniform porridge is not limited to this, but is preferably, for example, 12% or more and 60% or less.

[0024] FIG. 1 is a flow chart showing an example of a method for producing a containerized, highly concentrated, uniform rice porridge.

[0025] (Base liquid mixing process) First, the first step, a base solution preparation step, is carried out. Steps S11 to S17 constitute the first step, a base solution preparation step.

[0026] In step S11, a first powder containing starch such as rice flour is prepared. The amount of powder such as rice flour prepared here is referred to as the base powder amount. The base powder amount is preferably an amount in which the weight ratio of the powder to the total liquid of the total water amount and the powder of the base powder amount is more than 2% and less than 7%. For example, the base powder amount may be an amount in which the weight ratio of the powder to the total liquid of the total water amount and the powder of the base powder amount is about 4%.

[0027] In step S12, a first amount of liquid such as water is added to the prepared first powder such as rice flour. Here, the first amount, which is the amount of liquid added in step S12, is preferably more than 1 / 2 and less than 3 / 4 of the total amount of water. The first amount of liquid added may be, for example, about 2 / 3 of the total amount of water.

[0028] In step S13, the mixture of water etc. and powder is stirred to disperse the powder in the water etc. This stirring is performed at a temperature below the gelatinization temperature, for example, 60° C. or lower. This stirring is performed, for example, at room temperature.

[0029] In step S14, the mixture of water and powder is slowly heated while continuing to be stirred. As the temperature rises, the starch contained in the powder, such as rice flour, begins to gelatinize, and when the temperature of the mixture reaches, for example, about 75°C, the mixture begins to thicken.

[0030] In step S15, when the temperature of the mixture reaches, for example, about 80 to 95° C. and the mixture becomes sufficiently thick, heating is stopped.

[0031] In step S16, a liquid such as room temperature water is added to the mixture so that the final amount is the total amount of water. For example, if 2 / 3 of the total amount of water is added in step S12, the remaining amount of water, i.e., 1 / 3 of the total amount of water, is added in step S16. In this way, the base liquid is adjusted to a predetermined concentration.

[0032] In step S17, the mixture to which water and the like have been added continues to be stirred. Since room temperature water and the like is added, the temperature of the mixture drops. The temperature of the mixture drops to, for example, about 60° C., which is lower than the gelatinization temperature.

[0033] The mixture thus obtained is the base liquid. The base liquid is a low-viscosity, highly fluid liquid with a low ratio of rice flour and other ingredients of 2 to 7%, and the starch is gelatinized, giving it a loose consistency but also high fluidity.

[0034] Here, the reason why the amount of liquid added in step S12 is more than 1 / 2 and less than 3 / 4 of the total water volume is as follows. If the amount of liquid added is less than 1 / 2 of the total water volume, the viscosity of the mixture will be too high in the heating and gelatinization process in step S14. Furthermore, if the viscosity of the mixture is too high, stirring will tend to be insufficient and the mixture will tend to burn. Therefore, it is preferable that the amount of liquid added is more than 1 / 2 of the total water volume.

[0035] Furthermore, if the amount of liquid added is 3 / 4 or more of the total water amount, the amount of liquid added in step S16 will be small, and there is a risk that the temperature of the mixture will not drop sufficiently below the gelatinization temperature immediately. The temperature of the liquid added in step S16 is preferably room temperature, about 10 to 30°C. If the temperature is too low, for example, when ice is used, the mixture that comes into contact with the ice will be rapidly cooled and may gel like warabimochi. When adding liquid in step S16, the mixture may be transferred to another container before adding the liquid, if necessary.

[0036] In the base liquid preparation process, for example, a steam jacket kettle is industrially used. In general, it is not easy to lower the temperature of an object heated in a kettle. In contrast, in this embodiment, the base liquid can be lowered to an appropriate temperature by simply adding an appropriate amount of room temperature water or the like in steps S16 and S17, making the cooling operation extremely simple.

