KR100228509B1 - Method for preparing miscellaneous graia crop - Google Patents

Abstract

The present invention relates to a method for producing hygienic grain rice which enables long-term preservation by raw material pretreatment, high temperature steam sterilization and aseptic packaging, wherein the grains are immersed in an aqueous solution containing 0.2-0.8% of calcium salt, After heat treatment at 20 ° C. for 20-40 minutes, put together with rice and / or glutinous rice in a heat-resistant container, apply high pressure steam in a closed space, sterilize 2-10 times repeatedly for 5-10 seconds at 140-160 ° C. The present invention relates to a method of manufacturing multigrain rice that can be stored for a long term at room temperature while maintaining its original taste, aroma and texture by sealing and packaging in a sterile space.

Description

Manufacturing method of multigrain rice with long term preservation

The present invention relates to a method for producing hygienic multigrain rice which enables long-term storage by raw material pretreatment, high temperature steam sterilization and aseptic packaging. More specifically, the present invention is to wash the grains, such as red beans, crude, sorghum, black rice, etc., which were selected and precipitated, and immersed in an aqueous solution of calcium salt of 0.2-0.8% concentration. After heat treatment for 20 to 40 minutes in a sterilizer (retort) at 100-121 ° C, it is washed with water, immersed rice and / or glutinous rice and sterilized 2-10 times for 5-10 seconds using high temperature steam at 140-160 ° C. Next, the present invention relates to a method of manufacturing multigrain rice, which enables long-term preservation at room temperature for 6 months or more while maintaining a unique taste, aroma and texture by sealing and packaging in a sterile space.

In general, rice is prepared by adding a certain amount of water to the rice and heating for about 30 minutes to 1 hour at a temperature of about 100 ℃. It is known that microorganisms of about 10 ⁴ to 10 ⁵ CFU / g are usually present on the surface of milled rice. By cooking, the living cells of the microorganisms in the rice are killed, but the heat resistant spores are not completely killed. In the case of ordinary lunches that are cooked at home or manufactured in a factory and eaten within a day, these heat-resistant microorganisms are not a problem. However, when the rice is to be preserved and distributed for a longer time at room temperature, the growth of these heat-resistant microorganisms is a big problem. Becomes In particular, grains such as red beans, crude, sorghum and black rice are more resistant to microorganisms than rice, and the epidermal or stratum corneum is thick, making it impossible to control microorganisms in normal cooking processes. The problem is that the fragrance, the fragrance and the texture are much degraded. For this reason, despite the excellent nutritional composition and excellent value as a gourmet food, it has been difficult to commercially mass produce it and distribute it for a long time.

The present inventors have devised a method of producing a grain rice that can be stored for a long time at room temperature while utilizing the unique taste and texture of grains.

At first, the inventors of the present invention focused on the long-term preservation of cereal microorganisms mainly inside the stratum corneum through the surface or damaged tissue, but effectively removing these microorganisms by pretreatment and cooking, and then sealing and packaging them aseptically . However, each raw material used to make grain rice has different levels of contamination by microorganisms and different degrees of change in physicochemical properties due to heat treatment. There was a problem that the organization is severely degraded. Therefore, it is possible to reduce the initial microorganisms as much as possible and maintain the taste and texture through the appropriate pretreatment process for each raw material characteristics, and to sterilize remaining microorganisms and secondary contaminated microorganisms after pretreatment through the cooking process. As a result, the present invention has been completed.

The present invention is a method for producing a grain rice including washing, dipping, cooking and packaging of raw materials, the grains are immersed in an aqueous solution of calcium salt of 0.2 to 0.8% concentration and heat-treated at 100 to 121 ℃ for 20 to 40 minutes, It is put together with rice and / or glutinous rice in a heat-resistant container and subjected to high pressure steam in a closed space and sterilized 2-10 times for 5 to 10 seconds at a temperature of 140 to 160 ° C, and then sealed and packed in a sterile space. It relates to a method for producing a packaged grain rice, characterized in that.

