Frozen porridge kit and method for producing porridge using the same

Abstract

This application relates to a frozen porridge kit including a rice porridge block and a sauce block, and a method for making porridge using the same. This application provides a frozen porridge kit that allows consumers to easily make high-quality porridge by simply thawing the kit, and has the advantage that even those who are not familiar with cooking can easily make porridge that suits their taste by adjusting the types and ratios of the blocks in the kit.

Description

Technical Field

[0001] This application relates to a frozen porridge kit and a method for manufacturing porridge using the same.

Background Art

[0002] Conventional instant porridge products are manufactured in a form where the solids contained in the porridge are dried and powdered, resulting in the loss of the original texture of the raw materials and a decrease in taste quality including texture. In porridge products manufactured through retort sterilization, there are problems such as the generation of peculiar off-flavors and odors due to the heat treatment process, which also reduces the taste quality. In addition, since the types, flavors, and amounts of the porridge provided by conventional instant porridges are determined, consumers who purchase them have 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 discloses a frozen packaged porridge in a form where semi-cooked rice and vegetable puree, sauce, etc. are mixed, sealed, and then rapidly frozen. Korean Patent Publication No. 2019-0065550 discloses a frozen porridge in the form of ice cream with components such as milk added based on dried porridge obtained by hot air drying and grinding rice.

[0004] However, when manufacturing frozen porridge, by freezing and blocking the rice porridge that forms the base of the frozen porridge, and blocking raw materials such as vegetables, meats, seafood, etc. and the sauce and combining them into a kit, a frozen porridge kit has been developed that can maintain the texture of the porridge raw materials while allowing consumers to easily change the taste, type, and amount of the porridge according to their preferences and manufacture and eat the porridge. However, there has been no research, commercialization, or launch of such a product. Therefore, the inventor of this application has completed a frozen porridge kit of this application that can manufacture high-quality porridge with excellent manufacturing efficiency by including both frozen rice porridge blocks and sauce blocks and adjusting the components within each block.

Summary of the Invention

[0005] The purpose of this application is to provide a frozen porridge kit that can be manufactured with consistent quality even during mass production.

[0006] Furthermore, this application aims to provide a frozen porridge kit that, using the aforementioned kit, allows even those unfamiliar with cooking to easily produce porridge of a certain quality, and enables the production of porridge with a variety of flavors.

[0007] Furthermore, this application aims to provide a method for easily producing high-quality porridge using the aforementioned kit.

[0008] Furthermore, this application aims to provide porridge produced by the method described above. [Means for solving the problem]

[0009] One aspect of this application provides a frozen porridge kit, to achieve the above objective, comprising 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] Another aspect of this application provides a method for producing porridge, comprising the step of thawing the frozen porridge kit of claim 1 in order to achieve the above objective.

[0011] Another aspect of this application is to provide porridge produced by the porridge production method described above, in order to achieve the above objective.

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

[0013] One aspect of this application is the provision of 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 porridge kit of this application contains a partially cooked porridge composition in the form of a frozen block, and by simply thawing it, it is possible to produce porridge of a similar quality to that produced and sold by specialty porridge shops. This has the advantage that anyone can easily make and eat high-quality porridge. Furthermore, by including one or more frozen blocks of a uniform quantity in the frozen porridge kit, even those unfamiliar with cooking can easily adjust the amount and ratio of the blocks to produce porridge of the desired taste and quality, eliminating the need to individually measure and precisely mix and add the porridge ingredients. Moreover, by changing the number, ratio, and type of blocks included in the frozen porridge kit, the type of porridge to be produced can be easily changed. In other words, by changing the type of sauce block based on the rice porridge block that forms the basis of the porridge production, the frozen porridge kit of this application has the potential to provide a variety of porridges.

[0016] The frozen rice porridge block may be made by freezing a rice-containing porridge-making composition in block form after it has been partially cooked or cooked. Specifically, the frozen rice porridge block may be made by mixing rice-containing rice porridge ingredients with water, stirring while heating, and then freezing it in block form.

[0017] The aforementioned rice may be any type of rice commonly used in the production of porridge, regardless of its variety. For example, it may be Japonica or Indica rice, but is not limited to these. The aforementioned rice may be non-glutinous rice, glutinous rice, or a combination thereof. The aforementioned non-glutinous rice may have amylose and amylopectin as its starch component, and the aforementioned glutinous rice may have amylopectin as its starch component. The aforementioned glutinous rice may exhibit greater stickiness when cooked compared to non-glutinous rice.

[0018] The rice porridge block may contain rice in an amount of 22% to 26% by weight. Specifically, the rice may be contained in the rice porridge block in an amount within a range defined by one lower limit selected from 22%, 22.5%, 23%, 23.5%, and 24% by weight, and / or one upper limit selected from 26%, 25.5%, 25%, 24%, and 24.5% by weight. For example, it may be contained in amounts 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 the above range, the rice grains do not sink excessively in the unfrozen rice porridge, resulting in good dispersibility. It has a viscosity suitable for eating without being too viscous, and there are no difficulties in the process of filling the rice porridge into the mold before freezing, thus increasing manufacturing 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 within a range defined by one lower limit selected from 0%, 0.5%, 1%, 2%, 3%, 4%, 5%, and 6% by weight, and / or one upper limit selected from 10%, 9.5%, 9%, 8.5%, 8%, 7%, 6.5%, and 6% by weight. For example, it may be included in a content 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. In addition, the non-glutinous rice may be included in the rice porridge block in a content within a range defined by one 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 one 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 amounts 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 aforementioned rice porridge block may further contain at least one selected from the group consisting of refined salt, sesame oil, and modified starch.