[0037] (Filling liquid preparation process) Next, the filling liquid preparation process of the second process is carried out. Steps S21 and S22 constitute the filling liquid preparation process of the second process.

[0038] In step S21, a second powder such as rice flour is added to the base liquid in an amount that will make up the total amount of powder. The second powder may be the same type of powder as the first powder, or may be a different type of powder. For example, if the ratio of the powder of the ingredient such as rice flour in the base liquid is 4% and the ratio of the powder of the ingredient such as rice flour in the completed filling liquid, i.e., the highly concentrated uniform porridge, is 25%, 21% of the powder such as rice flour is added as the second powder.

[0039] The weight x (kg) of the second powder to be added can be calculated by the following formula: x = (Yy) × B / (100-Y) Here, Y is the concentration of the fill liquid (wt%), y is the concentration of the base liquid (wt%), and B is the weight of the base liquid (kg).

[0040] In step S22, the mixture in which the powder is added to the base liquid is stirred, and the powder is dispersed in the base liquid. At this time, as described above, the temperature of the base liquid is below the gelatinization temperature. Since the base liquid is a liquid with low viscosity and high fluidity, the powder is easily dispersed in the base liquid by stirring. Due to the moderate low viscosity and high fluidity of the base liquid, the added powder is unlikely to become lumpy. Therefore, this stirring does not require special tools or techniques, and homogenization can be achieved by general stirring. For example, for a small amount of stirring, a high-speed electric mixer is not required, and stirring with a manual whisk is sufficient. By stirring, the water in the base liquid is gradually taken away by the starch, and the mixture exhibits a viscosity having thixotropy. If the temperature of the base liquid is equal to or higher than the gelatinization temperature, when the second powder is added, the starch of the second powder will gelatinize and become lumpy. For this reason, it is important to adjust the temperature of the base liquid before adding the second powder to below the gelatinization temperature by adding and stirring liquid in steps S16 and S17 of the above-mentioned base liquid preparation process.

[0041] The mixture thus produced is the filling liquid. The filling liquid made from rice flour or joshinko is a product with a white creamy appearance. In the filling liquid, the powdered starch such as rice flour contained in the base liquid is gelatinized, but the powdered starch added in step S21 is not gelatinized. Therefore, although the filling liquid has a certain degree of viscosity, it has a degree of fluidity necessary for the filling operation into a container. Furthermore, due to the certain degree of viscosity of the filling liquid, the dispersed powder such as rice flour does not settle and remains uniformly dispersed in the filling liquid even if it is left to stand for a long time.

[0042] (Filling / heating process) Next, the filling and heating step of the third process is carried out. Steps S31 and S32 constitute the filling and heating step of the third process.

[0043] In step S31, the filling liquid is filled into the container and the container is sealed. Since the filling liquid has sufficient fluidity, the filling can be performed by a general method without requiring special tools or techniques. Even in the container, the filling liquid maintains a dispersed state without causing the powder such as rice flour to settle.

[0044] In step S32, the liquid filled in the container is heated. This heating gelatinizes the powdered raw starch dispersed in the liquid in the container, producing a highly concentrated homogeneous porridge. By heating at a sterilization temperature in the heating step, such as retort sterilization, the highly concentrated homogeneous porridge produced has a high shelf life.

[0045] In this manner, a containerized, highly concentrated, uniform rice porridge is produced.

[0046] <About the manufacturing method> Generally, when a high-concentration uniform porridge such as that of the present embodiment is produced and then filled into a container, the high-concentration uniform porridge has low fluidity and may be mochi-like, making it difficult to fill the container using a general method. If a non-fluid high-concentration uniform porridge is filled into a container, the high-concentration uniform porridge may overflow from the container without conforming to the shape of the container. In contrast, in the production method of the present embodiment, a filling liquid with high fluidity is filled into the container, and a high-viscosity high-concentration uniform porridge is produced inside the container, so there are no problems as described above.

