Frozen porridge kit and method for manufacturing porridge using the same

Abstract

To provide a frozen porridge kit that has advantages in that excellent quality porridge can be easily manufactured just by performing a simple process of defrosting the kit, and even people who are not familiar with cooking can make porridge that suits their taste without difficulty by enabling consumers to adjust the type and ratio of blocks in the kit.SOLUTION: The present application relates to a frozen porridge kit comprising a rice porridge block and a sauce block, and to a method for manufacturing porridge using the same.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present application relates to a frozen porridge kit and a method for producing porridge using the same. [Background technology]

[0002] Conventional instant porridge products have the drawback of losing the inherent texture of the ingredients and reducing the quality of the taste, including the texture, because the solids contained in the porridge are dried and powdered, and porridge products made through retort sterilization have the drawback of producing a distinctive off-flavor and odor due to the heat treatment process, which also reduces the quality of the taste.Furthermore, conventional instant porridges are provided with a set type, flavor, and amount, so consumers who purchase them have had to make and eat only the porridge in the form intended by the manufacturer.

[0003] Regarding frozen porridge or instant porridge, Korean Patent Publication No. 2018-0099971 discloses a method for manufacturing frozen packaged porridge, and also discloses frozen packaged porridge in a form in which semi-cooked cooked rice is mixed with vegetable toppings, sauce, etc., sealed, and then flash-frozen. Korean Patent Publication No. 2019-0065550 discloses frozen porridge in the form of ice cream, to which ingredients such as milk are added, based on dried porridge made by drying and pulverizing rice with hot air.

[0004] However, a frozen porridge kit that allows consumers to easily customize the flavor, type, and amount of porridge to suit their preferences while maintaining the texture of the porridge ingredients by freezing rice porridge, which serves as the base for the porridge, into blocks, and then combining these into blocks and packaging them into a kit has never been researched, commercialized, or launched on the market. Therefore, the inventors of the present application have completed the present frozen porridge kit, which combines a frozen rice porridge block and a sauce block to create a new type of frozen porridge kit, and adjusts the ingredients in each block to produce high-quality porridge with excellent production efficiency. Summary of the Invention [Problem to be solved by the invention]

[0005] The present application aims to provide a frozen porridge kit that can be produced with consistent quality even in mass production.

[0006] Another object of the present application is to provide a frozen porridge kit that allows even those who are not accustomed to cooking to easily produce porridge of a certain quality and with a variety of flavors using the kit.

[0007] Another object of the present application is to provide a method for easily producing high-quality porridge using the kit.

[0008] The present application also aims to provide a gruel produced by the method. [Means for solving the problem]

[0009] To achieve the above object, one aspect of the present application provides a frozen porridge kit including at least one frozen rice porridge block containing rice as a first block; and at least one frozen sauce block containing sauce as a second block.

[0010] To achieve the above object, another aspect of the present application provides a method for producing porridge, which includes a step of thawing the frozen porridge kit of claim 1.

[0011] In order to achieve the above object, another aspect of the present application provides porridge produced by the above porridge production method.

[0012] The present application will be described in detail below.

[0013] One aspect of the present application provides a frozen porridge kit.

[0014] The frozen porridge kit includes at least one frozen rice porridge block containing rice as a first block; and at least one frozen sauce block containing sauce as a second block.

[0015] The frozen congee kit of the present application contains a semi-cooked congee composition in a frozen block form, and by simply thawing it, it is possible to produce congee of similar quality to that produced / sold at congee specialty stores, thereby enabling anyone to easily make and enjoy high-quality congee. Furthermore, the frozen congee kit contains one or more standardized frozen blocks in a set amount, allowing even those unfamiliar with cooking to easily adjust the amount and ratio of the blocks to produce congee of the desired taste and quality, eliminating the need to individually measure and mix and add the exact amounts of congee ingredients. Furthermore, by changing the number, ratio, and type of blocks included in the frozen congee kit, the type of congee to be made can be easily changed. That is, by changing the type of sauce block based on the rice congee block that is the basis for congee production, the frozen congee kit of the present application has the potential to provide a variety of congee types.

[0016] The frozen rice porridge block may be a block-shaped product obtained by partially or completely cooking or cooking a rice-containing porridge-making composition and then freezing the mixture. Specifically, the frozen rice porridge block may be a block-shaped product obtained by mixing rice porridge ingredients including rice with water, stirring the mixture while heating, and then freezing the mixture.

[0017] The rice may be any type that is typically used for making rice porridge, such as, but not limited to, japonica or indica rice. The rice may be non-glutinous rice, glutinous rice, or a combination thereof. The non-glutinous rice may contain amylose and amylopectin as its starch components, while the glutinous rice may contain amylopectin as its starch components. The glutinous rice may exhibit greater stickiness when cooked than non-glutinous rice.

[0018] The rice porridge block may contain rice in a content of 22% to 26% by weight. Specifically, the rice may be contained in the rice porridge block in a content range defined by a lower limit selected from 22%, 22.5%, 23%, 23.5%, and 24% by weight and / or an upper limit selected from 26%, 25.5%, 25%, 24%, and 24.5% by weight. For example, the rice may be contained in an amount of 22% to 26% by weight, 22.5% to 25.5% by weight, 23% to 25% by weight, 22.5% to 25% by weight, 23% to 25.5% by weight, 23% to 24.5% by weight, 23.5% to 25% by weight, 24% to 25% by weight, 24% to 24.5% by weight, or 24.5% to 25% by weight. When the rice content in the rice porridge block is within this range, the rice grains do not sink excessively in the unfrozen rice porridge, resulting in good dispersibility, and the rice porridge has a viscosity that is suitable for eating but not too high, making it easy to fill the rice porridge into a frame before freezing, thereby improving production efficiency.

[0019] The rice porridge block may contain glutinous rice in a content of 0 to 10% by weight and non-glutinous rice in a content of 10 to 20% by weight. Specifically, the glutinous rice may be contained in the rice porridge block in a content range defined by a lower limit selected from 0%, 0.5%, 1%, 2%, 3%, 4%, 5%, and 6% by weight and / or an upper limit selected from 10%, 9.5%, 9%, 8.5%, 8%, 7%, 6.5%, and 6% by weight. For example, the non-glutinous rice may be contained in an amount of 0 to 10% by weight, 0.5 to 9.5% by weight, 1 to 9% by weight, 2 to 8.5% by weight, 3 to 8% by weight, 4 to 7% by weight, 5 to 6.5% by weight, 6 to 6.5% by weight, or 5 to 6% by weight. The non-glutinous rice may be contained in the rice porridge block in an amount within a range defined by a lower limit selected from 10% by weight, 11% by weight, 12% by weight, 13% by weight, 14% by weight, 15% by weight, and 16% by weight, and / or an upper limit selected from 20% by weight, 19% by weight, 18% by weight, 17% by weight, and 16% by weight. For example, it may be contained in an amount of 10% to 20% by weight, 11% to 20% by weight, 12% to 20% by weight, 13% to 19% by weight, 14% to 19% by weight, 15% to 19% by weight, 16% to 19% by weight, 17% to 18% by weight, 15% to 17% by weight, or 16% to 17% by weight.

