Frozen porridge with excellent texture and manufacturing method thereof

Abstract

The present application relates to a method for manufacturing frozen porridge, the method comprising the steps of: manufacturing frozen cooked rice from rice including medium grain rice; manufacturing porridge from rice including short grain rice; and filling a packaging container with the manufactured frozen cooked rice and then with the manufactured porridge, and packaging the rice and the porridge together.

Description

Frozen porridge with excellent texture and method for producing the same

[0001] This application relates to a frozen porridge with excellent texture and a method for producing the same.

[0002]

[0003] Porridge is a food made by boiling white rice as the main ingredient in a large amount of water for a long time. It is easy to digest and eat, so it has been consumed in various ways since ancient times, such as a food for those suffering from illness, a special dish, and as a substitute for the main meal. In the past, the concept of traditional porridge was strong as a nutritious food that took advantage of the functionality of medicinal herbs, a food for treatment, or a food for emergency. However, the consumption trend of porridge has changed recently, and the consumption of porridge as a meal replacement is gradually increasing with the image of a "health food" that can provide health, leisure, and value. As a result, porridge has become easily accessible in various places such as porridge specialty stores and convenience stores.

[0004] Following this trend, various processed porridges have been developed recently, but most of the inventions have been retort processed porridges. However, retort foods are processed foods that are sealed in special packaging materials that can withstand high temperatures and high pressures and have storability so that cooked food can be stored for a long time in an air- and light-blocking state, and then sterilized under pressure at high temperatures above 100℃. In the case of porridge, there was a drawback in that the texture was barely perceptible and the taste was deteriorated due to the retort process.

[0005] Accordingly, research has been conducted to improve the texture of processed porridge, but there was a problem that post-cooking processes such as watering and heating were required.

[0006] Additionally, there is no research or patent on improving the texture of processed porridge by using a combination of rice varieties.

[0007]

[0008] [Prior Art Literature]

[0009] [Patent Document]

[0010] (Patent Document 1) Patent Publication No. 10-2018-0099971

[0011]

[0012] One purpose of the present application is to provide a method for producing frozen porridge having excellent texture and flavor even after cooking by using a specific combination of porridge made from short-grain rice and frozen rice made from medium-grain rice.

[0013] Another object of the present application is to provide a frozen porridge having excellent texture and flavor and increased convenience, manufactured by the above method.

[0014]

[0015] One aspect of the present application provides a method for producing frozen porridge having excellent texture and flavor even after cooking by using a specific combination of porridge made from short-grain rice and frozen rice made from medium-grain rice.

[0016] Another aspect of the present application provides a frozen porridge having excellent texture and flavor and enhanced convenience, manufactured by the above method.

[0017]

[0018] The method for manufacturing porridge provided in this application can be used to manufacture frozen porridge with excellent texture and flavor that can be consumed simply by microwave cooking without the need for a post-cooking process such as adding water, and thus can be widely used in the development of foods with enhanced convenience.

[0019]

[0020] Figure 1 is a process diagram showing the manufacturing process of the frozen porridge of the present application.

[0021] Figure 2 compares the photos of the finished frozen porridge product and rice grains according to the combination of frozen rice and porridge by rice variety.

[0022] Figure 3 compares the photos of finished products according to the mixing ratio of frozen rice and porridge.

[0023] Figure 4 is a comparison of photographs of frozen porridge and commercially available porridge according to one embodiment of the present application.

[0024]

[0025] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. In other words, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the scope of this application is not limited by the specific descriptions described below.

[0026]

[0027] One aspect of the present application provides a method for producing frozen porridge, comprising the steps of: producing frozen rice with rice containing a neutral grain (S100); producing porridge with rice containing a short grain (S200); and filling a packaging container with the prepared frozen rice (S300), and then filling the prepared porridge and packaging it together (S400).

[0028]

[0029] The inventors of the present invention have completed the present application by confirming that frozen porridge can be produced by using a combination of short-grain rice and medium-grain rice and at a specific mixing ratio thereof, and that it can be consumed by simple heating such as microwave cooking without a separate, complex post-cooking process, and that it has an excellent texture and flavor even after heating.