[0047] Furthermore, for example, when a large amount of high-concentration uniform porridge is produced at once in a kettle, there is a risk that the high-concentration uniform porridge may burn when heated to become a high-concentration uniform porridge with a high viscosity. In contrast, in the production method of this embodiment, the only heating step using a kettle is the heating step in the base liquid preparation step. As described above, in the base liquid preparation step, the amount of starch is suppressed and adjusted so that the viscosity does not become high. Therefore, there is no risk of the product burning during production.

[0048] In addition, for example, when a high-concentration uniform porridge is produced by heating while stirring, air bubbles may be introduced into the high-concentration uniform porridge. If air bubbles are introduced into the high-concentration uniform porridge, it is difficult to remove the air bubbles. In contrast, in the production method of the present embodiment, the base liquid maintains the second powder in a sufficiently dispersed state, so that it is not necessary to stir the filling liquid placed in the container when producing the high-concentration uniform porridge by heating. Therefore, there is no risk of air bubbles being introduced into the high-concentration uniform porridge.

[0049] Alternatively, a highly concentrated homogeneous porridge can be produced by filling a container with water and powder such as rice flour at once and heating it. However, although a mixture of water and powder has high fluidity and is suitable for filling, the powder settles in the container immediately after filling. For this reason, even if the mixture is heated immediately after filling, there will be a large difference in the amount of moisture between the top and bottom, resulting in an uneven porridge with the top being soft and the bottom being hard. Heating the container while stirring requires some ingenuity, and heating while stirring may result in air bubbles being introduced as mentioned above.

[0050] The above-mentioned Patent Document 1 (JP Patent Publication No. 3921555) discloses a method of using 10 to 80% by weight of starch as pregelatinized starch, for example, by using a mixture of tapioca starch and pregelatinized crosslinked tapioca starch as the starch material, as a method for solving problems such as the difficulty of filling into containers and the occurrence of non-uniformity after filling into containers. However, pregelatinized starch is expensive. Pregelatinized starch is also soluble in cold water, and when pregelatinized starch is mixed with water, it immediately becomes viscous. Therefore, when starch and pregelatinized starch are mixed at the same time, lumps are likely to form. Therefore, in the method disclosed in Patent Document 1, starch and sugar are mixed well in advance, and a mixer capable of strong stirring is used for mixing.

[0051] In contrast, the manufacturing method of this embodiment does not require the use of expensive pregelatinized starch, etc. Furthermore, since the method of this embodiment is a method in which the powder containing starch does not or is unlikely to form lumps, there is no need to add sugar, etc., and a uniform filling liquid can be obtained even with weak stirring.

[0052] [Variations] <Modification of manufacturing method> The above-mentioned embodiment is one preferred embodiment, but various modifications are possible without departing from the spirit of the present invention. For example, in the filling liquid preparation step, the second powder may be added in multiple batches, and the addition of the second powder and stirring may be performed alternately multiple times. Alternatively, after the second powder is added, a small amount of liquid such as water may be added so that the base liquid is not too diluted. In this case, for example, a part of the liquid added in step S16 may be considered to have been added after the addition of the second powder.

[0053] <Various seasonings or toppings> The container-packed high-concentration homogeneous rice porridge of the above-mentioned embodiment may be seasoned with various flavors, that is, various seasonings and the like may be mixed into the above-mentioned filling liquid.

[0054] In addition, the container-packed high-concentration uniform porridge of the above-mentioned embodiment is not limited to a container containing only uniform high-concentration uniform porridge. The container-packed high-concentration uniform porridge may be topped with various toppings. In other words, the container may be filled with other ingredients together with the filling liquid and heated to produce the container-packed high-concentration uniform porridge.

