KR100980386B1 - The manufacturing method of instant dried rice - Google Patents
The manufacturing method of instant dried rice Download PDFInfo
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- KR100980386B1 KR100980386B1 KR1020080079071A KR20080079071A KR100980386B1 KR 100980386 B1 KR100980386 B1 KR 100980386B1 KR 1020080079071 A KR1020080079071 A KR 1020080079071A KR 20080079071 A KR20080079071 A KR 20080079071A KR 100980386 B1 KR100980386 B1 KR 100980386B1
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 104
- 235000009566 rice Nutrition 0.000 title claims abstract description 104
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 103
- 238000001035 drying Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 abstract description 6
- 238000005507 spraying Methods 0.000 abstract description 3
- 238000007602 hot air drying Methods 0.000 abstract 1
- 230000000887 hydrating effect Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
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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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 장기간의 보존이 가능하고 뜨거운 물로 수화시켜 빠른 시간 내에 복원되어 취반미와 같은 식감을 느낄 수 있는 즉석 취식이 가능한 즉석 건조밥의 제조방법에 관한 것으로서, 본 발명은 선별된 정백미를 이용하여 일반적인 방법으로 밥을 짓는 제1단계, 지어진 밥을 고르게 펼친 후, 0 ~ 5℃의 물로 5 ~ 15초간 살수(撒水)하여 냉각시키거나 분쇄한 얼음을 살포(撒布)하여 냉각시키는 제2단계, 냉각된 밥을 -30 ~ -15℃에서 얼리는 언 밥을 만드는 제3단계, 언 밥을 열풍건조기를 이용하여 20 ~ 30℃로 50~70분간 1차 건조하는 제4단계, 건조된 밥을 열풍건조기를 이용하여 70 ~ 80℃로 6~8시간 2차 건조하는 제5단계로 제조되는 것을 특징으로 한다.The present invention relates to a method for preparing instant dried rice that can be preserved for a long time and can be restored within a short time by hydrating with hot water and allowing the instant eating to feel like a cooked rice. The first step of cooking the rice in a general manner, the second step of spreading the cooked rice evenly, and then sprayed and cooled by spraying for 5 to 15 seconds with water of 0 ~ 5 ℃, or by spraying the crushed ice, The third step of making frozen rice frozen at -30 ~ -15 ℃ frozen rice, the fourth step of drying the frozen rice at 20 ~ 30 ℃ 50 ~ 70 minutes using a hot air dryer first, dried rice Characterized in that the fifth step of secondary drying for 6 to 8 hours at 70 ~ 80 ℃ using a hot air dryer.
알파미, 건조밥, 열풍건조, 알파화 Alpha rice, dried rice, hot air drying, alpha
Description
본 발명은 야외나 가정 등의 장소에서 즉석 취식이 가능한 즉석 건조밥의 제조방법에 관한 것으로서, 장기간의 보존이 가능하고 뜨거운 물로 복원시켜 빠른 시간내에 복원되어 취반미와 같은 식감을 느낄 수 있는 즉석 건조밥의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing instant dried rice which is ready for instant drinking at an outdoor or home place, and can be stored for a long time and restored with hot water to be restored in a short time, so that instant drying can feel the taste of cooking. It relates to a method of producing rice.
우리나라 사람들의 주식인 쌀은 취반(炊飯)하기 전에는 규칙적인 분자배열을 가지는 베타전분으로 수분의 함량이 적어 장기간 보관이 가능하지만 규칙적인 분자배열로 씹기 힘들고 소화가 어렵기 때문에 물과 열을 가하여 취반(炊飯)하게 되면 베타전분이 팽윤현상으로 호화(糊化)가 일어나 불규칙한 분자배열을 갖는 알파화된 전분으로 상태가 변하여 씹기 좋고 소화가 잘되는 상태를 가지게 된다.Rice, the staple food of Korean people, is a beta starch that has a regular molecular arrangement before cooking, and it can be stored for a long time due to its low moisture content, but it is difficult to chew and difficult to digest due to regular molecular arrangement. (炊 飯) beta starch gelatinization (swelling) due to the swelling phenomenon is changed to alpha starch having an irregular molecular arrangement to have a state of good chewing and digestion.
상기와 같은 쌀을 취반하기 어려운 야외에서 간편하게 취식하기 위해 쌀을 취반하여 전분을 알파화 시킨 후, 급속건조를 통하여 전분의 알파화를 유지시킨 상태에서 수분을 제거한 건조밥이 개발되었다.In order to easily eat in the open air, which is difficult to cook rice as described above, after drying the rice to prepare the starch alpha, dried rice was removed to remove the moisture while maintaining the alpha of the starch through rapid drying.
