JP4829851B2 - 無菌化包装麦飯の製造方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Food Science & Technology (AREA)
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Description
1.麦の前処理過程
白度40以上に搗精した麦を精製水に浸漬させ、実験例1によって温度条件25℃で時間別浸漬吸収率(浸漬後の重量/浸漬前の重量)と水分含量を分析して最適条件を導出した。
麦の前処理工程は図1に示す。
前記1.で前処理された麦と粳米をそれぞれ1時間〜1時間50分間浸漬した後、脱水し、麦と粳米を下記表1の配合割合でそれぞれ混合して耐熱性容器に仕込み、高温加圧殺菌装置((株)Shinwa製)に入れて密閉させた後、高圧蒸気を吹き込んで140〜143℃の温度で6.5秒間殺菌した。このような高温蒸気殺菌過程を7回さらに繰り返し行った。高温蒸気殺菌を済ませた後、殺菌した各容器にUV殺菌処理済みの水を炊飯水として下記表1の体積で仕込み、炊飯器の蒸気温度を100℃に一定に維持させながら35分間飯を炊いた。炊飯が完了した後、無菌状態でリードフィルムによって密封し、約12分間放置して蒸らし、10℃の水で15分間冷却させて無菌化包装麦飯を製造した。
前記実施例1において、麦の前処理過程を経ず、前記実施例1の2と同様にして包装麦飯を製造した。
1.25℃における時間による麦の浸漬吸収率と水分含量の測定
麦の浸漬時間を決定するために、白度40以上に搗精した麦を精製水に浸漬させ、温度条件25℃で浸漬時間別の浸漬吸収率(浸漬後の重量/浸漬前の重量)と水分含量を分析し、最適条件を導出した。その結果は表2、図3及び図4に示す。
2.温度と時間による麦の浸漬吸収率と水分含量の測定
白度40以上に搗精した麦を精製水に浸漬させ、温度条件10〜30℃で時間別の浸漬吸収率(浸漬後の重量/浸漬前の重量)と水分含量を分析した。その結果は表3に示す。
前記実験例1で測定した最適条件である浸漬時間1時間20分間麦を浸し、一定量を小分け包装した後、これを121℃で20分間熱処理し、乾燥した麦の微生物菌数を測定した。
前記実施例1〜8で製造した無菌化包装麦飯の微生物増殖有無を確認するために、細菌発育試験を行った。一般に、細菌発育試験は菌を完全に死滅させる缶詰、瓶詰食品、レトルト食品で主に行う微生物分析方法であるが、本実験では、貯蔵中の微生物増殖有無を確認するために、前記実施例1〜8で製造した無菌化包装麦飯を各実施例当たり20個ずつ準備して通常の細菌発育試験によって微生物増殖有無を確認した。細菌発育試験における陰性とは、無菌製品であって、貯蔵中に微生物の増殖がなくて安全であることを示す。
前記実施例1〜8で製造した無菌化包装麦飯を各実施例当たり20個ずつ準備して常温で12ヶ月間貯蔵しながら経時腐敗有無を観察した。本実験における腐敗の基準は、飯の表面または内部の一箇所でも微生物増殖の徴候が見える場合、腐敗したものと見なした。
前記実施例1〜8および比較例1で製造した無菌化包装麦飯の全体的な品質を比較するために、一般消費者250名を対象として官能検査を行った。官能検査は外観、こし、質感、香および全般味の項目で行った。官能検査点数は5点尺度法を使用した(5:非常に良い、4:良い、3:普通、4:悪い、1:非常に悪い)。
Claims (5)
- 1)一定の搗精度で搗精した麦を10〜30℃に維持した精製水に1〜3時間浸して脱水過程を経た後、包装材に一定量を入れて小分け包装し、これを110〜130℃で20〜40分程度殺菌処理した後、乾燥させる麦の前処理段階と、
2)前記1)段階で前処理された麦を精製水に浸漬させる段階と、
3)粳米を洗米した後、精製水に浸漬させる段階と、
4)前記2)段階と3)段階でそれぞれ浸漬された麦と粳米と脱水した後、麦と粳米を一定の割合で混合して耐熱性プラスチック容器に充填する段階と、
5)前記4)段階で充填された内容物を高温・高圧で殺菌する段階と、
6)UV殺菌処理した水を炊飯水としてスチームで飯を炊く炊飯段階と、
7)炊飯が完了した後、無菌化室でリードフィルムによって密封して蒸らし、冷却および乾燥させた後、包装する段階とを含んでなる、無菌化包装麦飯の製造方法。 - 前記1)段階で、麦は白度40以上に搗精した麦であることを特徴とする、請求項1に記載の無菌化包装麦飯の製造方法。
- 前記4)段階で、麦は麦と粳米の混合米の総重量に対して10〜60重量%で含まれることを特徴とする、請求項1に記載の無菌化包装麦飯の製造方法。
- 前記5)段階で、高温・高圧殺菌処理は130〜150℃の温度で4〜8秒間、4〜10回行うことを特徴とする、請求項1に記載の無菌化包装麦飯の製造方法。
- 前記6)段階で、スチーム炊飯は100℃で30〜35分間行うことを特徴とする、請求項1に記載の無菌化包装麦飯の製造方法。
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KR1020070063442A KR100877474B1 (ko) | 2007-06-27 | 2007-06-27 | 무균화 포장 보리밥의 제조방법 |
KR10-2007-0063442 | 2007-06-27 |
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JP4829851B2 true JP4829851B2 (ja) | 2011-12-07 |
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US (1) | US7931927B2 (ja) |
JP (1) | JP4829851B2 (ja) |
KR (1) | KR100877474B1 (ja) |
CN (1) | CN101366481A (ja) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
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US20110086142A1 (en) * | 2009-10-14 | 2011-04-14 | Taejin Song | Cooked, whole grain rice in a bowl and methods thereof |