[0021] The aforementioned rice porridge block may have a viscosity of 0.5 cm to 22 cm or 3.5 cm to 22 cm when measured in an unfrozen state. Specifically, the viscosity may be measured using a Bostwick viscometer on 100 g of unfrozen rice porridge, and the viscosity value may be measured by the distance traveled by the Bostwick viscometer after 15 seconds with 100 g of unfrozen rice porridge placed inside. Since the viscosity is measured by the distance traveled on the inclined surface of the viscometer for the same amount of time, the higher the viscosity, the smaller the viscosity value measured. The viscosity may be within a range defined by one 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 one 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 3.5 cm to 22 cm, 3.8 cm to 21.5 cm, 4.0 cm to 20 cm, 4.0 cm to 18 cm, 4.5 cm to 16 cm, 5.0 cm to 15 cm, 5.0 cm to 13 cm, 5.0 cm to 11 cm, or 5.0 cm to 10 cm. When the viscosity of the unfrozen rice porridge block is within the above range, the rice grains do not sink excessively in the porridge, resulting in good dispersibility. It has a viscosity that is suitable for eating but not too high, so there are no difficulties in the process of filling the rice porridge into the mold before freezing, thus increasing manufacturing efficiency. In this application, "unfrozen state" may refer to the state before the rice porridge block is frozen, or it may refer to the state after the frozen rice porridge block has been thawed before cooking.

[0022] The aforementioned rice porridge block, when measured in an unfrozen state, has a moisture content 75% to 85%It may be such that: The moisture content may be calculated as a percentage by dividing the difference between the mass of the rice porridge block before drying at a high temperature and the mass after drying by the mass before drying. For example, the drying may be done by leaving it at 105°C for 20 hours. Specifically, the moisture content is One lower limit selected from 75%, 75.5%, 76%, 76.5%, 77%, 77.5%, and 78%, and / or 85%, 84%, 83%, 82%, 81%, 80%, 79%, 78.5%, and 78%. The range may be composed of one upper limit line selected from. For example, the moisture content is 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% This may be the case. The frozen rice porridge block included in the frozen porridge kit of this application exhibits the same effects as described above, and when the moisture content of the rice porridge block is measured when it is not frozen, it can be measured to have a moisture content within the range described above. Furthermore, when the rice porridge block comes to have a moisture content within the range described above, the rice porridge can have an appropriate viscosity, which has the effect of realizing a desirable texture and taste of porridge.

[0023] The solid content of the aforementioned rice porridge block, as measured in an unfrozen state, 15% to 25% It may be such that: The solid content may be calculated by subtracting the water content from 100 (%). Specifically, the solid content is: One lower limit selected from 15%, 16%, 17%, 18%, 19%, 19.5%, 20%, 20.5%, and 21%, and / or 25%, 24.5%, 24%, 23.5%, 23%, 22.5%, 22%, 21.5%, and 21% The range may be comprised of one upper limit selected from the following. For example, the solid content is 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% This may be the case. The frozen rice porridge block included in the frozen porridge kit of this application exhibits the same effects as described above, and when the solid content of the rice porridge block is measured when it is not frozen, it can be measured to have a solid content within the range described above. Furthermore, when the rice porridge block comes to have a solid content within the range described above, the rice porridge can have an appropriate viscosity, which has the effect of realizing a desirable texture and taste of porridge.

[0024] The rice porridge block may have a salinity of 0.4% to 0.5% measured in a non-frozen state. Specifically, the salinity may be within a range composed of one lower limit selected from 0.4%, 0.41%, 0.42%, 0.43%, 0.44% and 0.45%, and / or one 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 effect as described above. When the salinity of the rice porridge block is measured in a non-frozen state, it can be measured to show the salinity within the above range. Further, when the rice porridge block shows the salinity within the above range, there is an effect that a preferable taste of porridge can be realized.

[0025] In a non-frozen state of the rice porridge block, the hardness measured by a texture analyzer for the rice grains contained in the rice porridge block may be 300 to 800. Specifically, the hardness of the rice grains contained in the rice porridge block may be within a range composed of one lower limit selected from 300, 350, 400, 450, 460, 470, 480, 490, 500, 510, 520, 530, 550, 570, 590 and 600, and / or one 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 the porridge is a physical property that plays an important role in the texture of the porridge. When the hardness of the rice grains contained in the rice porridge block is within the above range, there is an effect that the texture of the porridge produced from the frozen porridge kit including the rice porridge block is excellent and can match the preference of consumers.

[0026] Furthermore, the hardness of the rice grains within 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 this application is thawed and porridge is produced. Specifically, it may be 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 achieved in the final porridge product, and thereby setting the hardness of the rice grains contained in the porridge when producing the rice porridge block, a frozen porridge kit can be constructed that can produce porridge of the desired quality.

[0027] The frozen source block can contain, but is not limited to, at least one selected from the group consisting of vegetables, meats, and seafood. Depending on the type of porridge to be finally produced, the types of raw materials contained in the source block can be variously used, and the source block can contain various types of seasoning sauces in addition to the vegetables, meats, seafood, etc. The vegetables can be, for example, carrots, onions, zucchini, broccoli, mushrooms, potatoes, etc., but are not limited thereto, and usually, vegetable materials used in the production of porridge can be used without limitation. The meats can be, for example, chicken, duck, pork, beef, turkey, lamb, etc., and the seafood can be, for example, abalone, squid, octopus, cuttlefish, shrimp, crab, shellfish meat, cod, salmon, sea bream, mackerel, saury, etc., but are not limited thereto, and usually, meat or seafood materials used in the production of porridge can be used without limitation. When the source block contains vegetables as described above, the frozen porridge kit containing the source block can be a kit for providing vegetable porridge. However, since vegetables are materials that can be widely used in other types of porridge in addition to vegetable porridge, the source blocks contained in the kits for producing other porridges can also contain vegetables. The source block may contain the vegetables, meats, seafood, etc. in one block, or may contain only any one of the vegetables, meats, and seafood. And the frozen porridge kits of the present application may include source blocks containing different raw materials from each other. For example, if the porridge to be finally produced contains both vegetables and meats, the frozen porridge kit can include both a source block containing vegetables and a source block containing meats, and can include source blocks containing various raw materials in various combinations according to the type of porridge.

