| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing an instant rice gruel enabling the prevention of the collapse of the shapes of ingredients during production, the homogeneous filling of the ingredients and the gruel with a specified compounding ratio, the sufficient keeping of the taste characteristic to the ingredients, genuine feeling, material feeling, further the whiteness of the gruel part and the like, and the like, and enabling the preparation of the instant rice gruel excellent in palatability and rich in bulky feeling of the ingredients, etc. SOLUTION: A solid ingredient part 1 formed by freezing various ingredients 1A and a thickening liquid 1D together, and a solid gruel part 2 formed by freezing a gruel 2A prepared by cooking with a seasoning solution are subjected to vacuum-freeze drying to integrate them into a piled state. The ingredient part 1 is compounded with an egg solution, sesame 1B and pieces of Chinese lemon C, and the gruel part 2 is compounded with Japanese honewort 2B. For producing the instant gruel, the main ingredient 1A is manually filled in subdivision containers, subsequently a thickening liquid 1D of gelatin, potato starch or the like containing sub-ingredients 1B is filled, and they are frozen to form solid ingredient parts 1. On each of the ingredient parts 1, gruel 2A which has been cooked separately from the ingredient parts 1 and has already been seasoned is filled, and they are frozen and followed by vacuum-freeze drying to integrally solidify the ingredient part 1 and the gruel part 2 as in a piled state. |