That is, according to the method of the present invention, after washing the grains such as red beans, crude, sorghum, black rice, etc., the grains during heat treatment are immersed in an aqueous calcium salt solution of 0.2 to 0.8% (w / w) concentration. It is possible to prevent breakage or increase in viscosity, and the microorganisms are placed in a sterilization pot (retort) at 100 to 121 ° C. and heat treated for 20 to 40 minutes to minimize initial microbial levels. At this time, calcium chloride or calcium lactate may be preferably used as the calcium salt, and when it is used at a concentration of less than 0.2%, the intended purpose cannot be achieved, and when used at a concentration exceeding 0.8%, the characteristic smell of calcium salt is severe. Since it is not good, it is preferable to use calcium salt in the range of 0.2 to 0.8%. In addition, by mixing it with water washing, immersed rice and / or glutinous rice, put it in a heat-resistant container, gelatinized and sterilized by using a high temperature and high pressure steam of 140 ~ 160 ℃, and cooked at 100 to 105 ℃ again and inherently packed by aseptic packaging It can remove the microorganisms contaminated in the process as well as the raw material while maintaining the taste, aroma and texture of the product. Therefore, according to this process it is possible to manufacture a cereal grains capable of long-term preservation of 6 months or more at room temperature.

Referring to the manufacturing method according to the present invention in detail step by step as follows.

1) Raw material pretreatment

After washing the grains such as red beans, crude, sorghum and black rice, which have been removed, wash them 2-3 times and put them in an aqueous solution containing 0.2 to 0.8% (w / w) of calcium salt. For 2 hours, in the case of red beans, soak for 6 to 8 hours. If the immersion is less than the time required for immersion of each grain, the desired immersion effect can not be achieved, and if immersed more than that, the tissue may be excessively swollen and the texture may be degraded. The soaked grains are put in a autoclave sterilizer (retort) and heat-treated at 100-121 ° C. for 20-40 minutes and then cooled with water.

Remove debris from rice or glutinous rice, wash with water, immerse for 1-2 hours, and dehydrate.

2) autoclaving

The pretreated raw materials are mixed in an appropriate ratio, and then placed in a heat-resistant container and placed in a high-temperature autoclave (iron or stainless steel container such as a small autoclave), and blown with high-pressure steam at a temperature of 140 to 160 ° C. Sterilize for ~ 10 seconds. Thereafter, the steam is discharged, sealed again, the steam is blown, and the same sterilization process is repeated 1 to 9 times.

3) Cooking

Add a proper amount of water, cook steam and steam for 30 minutes, keeping the steam inlet and outlet properly open, keeping the temperature constant between 100 and 105 ° C.

4) Packing

Cooking is done to seal it in a clean booth of Class 100 level (the National Aeronautics and Space Administration "clean room cleanliness specifications for", 1ft ³ more than 100 the number of particles in the 0.5㎛) packaging.

The mixed grain rice prepared as described above was not decayed even if stored at room temperature for more than 6 months, and it was confirmed that the rice taste, stickiness, luster, etc. are excellent and hygienically safe when heated in hot water or microwave.

Hereinafter, the configuration and effect of the present invention will be described in more detail through the following examples and experimental examples. However, these Examples and Experimental Examples are only for better understanding of the present invention, and the scope of the present invention is not limited to these Examples in any sense.

Example 1

50g of red beans, crude, sorghum and black rice were removed and washed three times with water, and red beans were immersed in 0.2% (w / w) calcium chloride solution for 6 hours and crude, sorghum and black rice for 2 hours. . After immersion, it was put in a fine wire mesh to remove water, put in a sterilization pot (retort), sterilized for 20 minutes at 121 ℃ and cooled. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

The pretreated raw materials were mixed and placed in a heat-resistant container and put into a high-temperature autoclave sterilizer (manufactured by Shinwa Co., Ltd.), sealed and blown with high-pressure steam for 10 seconds at a temperature of 140 to 145 ° C. This hot steam sterilization process was repeated nine more times. After the high-temperature steam sterilization, 60 g of water was added to each sterilized container, and the steam inlet and outlet of the cooker were properly opened, and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ° C. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Example 2

50g of red beans, crude, sorghum and black rice were removed and washed three times with water, and red beans were immersed in 0.4% (w / w) calcium chloride solution for 6 hours and crude, sorghum and black rice for 2 hours. . After immersion, it was put in a fine wire mesh to remove water, put in a sterilization pot (retort), sterilized for 20 minutes at 121 ℃ and cooled. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