[0028] The source block may further include a seasoning sauce. The seasoning sauce can be variously applied according to the type of porridge to be produced.

[0029] If the sauce block contains vegetables, the sauce block may be manufactured by pre-treating the vegetables by washing, cutting, crushing, shaping, heating, blanching, etc., then mixing them with seasoning sauce and / or water, stirring while heating, and then cooling to form a block. For example, the vegetables may be cut into pieces of a certain size, specifically, pieces of 5 mm to 10 mm in size. The blanching may be carried out by heating at a temperature of 80°C to 90°C for 5 to 10 minutes. Sauce blocks manufactured through the above process have the advantage of retaining the original texture of the vegetables, resulting in excellent vegetable texture in the final porridge product, as well as ensuring vegetable color and microbial stability.

[0030] The sauce block may contain vegetables in a content of 40% to 70% by weight. Specifically, the vegetables may be contained in the sauce block in a content within a range defined by one lower limit selected from 40%, 42%, 45%, 47%, 50%, 52%, and 55% by weight, and / or one upper limit selected from 70%, 68%, 65%, 63%, 60%, 58%, and 55% by weight. For example, they may be contained in 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 source block may contain meat or seafood in an amount of 50% to 65% by weight. Specifically, the meat or seafood may be contained in the source block in an amount within a range defined by one lower limit selected from 50%, 52%, 55%, and 57% by weight, and / or one upper limit selected from 65%, 63%, 60%, and 58% by weight. For example, it may be contained in amounts of 50% to 65%, 52% to 63%, 55% to 60%, or 57% to 68% by weight.

[0032] The meat or seafood may be included in the sauce block in its original form. "Included in its original form" means that the meat or seafood ingredients are included while maintaining their original form; for example, the meat or seafood is not included in a finely crushed form. When the meat or seafood is included in the sauce block in its original form, the texture of the meat or seafood ingredients can be maintained when consuming porridge prepared using this method, thus offering the advantage of achieving a texture similar to that of meat or seafood included in porridge prepared using conventional cooking methods.

[0033] The sauce block may further contain gums, starch, or a combination thereof. The gums and starch can improve dispersibility by preventing the components contained in the sauce block from settling excessively, thereby ensuring that the components contained in the sauce block are uniformly distributed in each block when filled into molds before freezing during the manufacturing process. The gums and starch also have the effect of appropriately adjusting the viscosity of the sauce block to facilitate filling of the sauce, and also allowing the viscosity of the final porridge product to be adjusted to a level suitable for consumption.

[0034] The source block may further contain gums in a content of 0.2% to 1.3% by weight. Specifically, the gums may be contained in the source block in a content within a range defined by one lower limit selected from 0.2%, 0.3%, 0.5%, 0.6%, and 0.7% by weight, and / or one upper limit selected from 1.3%, 1.2%, 1.0%, 0.9%, and 0.8% by weight. For example, they may be contained in a content of 0.2% to 1.3%, 0.3% to 1.2%, 0.5% to 1.0%, 0.6% to 0.9%, or 0.7% to 0.8% by weight. By adding gums to the sauce block within the aforementioned range, even a small amount of addition improves the dispersibility of the solids within the sauce block, enabling the production of sauce blocks of consistent quality even during mass production. Furthermore, using a sauce block containing gums within the aforementioned range, it is possible to produce porridge of superior sensory quality.

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

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

[0037] The source 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 on 100 g of unfrozen source, and the viscosity value may be measured by the distance traveled by the Bostwick viscometer after 15 seconds of 100 g of unfrozen source being placed inside. Since the viscosity is measured by the distance traveled along the inclined surface of the viscometer for the same amount of time, the higher the viscosity, the smaller the viscosity value measured. The viscosity may be within a range defined by one lower limit selected from 2cm, 3cm, 4cm, 5cm, 6cm, 7cm, 7.2cm, 7.5cm, 7.7cm, 8cm, 8.2cm, 8.5cm, 8.7cm, and 9cm, and / or one upper limit selected from 18cm, 17cm, 16cm, 15cm, 14.8cm, 14.5cm, 14cm, 13.5cm, 13cm, 12.5cm, 12cm, 12.5cm, 12cm, 11.5cm, and 11cm. For example, the viscosity may be between 7cm and 15cm, 7.5cm and 14cm, 8cm and 13.5cm, 8.2cm and 13cm, 8.5cm and 12.5cm, 8.7cm and 12cm, 9cm and 11.5cm, or 9cm and 11cm. Furthermore, if the source block contains gums, the viscosity of the source 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 source block may not contain starch.

[0038] When the viscosity of the unfrozen sauce block is within the aforementioned range, the solid components do not settle excessively in the sauce, resulting in good dispersibility. The viscosity is suitable for eating without being too high, and there are no difficulties in the process of filling the sauce into the mold before freezing, thus increasing manufacturing efficiency.

[0039] The source block may have a moisture content of 87% to 94% as measured in an unfrozen state. The moisture content may be calculated as a percentage by dividing the difference between the mass of the source block before and after drying at a high temperature by the mass before drying. For example, the drying may be performed by leaving it at 105°C for 20 hours. Specifically, the moisture content may be within a range defined by one lower limit selected from 87%, 88%, 89%, 89.5%, and 90%, and / or one 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 this application exhibits the same effects as described above, and when the moisture content of the sauce block is measured in an unfrozen state, it can be measured to have a moisture content within the range described above. Furthermore, when the sauce block comes to have a moisture content within the range described above, the sauce can have an appropriate viscosity, which has the effect of realizing a desirable texture and taste for porridge.