[0020] The rice porridge block may further comprise at least one selected from the group consisting of refined salt, sesame oil, and modified starch.

[0021] The viscosity of the rice porridge block measured in an unfrozen state may be 0.5 cm to 22 cm, or 3.5 cm to 22 cm. Specifically, the viscosity may be measured using a Bostwick viscometer for 100 g of unfrozen rice porridge, and the viscosity value may be measured as the distance traveled for 15 seconds after placing 100 g of unfrozen rice porridge in the Bostwick viscometer. Since the viscosity is measured as the distance traveled on the inclined surface of the viscometer for the same period of time, the higher the viscosity, the smaller the measured viscosity value. The viscosity may be within a range having a lower limit selected from 0.5 cm, 1 cm, 1.5 cm, 2 cm, 2.5 cm, 3 cm, 3.5 cm, 3.8 cm, 3.9 cm, 4.0 cm, 4.5 cm, 5.0 cm, 5.5 cm, 6.0 cm, 6.5 cm, 7.0 cm, 7.5 cm, and 8.0 cm, and / or an upper limit selected from 22 cm, 21.5 cm, 21 cm, 20 cm, 18 cm, 16 cm, 15 cm, 14 cm, 13 cm, 12 cm, 11 cm, and 10 cm. For example, the viscosity may be 3.5cm to 22cm, 3.8cm to 21.5cm, 4.0cm to 20cm, 4.0cm to 18cm, 4.5cm to 16cm, 5.0cm to 15cm, 5.0cm to 13cm, 5.0cm to 11cm, or 5.0cm to 10cm. When the viscosity of the unfrozen rice porridge block is within this range, the rice grains do not sink excessively within the rice porridge, resulting in good dispersibility. Since the viscosity is suitable for eating but not too high, the process of filling the rice porridge into a mold before freezing is not difficult, resulting in improved production efficiency. In this application, the "unfrozen state" may refer to the state of the rice porridge block before freezing, or may refer to the thawed state of the frozen rice porridge block before cooking.

[0022] The rice porridge block may have a moisture content of 75% to 85% when measured in an unfrozen state. The moisture content may be calculated as a percentage by dividing the difference between the mass of the rice porridge block before and after drying at a high temperature by the mass before drying. For example, the drying may be performed at 105°C for 20 hours. Specifically, the moisture content may be within a range defined by a lower limit selected from 75%, 75.5%, 76%, 76.5%, 77%, 77.5%, and 78% and / or an upper limit selected from 85%, 84%, 83%, 82%, 81%, 80%, 79%, 78.5%, and 78%. For example, the moisture content may be 75% to 85%, 75.5% to 84%, 76% to 83%, 76.5% to 82%, 77% to 81%, 77.5% to 80%, or 78% to 79%. The frozen rice porridge block included in the frozen porridge kit of the present application exhibits the same effects as described above, and when the moisture content of the rice porridge block is measured in an unfrozen state, it can be measured to have a moisture content within the above range. Furthermore, when the rice porridge block has a moisture content within the above range, the rice porridge can have appropriate viscosity, resulting in a desirable texture and taste.

[0023] The rice porridge block may have a solids content of 15% to 25% measured in an unfrozen state. The solids content may be calculated by subtracting the moisture content from 100%. Specifically, the solids content may be within a range defined by a lower limit selected from 15%, 16%, 17%, 18%, 19%, 19.5%, 20%, 20.5%, and 21% and / or an upper limit selected from 25%, 24.5%, 24%, 23.5%, 23%, 22.5%, 22%, 21.5%, and 21%. For example, the solids content may be 15% to 25%, 16% to 24.5%, 17% to 24%, 18% to 23.5%, 19% to 23%, 19.5% to 22.5%, 20% to 22%, 20.5% to 21.5%, 20.5% to 21%, or 21% to 21.5%. The frozen rice porridge block included in the frozen porridge kit of the present application exhibits the same effects as described above, and when the solids content of the rice porridge block is measured in an unfrozen state, it can be measured to have a solids content within the above range. Furthermore, when the rice porridge block has a solids content within the above range, the rice porridge can have appropriate viscosity, resulting in a desirable texture and taste.

[0024] The rice porridge block may have a salinity of 0.4% to 0.5% when measured in an unfrozen state. Specifically, the salinity may be in a range defined by a lower limit selected from 0.4%, 0.41%, 0.42%, 0.43%, 0.44%, and 0.45% and / or an upper limit selected from 0.5%, 0.49%, 0.48%, 0.47%, 0.46%, and 0.45%. For example, the salinity may be 0.4% to 0.5%, 0.41% to 0.49%, 0.42% to 0.48%, 0.43% to 0.47%, 0.44% to 0.46%, 0.44% to 0.45%, or 0.45% to 0.46%. The frozen rice porridge block included in the frozen porridge kit of the present application exhibits the same effects as those described above, and when the salinity of the rice porridge block is measured in an unfrozen state, it can be measured to have a salinity within the above range. Furthermore, when the rice porridge block exhibits a salinity within the above range, it has the effect of realizing a desirable porridge taste.

[0025] When the rice porridge block is not frozen, the hardness of the rice grains contained in the rice porridge block measured with a texture analyzer may be between 300 and 800. Specifically, the hardness of the rice grains contained in the rice porridge block may be within a range defined by a lower limit selected from 300, 350, 400, 450, 460, 470, 480, 490, 500, 510, 520, 530, 550, 570, 590, and 600, and / or an upper limit selected from 800, 790, 780, 770, 760, 750, 720, 700, 680, 660, and 650. For example, the hardness may be 450 to 800, 460 to 790, 480 to 780, 500 to 750, 530 to 700, 550 to 680, 570 to 660, or 600 to 650. The hardness of the rice grains contained in porridge is a physical property that plays an important role in the texture of the porridge, and when the hardness of the rice grains contained in the rice porridge block is within the above range, the porridge produced from the frozen porridge kit including the rice porridge block has an excellent texture and can meet consumer preferences.

[0026] Furthermore, the hardness of the rice grains in the rice porridge block may be 180 to 220 greater than the hardness of the rice grains contained in the porridge when the frozen porridge kit of the present application is thawed to make porridge, and more specifically, 190 to 210 or 200 greater. Therefore, by setting the hardness of the rice grains contained in the porridge in consideration of the desired texture to be realized in the final porridge product, and thereby setting the hardness of the rice grains contained in the rice porridge when making the rice porridge block, a frozen porridge kit can be constructed that can make porridge of the desired quality.