[0055] For example, by filling a container with sugar soy sauce paste or smooth bean paste together with the above-mentioned filling liquid, sealing it, and then heating it, a highly concentrated uniform porridge with a "mitarashi dango" flavor or a highly concentrated uniform porridge with a "sweet bean paste dango" flavor can be made. Also, by filling a container with thinly sliced ​​beef, onions, etc. simmered in soy sauce, etc., together with the above-mentioned filling liquid, sealing it, and then heating it, a highly concentrated uniform porridge with a "beef bowl" flavor can be made. In this way, by adding various ingredients, bean paste, etc. together with the above-mentioned filling liquid, a highly concentrated uniform porridge packed in a container with various flavors can be made. The various ingredients, bean paste, etc. may be submerged under or floated on top of the above-mentioned filling liquid so that the finished product is layered. Also, various ingredients, bean paste, etc. may be mixed with the above-mentioned filling liquid.

[0056] In addition, toppings such as sugar soy sauce paste with a "mitarashi dango" flavor may be adjusted to contain starch, similar to the above-mentioned filling liquid. That is, for example, in the case of sugar soy sauce paste, acetylated adipate crosslinked starch, which can produce a transparent porridge, is added to a liquid containing sugar, soy sauce, etc., and water to a concentration of about 4%, and heated to prepare a base liquid, to which acetylated adipate crosslinked starch is further added to a final concentration of 15%, and stirred to prepare the filling liquid. By layering such a filling liquid on the filling liquid prepared using rice flour and water in the above-mentioned embodiment in a container, a high-concentration uniform porridge with a "mitarashi dango" flavor can be prepared. In this way, a container may be filled with two or more filling liquids with different ingredients and heated to prepare a high-concentration uniform porridge in a container.

[0057] <Soufflé-like, highly concentrated, uniform porridge> Meringue prepared by whipping egg white may be added to the filling liquid of the above embodiment, mixed, and then filled into a container, sealed, and heated. In this way, a food product with a unique texture never seen before, that is, a soufflé-like, highly concentrated, uniform porridge, can be produced.

[0058] <Other uses> The manufacturing method of the container-packed high-concentration uniform porridge of the above embodiment can be applied not only to porridge but also to the filling of various foods that become highly viscous due to gelatinization of starch into containers. For example, it can be applied to canned seasonings with high viscosity, such as miso sauce in canned fish. In this case, by preparing a base liquid containing the seasoning and dispersing a powder containing starch in the base liquid, it is possible to prepare a seasoning that has low viscosity and is easy to fill when filled, and has high viscosity after heating. The seasoning portion in such a can can also be considered as a type of container-packed high-concentration uniform porridge. EXAMPLES

[0059] Several examples and comparative examples of the high-concentration homogeneous porridge according to the above-mentioned embodiments are given below.

[0060] [Example 1] The starch-containing powder used in the base liquid was joshinko. The concentration of joshinko in the base liquid was 3%. The base liquid did not have enough viscosity to be called starch paste, but had fluidity.

[0061] The filling liquid was prepared by adding joshinko to the base liquid so that the final concentration was 25%, and dispersing the joshinko by stirring. The joshinko added to the base liquid was dispersed evenly without forming lumps. In addition, the viscosity of the filling liquid increased after dispersion, so no precipitation occurred, and no loss of fluidity occurred.

[0062] The container was filled with the liquid, sealed, and then subjected to the prescribed retort sterilization. When the container was opened and evaluated, it was confirmed that a highly concentrated, uniform porridge was obtained that was uniform and not flowable.

[0063] [Example 2] The starch-containing powder used in the base liquid was joshinko. The concentration of joshinko in the base liquid was 4%. The base liquid was a fairly loose starch paste with good fluidity.

[0064] The filling liquid was prepared by adding joshinko to the base liquid so that the final concentration was 25%, and then stirring to disperse the joshinko. The joshinko added to the base liquid was dispersed evenly without lumps when stirred sufficiently. In addition, the viscosity of the filling liquid increased after dispersion, so no precipitation occurred, and no loss of fluidity occurred.

[0065] The container was filled with the liquid, sealed, and then subjected to the prescribed retort sterilization. When the container was opened and evaluated, it was confirmed that a highly concentrated, uniform porridge was obtained that was uniform and not flowable.

