KR100528491B1 - 무균화 포장 공정에서의 영양밥 제조 방법 - Google Patents
무균화 포장 공정에서의 영양밥 제조 방법 Download PDFInfo
- Publication number
- KR100528491B1 KR100528491B1 KR10-2003-0027239A KR20030027239A KR100528491B1 KR 100528491 B1 KR100528491 B1 KR 100528491B1 KR 20030027239 A KR20030027239 A KR 20030027239A KR 100528491 B1 KR100528491 B1 KR 100528491B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- jujube
- ginseng
- water
- chestnuts
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims description 17
- 240000007594 Oryza sativa Species 0.000 title claims 5
- 235000016709 nutrition Nutrition 0.000 title 1
- 230000035764 nutrition Effects 0.000 title 1
- 238000012856 packing Methods 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 241000208340 Araliaceae Species 0.000 claims abstract description 20
- 241001070941 Castanea Species 0.000 claims abstract description 20
- 235000014036 Castanea Nutrition 0.000 claims abstract description 20
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 20
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 20
- 241001247821 Ziziphus Species 0.000 claims abstract description 20
- 235000008434 ginseng Nutrition 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 150000007524 organic acids Chemical class 0.000 claims abstract description 16
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000011575 calcium Substances 0.000 claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 14
- 230000007774 longterm Effects 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 17
- 230000000813 microbial effect Effects 0.000 claims description 13
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 10
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 10
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 10
- 229960003681 gluconolactone Drugs 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000009455 aseptic packaging Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 38
- 244000005700 microbiome Species 0.000 abstract description 16
- 235000008935 nutritious Nutrition 0.000 abstract description 10
- 239000007864 aqueous solution Substances 0.000 abstract description 8
- 241000371652 Curvularia clavata Species 0.000 abstract description 6
- 238000012858 packaging process Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 239000000243 solution Substances 0.000 description 15
- 239000000047 product Substances 0.000 description 13
- 238000012360 testing method Methods 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- 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
- A23B9/025—Preserving by heating with use of gases
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Claims (5)
- 인삼을 일정규격으로 절단하여 60℃로 유지된 0.1-0.3% 묽은 유기산 용액에 20분간 브랜칭 처리하여 초기 미생물 수준을 감소시키는 전처리를 하고, 밤 및 대추를 일정 규격으로 절단하여 25℃의 0.1-0.3% 칼슘용액에 0.1-0.3%의 유기산 용액을 첨가하여 1시간동안 침지시켜 초기 미생물 수준을 감소시키는 원료의 전처리 단계; 침지처리한 원료미와 전처리한 인삼, 대추, 밤을 균일하게 섞어 충전하는 단계; 충전된 내용물을 고온 고압으로 살균하는 단계; 일정량의 취반수를 공급하고 스팀으로 밥을 짓는 취반 단계; 및 무균화실(Clean room)에서 포장하는 단계를 포함하는 것을 특징으로 하는 상온 장기보존용 무균화 포장밥의 제조 방법.
- 삭제
- 삭제
- 제 1항에 있어서, 인삼, 밤, 대추를 원료미와 혼합하여 물기를 제거한 후, 일정량을 내열성 플라스틱 용기에 자동 충전하여 밀폐된 공간에서 130~150℃의 온도에서 4∼8초간 4∼10회 반복의 고온 고압 살균 처리 후 일정량의 취반수를 충전하여 100℃의 스팀에서 30분간 취반 후 무균화 된 공간에서 밀봉, 포장하는 것을 특징으로 하는 상온 장기보존용 무균화 포장밥의 제조 방법.