하지만 상기와 같은 종래의 건조밥은 건조밥 제조중에 많은 영양성분이 손실되며, 뜨거운 물을 넣고 취식하기까지 상당한 복원시간이 필요한 문제점으로 우리나라에서는 수분을 제거하지 않고 지어진 밥을 무균처리 및 냉각하고 진공포장을 하여 판매하는 인스턴트 밥이 개발되어 현재 많은 제조사에서 판매되고 있다. However, the conventional dry rice as described above is a problem that a lot of nutrients are lost during the manufacture of dried rice, a considerable recovery time is required until the hot water is eaten in Korea aseptic treatment and cooling the cooked rice without removing moisture in the vacuum Instant rice, which is packaged and sold, has been developed and is currently sold by many manufacturers.
하지만 상기와 같은 인스턴트 밥은 전자렌즈 넣고 간편하게 먹을 수 있는 장점이 있으나 수분이 제거되지 않아 장시간의 보관이 어렵고 부피가 크며 중량이 무거운 단점으로 야외용으로 부적합하며 요리를 하기 힘든 자취생이나 요리시간이 부족한 가정 등에서 간편하게 먹을 수 있는 대체 식사용으로 이용이 제한적이 문제점이 있었다.However, the above-mentioned instant rice has the advantage that it can be easily eaten with the electronic lens, but it is difficult to store for a long time because the moisture is not removed, and it is unsuitable for outdoor use due to its bulky and heavy weight. There was a problem that the use of the replacement meal can be easily eaten from the back.
본 발명은 상기와 같은 문제점을 해결하기 위해 발명된 것으로 쌀의 영양성분의 손실을 최소화하고 뜨거운 물을 넣고 복원하는 시간을 단축하여 야외에서 간편히 영양가가 많고 빨리 취식할 수 있는 건조밥의 제조방법을 제공하는 것을 목적으로 한다.The present invention has been invented to solve the above problems to minimize the loss of nutrients of the rice and to reduce the time to put hot water restores a nutritious and easy to prepare a dry rice can be quickly eaten outdoors It aims to provide.
본 발명은 선별된 정백미를 이용하여 일반적인 방법으로 밥을 짓는 제1단계, 지어진 밥을 고르게 펼친 후, 0 ~ 5℃의 물로 5 ~ 15초간 살수(撒水)하여 냉각시키거나 분쇄한 얼음을 살포(撒布)하여 냉각시키는 제2단계, 냉각된 밥을 -30 ~ -15℃에서 얼리는 언 밥을 만드는 제3단계, 언 밥을 열풍건조기를 이용하여 20 ~ 30℃로 50~70분간 1차 건조하는 제4단계, 건조된 밥을 열풍건조기를 이용하여 70 ~ 80℃로 6~8시간 2차 건조하는 제5단계로 제조되는 것을 특징으로 한다.The present invention is the first step to cook the rice in a general manner using the selected white rice, evenly spread the cooked rice, sprayed by cooling for 5 to 15 seconds (撒水) with water of 0 ~ 5 ℃ cooling or crushed ice ( 단계 布 second step to cool, the third step to make frozen rice frozen at -30 ~ -15 ℃, the first step of drying the frozen rice at 20 ~ 30 ℃ 50 ~ 70 minutes using a hot air dryer Fourth step, characterized in that the dried rice is manufactured in a fifth step of secondary drying for 6 to 8 hours at 70 ~ 80 ℃ using a hot air dryer.
또한, 상기의 제조방법으로 제조되는 즉석 건조밥을 특징으로 한다.In addition, it is characterized by an instant dried rice produced by the above production method.
본 발명에 즉석 건조밥은 건조식품으로서 저장성이 뛰어나며 형태 변화가 적고 낱알 분리가 쉽게 이루어지기 때문에 형태보존성이 좋고, 수분이 제거되어 부피가 작고 무게가 가벼워 휴대가 좋으며 산과 같이 취사가 힘든 야외에서 손쉽고 간 편하게 먹을 수 있다.Instant dry rice in the present invention has excellent shelf life as a dry food, less change in shape and easy separation of grains, good shape preservation, moisture is removed, small volume, light weight, easy to carry, easy to cook outdoors like acid It is easy to eat.
또한, 밥의 영양성분의 손실을 최소화하여 영양이 높고 맛과 식감이 뛰어나고, 물을 넣고 복원되는 시간이 짧아 편의성이 뛰어난 효과가 있고, 뛰어난 복원효과로 여러 가지 제품에 응용하여 다양한 제품을 생산하기가 용이하다.In addition, by minimizing the loss of nutritional ingredients of rice, it is highly nutritious, has excellent taste and texture, and has a short time to be put in and restores water. Is easy.
상기와 같은 목적을 달성하기 위한 본 발명의 즉석 건조밥은 선별된 정백미를 이용하여 일반적인 방법으로 밥을 짓는 제1단계, 상기 지어진 밥을 냉각시키는 제2단계, 상기 냉각된 밥을 얼리는 언 밥을 만드는 제3단계, 상기 언 밥을 열풍건조기를 이용하여 1차 건조하는 제4단계, 상기 1차 건조된 밥을 열풍건조기를 이용하여 2차 건조하는 제5단계로 제조된다.Instant dry rice of the present invention for achieving the above object is the first step of cooking rice in a general manner using the selected white rice, the second step of cooling the cooked rice, frozen rice to freeze the cooled rice In a third step of making, the fourth step of primary drying the frozen rice using a hot air dryer, and the fifth step of secondary drying the first dried rice using a hot air dryer.