[0040] The source block may have a solid content of 6% to 13% when measured in an unfrozen state. The solid content may be calculated by subtracting the moisture content from 100%. Specifically, the solid content may be within a range defined by one lower limit selected from 6%, 7%, 8%, 8.5%, and 9%, and / or one upper limit selected from 13%, 12%, 11.5%, 11%, and 10%. For example, the solid content may be 6% to 13%, 7% to 12%, 8% to 11%, 8.5% to 10.5%, or 9% to 10%. The frozen source block included in the frozen porridge kit of this application exhibits the same effect as described above, and when the solid content of the source block is measured in an unfrozen state, it may be measured to have a solid content within the range described above. Furthermore, when the sauce block has a solid content within the aforementioned range, the sauce can have an appropriate viscosity, which has the effect of realizing a desirable texture and taste for porridge.

[0041] The source block may have a salinity of 1.3% to 1.8% when measured in an unfrozen state. Specifically, the salinity may be within a range defined by one lower limit selected from 1.3%, 1.35%, 1.4%, 1.45%, and 1.5%, and / or one 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 this application exhibits the same effects as described above, and when the salt content of the sauce block is measured in an unfrozen state, it can be measured to exhibit a salt content within the aforementioned range. Furthermore, when the sauce block exhibits a salt content within the aforementioned range, it has the effect of embodying a desirable porridge flavor.

[0042] At least one of the frozen rice porridge block and the frozen sauce block may have grooves or holes formed on its surface. The grooved and / or holed block has the effect of reducing the time it takes for the porridge kit of this application to dissolve into an edible porridge, and may have a high rate of reduction in cooking time relative to its surface area.

[0043] The groove does not have to penetrate the block. The groove may be formed in a columnar shape on one side of the block, for example, in the shape of a semi-cylindrical or hexagonal column, but is not limited to these, and may extend from one end of the block where the groove is located to the other end. Multiple grooves may be present on one side, or on multiple sides. Multiple grooves may be formed intersecting on one side.

[0044] The volume of the groove may be 2% to 20% of the total block volume. Specifically, the volume of the groove may be 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, but is not limited to these. When the volume of the groove formed in the block is within the above range, the effect of shortening cooking time is sufficiently demonstrated, and there is no cracking of the block due to the formation of the groove, thus the advantage of being able to maintain the shape of the frozen block. Furthermore, the groove may be, for example, 1 cm to 3 cm deep, and if the groove is semi-cylindrical in shape, it may be a semi-cylindrical with a diameter of 0.4 cm to 0.6 cm, but is not limited to these. In a specific embodiment of this application, a block was manufactured in the form of a hexagonal prism with dimensions of 7 cm in width, 3 cm in length, and 2 cm in height, with a semi-cylindrical groove of radius 0.5 cm and length (height) 7 cm formed in it. It was confirmed that heating this block shortens the cooking time.

[0045] The hole may be formed by penetrating the block. The hole may be formed in various forms such as a cylinder or a hexagonal prism, and the shape of the hole may change depending on the shape of the block. For example, if the block is a rectangular prism, the hole may penetrate two parallel faces of the block. There may be multiple holes in the block, for example, two. The multiple holes may be located on one face of the block, or on multiple faces, and the holes penetrating the block may intersect. The hole may be cylindrical, for example, with a radius of 0.4 cm to 0.6 cm, but is not limited to this, and the height of the cylinder may vary depending on the size of the block, for example, it may be 1 cm to 3 cm.

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

[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 this application may include multiple rice porridge blocks and multiple sauce blocks, but the taste, type, etc. of the frozen porridge ultimately provided 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 this 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 rice porridge blocks and sauce blocks in ratios within the above ranges, the properties, taste, texture, viscosity, saltiness, etc. of the porridge ultimately produced can be formed within an appropriate range, and porridge of excellent quality can be produced.

[0048] The frozen porridge kit of this application may further include packaging material. In this case, the frozen rice porridge block and the frozen sauce block may be filled into the packaging material.

[0049] Another aspect of this application provides a method for producing porridge.

[0050] The method for producing the porridge includes the step of thawing the frozen porridge kit. The description of the frozen porridge kit is the same as that described earlier. Depending on the type of porridge to be provided by the frozen porridge kit, the type of porridge produced by the method may also vary.

[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 to thaw, or it may be heated after adding water. The method of heating the frozen porridge kit is not limited, but may include, for example, transferring the rice porridge block and sauce block contained in the frozen porridge kit to a heating container and heating them, or heating the rice porridge block and sauce block while they are filled in the packaging. The heating may also be done using a microwave oven or a gas range.

[0052] The step of adding water to the frozen porridge 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, this could be 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. Furthermore, the amount of water added may vary depending on the heating method. When 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. When 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 within the aforementioned range is added, after thawing, the porridge will have a desirable viscosity, which has the advantage of producing porridge with an excellent texture. Furthermore, the water content, solid content, salt content, etc., can be appropriately adjusted to produce porridge with excellent taste quality.

[0053] For example, when heating the frozen porridge kit using a microwave oven, if the total block weight is 300g, it can be thawed by adding 40 to 70g of water and heating it for 5 to 8 minutes at 700W. On the other hand, when transferring the kit to a suitable heating device and heating it on a gas range, if the total block weight is 300g, it can be thawed by adding 90 to 120g of water and heating it for 4 to 7 minutes over high heat. Thawing under these conditions and ranges allows all the frozen blocks in the frozen porridge kit to be thawed, resulting in a desirable porridge texture.

[0054] The method for manufacturing porridge described in this application has the advantage of easily producing porridge of the same quality as that produced and sold by specialty porridge shops, even if it only involves the simple process of thawing a frozen porridge kit. This means that even those unfamiliar with cooking can easily produce high-quality porridge.