[0027] The frozen sauce block may contain at least one selected from the group consisting of vegetables, meat, and seafood, but is not limited thereto. The types of ingredients contained in the sauce block may vary depending on the type of porridge to be made. The sauce block may contain various seasoning sauces in addition to the vegetables, meat, and seafood. The vegetables may be, but are not limited to, carrots, onions, zucchini, broccoli, mushrooms, potatoes, etc., and any vegetable ingredients typically used in porridge preparation may be used. The meat may be, but is not limited to, chicken, duck, pork, beef, turkey, lamb, etc., and the seafood may be, but is not limited to, abalone, squid, octopus, octopus, shrimp, crab, shellfish, cod, pollock, coriander, mackerel, Spanish mackerel, and saury, and any meat or seafood ingredients typically used in porridge preparation may be used. If the sauce block contains the vegetables, the frozen congee kit including the sauce block may be a kit for making vegetable congee. However, since vegetables are widely used in other types of congee besides vegetable congee, the sauce block included in a kit for making other types of congee may also contain vegetables. The sauce block may contain the vegetables, meat, seafood, etc. in a single block, or may contain only one of the vegetables, meat, and seafood. The frozen congee kit of the present application may also include sauce blocks containing different ingredients. For example, if the congee to be made ultimately contains both vegetables and meat, the frozen congee kit may include both a sauce block containing vegetables and a sauce block containing meat, and may include various combinations of sauce blocks containing various ingredients depending on the type of congee.

[0028] The sauce block may further include a seasoning sauce, which may be applied in various ways depending on the type of porridge to be made.

[0029] When the sauce block contains vegetables, the sauce block may be prepared by pre-treating the vegetables with water, cutting, crushing, flaking, heating, blanching, etc., and then mixing them with seasoning sauce and / or water, stirring under heat, and then cooling to form a block. For example, the vegetables may be cut into pieces of a certain size, specifically, 5 mm to 10 mm. The blanching may be performed by heating at a temperature of 80°C to 90°C for 5 to 10 minutes. The sauce block prepared through the above process retains the original texture of the vegetables, which has advantages such as excellent vegetable texture in the final porridge product, as well as ensuring the color development and microbial stability of the vegetables.

[0030] The sauce block may contain vegetables at a content of 40% to 70% by weight. Specifically, the vegetables may be contained in the sauce block at a content within a range defined by a lower limit selected from 40%, 42%, 45%, 47%, 50%, 52%, and 55% by weight and / or an upper limit selected from 70%, 68%, 65%, 63%, 60%, 58%, and 55% by weight. For example, the vegetables may be contained at a content of 40% to 70% by weight, 42% to 68% by weight, 45% to 65% by weight, 47% to 63% by weight, 50% to 60% by weight, 52% to 58% by weight, 52% to 55% by weight, or 55% to 58% by weight.

[0031] The sauce block may contain 50% to 65% by weight of meat or seafood. Specifically, the meat or seafood content in the sauce block may be within a range defined by a lower limit selected from 50%, 52%, 55%, and 57% by weight and / or an upper limit selected from 65%, 63%, 60%, and 58% by weight. For example, the meat or seafood content may be 50% to 65% by weight, 52% to 63% by weight, 55% to 60% by weight, or 57% to 68% by weight.

[0032] The meat or seafood may be contained in the sauce block in its original form. "Contained in its original form" means that the meat or seafood ingredients are contained in their original form, e.g., the meat or seafood is not crushed into small pieces. When the meat or seafood is contained in the sauce block in its original form, the texture of the meat or seafood ingredients can be maintained when the porridge made therefrom is consumed, which has the advantage of providing a texture similar to that of meat or seafood contained in porridge made using a conventional cooking method.

[0033] The sauce block may further include gums, starch, or a combination thereof. The gums and starch can prevent the ingredients contained in the sauce block from sinking excessively and improve dispersion, thereby allowing the ingredients contained in the sauce block to be uniformly distributed in each block when the sauce block is filled into a mold before freezing during production. The gums and starch also have the effect of appropriately adjusting the viscosity of the sauce block, making it easier to fill with sauce and also allowing the viscosity of the final porridge product to be adjusted to a level appropriate for consumption.

[0034] The sauce block may further include gums in a content of 0.2 to 1.3 wt%. Specifically, the gums may be contained in the sauce block in a content within a range defined by a lower limit selected from 0.2 wt%, 0.3 wt%, 0.5 wt%, 0.6 wt%, and 0.7 wt%, and / or an upper limit selected from 1.3 wt%, 1.2 wt%, 1.0 wt%, 0.9 wt%, and 0.8 wt%. For example, the gums may be contained in a content of 0.2 to 1.3 wt%, 0.3 to 1.2 wt%, 0.5 to 1.0 wt%, 0.6 to 0.9 wt%, or 0.7 to 0.8 wt%. When gums are added to a sauce block in the above range, even a small amount can improve the dispersibility of solids within the sauce block, making it possible to produce sauce blocks of consistent quality even when mass-produced. Furthermore, sauce blocks containing gums in the above ranges can be used to produce porridge of excellent sensory quality.

[0035] The gum may be at least one selected from the group consisting of xanthan gum, pectin, carrageenan, gellan gum, locust bean gum, guar gum, agar, and gelatin. Specifically, the gum may be xanthan gum, pectin, or carrageenan, and more specifically, the gum may be a combination of xanthan gum, pectin, and carrageenan. Furthermore, the xanthan gum may be replaced by gellan gum, locust bean gum, guar gum, or a combination thereof, the pectin may be replaced by agar, and the carrageenan may be replaced by gelatin, but is not limited thereto.

[0036] The sauce block may further include starch in a content of 1.5 to 5% by weight. Specifically, the starch content in the sauce block may be within a range defined by a lower limit selected from 1.5%, 1.7%, 2%, 2.3%, 2.5%, 2.7%, 3%, 3.2%, 3.5%, and 3.7% by weight and / or an upper limit selected from 5%, 4.8%, 4.5%, 4.2%, and 4% by weight. For example, the starch content may be 2.5 to 5%, 2.7 to 4.8%, 3 to 4.5%, 3 to 4.2%, 3.2 to 4.2%, or 3.5 to 4% by weight.