[0030] The term "short-grain rice" in this application refers to rice with short, round grains that contain a high moisture content, resulting in a sticky and chewy texture when cooked. Examples of well-known short-grain rice varieties include Japonica, Samkwang rice, Koshihikari, Bomba, Organario, and Gobindo bhog.

[0031] The term "mid-grain rice" in this application refers to rice that is longer, plumper, less sticky, and more starchy than short-grain rice. It is primarily used for risotto, paella, and sushi. Examples of well-known mid-grain rice include Carlos, Arborio, Valencia, Carolina, and Wuchang me.

[0032] Generally, rice can be classified into short-grain, medium-grain, and long-grain varieties based on grain length. In terms of grain length-to-width ratio, long-grain varieties are the largest, and short-grain varieties the smallest. Furthermore, these varieties differ in amylose content beyond grain length, resulting in differences in texture and elasticity when cooked.

[0033] The frozen porridge manufactured according to one embodiment of the present application is not manufactured from a single type of rice, but includes frozen rice manufactured from rice containing a neutral type of rice and porridge manufactured from rice containing a single type of rice, thereby allowing for a variety of textures.

[0034]

[0035] Figure 1 is a process diagram illustrating the manufacturing process of the frozen porridge of the present application. The individual steps of the present application are described in detail below.

[0036] The step (S100) of manufacturing frozen rice using rice containing the above-mentioned neutral species is a step of manufacturing frozen rice by mixing rice and water, and the rice may additionally undergo a conventional semi-cooking and dehydration process prior to mixing.

[0037] In the step (S100) of manufacturing the frozen rice, rice and water may be mixed and cooked at a weight ratio of 0.8:1 to 1.2:1, specifically, a weight ratio of 0.85:1 to 1.2:1, a weight ratio of 0.85:1 to 1.15:1, a weight ratio of 0.85:1 to 1.1:1, a weight ratio of 0.9:1 to 1.2:1, a weight ratio of 0.9:1 to 1.15:1, or a weight ratio of 0.9 to 1.1:1, more specifically, a weight ratio of 0.95:1 to 1.1:1, a weight ratio of 0.95:1 to 1.05:1, or a weight ratio of 0.9:1 to 1.05:1, and most specifically, a weight ratio of 1:1. When rice and water are mixed within the above range to produce frozen rice, the texture of both porridge and rice can be felt in the final product, and the overall texture of the porridge can be improved due to the texture of the rice grains.

[0038] Additionally, in the step (S100) of manufacturing the frozen rice, a step of mixing rice and water and soaking the rice for 60 to 90 minutes before cooking may be included.

[0039] In addition, in the step (S100) of manufacturing the frozen rice, cooking may be performed for about 15 to 30 minutes, specifically about 18 to 25 minutes, and more specifically about 20 minutes.

[0040] Specifically, the step (S100) of manufacturing the frozen rice may include a step of freezing the cooked rice after cooking the rice.

[0041] In addition, specifically, the step (S100) of manufacturing the frozen rice may further include a step of adding seasoning oil after cooking and before freezing the cooked rice. The seasoning oil, when added to the rice, can serve to separate the rice grains. This can prevent the rice grains from sticking together and forming clumps. In addition, since the rice grains do not stick together during freezing, the texture can be improved at the time of consumption.

[0042] In addition, specifically, the frozen rice manufactured in the step of manufacturing the frozen rice (S100) may contain moisture of 40 wt% or less, specifically 35 wt% or less. When the moisture content of the frozen rice is 40 wt% or less, in the subsequent step of filling the porridge and rice, after the moisture of the porridge is transferred to the frozen rice, the texture of the porridge and rice can be felt, thereby improving the overall texture.