[0055] Another aspect of this application is to provide porridge.

[0056] The aforementioned porridge is produced by the method for producing the aforementioned porridge, and may be produced by thawing the frozen porridge kit. Therefore, the type of porridge may vary depending on the type of porridge to be provided by the frozen porridge kit. The description of the frozen porridge kit is the same as that described earlier.

[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 type of porridge can vary depending on the type of ingredients contained in the sauce block included in the frozen porridge kit.

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

[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 drying and the mass after drying by the mass before drying. For example, the drying may be done by leaving it at 105°C for 20 hours. Specifically, the moisture content may be within a range defined by one lower limit selected from 80%, 81%, 82%, 83%, 84%, 84.5%, and 85%, and / or one 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 solid content of 12% to 17%. The solid content may be calculated by subtracting the water content from 100%. Specifically, the solid content may be within a range defined by one lower limit selected from 12%, 12.5%, 13%, 13.5%, 14%, and 14.5%, and / or one upper limit selected from 17%, 16.5%, 16%, 15.5%, 15%, and 14.5%. For example, the solid 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 one lower limit selected from 250, 260, 270, 280, 290, 300, 310, 320, 330, 350, 370, 390, and 400, and / or one upper limit selected from 600, 590, 580, 570, 560, 550, 520, 500, 480, 460, and 450. For example, the hardness may be 250 to 600, 260 to 590, 280 to 580, 300 to 550, 330 to 500, 350 to 480, 370 to 460, or 400 to 450.

[0062] If the viscosity, water content, and / or solid content of the porridge of this application are within the aforementioned range, or if the hardness of the rice contained in the porridge is within the aforementioned range, the porridge has properties suitable for eating, and thus can embody excellent texture and desirable taste quality. [Effects of the Invention]

[0063] This application relates to a frozen porridge kit, which allows for the production of porridge through a simple thawing process alone, and provides a frozen porridge kit for producing porridge that can be consumed without any further cooking steps. The porridge produced using the frozen porridge kit has excellent texture because the ingredients, such as meat and seafood, retain their original form, and possesses the same high quality as porridge produced and sold by specialty porridge shops.

[0064] Furthermore, the frozen porridge kit of this application includes frozen rice porridge blocks and sauce blocks. Depending on the differences in the raw material components contained in the sauce blocks, various types of sauce blocks such as vegetable sauce blocks, meat sauce blocks, and seafood sauce blocks can be combined, and the kit can be easily configured according to the type of porridge to be made. Moreover, since the kit is provided with the number and ratio of each block adjusted, even those unfamiliar with cooking can easily make high-quality porridge without having to measure or mix the ingredients to the appropriate volume. Furthermore, by adjusting the number of each block according to preference, it is possible to easily make porridge with a variety of flavors.

[0065] The rice porridge block and sauce block of this application have improved dispersibility and viscosity, so that the raw material components contained in the block can be uniformly distributed in each block during the manufacturing process, resulting in appropriate fluidity and excellent filling efficiency.

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

[0067] [Figure 1] These are diagrams and photographs showing rice porridge blocks with grooves or holes formed in them, according to manufacturing examples 2-1 to 2-4. [Figure 2] These are photographs taken to confirm the dispersibility of the sauce blocks from Production Examples 3-1 to 3-6, which were manufactured by adding gums or starch to a sauce block containing vegetables. [Figure 3] These are photographs showing source blocks from manufacturing examples 4-1 to 4-4, in which grooves or holes have been formed in the source block. [Modes for carrying out the invention]

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

[0069] However, the following embodiments are merely illustrative examples of the present application, and the content of this application is not limited by the following embodiments.

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

[0071] We manufactured a rice porridge block, which is included in the frozen porridge kit of this application and plays the role of base porridge in the overall frozen porridge composition, and confirmed its various physicochemical properties.

[0072] [1-1] Production of rice porridge blocks Rice porridge blocks included in the frozen porridge kit of this application were manufactured using glutinous rice and non-glutinous rice as the main raw materials. At this time, the rice porridge blocks of Production Examples 1-1 to 1-4 were manufactured so that the rice content contained in each block was 21%, 23%, 25%, and 27%, respectively, based on the entire rice porridge block. 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 with water, soaked in water for 2 hours, then the water was removed and mixed with the raw materials shown in Table 1 below. The mixed raw materials were then heated and stirred at 90°C for 10 minutes to form a porridge, which was then filled into a rectangular frame and rapidly cooled at a temperature of -38°C to -18°C for 30 minutes to 2 hours to produce frozen rice porridge blocks.

[0074] [Table 1]

[0075] [1-2] Confirmation of the viscosity of rice porridge based on the rice content Due to the characteristics of porridge, viscosity can be a major factor in determining its quality by influencing its texture and taste, and the viscosity of the porridge is also related to the ease of filling during the process of manufacturing frozen blocks. Therefore, the viscosity was measured for the rice porridge produced in Production Examples 1-1 to 1-4, which were manufactured via [Example 1-1].

[0076] The viscosity of the rice porridges from Production Examples 1-1 to 1-4, formulated according to Table 1, was determined by measuring the distance traveled by 100g of each sample over 15 seconds at 75°C using a Bostwick viscometer before freezing. As shown in Table 2 below, the higher the rice content of the rice porridge, the shorter the distance traveled over the same period and the lower the measured viscosity, confirming that the porridge had greater viscosity. This is presumably because a higher rice content leads to increased starch leaching, resulting in higher 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 and the dispersibility of the rice grains was too poor. When the rice content was 27% or more (Production Example 1-4), the viscosity was too high, the fluidity decreased, and it was found that the product was unsuitable for filling with rice porridge. Therefore, when the rice content in the production of rice porridge blocks is in the range of 22% to 26%, the viscosity range was measured to be approximately 4 cm to 18 cm, and it was confirmed that it is possible to produce rice porridge with appropriate dispersibility and fluidity.