[0037] The sauce block may have a viscosity of 2 cm to 18 cm when measured in an unfrozen state. Specifically, the viscosity may be measured using a Bostwick viscometer with 100 g of unfrozen sauce, and the viscosity value may be measured by placing 100 g of unfrozen sauce in the Bostwick viscometer and measuring the distance traveled for 15 seconds. Since the viscosity is measured as the distance traveled on the inclined surface of the viscometer for the same time, the higher the viscosity, the smaller the measured viscosity value. The viscosity may be in a range having a lower limit selected from 2 cm, 3 cm, 4 cm, 5 cm, 6 cm, 7 cm, 7.2 cm, 7.5 cm, 7.7 cm, 8 cm, 8.2 cm, 8.5 cm, 8.7 cm, and 9 cm, and / or an upper limit selected from 18 cm, 17 cm, 16 cm, 15 cm, 14.8 cm, 14.5 cm, 14 cm, 13.5 cm, 13 cm, 12.5 cm, 12 cm, 12.5 cm, 12 cm, 11.5 cm, and 11 cm. For example, the viscosity may be 7 cm to 15 cm, 7.5 cm to 14 cm, 8 cm to 13.5 cm, 8.2 cm to 13 cm, 8.5 cm to 12.5 cm, 8.7 cm to 12 cm, 9 cm to 11.5 cm, or 9 cm to 11 cm. Furthermore, when the sauce block contains gums, the viscosity of the sauce block measured in an unfrozen state may be in the range of 6 cm to 9 cm, specifically 6.2 cm to 9 cm, 6.5 cm to 9 cm, 7 cm to 8.8 cm, 7.2 cm to 8.5 cm, 7.5 cm to 8 cm, or 7.6 cm to 7.9 cm, and in this case, the sauce block may not contain starch.

[0038] When the viscosity of the unfrozen sauce block is within this range, the solids do not sink excessively within the sauce, resulting in good dispersibility. Since the viscosity is suitable for consumption but not too high, the process of filling the sauce into a mold before freezing is not difficult, resulting in increased production efficiency.

[0039] The sauce block may have a moisture content of 87% to 94% when measured in an unfrozen state. The moisture content may be calculated as a percentage by dividing the difference between the mass of the sauce block before and after drying at high temperature by the mass before drying. For example, the drying may be performed at 105°C for 20 hours. Specifically, the moisture content may be in a range defined by a lower limit selected from 87%, 88%, 89%, 89.5%, and 90% and / or an upper limit selected from 94%, 93%, 92%, 91.5%, and 91%. For example, the moisture content may be 87% to 94%, 88% to 93%, 89% to 92%, 89.5% to 91.5%, or 90% to 91%. The frozen sauce block included in the frozen porridge kit of the present application exhibits the same effects as those described above, and when the moisture content of the sauce block is measured in an unfrozen state, it can be determined to have a moisture content within the above range. Furthermore, when the sauce block has a moisture content within the above range, the sauce can have an appropriate viscosity, thereby achieving a desirable texture and taste of porridge.

[0040] The sauce block may have a solids content of 6% to 13% measured in an unfrozen state. The solids content may be calculated by subtracting the moisture content from 100%. Specifically, the solids content may be in a range defined by a lower limit selected from 6%, 7%, 8%, 8.5%, and 9% and / or an upper limit selected from 13%, 12%, 11.5%, 11%, and 10%. For example, the solids content may be 6% to 13%, 7% to 12%, 8% to 11%, 8.5% to 10.5%, or 9% to 10%. The frozen sauce block included in the frozen porridge kit of the present application exhibits the same effects as those described above, and may be measured to have a solids content within the ranges when the solids content of the sauce block is measured in an unfrozen state. In addition, when the sauce block has a solid content within the above range, the sauce can have an appropriate viscosity, thereby achieving a desirable texture and taste of the porridge.

[0041] The sauce block may have a salinity of 1.3% to 1.8% measured in an unfrozen state. Specifically, the salinity may be within a range defined by a lower limit selected from 1.3%, 1.35%, 1.4%, 1.45%, and 1.5% and / or an upper limit selected from 1.8%, 1.75%, 1.7%, 1.65%, 1.6%, and 1.55%. For example, the salinity may be 1.3% to 1.8%, 1.35% to 1.75%, 1.4% to 1.7%, 1.45% to 1.65%, 1.45% to 1.6%, 1.45% to 1.55%, or 1.5% to 1.55%. The frozen sauce block included in the frozen porridge kit of the present application exhibits the same effects as those described above, and when the salinity of the sauce block is measured in an unfrozen state, it can be measured to have a salinity within the above range. Furthermore, when the sauce block has a salinity within the above range, it has the effect of realizing a desirable porridge taste.

[0042] At least one of the frozen rice porridge block and the frozen sauce block may have grooves or holes formed on the surface. The grooved and / or holed blocks have the effect of shortening the time it takes for the porridge kit of the present application to dissolve into edible porridge during the thawing process, and may have a high reduction in cooking time relative to the surface area.

[0043] The groove may not penetrate through the block. The groove may be formed in a columnar shape on one side of the block, for example, in a semi-cylindrical or hexagonal columnar shape, but is not limited thereto. The groove may be continuous from one end of the block surface where the groove is present to the other end. A plurality of grooves may be present on one side, or on multiple sides. A plurality of grooves may be formed intersecting one side.

[0044] The volume of the grooves may be 2% to 20% of the total block volume. Specifically, the volume of the grooves may be, but is not limited to, 2.5% to 18%, 3% to 17%, 3.5% to 15%, 4% to 13%, 4.5% to 12.5%, or 5% to 12% of the total block volume. When the volume of the grooves formed in the block is within this range, the cooking time is sufficiently reduced while the block does not crack due to the formation of the grooves, thereby maintaining the shape of the frozen block. Furthermore, the grooves may have a depth of, for example, 1 cm to 3 cm. If the grooves are semi-cylindrical, they may have a diameter of 0.4 cm to 0.6 cm, but are not limited thereto. In a specific example of the present application, a hexagonal block measuring 7 cm wide, 3 cm long, and 2 cm high was manufactured with a semi-cylindrical groove having a radius of 0.5 cm and a length (height) of 7 cm formed therein. It was confirmed that when this block was heated, it had the effect of shortening cooking time.

[0045] The hole may be formed through the block. The hole may be formed in various shapes, such as a cylinder or a hexagonal prism, and the shape of the hole may vary depending on the shape of the block. For example, if the block is a rectangular parallelepiped, the hole may penetrate two parallel faces of the block. There may be a plurality of holes, for example, two holes, in the block. The plurality of holes may be all present on one face of the block or on multiple faces, and the holes may be formed by intersecting each other through the block. The hole may be cylindrical, for example, with a radius of 0.4 cm to 0.6 cm, but is not limited thereto. The height of the cylinder may vary depending on the size of the block, for example, 1 cm to 3 cm.

[0046] The frozen rice porridge block and the frozen sauce block may be frozen for 20 minutes to 3 hours at a temperature of -160°C to -15°C. Specifically, the frozen blocks may be frozen for 25 minutes to 2 hours and 30 minutes or 30 minutes to 2 hours at a temperature of -150°C to -15°C, -100°C to -17°C, -50°C to -17°C, -40°C to -18°C, or -38°C to -18°C.