[0066] [Example 3] Acetylated adipate cross-linked starch (Ingredion Japan Co., Ltd.'s "Colflo 67") was used as the starch-containing powder that was the material for the base liquid. The concentration of acetylated adipate cross-linked starch in the base liquid was 3%. The base liquid did not have enough viscosity to be called a starch paste, but had fluidity.

[0067] The filling liquid was prepared by adding joshinko to the base liquid so that the final concentration was 25%, and dispersing the joshinko by stirring. The joshinko added to the base liquid was dispersed evenly without forming lumps. In addition, the viscosity of the filling liquid increased after dispersion, so no precipitation occurred, and no loss of fluidity occurred.

[0068] The container was filled with the liquid, sealed, and then subjected to the prescribed retort sterilization. When the container was opened and evaluated, it was confirmed that a highly concentrated, uniform porridge was obtained that was uniform and not flowable.

[0069] In addition, when the first powder used to prepare the base liquid is acetylated adipic acid cross-linked starch and its concentration is 3%, if the second powder used to prepare the filling liquid is also acetylated adipic acid cross-linked starch, the precipitation of the acetylated adipic acid cross-linked starch of the second powder in the filling liquid cannot be sufficiently prevented even if its concentration is 10 to 25%. On the other hand, even if acetylated adipic acid cross-linked starch is used in the base liquid and its concentration is 3%, precipitation does not occur if the second powder used to prepare the filling liquid is made of rice flour or rice flour as described above and its concentration is 20% or more.

[0070] [Example 4] Acetylated adipate cross-linked starch was used as the starch-containing powder for the base liquid. The concentration of acetylated adipate cross-linked starch in the base liquid was 4%. The base liquid was a fairly loose starch paste and had fluidity.

[0071] The filling liquid was prepared by adding joshinko to the base liquid so that the final concentration was 25%, and then stirring to disperse the joshinko. The joshinko added to the base liquid was dispersed evenly without lumps when stirred sufficiently. In addition, the viscosity of the filling liquid increased after dispersion, so no precipitation occurred, and no loss of fluidity occurred.

[0072] The container was filled with the liquid, sealed, and then subjected to the prescribed retort sterilization. When the container was opened and evaluated, it was confirmed that a highly concentrated, uniform porridge was obtained that was uniform and not flowable.

[0073] [Example 5] We made a thick, uniform rice porridge with a "mitarashi dango" flavor, which contains a layer of rice flour and a layer of sugar and soy sauce.

[0074] A joshinko preparation solution for the joshinko layer was prepared as follows. Joshinko was used as the starch-containing powder that was the base solution ingredient. The concentration of joshinko in the base solution was 5%. The base solution was a starch paste with moderate viscosity and had fluidity.

[0075] The filling liquid was prepared by adding joshinko to the base liquid to a final concentration of 25%, and stirring to disperse the joshinko. The joshinko added to the base liquid was somewhat difficult to disperse, but by stirring sufficiently it was dispersed evenly without lumps. Furthermore, as the viscosity of the filling liquid increased after dispersion, no precipitation occurred, and there was no loss of fluidity. However, the filling liquid was a relatively hard dispersion. This filling liquid was used as the joshinko preparation liquid.

[0076] A sugar and soy sauce preparation solution for the sugar and soy sauce layer was prepared as follows. The base liquid was not water, but a liquid consisting of 3 parts by weight of sugar, 1 part by weight of soy sauce, 1 part by weight of mirin, and 2 parts by weight of water. Acetylated adipate cross-linked starch was used as the starch-containing powder that was the base liquid ingredient. The concentration of acetylated adipate cross-linked starch in the base liquid was 4%.

[0077] The acetylated adipate crosslinked starch was added to the base liquid so that the final concentration was 15%, and the mixture was stirred to disperse the acetylated adipate crosslinked starch, to prepare a filling liquid. The viscosity of the filling liquid increased after dispersion, so no precipitation occurred, and no loss of fluidity occurred. This filling liquid was used as a sugar soy sauce preparation liquid.