The pretreated raw materials were mixed, placed in a heat-resistant container, and placed in a high-temperature autoclave sterilizer (manufactured by Shinwa Co., Ltd.), sealed, and sterilized for 5 seconds at a temperature of 140 to 145 ° C by blowing high pressure steam. This high temperature steam sterilization process was repeated once more. After the high-temperature steam sterilization, 60 g of water was added to each sterilized container, and the steam inlet and outlet of the cooker were properly opened, and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ° C. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Comparative Example 1

50g of red bean, crude, sorghum and black rice were removed and washed three times with water, and red beans were immersed in 0.6% (w / w) calcium chloride solution for 6 hours and crude, sorghum and black rice for 1 hour. . After immersion, it was put in a fine wire mesh to remove water, put in a sterilization pot (retort), sterilized for 20 minutes at 121 ℃ and cooled. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

130 g of pretreated raw materials were mixed and placed in a heat resistant container, 60 g of water was added to each container, and cooked for 30 minutes while maintaining a constant temperature at 100 to 105 ° C. by opening the steam inlet and outlet of the cooker as appropriate. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Example 3

50g of red bean, crude, sorghum and black rice were removed and washed three times with water, and red beans were soaked for 6 hours in 0.8% (w / w) calcium chloride solution and for 30 minutes in crude, sorghum and black rice. . After immersion, it was put in a fine wire mesh to remove water, and then placed in a sterilization pot (retort) and sterilized at 100 ° C. for 40 minutes and cooled. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

The pretreated raw materials were mixed and placed in a heat-resistant container and put into a high-temperature autoclave sterilizer (manufactured by Shinwa Co., Ltd.), sealed and blown with high-pressure steam for 10 seconds at a temperature of 140 to 145 ° C. This hot steam sterilization process was repeated nine more times. After the high-temperature steam sterilization, 60 g of water was added to each sterilized container, and the steam inlet and outlet of the cooker were properly opened, and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ° C. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Example 4

Prepare 50g of red beans, crude, sorghum and black rice, which have been removed, wash them with water three times, and soak red beans in 0.2% (w / w) calcium lactate solution for 6 hours and crude, sorghum and black rice for 2 hours. I was. After immersion, it was put in a fine wire mesh to remove water, and then placed in a sterilization pot (retort) and sterilized at 100 ° C. for 40 minutes and cooled. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

The pretreated raw materials were mixed, placed in a heat-resistant container, and placed in a high-temperature autoclave sterilizer (manufactured by Shinwa Co., Ltd.), sealed, and sterilized for 5 seconds at a temperature of 140 to 145 ° C by blowing high pressure steam. This high temperature steam sterilization process was repeated once more. After the high-temperature steam sterilization, 60 g of water was added to each sterilized container, and the steam inlet and outlet of the cooker were properly opened, and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ° C. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Comparative Example 2

Prepare 50g of red bean, crude, sorghum and black rice, each of which has been removed, and rinse with water three times.In a 0.4% (w / w) calcium lactate solution, red beans are soaked for 6 hours and crude, sorghum and black rice for 1.5 hours. I was. After immersion, it was put in a fine wire mesh to remove water, and then placed in a sterilization pot (retort) and sterilized at 100 ° C. for 40 minutes and cooled. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

130 g of pretreated raw materials were mixed and placed in a heat resistant container, 60 g of water was added to each container, and cooked for 30 minutes while maintaining a constant temperature at 100 to 105 ° C. by opening the steam inlet and outlet of the cooker as appropriate. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Comparative Example 3

Prepare 50g of red beans, crude, sorghum and black rice, which have been removed, wash them with water three times, and immerse red beans for 6 hours in 0.6% (w / w) calcium lactate solution and for 1 hour in crude, sorghum and black rice. I was. After immersion, it was put in a fine mesh to remove moisture. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