[0047] The number of frozen rice porridge blocks and the number of frozen sauce blocks may be in a ratio of 5:5 to 9:1. The frozen porridge kit of the present application may include multiple rice porridge blocks and multiple sauce blocks, and the taste and type of the final frozen porridge may vary depending on the number of rice porridge blocks and sauce blocks. Specifically, the frozen rice porridge blocks and frozen sauce blocks may be included in the frozen porridge kit of the present application in a ratio of 5:5 to 9:1, 5.5:4.5 to 8.5:1.5, 6:4 to 8:2, 6.5:3.5 to 7.5:2.5, 7:3 to 8:2, or 6:3 to 7:3. When the frozen porridge kit includes the rice porridge blocks and sauce blocks in such ratios, the properties, taste, texture, viscosity, saltiness, etc. of the final porridge can be formed within appropriate ranges, allowing for the production of high-quality porridge.

[0048] The frozen rice porridge kit of the present application may further include a packaging material, in which the frozen rice porridge block and the frozen sauce block may be packed.

[0049] Another aspect of the present application provides a method for producing congee.

[0050] The method for preparing the porridge includes thawing the frozen porridge kit. The description of the frozen porridge kit is the same as that described above. The type of porridge prepared by the method may vary depending on the type of porridge to be provided in the frozen porridge kit.

[0051] The thawing step may involve thawing the frozen porridge kit at room temperature or by heating. The thawing step may further include adding water to the frozen porridge kit. After adding water, the kit may be left at room temperature for thawing, or may be heated after adding water. The method for heating the frozen porridge kit is not limited to the above. For example, the rice porridge block and sauce block contained in the frozen porridge kit may be transferred to a heating container and heated, or the rice porridge block and sauce block may be heated while packed in a packaging material. The heating may be performed using a microwave oven or a gas range.

[0052] The step of adding water to the frozen congee kit may involve adding 10 to 45 parts by weight of water per 100 parts by weight of the total blocks included in the kit, specifically 11 to 42 parts by weight, 12 to 40 parts by weight, 15 to 35 parts by weight, 20 to 30 parts by weight, 12 to 25 parts by weight, 13 to 24 parts by weight, 25 to 45 parts by weight, 27 to 42 parts by weight, or 30 to 40 parts by weight of water. The amount of water added in the step of adding water may vary depending on the heating method. For heating using a microwave oven, 10 to 25 parts by weight of water may be added per 100 parts by weight of the total blocks included in the kit, and for heating using a gas range, 27 to 42 parts by weight of water may be added per 100 parts by weight of the total blocks included in the kit. When water is added within the above range, the porridge has a desirable viscosity after thawing, which is advantageous in that it can produce porridge with an excellent texture. In addition, the water content, solid content, salt content, etc. can be appropriately controlled, so that porridge with excellent taste quality can be produced.

[0053] For example, when the frozen porridge kit is heated in a microwave oven, 40 to 70 g of water is added to a 300 g block, and the porridge can be thawed by heating at 700 W for 5 to 8 minutes. When the kit is transferred to a gas range for easy heating, 90 to 120 g of water is added to a 300 g block, and the porridge can be thawed by heating at high heat for 4 to 7 minutes. Thawing under the above conditions and ranges allows all of the frozen blocks in the kit to be thawed, resulting in a desirable porridge texture.

[0054] The method for producing porridge of the present application has the advantage that it can easily produce porridge of the same quality as that produced / sold at porridge specialty stores, even if it only requires the simple process of thawing a frozen porridge kit, and even those who are not accustomed to cooking can easily produce high-quality porridge.

[0055] Another aspect of the present application provides a gruel.

[0056] The porridge may be prepared by the porridge preparation method and may be prepared by thawing the frozen porridge kit. Therefore, the type of porridge may vary depending on the type of porridge to be provided in the frozen porridge kit. The description of the frozen porridge kit is the same as that described above.

[0057] The porridge may be, but is not limited to, vegetable porridge, mushroom porridge, abalone porridge, seafood porridge, red bean porridge, pumpkin porridge, etc., and the types of porridge may vary depending on the types of ingredients contained in the sauce block included in the frozen porridge kit.

[0058] The viscosity of the porridge may be between 3cm and 5cm. Specifically, the viscosity may be measured using a Bostwick viscometer for 100g of porridge, and the viscosity value may be measured by placing 100g of unfrozen porridge into the Bostwick viscometer and measuring the distance traveled for 15 seconds. Since the viscosity is measured as the distance traveled on the inclined surface of the viscometer for the same time, the higher the viscosity, the smaller the measured viscosity value. The viscosity may be within a range defined by a lower limit selected from 3cm, 3.2cm, 3.5cm, 3.7cm, and 4cm, and / or an upper limit selected from 5cm, 4.8cm, 4.5cm, 4.2cm, and 4cm. For example, the viscosity may be 3cm to 5cm, 3.2cm to 4.8cm, 3.5cm to 4.5cm, 3.7cm to 4.3cm, 4cm to 4.3cm, or 3.7cm to 4cm.

[0059] The porridge may have a moisture content of 80% to 90%. The moisture content may be calculated as a percentage by dividing the difference between the mass of the porridge before and after drying at a high temperature by the mass before drying. For example, the drying may be performed at 105°C for 20 hours. Specifically, the moisture content may be within a range defined by a lower limit selected from 80%, 81%, 82%, 83%, 84%, 84.5%, and 85% and / or an upper limit selected from 90%, 89%, 88%, 87%, 86%, 85.5%, and 85%. For example, the moisture content may be 80% to 90%, 81% to 89%, 82% to 88%, 83% to 87%, 84% to 86%, 84.5% to 85.5%, 85% to 86%, or 84% to 85%.

[0060] The porridge may have a solids content of 12% to 17%. The solids content may be calculated by subtracting the moisture content from 100%. Specifically, the solids content may be within a range defined by a lower limit selected from 12%, 12.5%, 13%, 13.5%, 14%, and 14.5% and / or an upper limit selected from 17%, 16.5%, 16%, 15.5%, 15%, and 14.5%. For example, the solids content may be 12% to 17%, 12.5% to 16.5%, 13% to 16%, 13.5% to 15.5%, 14% to 15%, 14.5% to 15%, or 14% to 14.5%.

[0061] The hardness of the rice grains contained in the porridge, as measured by a texture analyzer, may be between 250 and 600. Specifically, the hardness of the rice grains contained in the rice porridge block may be within a range defined by a lower limit selected from 250, 260, 270, 280, 290, 300, 310, 320, 330, 350, 370, 390, and 400, and / or an upper limit selected from 600, 590, 580, 570, 560, 550, 520, 500, 480, 460, and 450. For example, the hardness may be from 250 to 600, from 260 to 590, from 280 to 580, from 300 to 550, from 330 to 500, from 350 to 480, from 370 to 460, or from 400 to 450.

[0062] When the viscosity, water content and / or solid content of the porridge of the present application is within the above range, or the hardness of the rice contained in the porridge is within the above range, the porridge has properties suitable for eating, and therefore has excellent texture and can realize desirable taste quality. [Effects of the Invention]

[0063] The present application relates to a frozen porridge kit, and provides a frozen porridge kit for making porridge that can be consumed without a separate cooking process, which can be made by simply thawing the kit. The porridge made using the frozen porridge kit has excellent texture because the ingredients, such as meat and seafood, contained therein can maintain their original shape, and has excellent quality equivalent to that of porridge made / sold at porridge specialty stores.