[0043]

[0044] Next, the step (S200) of manufacturing porridge using rice containing the short-grain rice is a step of manufacturing porridge using short-grain rice. The porridge can be manufactured by heating rice and water in a weight ratio of 1:7 to 1:9.5 or 1:7.5 to 1:9.5, specifically, 1:8 to 1:9.5 or 1:8.5 to 1:9.5, more specifically, 1:8.5 to 1:9, and most specifically, 1:9. The heating can use any conventional heat treatment method for manufacturing porridge in the art. In addition, the rice can additionally undergo conventional semi-cooking and dehydration processes prior to the heating.

[0045] Specifically, in the step (S200) of manufacturing porridge with rice containing the above-mentioned single-grain type, the heating may be performed at 80°C to 100°C or 85°C to 98°C, more specifically at 90°C to 98°C.

[0046] Additionally, in the step (S200) of manufacturing porridge with rice containing the above-mentioned single-grain type, the heating may be performed for 15 to 25 minutes, more specifically, for 18 to 22 minutes.

[0047] Additionally, in the step (S200) of making porridge with rice containing the above-mentioned single-grain type, vegetable oil or seasoning may be additionally included.

[0048]

[0049] The step of preparing the frozen rice (S100) and the step of preparing the porridge (S200) may be performed sequentially, in reverse order, or simultaneously.

[0050]

[0051] Next, after filling the manufactured frozen rice into the packaging container (S300), the step of filling the manufactured porridge into it and packaging it together (S400) is a step of filling the frozen rice manufactured in the frozen rice manufacturing step (S100) into the packaging container, and then filling the porridge manufactured in the porridge manufacturing step (S200) on top of the frozen rice. When the frozen rice is filled first, the moisture content of the porridge that is subsequently filled is smoothly transferred to the frozen rice, so that the moisture content of the final frozen porridge product is even, and while feeling the texture of porridge, you can feel the texture of rice grains with texture.

[0052] Specifically, the frozen rice may be filled in an amount of less than 40 vol% based on 100 vol% of the total frozen porridge, and more specifically, may be filled in an amount of 39 vol%, 37 vol%, 35 vol%, 33 vol%, 31 vol%, 29 vol%, 27 vol%, 25 vol%, 23 vol%, 21 vol%, and preferably less than 20 vol%. When the frozen rice is filled within the above range, an appropriate amount of moisture is included in the finished frozen porridge product, so that the texture is excellent and the texture of porridge and rice can be felt.

[0053] Additionally, the method for preparing frozen porridge may additionally include steps for adding various ingredients to enhance nutritional, functional, and palatable aspects. Specifically, steps for adding seasonings, vegetables, rice flour, starch, etc. may be additionally included before or after each step of the method for preparing frozen porridge. Specifically, the seasonings may include salt or sesame oil.

[0054]

[0055] In another aspect of the present application, there is provided a frozen porridge with improved texture and flavor, manufactured using the above-described method for manufacturing frozen porridge. The method for manufacturing frozen porridge is as described above.

[0056] The above frozen porridge may have a compression strength of 30 g to 50 g, specifically 32 g to 49 g, 34 g to 48 g, 36 g to 47 g, and more specifically 40 g to 46 g, but is not limited thereto. When the compression strength is 30 g or more and 50 g or less, the texture of porridge can be felt while feeling chewy. The compression strength is expressed in units of g force based on the value of the first peak after being measured using a Texture Analyzer according to the conditions shown in Table 2 below, and the above range may be appropriately changed depending on the measurement method.

[0057] In one embodiment of the present application, it was confirmed that the texture and texture of frozen porridge manufactured using the manufacturing method of the present application were improved. Furthermore, it was confirmed that a variety of textures could be experienced by including frozen rice manufactured from rice containing neutral grains rather than a single grain, and porridge manufactured from rice containing single grains.

[0058]

[0059] Hereinafter, the present application will be described in more detail through examples. These examples are intended to more specifically explain the present application, and the scope of the present application is not limited by these examples.