[0078] The container was filled with the rice flour preparation, and then the sugar and soy sauce preparation was layered on top of that. After filling, the container was sealed and subjected to the prescribed retort sterilization. When it was opened and evaluated, it was found that although there were some places where the two layers were somewhat mixed, it was basically two layers, each of which was uniform and not fluid. In other words, it was confirmed that a highly concentrated, uniform porridge with a "mitarashi dango" flavor was obtained.

[0079] [Example 6] A souffle-like, highly concentrated, uniform porridge was prepared.

[0080] Joshinko was used as the starch-containing powder that was the ingredient for the base liquid. The concentration of Joshinko in the base liquid was 5%. Joshinko was added to the base liquid so that the final concentration was 20%, and the mixture was stirred to disperse the Joshinko. Meringue, which had been prepared by whipping egg whites separately, was then mixed with the mixture in a volume ratio of approximately 1:1. This was used as the filling liquid. The filling liquid was filled into a container, sealed, and subjected to the specified retort sterilization. When the container was opened and evaluated, it was found to be a food product with a unique texture never seen before, a soufflé-like, highly concentrated, uniform porridge.

[0081] [Example 7] Rice flour was used as the starch-containing powder for the base liquid. The concentration of rice flour in the base liquid was 4%. The base liquid was a fairly loose starch paste with good fluidity.

[0082] Rice flour was added to the base liquid so that the final concentration was 20%, and the liquid was stirred to disperse the rice flour. The rice flour added to the base liquid was dispersed evenly without forming lumps. In addition, no precipitation occurred due to the increase in the viscosity of the filling liquid after dispersion, and no loss of fluidity was observed.

[0083] To 6 parts by weight of this prepared rice flour liquid, 2 parts by weight of salad oil and then 1 part by weight of sugar were added and stirred to disperse. The salad oil was difficult to mix immediately, but as it was mixed in with a whisk, it gradually became evenly mixed. Furthermore, the fluidity of this mixture was not lost. In this way, the filling liquid was prepared. Furthermore, when a portion of this filling liquid was left overnight, it was stable without separating.

[0084] The homogeneously mixed liquid was filled into a container, sealed, and then subjected to the prescribed retort sterilization. When the container was opened and evaluated, it was confirmed that a homogeneous, non-fluid, high-calorie, high-concentration homogeneous porridge was obtained by adding oil.

[0085] [Comparative Example 1] Joshinko (rice flour) was used as the starch-containing powder that was the material for the base liquid. The concentration of Joshinko in the base liquid was 2%. The base liquid did not have enough viscosity to be called starch paste, but had the fluidity of water.

[0086] The filling liquid was made by adding joshinko to the base liquid so that the final concentration was 25%, and then stirring to disperse the joshinko. The joshinko added to the base liquid was dispersed evenly without forming lumps. However, the viscosity of the filling liquid did not increase much after dispersion, and the joshinko added to the base liquid was dispersed evenly at first, but gradually settled over time.

[0087] The liquid was filled into a container, sealed, and then subjected to the prescribed retort sterilization. Upon opening and evaluation, it was found that the highly concentrated porridge had syneresis and was non-uniform.

[0088] [Comparative Example 2] Joshinko was used as the starch-containing powder that was the base liquid ingredient. The concentration of Joshinko in the base liquid was 7%. Joshinko was added to the base liquid so that the final concentration was 25%, and the liquid was stirred to disperse the Joshinko and create the filling liquid. At this time, the Joshinko added to the base liquid was prone to clumping, and in order to disperse it evenly, it was necessary to use a mixer with stronger stirring power. In addition, the viscosity of the filling liquid increased considerably after dispersion, and the filling liquid lacked fluidity. In other words, its suitability for filling into containers was impaired.

[0089] [Comparative Example 3] Waxy cornstarch was used as the starch-containing powder that was the material for the base liquid. The concentration of the waxy cornstarch in the base liquid was 2%. The base liquid had high fluidity, but was stringy and prone to trapping air bubbles.