[0064] In addition, the frozen porridge kit of the present application includes a frozen rice porridge block and a sauce block, and various types of sauce blocks, such as a vegetable sauce block, a meat sauce block, and a seafood sauce block, can be combined depending on the ingredient components contained in the sauce block, making it easy to configure the kit according to the type of porridge to be made.Furthermore, since the kit is provided with the number and ratio of each block adjusted, even those who are not familiar with cooking can easily make high-quality porridge without having to go through the process of measuring or mixing ingredients according to the volume, and there are advantages in that porridges with various flavors can be easily made by adjusting the number of each block according to preference.

[0065] The rice porridge block and sauce block of the present application have improved dispersibility and viscosity characteristics, so that the raw ingredients contained in the blocks during the manufacturing process can be uniformly contained in each block, and they have appropriate fluidity and excellent filling efficiency.

[0066] However, the effects of the present application are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description. [Brief explanation of the drawings]

[0067] [Figure 1] 1A and 1B are diagrams and photographs showing rice porridge blocks of Manufacturing Examples 2-1 to 2-4, in which grooves or holes are formed in the rice porridge blocks. [Figure 2] 10 is a photograph taken to check the dispersibility of the sauce blocks of Production Examples 3-1 to 3-6, which were produced by adding gums or starch to sauce blocks containing vegetables. [Figure 3] 10 is a photograph showing the source blocks of Production Examples 4-1 to 4-4, in which grooves or holes are formed in the source blocks. DETAILED DESCRIPTION OF THE INVENTION

[0068] The present application will now be described in detail with reference to examples.

[0069] However, the following examples are provided to specifically illustrate the present application, and the contents of the present application are not limited to the following examples.

[0070] [Example 1] Production of rice porridge blocks and confirmation of their physical properties

[0071] A rice porridge block, which is included in the frozen porridge kit of the present application and serves as the base porridge in the overall frozen porridge composition, was produced and its various physicochemical properties were confirmed.

[0072] [1-1] Manufacturing rice porridge blocks The rice porridge blocks included in the frozen porridge kit of the present application were produced using glutinous rice and non-glutinous rice as the main ingredients. The rice porridge blocks of Production Examples 1-1 to 1-4 were produced so that the rice content of the entire rice porridge block was 21%, 23%, 25%, and 27%, respectively. The composition ratios of each component contained in the rice porridge blocks of Production Examples 1-1 to 1-4 are shown in Table 1 below.

[0073] Specifically, non-glutinous rice and glutinous rice were washed and soaked in water for 2 hours, and then the water was removed and mixed with the ingredients listed in Table 1. The mixed ingredients were then heated at 90°C for 10 minutes while stirring to form porridge, which was then filled into a rectangular frame and rapidly cooled at temperatures between -38°C and -18°C for 30 minutes to 2 hours to produce frozen rice porridge blocks.

[0074] [Table 1]

[0075] [1-2] Confirmation of viscosity of rice porridge depending on rice content The viscosity of rice porridge affects the texture and taste of the porridge and can be a major factor in determining its quality, and the viscosity of the porridge is also related to the ease of filling during the process of producing frozen blocks. Therefore, the viscosity of the rice porridges of Preparation Examples 1-1 to 1-4 prepared through [Example 1-1] was measured.

[0076] Before freezing, the viscosity of 100 g of each rice porridge from Preparation Examples 1-1 to 1-4, formulated according to Table 1, was determined by measuring the distance traveled by the sample for 15 seconds at 75°C using a Bostwick viscometer. As a result, as shown in Table 2 below, it was confirmed that the higher the rice content of the rice porridge, the shorter the distance traveled over the same time period and the lower the measured viscosity, indicating a higher viscosity. This is presumably because the higher the rice content, the greater the amount of starch dissolved, resulting in a stronger viscosity.

[0077] [Table 2]

[0078] When the rice content in the rice porridge was less than 23% (Production Example 1-1), the viscosity was low, indicating poor dispersibility of the rice grains, and when the rice content was 27% or more (Production Example 1-4), the viscosity was too high, reducing fluidity and making it difficult to fill with rice porridge, making it unsuitable. Therefore, when the rice content in the rice porridge block was in the range of 22% to 26%, the viscosity range was measured to be approximately 4 cm to 18 cm, confirming that rice porridge with both appropriate dispersibility and fluidity could be produced.

[0079] [1-3] Measurement of moisture, solid content, salinity and hardness of rice porridge according to rice content The rice porridges of Preparation Examples 1-2 and 1-3, which were confirmed to have appropriate viscosity through Example 1-2, were subjected to measurement of various physicochemical properties. Specifically, the water content, solid content, and salinity of the rice porridge were measured, and the hardness of the rice grains in the rice porridge was also measured.

[0080] For the moisture content, 7-8 g of the rice porridge samples from Preparation Examples 1-2 and 1-3 were placed on a weighing dish and measured in a dry oven. The dish containing the sample was then left at 105°C for 20 hours, and the weights were measured before and after drying. The weight loss was then calculated as the moisture content. That is, the moisture content of the rice porridge was calculated using the formula "moisture content (%) = 100 × (BC) / (BA)" (A: weight (g) of the weighing dish, B: weight (g) of the weighing dish and sample (rice porridge) before drying, C: weight (g) of the weighing dish and sample (rice porridge) after drying).

[0081] The solid content of the rice porridge was calculated using the moisture content measured as above. The solid content of the rice porridge was calculated using the formula "solid content (%) = 100 - moisture content (%)".

[0082] To measure the salinity of the rice porridge, 10 times the amount of water was added to the rice porridge samples of Preparation Examples 1-2 and 1-3, and the mixture was homogenized in a mixer. The salinity of the homogenized sample was then measured using a salinity measuring device (Salt meter, ES-421, manufactured by ATAGE) after zero-point correction with distilled water.

[0083] [Table 3]

[0084] The moisture content, solid content, and salinity of the rice porridge block of the present application measured by the above-mentioned method are shown in Table 3, and the salinity was measured similarly. That is, it was confirmed that when rice porridge is prepared with a rice content of about 22% to 26%, rice porridge having the properties shown in Table 3 can be prepared.

[0085] Meanwhile, the hardness of rice grains in the rice porridge was measured using a texture analyzer (TA-XT Plus Texture Analyzer, manufactured by Stable Micro Systems). Specifically, the rice porridge mixtures of Preparation Examples 1-2 and 1-3 were rinsed with water, and 7 g of the rice grain samples contained therein were uniformly placed in a cylindrical container with a diameter of 30 mm, and the hardness was measured using the texture analyzer under the following analytical conditions.