[0060]

[0061] Experimental Example 1. Preparation of frozen porridge

[0062] For the experiments of this application, frozen porridge was manufactured using short-grain rice (Nonghyup, Korea), medium-grain rice (Korea Agro-Fisheries & Food Trade Corporation, Australia), long-grain rice (Korea Agro-Fisheries & Food Trade Corporation, Vietnam), soybean oil (CJ CheilJedang, Korea), and refined salt (Hanju, Korea) as raw materials.

[0063] Specifically, frozen rice was manufactured by adding rice and water in a 1:1 ratio, and was manufactured in the following order: ① semi-cooking, ② dehydration, ③ soaking for 60 to 90 minutes, ④ cooking for about 20 minutes, ⑤ adding seasoning oil, and ⑥ freezing.

[0064] In addition, it was manufactured by adding dead rice and water in a ratio of 1:9, and was manufactured by ① semi-cooking, ② dehydrating, ③ heating at 95℃ for about 20 minutes, and ④ correcting.

[0065] The above correction refers to a step of making the conditions of the experimental groups identical by making the moisture content of the porridge identical for each experimental group through water, taking into account the difference in the degree of moisture vaporization during the heating step.

[0066] Afterwards, the prepared frozen rice was filled into the container, and the prepared porridge was filled on top of the frozen rice and packaged to produce the final frozen porridge.

[0067]

[0068] Experimental Example 2: Analysis of moisture content in frozen rice by variety

[0069] The moisture content of frozen rice manufactured according to the above-mentioned frozen rice manufacturing method and the moisture content of general rice were measured and shown in Table 1 below. The moisture content was measured using the atmospheric pressure heating and drying method in the Food Code.

[0070] Moisture content (wt%): Long grain rice 31.09, Medium grain rice 31.41, Short grain rice 31.49, Regular rice 41.15

[0071] Referring to Table 1, it can be confirmed that frozen rice manufactured according to the manufacturing method of the present application has a lower moisture content than conventional regular rice.

[0072]

[0073] Experimental Example 3. Comparison of Quality Characteristics According to Combination of Rice Varieties

[0074] In order to compare the texture and sensory properties of the final frozen porridge product according to rice variety, frozen rice and porridge were manufactured for each variety and the texture preference, pressing strength, moisture content, and sensory evaluation for each combination were confirmed.

[0075] The texture preference was evaluated by comparing the texture preference felt in the mouth when eating porridge cooked in a microwave oven after freezing it.

[0076] The flowability was evaluated by visually observing the state of frozen porridge cooked in a microwave oven.

[0077] To check the texture of the porridge in the ingested state, the porridge was cooked in a microwave oven at a temperature of 60 to 70°C, and then measured using a Texture Analyzer according to the conditions shown in Table 2 below. The height of the first peak was determined as the compression strength.

[0078] Item Conditions Sample capacity 20g Probe Circular, diameter 20 mm Pre-test speed 1 mm / sec Test speed 2 mm / sec Post-test speed 10 mm / sec Pressure 98% compression Distance 5 mm

[0079] Moisture content was measured using the atmospheric pressure drying method in the Food Code. Sensory evaluation was conducted by tasting by a panel of nine people, and the table evaluating each item is shown in Table 3 below.

[0080] Quality characteristics according to the combination of porridge / rice by rice variety Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Composition Frozen Rice Short Grain Medium Grain Long Grain Porridge Short Grain Medium Grain Long Grain Short Grain Medium Grain Long Grain Texture Preference 43 15 21 321 Flowability 45 23 42 552 Compression Strength (g) 35.27 32.78 50.03 45.46 33.57 57.33 1.57 31.6 36 2.23 Moisture Content (wt%) 55.19 54.01 53.62 52.85 2.95 3.45 54.68 54.96 54.56 Sensory Evaluation The rice grains do not break and have a lot of moisture, but the texture cannot be felt. None. The texture of the rice grains is strong, as if they are crumbling, and there is a lot of residue in the mouth. It lacks moisture and has a lot of chewiness, so it has a weak porridge feel and it is difficult to tell that it is porridge in appearance. You can feel the texture of both porridge and rice, and the overall texture of the porridge is improved due to the texture of the rice grains. The texture of the grains is strong, as if they are crumbling, and there is a lot of residue in the mouth. It lacks moisture and has a lot of chewiness, so it has a weak porridge feel and it is difficult to tell that it is porridge in appearance. The texture of the rice grains tends to break too much, and there is a lot of residue in the mouth. It lacks moisture and has a lot of chewiness, so it has a weak porridge feel and it is difficult to tell that it is porridge in appearance.