- 제 1항에 있어서, 취반수에 GDL(glucono delta lactone)을 일정량 혼합하여 취반수의 pH를 조정하여, 제품의 최종 pH를 4.0∼5.0으로 설정하는 것을 특징으로 하는 상온 장기보존용 무균화 포장밥의 제조 방법.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2003-0027239A KR100528491B1 (ko) | 2003-04-29 | 2003-04-29 | 무균화 포장 공정에서의 영양밥 제조 방법 |
US10/691,604 US7314645B2 (en) | 2003-04-29 | 2003-10-24 | Process for preparing nutritious cooked rice in aseptic package |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2003-0027239A KR100528491B1 (ko) | 2003-04-29 | 2003-04-29 | 무균화 포장 공정에서의 영양밥 제조 방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20040092833A KR20040092833A (ko) | 2004-11-04 |
KR100528491B1 true KR100528491B1 (ko) | 2005-11-15 |
Family
ID=33308320
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2003-0027239A KR100528491B1 (ko) | 2003-04-29 | 2003-04-29 | 무균화 포장 공정에서의 영양밥 제조 방법 |
Country Status (2)
Country | Link |
---|---|
US (1) | US7314645B2 (ko) |
KR (1) | KR100528491B1 (ko) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100874327B1 (ko) | 2007-09-05 | 2008-12-18 | 씨제이제일제당 (주) | 장기 보관이 가능한 무균화 포장 검정콩밥의 제조 방법 |
KR100890742B1 (ko) | 2008-01-28 | 2009-03-26 | 이선아 | 레토르트 증숙 및 살균에 의한 알파양곡 패키지 및 그제조방법 |
KR102387524B1 (ko) | 2020-12-04 | 2022-04-20 | 농업회사법인주식회사 에코피아 | 인삼, 맥문동, 오미자 추출물 및 사과즙과 금산인삼1뿌리를 포함하는 고영양 잡곡밥 및 그 제조방법 |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100726155B1 (ko) * | 2007-02-12 | 2007-06-13 | 주식회사 덕영엔지니어링 | 즉석밥의 제조장치 및 제조방법 |
GB2449726B (en) * | 2007-05-29 | 2012-09-26 | Mars Inc | Packaged food products |
GB0710228D0 (en) * | 2007-05-29 | 2007-07-11 | Mars Inc | Packaged cereal products |
KR100877474B1 (ko) | 2007-06-27 | 2009-01-07 | 씨제이제일제당 (주) | 무균화 포장 보리밥의 제조방법 |
KR100903741B1 (ko) * | 2007-11-30 | 2009-06-19 | 씨제이제일제당 (주) | 레토르트 공정을 이용한 스틱형 즉석 약식 제조 방법 |
EP2157029A1 (en) * | 2008-08-19 | 2010-02-24 | Amcor Flexibles Transpac N.V. | Method for the production of self-venting packaging |
JP2011078354A (ja) * | 2009-10-07 | 2011-04-21 | My Foods Kk | 食品殺菌方法、及び食品殺菌装置 |
US20110086142A1 (en) * | 2009-10-14 | 2011-04-14 | Taejin Song | Cooked, whole grain rice in a bowl and methods thereof |
JP2011103808A (ja) * | 2009-11-17 | 2011-06-02 | My Foods Kk | 無菌包装食品の製造方法 |
CN103054108B (zh) * | 2012-12-28 | 2014-04-30 | 徐州绿之野生物食品有限公司 | 一种复方枣汁板栗保健食品及其制备方法 |
KR101907743B1 (ko) * | 2016-08-05 | 2018-10-12 | 씨제이제일제당 (주) | 마이크로파 가열 전처리를 포함하는 가공 식품의 살균방법 |
JP6254313B1 (ja) * | 2017-03-15 | 2017-12-27 | 峰雄 菅内 | 米飯の製造方法、かやく御飯の製造方法、及びおにぎりの製造方法 |
CN111887384A (zh) * | 2020-07-21 | 2020-11-06 | 吴思利 | 一种节能环保的粽子生产及其制备工艺的方法 |
Family Cites Families (8)
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US4741911A (en) * | 1985-06-24 | 1988-05-03 | American National Can Company | Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein |
CN1014767B (zh) * | 1989-04-29 | 1991-11-20 | 黑龙江省农业科学院原子能利用研究所 | 脱锈保鲜参的方法 |
CN1038558C (zh) * | 1992-06-20 | 1998-06-03 | 韩力 | 复方中药原形人参的制备方法 |
US5391389A (en) * | 1993-03-23 | 1995-02-21 | George; Dewey P. | Product and process of blanching nuts |
CN1096171A (zh) * | 1993-06-10 | 1994-12-14 | 李汉臣 | 野参系列高蛋白绿色保健食品 |
DE69613164T2 (de) * | 1995-03-15 | 2001-09-27 | Kao Corp | Verwendung eines Zusatzstoffes zur Verminderung von Bittergeschmack |
KR20010018178A (ko) * | 1999-08-17 | 2001-03-05 | 박정길 | 인삼을 이용한 가공제품의 제조방법 |
KR20010079456A (ko) * | 2001-07-20 | 2001-08-22 | 김해용 | 영양 약식 무균포장밥의 제조법 |
-
2003
- 2003-04-29 KR KR10-2003-0027239A patent/KR100528491B1/ko active IP Right Grant
- 2003-10-24 US US10/691,604 patent/US7314645B2/en active Active
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100874327B1 (ko) | 2007-09-05 | 2008-12-18 | 씨제이제일제당 (주) | 장기 보관이 가능한 무균화 포장 검정콩밥의 제조 방법 |
KR100890742B1 (ko) | 2008-01-28 | 2009-03-26 | 이선아 | 레토르트 증숙 및 살균에 의한 알파양곡 패키지 및 그제조방법 |
KR102387524B1 (ko) | 2020-12-04 | 2022-04-20 | 농업회사법인주식회사 에코피아 | 인삼, 맥문동, 오미자 추출물 및 사과즙과 금산인삼1뿌리를 포함하는 고영양 잡곡밥 및 그 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20040092833A (ko) | 2004-11-04 |
US20040219267A1 (en) | 2004-11-04 |
US7314645B2 (en) | 2008-01-01 |
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