レトルト白がゆの製造方法

Method for producing retort white rice gruel

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing retort white rice gruel having viscosity, having such excellent grain-remaining properties as to be equal to those of home-made white rice gruel cooked with a pot or the like in spite of being subjected to retort treatment, and having moderate viscosity of rice water for eating regardless of seasons when made. <P>SOLUTION: The method for producing retort-pouch white rice gruel comprises filling a heat-resistant pouch with rice and clear water, hermetically sealing the pouch, charging the heat resistant pouch with wash-free rice as the rice having water content of 13-20% and hot water at ≥80°C as the clear water; starting temperature raising within 20 min after charging and hermetically sealing; subjecting the sealed pouch to the retort treatment under a sterilizing condition at 115-120°C for ≤30 min; and cooling the retorted material to ≤40°C within 20 min followed by maturing the cooled material at 20-35°C for at least half a day. <P>COPYRIGHT: (C)2006,JPO&NCIPI
【課題】 レトルト処理を施されているにも拘らず、鍋等で炊飯した手作りの白がゆと同様、米粒の粒残りに優れ、しかも製したときの季節に拘らず、喫食したときの重湯の粘性が程よい粘性を有したレトルト白がゆの製造方法を提供する。 【解決手段】 米と清水を耐熱性容器に充填し、レトルト処理を施すレトルト白がゆの製造方法において、前記米として無洗米、及び前記清水として80℃以上の熱水をそれぞれ用いて、13〜20%の水分とした無洗米と前記熱水とを耐熱性容器に充填密封し、充填密封後20分以内に昇温を開始して115〜120℃で30分以内の殺菌条件でレトルト処理を施し、該レトルト処理物を品温を20分以内に40℃以下まで急冷した後、該冷却物を20〜35℃下で少なくとも0.5日以上熟成させるレトルト白がゆの製造方法。 【選択図】 無し

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