KR101184638B1 (ko) * | 2010-07-02 | 2012-09-20 | 염광석 | 멸균상태로 완전조리된 즉석밥의 제조장치 및 방법 |
CN103945708B (zh) * | 2011-11-28 | 2017-12-12 | 皇家飞利浦有限公司 | 用于烹调含淀粉食物的设备和方法 |
RU2609244C2 (ru) * | 2011-11-28 | 2017-01-31 | Конинклейке Филипс Н.В. | Устройство и способ тепловой обработки содержащих крахмал пищевых продуктов |
JP5952696B2 (ja) * | 2012-09-27 | 2016-07-13 | サンスター株式会社 | 電子レンジ用玄米加工食品 |
JP6113548B2 (ja) * | 2013-03-28 | 2017-04-12 | 株式会社ニチレイフーズ | 麦飯の製造方法 |
CN104286697A (zh) * | 2013-07-16 | 2015-01-21 | 上海良友(集团)有限公司 | 一种改善无菌方便米饭食味的方法 |
JP6339791B2 (ja) * | 2013-11-01 | 2018-06-06 | 株式会社ニチレイフーズ | 麦飯の製造方法 |
CN105985911B (zh) * | 2015-01-28 | 2019-09-10 | 浙江泛亚生物医药股份有限公司 | 一种降低谷类培养基粘性的方法 |
JP6605209B2 (ja) * | 2015-03-10 | 2019-11-13 | 鳥越製粉株式会社 | 加工食品の製造方法 |
CN107383400B (zh) * | 2017-06-30 | 2020-06-09 | 益盐堂(应城)健康盐制盐有限公司 | 一种食用盐包装材料的制备方法 |
CN112089002B (zh) * | 2020-09-16 | 2022-09-06 | 江南大学 | 一种全青稞饭团的制备方法 |
KR102487829B1 (ko) * | 2021-04-29 | 2023-01-13 | 씨제이제일제당 (주) | 솥밥의 맛, 영양 및 식감을 구현한 즉석밥의 제조방법 |
KR102486531B1 (ko) * | 2021-04-29 | 2023-01-09 | 씨제이제일제당 (주) | 맛, 영양 및 식감이 우수한 즉석밥 형태의 통곡물밥 |
KR20220148669A (ko) * | 2021-04-29 | 2022-11-07 | 씨제이제일제당 (주) | 솥밥의 맛, 영양 및 식감을 구현한 즉석밥 제조용 시스템 |
KR102648883B1 (ko) * | 2021-04-29 | 2024-03-19 | 씨제이제일제당 (주) | 맛, 영양 및 식감이 우수한 즉석식품의 제조방법 |
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KR20240103790A (ko) | 2022-12-27 | 2024-07-04 | 농업회사법인주식회사홈스랑 | 포스트바이오틱스 함유 시래기 보리밥 및 이의 제조방법 |
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US5132500A (en) | 1991-02-11 | 1992-07-21 | Micro Pneumatic Logic, Inc. | Differential pressure switch with sealed contacts |
JPH05176696A (ja) * | 1991-12-27 | 1993-07-20 | Meiji Milk Prod Co Ltd | 無菌包装米飯の製造方法 |
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JPH0771456B2 (ja) * | 1993-01-30 | 1995-08-02 | 石橋工業株式会社 | アルファ化を促進させた精白麦及びその製造方法 |
JPH06303926A (ja) * | 1993-04-22 | 1994-11-01 | Ajinomoto Co Inc | レトルト米飯の製造法 |
JP2692556B2 (ja) * | 1993-11-30 | 1997-12-17 | 東洋製罐株式会社 | 常温流通可能な米飯の製造方法 |
JP2912876B2 (ja) * | 1995-10-25 | 1999-06-28 | 株式会社シンワ機械 | 無菌パック米飯の製造方法 |
JP2826088B2 (ja) * | 1996-01-11 | 1998-11-18 | 株式会社日阪製作所 | 無菌化包装米飯製造方法及び装置 |
KR100228509B1 (ko) | 1997-10-20 | 1999-11-01 | 손경식 | 장기보존이 가능한 잡곡밥의 제조방법 |
KR100655901B1 (ko) * | 2003-02-10 | 2006-12-08 | 씨제이 주식회사 | 장립종을 이용한 밥알의 흩어짐성이 뛰어난 무균화포장밥의 제조방법 |
KR100528491B1 (ko) | 2003-04-29 | 2005-11-15 | 씨제이 주식회사 | 무균화 포장 공정에서의 영양밥 제조 방법 |
KR100558377B1 (ko) | 2004-11-05 | 2006-03-10 | 주식회사농심 | 멥쌀, 찹쌀, 난소화성 말토덱스트린 및 수용성 비타민을함유하는 포장밥 및 이의 제조방법 |
KR100667691B1 (ko) * | 2005-06-24 | 2007-01-15 | 주식회사농심 | 포장밥의 제조 방법 |
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JP2009005674A (ja) | 2009-01-15 |
CN101366481A (zh) | 2009-02-18 |
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