[0090] When the base liquid was mixed with joshinko to a final concentration of 25%, the joshinko became lumpy. When it was mixed using a mixer with stronger mixing power, the resulting filling liquid contained a lot of air bubbles.

[0091] The container was filled with the liquid, sealed, and sterilized by retort. When the container was opened and evaluated, it was found to be a highly concentrated porridge containing many bubbles. Although it was different from a highly concentrated uniform porridge, it did not lack quality characteristics if the intention was to prepare something containing bubbles.

[0092] [Comparative Example 4] Shiratama flour (glutinous rice flour) was used as the starch-containing powder that was the material for the base liquid. The concentration of Shiratama flour in the base liquid was 4%. The base liquid made from glutinous starch paste had low stringiness and the property of hardly trapping air bubbles.

[0093] The filling liquid was prepared by adding Shiratama flour to the base liquid so that the final concentration was 25%, and dispersing the Shiratama flour by stirring. The Shiratama flour added to the base liquid was uniformly dispersed without forming lumps. In addition, the viscosity of the filling liquid increased after dispersion, so no precipitation occurred, and no loss of fluidity occurred.

[0094] The container was filled with the filling liquid, sealed, and subjected to the prescribed retort sterilization. When the container was opened and evaluated, it was confirmed that a high-concentration uniform porridge was obtained that was uniform and had a mochi-like consistency with no fluidity. This high-concentration uniform porridge was highly adhesive because it was made of glutinous starch. This high-concentration uniform porridge was suitable for healthy individuals to eat. However, this high-concentration uniform porridge lacked the quality characteristics required for nursing care food.

[0095] [Other examples] We tried to prepare high-concentration homogeneous porridge by using rice flour or acetylated adipate cross-linked starch as the starch-containing powder and varying the powder concentration in the base liquid and the filling liquid. The results are shown in Figures 2 to 4.

[0096] Although the present invention has been described above by showing preferred embodiments, it goes without saying that the present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the present invention.

Claims

1. Providing a first powder comprising a predetermined base powder amount of starch; adding a first amount of a liquid to the first powder; stirring and heating a mixture of the first powder and the liquid; After the starch in the mixture is gelatinized, adding liquid to the mixture so that the final amount is the total amount of water, and stirring the mixture to prepare a base liquid; adding a second powder to the base liquid in an amount that results in a predetermined total powder amount, the second powder comprising starch; agitating the mixture of the base liquid and the second powder to prepare a filling liquid; Filling a container with the filling liquid; heating the fill liquid contained in the container; The method for producing a containerized, highly concentrated, uniform porridge includes the steps of:

2. The manufacturing method according to claim 1 , wherein the amount of the base powder is an amount such that the weight ratio of the first powder is greater than 2% and less than 7% of the total weight of the liquid in the total water amount and the first powder in the base powder amount.

3. The method according to claim 1 or 2, wherein the first amount is greater than 1 / 2 and less than 3 / 4 of the total amount of water.

4. 3. The manufacturing method according to claim 1 or 2, wherein the total amount of powder is an amount such that a weight ratio of the total of the first powder and the second powder to the total of the liquid in the total water amount and the powder in the total powder amount is 12% or more and 60% or less.

5. The method according to claim 1 or 2, wherein the first powder is non-glutinous rice flour, joshinko flour or cross-linked modified starch.

6. The method according to claim 1 or 2, wherein the first powder is glutinous rice flour, glutinous rice flour, or corn starch.

7. The method includes preparing two or more types of the filling liquid having different components, The method according to claim 1 or 2, wherein filling the container with the filling liquid includes filling the container with the two or more types of filling liquid.

8. The method of claim 1 or 2, wherein filling the container with the filling liquid includes filling the container with other food ingredients together with the filling liquid.

9. The method according to claim 1 or 2, wherein preparing the filling liquid comprises adding whipped egg white to the mixture of the base liquid and the second powder and stirring the mixture.

10. The method of claim 1 or 2, wherein heating the filling liquid contained in the container comprises sealing the container and heating it at a sterilization temperature.

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