[0079] [1-3] Measurement of water content, solid content, salinity, and hardness of rice porridge based on rice content Various physicochemical properties were measured for the rice porridge produced in Manufacturing Examples 1-2 and 1-3, which were confirmed to have appropriate viscosity via the aforementioned [Example 1-2]. Specifically, the water content, solid content, and salinity of the rice porridge were measured, and the hardness of the rice grains in the porridge was also measured.

[0080] For moisture content, 7-8 g of rice porridge samples from production examples 1-2 and 1-3 were placed in a weighing dish and measured using a dry oven. After leaving the dish containing the sample at 105°C for 20 hours, the mass before and after drying was measured, and the decrease in mass was determined as the moisture content. That is, the moisture content contained in the rice porridge was calculated using the formula "Moisture content (%) = 100 × (BC) / (BA)" (A: Mass of weighing dish (g), B: Mass of weighing dish and sample (rice porridge) before drying (g), C: Mass of weighing dish and sample (rice porridge) after drying (g)).

[0081] In the case of the solid content contained in rice porridge, the value was derived using the moisture content measured as described above. The solid content in the rice porridge was calculated using the formula: "Solid content (%) = 100 - Moisture content (%)".

[0082] To measure the salinity of the rice porridge, ten times the amount of water was added to the rice porridge samples from production examples 1-2 and 1-3, and then the mixture was homogenized using a mixer. After zero-correction with distilled water using a salinity measuring device (Salt meter, ES-421, ATAGE Corporation), the salinity of the homogenized sample was measured.

[0083] [Table 3]

[0084] The moisture content, solid content, and salinity of the rice porridge block of this application, measured by the method described above, are as shown in Table 3, and the salinity was measured similarly. In other words, it was confirmed that when rice porridge is produced with a rice content of approximately 22% to 26%, rice porridge with the characteristics shown in Table 3 can be produced.

[0085] On the other hand, the hardness of the rice grains in the rice porridge was measured using a physical property analyzer (TA-XT Plus Texture Analyzer, manufactured by Stable Micro System). Specifically, after rinsing the rice porridge mixtures of production examples 1-2 and 1-3 with water, 7 g of the rice grain sample contained therein was uniformly placed in a cylindrical container with a diameter of 30 mm, and the hardness was measured using the aforementioned physical property analyzer under the following analytical conditions.

[0086] <Conditions for hardness measurement> - Probe: A cylindrical object with a diameter of 2 cm. - The speed at which the probe descends to the sample (pre-test speed): 5.00 mm / sec - The speed at which the probe penetrates the sample after touching the sample surface (test speed): 5.0 mm / sec - Post-test speed: 5.0 mm / sec -Target mode of the probe: distance - The distance over which the probe recognizes the surface of the sample and penetrates the sample: 5.0 mm - The conditions (trigger type) for the probe to recognize the sample: force. - Minimum trigger force required for the probe to detect the presence of the sample: 10.0g

[0087] The analysis conditions of the physical property analyzer were set as described above, and the hardness of rice grains in rice porridge was measured. A total of three measurements were taken under the same conditions, and the average values ​​are shown in Table 4 below.

[0088] [Table 4]

[0089] As a result, it was measured that the higher the rice content in the rice porridge, the lower the hardness of the rice grains. In other words, when rice porridge is produced 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 is produced. The hardness of the rice grains in the rice porridge of Production Example 1-2 was such that it felt slightly 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 expected to be because, after the raw materials for the rice porridge are mixed, the higher the rice content during the stirring process, the higher the density of the solids, and as the collision phenomenon or friction frequency between rice particles increases, the water penetration capacity within the tissue increases and gelatinization is promoted, resulting in lower hardness.

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

[0091] Frozen rice porridge blocks were produced by filling 30g portions of rice porridge, prepared according to the mixing ratio in Production Example 1-2, into molds and rapidly freezing them. The time required for these rice porridge blocks to reach the consistency of porridge was measured to determine what shape of frozen block is desirable when the cooking time is short relative to the surface area.

[0092] At this time, as shown in Figure 1, four types of rice porridge blocks were manufactured by forming grooves or holes in various shapes on the surface of the rice porridge block. These were a rectangular prism-shaped rice porridge block with no surface treatment (Manufacturing Example 2-1), a rectangular prism-shaped rice porridge block with a semi-cylinder groove with a radius of 0.5 cm on one side (Manufacturing Example 2-2), a rectangular prism-shaped rice porridge block with a cylindrical hole with a radius of 0.5 cm that penetrates two parallel faces of the rectangular prism (Manufacturing Example 2-3), and a rice porridge block with two holes as in Manufacturing Example 2-3 (Manufacturing Example 2-4). Seven of each of these four types of rice porridge blocks were manufactured.

[0093] By adding 100g of purified water to the seven 30g portions of frozen rice porridge blocks produced in the above-mentioned production examples 2-1 to 2-4, the frozen blocks were thawed to a porridge consistency that could be eaten, and the time taken to reach this point was measured and compared (Table 5).

[0094] [Table 5]

[0095] As a result, the rice porridge block of Production Example 2-1, which had a rectangular parallelepiped shape with no grooves or holes on its surface, had the longest cooking time, while the rice porridge block of Production Example 2-4, which had two cylindrical holes, had the shortest cooking time. 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 showed the best reduction in cooking time relative to the increase in surface area. Therefore, it was confirmed that a rice porridge block with a semi-cylindrical groove on one surface of a rectangular parallelepiped block can exhibit the properties of porridge that can be eaten most efficiently when water is added.