[0081] Figure 2 compares the photographs of the finished frozen porridge products and rice grains according to the combination of frozen rice and porridge by rice variety. Referring to Table 3 and Figure 2, when comparing the rice grains of the finished frozen porridge products, it can be confirmed that there is a difference in texture by experimental group due to the difference in the degree of rice grain expansion of the frozen rice and porridge. Through the results of Comparative Examples 3, 5, and 8, it was confirmed that when porridge was made using long-grain rice, it had an appearance and texture that were not suitable for porridge due to the moisture-absorbing property unique to long-grain rice.

[0082] In addition, it can be confirmed that the compression strength and flowability are inversely proportional. In addition, when the compression strength is in the 30 g range, the physical properties are too soft and there is no chewiness, and when it is over 50 g, the chewiness is too strong and the porridge feeling is weak. It can be confirmed that the preference for texture is preferred when the texture is moderate, and it tends to be disliked when it is too soft or soft. Accordingly, it was confirmed that the texture of the frozen porridge of Example 1 with a compression strength of 40 g is suitable.

[0083]

[0084] Experimental Example 4. Comparison of Quality Characteristics of Frozen Porridge According to the Mixing Ratio of Frozen Rice and Porridge

[0085] In order to compare the texture and sensory properties of finished frozen porridge products according to the mixing ratio of frozen rice and porridge, frozen rice and porridge were manufactured for each variety and the texture preference, compression strength, moisture content, and sensory evaluation for each combination were confirmed.

[0086] Each item evaluation was conducted in the same manner as Experimental Example 3 above, and the results are shown in Table 4 below.

[0087] Quality characteristics of frozen porridge according to the mixing ratio of frozen rice / porridge Example 2 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Comparative Example 13 Mixing ratio (wt%) Short-grain porridge 9 0 8 0 7 0 5 0 3 0 1 0 Medium-grain frozen rice 10 2 0 3 0 5 0 7 0 9 0 Texture Preference 5 3 3 1 1 0 Flowability 3 2 1 --- Compression strength (g) 45.6 0 7 4.7 9 9.6 7 1 8 5.0 3 2 1 7.3 7 2 7 5.5 0 Moisture content (wt%) 5 5.0 5 5 2.6 1 4 8.9 2 4 6.4 1 4 3.1 5 3 4.8 4 Sensory evaluation It feels like the texture of porridge, and you can feel the texture of rice. It is difficult to consider it as porridge because the texture of rice is strongly felt. It is very soft and belongs to the soft side Texture of soft rice Texture of regular rice Texture of hard rice

[0088] Figure 3 compares photographs of finished products according to the mixing ratio of frozen rice and porridge. Referring to Table 4 and Figure 3, it can be seen that when frozen rice is added at 20 wt% or more, the rice texture is strongly perceived, making it difficult to recognize it as porridge. Furthermore, as the proportion of frozen rice increases, the compression strength increases, and the texture is confirmed to have improved during sensory evaluation.

[0089]

[0090] Experimental Example 5. Analysis of Quality Characteristics of Frozen Rice and Porridge According to Filling Order

[0091] In order to compare the texture and sensory properties of frozen porridge according to the filling order of frozen rice and porridge, the final frozen porridge products were manufactured by varying the filling order of frozen rice and porridge manufactured by the above manufacturing method, and each was evaluated for texture preference, flowability, compression strength, and sensory evaluation. The evaluation of each item was conducted in the same manner as in Experimental Example 3, and the results are shown in Table 5 below.