The pretreated raw materials were mixed and placed in a heat-resistant container and put into a high-temperature autoclave sterilizer (manufactured by Shinwa Co., Ltd.), sealed and blown with high-pressure steam for 10 seconds at a temperature of 140 to 145 ° C. This hot steam sterilization process was repeated nine more times. After the high-temperature steam sterilization, 60 g of water was added to each sterilized container, and the steam inlet and outlet of the cooker were properly opened, and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ° C. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Comparative Example 4

Prepare 50g of red beans, crude, sorghum and black rice, which have been removed, wash them with water three times, and immerse red beans for 6 hours in 0.8% (w / w) calcium lactate solution and for 2 hours in crude, sorghum and black rice. I was. After immersion, it was put in a fine mesh to remove moisture. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

The pretreated raw materials were mixed, placed in a heat-resistant container, and placed in a high-temperature autoclave sterilizer (manufactured by Shinwa Co., Ltd.), sealed, and sterilized for 5 seconds at a temperature of 140 to 145 ° C by blowing high pressure steam. This high temperature steam sterilization process was repeated once more. After the high-temperature steam sterilization, 60 g of water was added to each sterilized container, and the steam inlet and outlet of the cooker were properly opened, and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ° C. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Comparative Example 5

50g of red beans, crude, sorghum, and black rice, each of which has been removed, are washed three times with water, immersed for 2 hours, and then immersed in a fine metal mesh to remove water, and then sterilized at 121 ° C for 20 minutes And cooled. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

The pretreated raw materials were mixed and placed in a heat-resistant container and put into a high-temperature autoclave sterilizer (manufactured by Shinwa Co., Ltd.), sealed and blown with high-pressure steam for 10 seconds at a temperature of 140 to 145 ° C. This hot steam sterilization process was repeated nine more times. After the high-temperature steam sterilization, 60 g of water was added to each sterilized container, and the steam inlet and outlet of the cooker were properly opened, and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ° C. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Comparative Example 6

Prepare 50g of red beans, crude, sorghum and black rice, which have been removed, wash them with water three times, and immerse red beans in water for 6 hours and 2 hours of crude, sorghum and black rice in water to remove water. It was. Rice and glutinous rice were prepared 100g and 30g respectively, mixed together, washed three times with water, immersed in water for 1 hour, and then drained in a fine metal mesh.

After immersing the raw materials were mixed and put in a container 130g each put 60g of water, the steam inlet and outlet were properly opened and cooked for 30 minutes while keeping the temperature constant at 100 to 105 ℃. After the rice was cooked, it was left to stand for about 15 minutes and steamed, which was transferred to a clean booth of class 100 and sealed under aseptic conditions.

Examples 1 to 4 and Comparative Examples 1 to 6 summarized the differences in the production method is shown in Table 1 below.

Raw material immersion condition Heat treatment condition (℃ / min) Autoclaving reagent density(%) Time (hours) Temperature (℃) Time in seconds Cycles red bean Other ^* Example 1 Calcium chloride 0.2 6 2 121/20 140-145 10 10 Example 2 Calcium chloride 0.4 6 1.5 121/20 140-145 5 2 Comparative Example 1 Calcium chloride 0.6 6 One 121/20 - - - Example 3 Calcium chloride 0.8 6 0.5 100/40 140-145 10 10 Example 4 Calcium lactate 0.2 6 2 100/40 140-145 5 2 Comparative Example 2 Calcium lactate 0.4 6 1.5 100/40 - - - Comparative Example 3 Calcium lactate 0.6 6 One - 140-145 10 10 Comparative Example 4 Calcium lactate 0.8 6 2 - 140-145 5 2 Comparative Example 5 Tap water - 2 121/20 140-145 10 10 Comparative Example 6 Tap water - 6 2 - - - - Other

On the other hand, the following experiment was performed to confirm the effect of the present invention.

Experimental Example 1

According to the Examples and Comparative Examples of the present invention, each 100 samples were prepared and stored for 48 weeks at room temperature to observe the aging of each sample over time, the results are shown in Table 2 below. However, in this experiment, the criterion of "corruption" was regarded as decay when any signs of microbial growth were seen on the surface or inside of the rice. .