[0096] [Example 3] Manufacturing of vegetable-containing sauce blocks and confirmation of their effect on improving dispersibility and viscosity.

[0097] [3-1] Manufacturing of vegetable-containing sauce blocks and confirmation of their physical properties We manufactured a sauce block containing vegetables, which is included in the frozen porridge kit of this application, and confirmed its various physicochemical properties.

[0098] A vegetable-containing sauce block included in the frozen porridge kit of this application was manufactured using vegetables such as carrots and zucchini as the main ingredients. Carrots, onions, zucchini, broccoli, mushrooms, and potatoes were used as solid ingredients, and these vegetables were blanched in boiling water after being cut. The solid ingredients accounted for 55% by weight of the total weight of 100%, to which 6.3% by weight of liquid ingredients (leek extract, chicken stock, beef brisket concentrate, sesame oil, and oyster sauce), 2.04% by weight of powder ingredients (nucleic acid seasoning, refined salt, and vegetable juice powder), and 36.66% by weight of purified water were added and blended. The mixed ingredients were heated and stirred at 70°C for 10 minutes to form a porridge, and then filled into a rectangular frame and rapidly cooled to produce a frozen vegetable-containing sauce block (manufacturing example 3-1).

[0099] Furthermore, the moisture content, solid content, and salinity of the vegetable-containing sauce block from Production Example 3-1 were measured before it was filled and cooled. The same method used to measure the physical properties in [Example 1-3] was employed, and the measurement results are shown in Table 6 below.

[0100] [Table 6]

[0101] We were able to confirm that the vegetable-containing sauce blocks produced using the aforementioned mixing ratio exhibited the moisture content, solid content, and salt content values ​​as listed in Table 6. However, the vegetable-containing sauce produced in this manner did not exhibit uniform dispersion of the vegetable solids it contained, and tended to sink to the bottom due to gravity.

[0102] [3-2] Improvement of dispersibility and viscosity of vegetable-containing sauce blocks While it is natural for solid particles to settle in a liquid mixture due to gravity, when filling the liquid mixture for mass production of vegetable-containing sauce blocks, the problem arises that the vegetables may not be uniformly filled into each block if the solid particles settle. Therefore, to improve the dispersibility of the vegetable-containing sauce, a gum mix or starch was added, and the improvement in dispersibility was confirmed by comparing it with the vegetable-containing sauce of Production Example 3-1.

[0103] The gum mix used was a gum mix made by mixing xanthan gum, pectin, and carrageenan. The vegetable-containing sauce was prepared by adding 0.5% by weight (Production Example 3-2) or 1.0% by weight (Production Example 3-3) of this gum mix to the vegetable-containing sauce prepared via [Example 3-1]. In the case of starch, waxycorn starch was added to the vegetable-containing sauce in amounts of 2.0% by weight (Production Example 3-4), 3.0% by weight (Production Example 3-5), and 4.0% by weight (Production Example 3-6), respectively. The dispersibility of each sauce formulation was compared by visually observing the degree to which the vegetable solids settled in each of the vegetable-containing sauce formulations thus prepared.

[0104] As a result, when compared with the additive-free group (Production Example 3-1) which did not contain gum mix or starch, the vegetable-containing sauce with added gum mix showed improved dispersibility in Production Examples 3-2 and 3-3 (0.5% by weight and 1.0% by weight), with less vegetables settling. In the case of the starch-added group, an improvement in dispersibility was observed in Production Examples 3-5 and 3-6, which had 3.0% by weight and 4.0% by weight of starch added, respectively (Figure 2).

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

[0106] [Table 7]

[0107] As a result, in the case of Production Example 3-1, a vegetable-containing sauce without added gums or starches, the viscosity was measured at 24 cm, showing fluidity similar to water. However, in Production Examples 3-2 to 3-6, which were manufactured with the addition of gums or starches, the viscosity was measured within approximately 4 cm to 18 cm, indicating an appropriate range and confirming that it has suitable characteristics for the manufacture of frozen blocks containing solids.

[0108] Furthermore, in production examples 3-2 and 3-3, where gums were added, a viscosity of approximately 7.6 to 7.9 cm was achieved even with small amounts of added gums, confirming an improvement in the dispersibility of solids within the source block.

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

[0110] In addition to confirming the cooking time required for frozen rice porridge blocks based on their shape in [Example 2], we also manufactured frozen sauce blocks by filling 30g portions of vegetable-containing sauce, produced according to the mixing ratio in Production Example 3-1, into molds and rapidly freezing them. By measuring the time required for these sauce blocks to reach the consistency of porridge, we confirmed what shape of frozen block results in a shorter cooking time relative to its surface area.

[0111] At this time, similar to [Example 2] above, seven of each of the four shapes of source blocks were manufactured: a rectangular parallelepiped with no surface treatment (Manufacturing Example 4-1), a rectangular parallelepiped with a semi-cylindrical groove of radius 0.5 cm on one side (Manufacturing Example 4-2), a rectangular parallelepiped with a cylindrical hole of radius 0.5 cm that penetrates two parallel faces (Manufacturing Example 4-3), and a source block with two holes from Manufacturing Example 4-3 (Manufacturing Example 4-4) (Figure 3).

[0112] By adding 100g of purified water to the seven 30g portions of the frozen sauce blocks produced in the above production examples 4-1 to 4-4, the frozen blocks were thawed to a porridge-like consistency that could be eaten, and the time taken to reach this point 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 Manufacturing Example 4-2 also showed the best ratio of reduction in cooking time to 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 content, solids content, viscosity, and hardness. Vegetable porridge was prepared using the rice porridge block with a rice content of 23% produced in [Example 1] (Production Example 1-2) and the three types of vegetable-containing sauce blocks produced in [Example 3] (Production Examples 3-1, 3-2, and 3-5). Specifically, seven rice porridge blocks and three vegetable-containing sauce blocks were placed in a container, 50g of purified water was added, the container was sealed with plastic wrap, and then heated in a 700W microwave oven for 6 minutes to produce vegetable porridge. Vegetable porridges from Production Examples 5-1 to 5-3 were produced depending on whether or not the sauce blocks contained a gum mix or starch (Table 9).