[0086] <Hardness measurement conditions> - Probe: A cylindrical probe with a diameter of 2 cm - Speed at which the probe descends to the sample (pre-test speed): 5.00 mm / sec - Test speed after the probe touches the sample surface and penetrates the sample: 5.0 mm / sec - Post-test speed: 5.0 mm / sec -Target mode of the probe: distance Distance the probe travels between recognizing the surface of the sample and penetrating the sample: 5.0 mm - Condition (trigger type) for the probe to recognize the sample: force The minimum force required for the probe to recognize the presence of the sample (trigger force): 10.0 g

[0087] The analysis conditions of the physical property analyzer were set as described above to measure the hardness of rice grains in the rice porridge. The measurements were carried out three times under the same conditions, and the average values are shown in Table 4 below.

[0088] [Table 4]

[0089] As a result, it was determined that the higher the rice content in the rice porridge, the lower the hardness of the rice grains. That is, when rice porridge is made with a rice content of approximately 22% to 26%, it was confirmed that rice porridge containing rice grains exhibiting the hardness values listed in Table 4 above can be produced. The hardness of the rice grains in the rice porridge of Production Example 1-2 was such that it felt somewhat hard, while the hardness of the rice grains in the rice porridge of Production Example 1-3 was such that it felt chewy. This is presumably because, after the ingredients for the rice porridge are mixed, the higher the rice content during the stirring process, the higher the density of the solids becomes, and the higher the frequency of collisions or friction between rice particles becomes, which increases the water penetration ability within the tissue and promotes gelatinization, thereby lowering the hardness.

[0090] [Example 2] Checking cooking time depending on the shape of frozen rice porridge blocks

[0091] Rice porridge produced using the blending ratio of Production Example 1-2 was filled into a frame in 30g portions and flash-frozen to produce frozen rice porridge blocks.The time required for such rice porridge blocks to become porridge-like was measured to determine the shape of the frozen blocks when the cooking time relative to the surface area was short.

[0092] As shown in Figure 1, four different shapes of rice porridge blocks were produced by forming grooves or holes in various shapes on the surface of the rice porridge block. Seven rice porridge blocks of each of the four shapes were produced: a rectangular parallelepiped rice porridge block with no surface treatment (Production Example 2-1), a rice porridge block with a half-cylindrical groove with a radius of 0.5 cm on one side of the rectangular parallelepiped (Production Example 2-2), a rice porridge block with a cylindrical hole with a radius of 0.5 cm drilled through two parallel sides of the rectangular parallelepiped (Production Example 2-3), and a rice porridge block of Production Example 2-3 with two holes drilled therein (Production Example 2-4).

[0093] 100g of purified water was added to the frozen rice porridge blocks of Preparation Examples 2-1 to 2-4, which were prepared into seven 30g blocks each, to thaw the frozen blocks and make them into edible porridge. The time required for this to happen was measured and compared (Table 5).

[0094] [Table 5]

[0095] As a result, the cooking time was longest for the rectangular parallelepiped rice porridge block of Production Example 2-1, which had no grooves or holes on its surface, and shortest for the rice porridge block of Production Example 2-4, which had two cylindrical holes. However, when considering the increase in surface area that occurs when grooves or holes are made, the frozen rice porridge block of Production Example 2-2 had the best reduction in cooking time relative to the increase in surface area. Therefore, it was confirmed that the rice porridge block with a semi-cylindrical groove on one surface of the rectangular parallelepiped block can produce the most edible porridge properties when water is added.

[0096] [Example 3] Manufacture of vegetable-containing sauce blocks and confirmation of their dispersibility and viscosity improvement effects

[0097] [3-1] Manufacturing of vegetable-containing sauce blocks and confirmation of their physical properties Among the sauce blocks included in the frozen rice porridge kit of the present application, a sauce block containing vegetables was produced, and its various physicochemical properties were confirmed.

[0098] Vegetable-containing sauce blocks included in the frozen porridge kit of the present application were prepared using vegetables such as carrots and zucchini as the main ingredients. Carrots, onions, zucchini, broccoli, mushrooms, and potatoes were used as solid ingredients. These vegetables were cut and then blanched in boiling water. The solid ingredients were mixed to a total of 55 wt% of 100 wt% solid ingredients, to which 6.3 wt% liquid ingredients (green onion extract, chicken stock, beef belly concentrate, sesame oil, and oyster sauce), 2.04 wt% powder ingredients (nucleic acid seasoning, refined salt, and vegetable broth powder), and 36.66 wt% purified water were added. The mixed ingredients were heated and stirred at 70°C for 10 minutes to form a porridge, which was then filled into a rectangular frame and rapidly cooled to produce a frozen vegetable-containing sauce block (Preparation Example 3-1).

[0099] In addition, the moisture content, solid content, and salinity of the vegetable-containing sauce block of Preparation Example 3-1 were measured before filling and cooling using the same methods as those used to measure the physical properties in [Example 1-3]. The measurement results are shown in Table 6 below.

[0100] [Table 6]

[0101] It was confirmed that the vegetable-containing sauce block prepared according to the above blending ratio exhibited the moisture content, solid content, and salinity values shown in Table 6. However, the vegetable-containing sauce prepared as above showed that the vegetable solids contained therein were not uniformly dispersed and tended to sink due to the influence of gravity.

[0102] [3-2] Improving the dispersibility and viscosity of vegetable-containing sauce blocks It is a natural phenomenon that solids in a liquid blend sink due to the influence of gravity. However, when filling a liquid blend for mass production of vegetable-containing sauce blocks, if solids sink, there may be a problem that the vegetables are not evenly filled in each block. Therefore, in order to improve the dispersibility of the vegetable-containing sauce, a gum mix or starch was further added, and the improvement in dispersibility was confirmed compared to the vegetable-containing sauce of Preparation Example 3-1.

[0103] The gum mix used was a gum mix made by mixing xanthan gum, pectin, and carrageenan. It was added in an amount of 0.5 wt% (Preparation Example 3-2) or 1.0 wt% (Preparation Example 3-3) to the vegetable-containing sauce prepared in Example 3-1 to prepare vegetable-containing sauces. In the case of starch, waxy corn starch was added to the vegetable-containing sauces in amounts of 2.0 wt% (Preparation Example 3-4), 3.0 wt% (Preparation Example 3-5), and 4.0 wt% (Preparation Example 3-6). The dispersibility of each vegetable-containing sauce formulation was compared by visually observing the degree to which the vegetable solids settled in each of the prepared vegetable-containing sauce formulations.

[0104] As a result, compared to Production Example 3-1, which was the no-addition group with no added gum mix or starch, the vegetable-containing sauces with added gum mix in Production Examples 3-2 and 3-3 (0.5 wt%, 1.0 wt%) showed improved dispersibility and less sinking of vegetables.In the starch-added groups, Production Examples 3-5 and 3-6, which added 3.0 wt% and 4.0 wt%, respectively, showed improved dispersibility (Figure 2).