[0092] Quality characteristics of porridge by filling orderExample 3Comparative example 14Filling orderFrozen rice→PorridgePorridge→Frozen riceTexture preference53Flowability34Compression strength (g)45.6056.45Sensory evaluationIt feels like the texture of porridge, and you can feel the texture of rice grains. Since the rice grains do not completely transfer moisture, it shows a porridge with a strong texture.

[0093] Referring to Table 5, it can be seen that the texture and mouthfeel vary depending on the order in which frozen rice and porridge are filled, and this trend is also observed in the compression strength. Furthermore, the texture of Example 3, in which frozen rice was filled first and porridge was filled on top, was superior, whereas when porridge was filled first, moisture transfer was not smooth, resulting in a texture unsuitable for porridge.

[0094] Experimental Example 6. Comparative Analysis with Commercially Available Processed Porridge Products

[0095] To compare the final quality characteristics of the finished in-flight vegetable porridge (frozen porridge) manufactured according to one embodiment of the present application with those of commercially available porridge, each was evaluated for texture preference, compression strength, and sensory evaluation. Each evaluation was conducted in the same manner as in Experimental Example 3, and the results are shown in Table 6 below.

[0096] Example 4 of product comparison with commercial porridge (in-flight vegetable porridge) Company D commercial porridge Company C commercial porridge Texture Preference 522 Compression strength (g) 43.83 19.83 27.38 Sensory evaluation The texture of porridge can be felt, and the texture of rice grains can be felt. The flavor is excellent with the taste of freshly made porridge. The texture of rice grains is barely felt. The taste is felt to have deteriorated due to retort. The texture of rice grains is barely felt. The taste is felt to have deteriorated due to retort.

[0097] FIG. 4 is a comparison of photographs of frozen porridge according to one embodiment of the present application and commercially available porridge. Referring to Table 6 and FIG. 4, it can be confirmed that the lower the compression strength, the lower the preference for texture. In addition, it was confirmed that the commercially available porridge is composed of only one single grain, so it is difficult to feel the variety of texture, and it is difficult to feel the texture due to retort sterilization. In addition, unlike frozen porridge, the retort porridge has a dark color, and in the sensory evaluation, it was confirmed that the taste was deteriorated due to the sterilization process during manufacturing, resulting in a lower preference.

[0098]

[0099] From the above description, those skilled in the art will understand that the present application can be implemented in other specific forms without altering its technical concept or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of this application should be interpreted as encompassing all changes or modifications derived from the meaning and scope of the following claims and their equivalents, rather than the detailed description above.

Claims

1. A step for manufacturing frozen rice using rice containing neutral seeds; A step of making porridge with rice containing single-grain rice; and A method for manufacturing frozen porridge, comprising the steps of filling the manufactured frozen rice into a packaging container, then filling the manufactured porridge therein and packaging them together.

2. In paragraph 1, The step of manufacturing the frozen rice is a method for manufacturing frozen porridge, wherein rice and water are mixed in a weight ratio of 0.8:1 to 1.2:1 and cooked.

3. In paragraph 2, A method for producing frozen porridge, wherein the step of producing the frozen rice includes the step of freezing after the cooking.

4. In paragraph 3, A method for producing frozen porridge, wherein the step of producing the frozen rice comprises adding seasoning oil after cooking and before freezing.

5. In paragraph 1, A method for manufacturing frozen porridge, wherein the frozen rice manufactured in the above frozen rice manufacturing step contains moisture of 40 wt% or less.

6. In paragraph 1, A method for manufacturing frozen porridge, wherein the step of manufacturing the porridge comprises adding rice and water in a weight ratio of 1:7 to 1:9.5 and heating the rice.

7. In paragraph 1, A method for manufacturing frozen porridge, wherein the frozen rice is filled to less than 20 vol% of the total 100 vol% of the frozen porridge.

8. Frozen porridge manufactured by any one of the manufacturing methods of clauses 1 to 7.

9. In paragraph 8, The above frozen porridge has a compression strength of 30 g to 50 g.

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