[0117] [Table 9]

[0118] Then, the water content, solid content, and viscosity of the vegetable porridges from Production Examples 5-1 to 5-3, which were produced as described above, were measured using the same method as in [Examples 1-2] and [Examples 1-3] (Table 10). In addition, the hardness of the rice grains contained in the vegetable porridges was measured using a physical property analyzer in the same method as in [Example 1-3] for the 23% rice vegetable porridge produced using the rice porridge block of Production Example 1-2 and the 25% rice vegetable porridge produced using the rice porridge block of Production Example 1-3 (Table 11). As a result, it was confirmed that the solid content increased in some cases in the vegetable porridges produced by adding gum mixes or starch, and the viscosity value measured in the finished vegetable porridges was smaller, indicating an increase in viscosity. Furthermore, it was confirmed that the hardness of the rice grains after cooking is lower than that of the rice grains before cooking, resulting in a softer texture that is easier to eat. Specifically, it was confirmed that the hardness of the rice after cooking is approximately 200 points lower than that of the rice before cooking.

[0119] [Table 10]

[0120] [Table 11]

[0121] [5-2] Sensory evaluation of vegetable porridge To confirm the sensory differences in vegetable porridge due to the addition of gums or starches, the vegetable porridges of Production Examples 5-2 and 5-3 were given to 30 trained expert panelists. They were then asked to evaluate the overall palatability 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 palatability of the vegetable flavor. They were also asked to evaluate the intensity of any off-flavors or off-odors present in the vegetable porridge. After each evaluation of a sample, the panelists rinsed their mouths with water and waited one minute before evaluating the next sample. Scores were assigned from 0 to 5, with higher palatability or intensity being closer to 5. In Table 12 below, the Top 2% represents the percentage of panelists who rated the sensory evaluation as good (4 points) or very good (5 points).

[0122] [Table 12]

[0123] Sensory evaluation results confirmed that Production Example 5-2, which had a gum mix added, exhibited relatively superior sensory palatability compared to Production Example 5-3, which had starch 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 porridge was measured in the range of 450 to 800. After cooling the rice porridge to produce a rice porridge block, a frozen porridge kit was prepared in which the porridge block was mixed with a vegetable-containing sauce block. Then, vegetable porridge was prepared by adding water to the kit and heating it, and its hardness was measured. As a result, the hardness of the rice grains contained in the final cooked vegetable porridge product was shown to be between 250 and 600, indicating a porridge texture suitable for eating. This value is 200 lower than the hardness at the time of rice porridge block production. We were able to confirm that if the rice porridge block is produced to have a hardness value 200 higher than the desired hardness of the rice grains in the final vegetable porridge, a desirable rice grain texture can be obtained in the final product.

[0125] While the above has provided illustrative examples of typical embodiments of this application, the scope of this application is not limited to such specific embodiments, and any person with ordinary skill in the art could appropriately modify the claims of this application.

Claims

1. The first block is at least one frozen rice porridge block containing rice; and A frozen porridge kit comprising, as a second block, at least one frozen sauce block containing a sauce, The aforementioned rice porridge block contains rice in an amount of 22% to 26% by weight. The aforementioned rice porridge block is one in which the viscosity of 100g of unfrozen rice porridge, measured with a Bostwick viscometer, is between 4cm and 18cm. The aforementioned source block is a frozen porridge kit in which the viscosity of 100g of unfrozen source is measured using a Bostwick viscometer to 6cm to 11cm.

2. The frozen porridge kit according to claim 1, wherein the rice porridge block has a solid content of 15% to 25% as measured when not frozen.

3. The frozen porridge kit according to claim 1, wherein the rice porridge block has a moisture content of 75% to 85% as measured when not frozen.

4. The frozen porridge kit according to claim 1, wherein the rice porridge block has a salinity of 0.4% to 0.5% when measured in an unfrozen state.

5. The frozen porridge kit according to claim 1, wherein, 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, is between 300 and 800.

6. The frozen porridge kit according to claim 1, wherein the sauce block contains vegetables in an amount of 40% to 70% by weight.

7. The frozen porridge kit according to claim 1, wherein the source block contains meat or seafood in an amount of 50% to 65% by weight.

8. The frozen porridge kit according to claim 7, wherein the meat or seafood is contained in its original form.

9. The frozen porridge kit according to claim 1, wherein the source block further contains gums in an amount of 0.2% to 1.3% by weight.

10. The frozen porridge kit according to claim 9, wherein the gums are at least one selected from the group consisting of xanthan gum, pectin, carrageenan, gelan gum, locust bean gum, guar gum, agar, and gelatin.

11. The frozen porridge kit according to claim 1, wherein the source block further contains starch in an amount of 1.5% to 5% by weight.

12. The frozen porridge kit according to any one of claims 1 to 11, wherein at least one of the frozen rice porridge block and the frozen sauce block has grooves or holes formed on its surface.

13. The frozen porridge kit according to claim 12, wherein the groove is formed in a columnar shape on one side of the block, and the hole is formed through the block.

14. The frozen porridge kit according to any one of claims 1 to 11, wherein the number of frozen rice porridge blocks and the number of frozen sauce blocks are in a ratio of 5:5 to 9:

1.

15. A method for producing porridge, comprising the step of thawing the frozen porridge kit described in claim 1.

16. The method for producing porridge according to claim 15, wherein the thawing step includes the step of adding water to the frozen porridge kit.

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