[0105] In addition, the viscosity of the vegetable-containing sauce formulations of Preparation Examples 3-1 to 3-6, which differ in the presence or absence of a gum mix or starch, was measured using the same method as in Example 1-2 and compared (Table 7).

[0106] [Table 7]

[0107] As a result, in the case of Preparation Example 3-1, a vegetable-containing sauce without added gums or starches, the viscosity value was measured at 24 cm, showing a fluidity similar to that of water. However, in the cases of Preparation Examples 3-2 to 3-6, which were prepared by further adding gums or starches, the viscosity was measured within the appropriate range of about 4 cm to 18 cm, confirming that they have characteristics suitable for producing frozen blocks containing solids.

[0108] Furthermore, in the case of Preparation Examples 3-2 and 3-3 in which gums were added, even a small amount of gums was added, resulting in a viscosity of about 7.6 to 7.9 cm, which improved the dispersibility of solids in the sauce block.

[0109] [Example 4] Checking cooking time depending on the shape of frozen vegetable-containing sauce blocks

[0110] In addition to checking the cooking time required depending on the block shape for the frozen rice porridge blocks in [Example 2], frozen sauce blocks were produced by filling 30g of vegetable-containing sauce produced with the blending ratio of Production Example 3-1 into a frame and flash-freezing it, and by measuring the time required for such sauce blocks to become porridge-like, it was confirmed what shape of frozen block would be when the cooking time relative to the surface area was short.

[0111] As in Example 2, seven sauce blocks of each of four shapes were produced (Figure 3): a rectangular prism-shaped sauce block with no surface treatment (Production Example 4-1), a rectangular prism-shaped sauce block with a semi-cylindrical groove with a radius of 0.5 cm on one side (Production Example 4-2), a rectangular prism-shaped sauce block with a cylindrical hole with a radius of 0.5 cm drilled through two parallel sides (Production Example 4-3), and a rectangular prism-shaped sauce block with two holes drilled in (Production Example 4-4).

[0112] 100 g of purified water was added to the frozen sauce blocks of Preparation Examples 4-1 to 4-4, which were prepared into seven 30 g pieces, to melt the frozen blocks and make them into edible porridge. The time required for this to happen was measured and compared (Table 8).

[0113] [Table 8]

[0114] As a result, the sauce block of Example 4-3, which had a single cylindrical hole, had the longest cooking time, while the sauce block of Example 4-2, which had a semi-cylindrical groove, had the shortest cooking time. The sauce block of Preparation Example 4-2 also had the best rate of reduction in cooking time relative to the rate of increase in surface area.

[0115] [Example 5] Production of vegetable porridge and its physical properties and sensory analysis

[0116] [5-1] Preparation of vegetable porridge and confirmation of its moisture, solid content, viscosity, and hardness Vegetable porridge was prepared using the rice porridge block with a 23% rice content prepared in Example 1 (Preparation Example 1-2) and the three vegetable-containing sauce blocks prepared in Example 3 (Preparation Examples 3-1, 3-2, and 3-5). Specifically, seven rice porridge blocks and three vegetable-containing sauce blocks were placed in a container, 50 g of purified water was added, the container was sealed with plastic wrap, and the container was microwaved at 700 W for six minutes to prepare vegetable porridge. Vegetable porridges (Preparation Examples 5-1 to 5-3) were prepared depending on whether the sauce block contained a gum mix or starch (Table 9).

[0117] [Table 9]

[0118] The moisture content, solid content, and viscosity of the vegetable porridges of Preparation Examples 5-1 to 5-3 prepared as described above were measured using the same methods as in Examples 1-2 and 1-3 (Table 10). The hardness of the rice grains contained in the vegetable porridges prepared using the rice porridge block of Preparation Example 1-2 (23% rice) and the vegetable porridge prepared using the rice porridge block of Preparation Example 1-3 (25% rice) was measured using a physical property analyzer using the same method as in Examples 1-3 (Table 11). As a result, it was confirmed that the solid content of the vegetable porridges prepared with the addition of gum mixes or starch was partially increased, and the viscosity values measured for the finished vegetable porridges were lower, indicating an increase in viscosity. It was also confirmed that the hardness of cooked rice grains is lower than that of rice grains before cooking, making them easier to eat and giving them a softer texture; specifically, it was confirmed that the hardness of cooked rice is approximately 200 points lower than that of rice before cooking.

[0119] [Table 10]

[0120] [Table 11]

[0121] [5-2] Sensory evaluation of vegetable porridge To confirm the sensory differences between vegetable porridges with the addition of gums or starch, 30 trained expert panelists were given the vegetable porridges of Preparation Examples 5-2 and 5-3. They then evaluated the overall preference of each vegetable porridge, as well as the chewiness of the porridge, the texture of the rice, the texture of the vegetables, the physical properties of the porridge, and the preference for the vegetable flavor. They also evaluated the intensity of any off-flavors or off-flavors present in the vegetable porridges. After completing the evaluation of each sample, participants rinsed their mouths with water and waited one minute before evaluating the next sample. Scores were assigned from 0 to 5, with the higher the preference or intensity. The "Top 2%" in Table 12 below refers to the percentage of panelists who rated the vegetable porridge as good (4 points) or very good (5 points) during the sensory evaluation.

[0122] [Table 12]

[0123] As a result of the sensory evaluation, it was confirmed that Production Example 5-2, in which a gum mix was added, had relatively superior sensory preference compared to Production Example 5-3, in which starch was added.

[0124] [5-3] Production of vegetable porridge with adjusted rice content To produce vegetable porridge with desirable hardness and texture, rice porridge was prepared by adjusting the rice content from 22% to 26%. The hardness of the rice porridge was measured using the same method, and the hardness of the rice grains in the rice porridge was measured in the range of 450 to 800. The rice porridge was cooled to produce a rice porridge block, which was then mixed with a sauce block containing vegetables to produce a frozen porridge kit. Vegetable porridge was then prepared by adding water to the kit and heating it, and the hardness was measured. As a result, the hardness of the rice grains in the final cooked vegetable porridge product was measured in the range of 250 to 600, demonstrating a porridge texture suitable for eating. This is 200 points lower than the hardness of the rice porridge block when it is produced, and it was confirmed that if the rice porridge block is produced to have a hardness value 200 points higher than the hardness of the rice grains in the desired final vegetable porridge, a desirable rice grain texture can be obtained in the final product.

[0125] Although the representative embodiments of the present application have been described above as examples, the scope of the present application is not limited to the specific embodiments described above, and a person having ordinary knowledge in the art would be able to make appropriate modifications within the scope of the claims of the present application.

Claims

[Claim 1] At least one frozen rice porridge block containing rice as a first block; and A frozen congee kit comprising at least one frozen sauce block containing a sauce as a second block.

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