1 week 2 weeks 4 weeks 8 Weeks 12 Weeks 24 Weeks 36 Weeks 48 Weeks Example 1 0 0 0 0 0 0 0 0 Example 2 0 0 0 0 0 0 0 0 Comparative Example 1 One 5 12 12 12 12 12 12 Example 3 0 0 0 0 0 0 0 0 Example 4 0 0 0 0 0 0 0 0 Comparative Example 2 14 31 36 36 36 36 36 36 Comparative Example 3 One 2 2 2 2 2 2 2 Comparative Example 4 2 3 4 4 4 4 4 4 Comparative Example 5 0 0 0 0 0 0 0 0 Comparative Example 6 35 87 93 93 93 93 93 93

As shown in the results of Table 2, when the raw material is not heat treated (Comparative Examples 3, 4 and 6) or when autoclaving is not performed (Comparative Examples 1, 2 and 6), the microorganisms are rotted by microorganisms during storage. Samples appeared, but as shown in Examples 1 to 4 and Comparative Example 5, when the heat treatment of the raw materials and pre-cooking pressure sterilization at the same time did not show a decayed sample even after 48 weeks. Therefore, the method according to the present invention has been shown to increase the preservation of the packaged multigrain rice by sterilization or growth inhibition of heat-resistant microorganisms very effectively, and the appropriate level of raw material heat treatment and autoclaving is 20 to 40 minutes at 100 to 121 ℃ and It turned out that it is 2-10 times for 5 to 10 second at 140-160 degreeC.

Experimental Example 2

In order to evaluate the food quality of the packaged cereals prepared in accordance with the present invention, 24 trained sensory test personnel were subjected to the sensory test after tasting the grains prepared by each Example and Comparative Example. Sensory scores were scored using a five-point scale (5: very good, 4: good, 3: normal, 2: bad, 1: very bad), and the English subscripts in parentheses showed statistical significance at the 5% level. The same subscripts are not significant and there is a significant difference between different subscripts. The results are shown in Table 3 below.

Exterior Rice's Unique Aroma Stickiness and patience flavor Example 1 4.0 (a) 3.9 (a) 4.2 (a) 3.9 (a) Example 2 4.1 (a) 4.1 (a) 3.9 (a) 3.8 (a) Comparative Example 1 3.8 (ab) 3.6 (b) 3.5 (b) 3.7 (ab) Example 3 4.3 (a) 3.7 (ab) 3.8 (ab) 4.1 (a) Example 4 3.8 (ab) 3.9 (a) 3.9 (a) 4.1 (a) Comparative Example 2 3.9 (a) 3.4 (b) 3.5 (b) 3.7 (ab) Comparative Example 3 4.1 (a) 3.9 (a) 3.8 (ab) 3.8 (a) Comparative Example 4 3.9 (a) 4.0 (a) 3.7 (ab) 3.9 (a) Comparative Example 5 2.8 (b) 3.5 (b) 2.7 (c) 3.4 (b) Comparative Example 6 4.0 (a) 4.0 (a) 3.9 (a) 3.8 (a)

As shown in the results of Table 3, when the grain raw material was not treated with an aqueous calcium salt solution (Comparative Example 5), raw material particles were destroyed, and the appearance of the product was found to be not commercially available. In addition, when the heat treatment and pressure sterilization of the raw material in accordance with the present invention in parallel with the pretreatment, the sensory score was found to be equal to or more than the grains of Comparative Example 6 prepared by the general cooking method.

Claims (4)

In the manufacturing method of grain rice including washing, dipping, cooking and packaging of raw materials, the grains are immersed in an aqueous solution of calcium salt at 0.2-0.8% concentration, dried, and then heat-treated at 100-121 ° C. for 20-40 minutes. , Put it together with rice and / or glutinous rice in a heat-resistant container, apply high pressure steam in a closed space, sterilize 2-10 times for 5-10 seconds at a temperature of 140-160 ° C, seal it in a sterile space after cooking, Method for producing a packaged grain rice, characterized in that the packaging. The method of claim 1 wherein the calcium salt is calcium chloride or calcium lactate. The method of claim 1, wherein the grains are at least one selected from crude, sorghum, red beans, and black rice. The method of claim 3, wherein the red beans are immersed in an aqueous calcium salt solution for 6 to 8 hours, and the crude, sorghum or black rice is immersed for 30 minutes to 2 hours.