상기와 같이 본 발명에 따른 즉석 건조밥 제조방법은 5단계로 제조되며 이하 각각의 단계를 상세히 설명한다.As described above, the instant dried rice manufacturing method according to the present invention is prepared in five steps and each step will be described in detail below.
(1) 밥을 짓는 제1단계(1) First step to cook
선별된 정백미를 이용하여 일반적인 방법으로 밥을 짓는다.Cook the rice in the usual way using the selected white rice.
(2) 냉각시키는 제2단계(2) second step of cooling
지어진 밥을 고르게 펼친 후, 0 ~ 5℃의 물로 5 ~ 15초간 살수(撒水)하여 밥을 냉각시킨다. 찬물로 밥을 냉각시켜 밥의 표면을 굳혀서 수분을 유지시키고 밥알을 쉽게 분리되고 알파화한 전분이 고정된다.Spread the cooked rice evenly, and then sprinkle for 5 to 15 seconds with water at 0 to 5 ° C to cool the rice. Cooling the rice with cold water hardens the surface of the rice to retain moisture, and easily separates the rice grains and freezes the alpha starch.
상기 냉각단계는 물 대신에 입자크기 1~5㎜의 분쇄한 얼음을 살포(撒布)하여 냉각시킬 수도 있다.The cooling step may be cooled by spraying (crushed) crushed ice having a particle size of 1 to 5 mm instead of water.
본 발명에서는 밥의 물에 의한 냉각시간을 짧게 하여 밥의 영양성분이 손실되는 것을 최대한 방지한다.In the present invention, the cooling time by the water of the rice is shortened to prevent the loss of nutrients of the rice as much as possible.
(3) 얼리는 제3단계(3) third step of freezing
상기의 냉각된 밥을 -30 ~ -15℃에서 얼리는 언밥을 제조한다. 냉각된 밥을 얼려서 알파화된 전분을 유지한다.The uncooked rice to be frozen at -30 ~ -15 ℃ to prepare the cooled rice. Freeze chilled rice to maintain alphalated starch.
(4) 건조시키는 제1건조단계(4) First drying step of drying
상기 언밥을 열풍건조기를 이용하여 20 ~ 30℃로 50~70분간 1차 건조하여 건조하기 좋은 상태로 밥을 만들어준다.The uncooked rice is first dried at 50 to 70 minutes at 20 to 30 ° C. using a hot air dryer to make rice in a good dry condition.
(5) 건조시키는 제2건조단계(5) the second drying step of drying
1차 건조된 밥을 열풍건조기를 이용하여 70 ~ 80℃로 6~8시간 2차 건조하여 건조밥의 내부의 수분을 7%이내로 건조시켜 본 발명에 따른 즉석 건조밥을 제조한다.The first dried rice is secondarily dried for 6-8 hours at 70 ~ 80 ℃ using a hot air dryer to dry the moisture inside the dried rice within 7% to prepare an instant dried rice according to the present invention.
상기와 같은 제조방법으로 제조된 즉석 건조밥은 검사과정을 거친 후, 포장될 것이다.Instant dry rice prepared by the manufacturing method as described above will be packaged after the inspection process.
본 발명의 제조방법으로 제조되는 즉석 건조밥의 포장은 제조된 건조밥의 변색방지 및 부패방지를 위하여 진공포장을 하는 것이 바람직할 것이다. The packaging of the instant dried rice prepared by the production method of the present invention will be preferably vacuum-packed to prevent discoloration and corruption of the manufactured dried rice.
본 발명은 상기의 공정으로 이루어진 즉석 건조밥의 제조방법으로서 실시예 를 들어 상세히 설명한다.The present invention will be described in detail by way of examples as a method for producing instant dried rice made of the above process.
하기의 실시예는 본 발명의 예시일 뿐, 본 발명을 이로써 한정하는 것은 아니다.The following examples are merely illustrative of the invention and do not limit the invention thereby.
1. 건조밥의 제조1. Manufacturing of Dried Rice
선별된 정백미를 1㎏을 이용하여 일반적인 방법으로 밥을 짓고, 지어진 밥을 고르게 펼친 후, 4℃의 물로 10초간 살수(撒水)하여 냉각시켰다.The selected white rice was cooked in a general manner using 1 kg, the cooked rice was evenly spread, and then sprinkled with water at 4 ° C. for 10 seconds to cool.
냉각된 밥을 -20℃에서 4시간 동안 완전히 얼려 언밥을 제조하였다.The frozen rice was completely frozen at −20 ° C. for 4 hours to prepare an uncooked rice.
상기 언밥을 열풍건조기를 이용하여 20℃로 55분간 1차 건조시키고, 건조된 밥을 열풍건조기를 이용하여 75℃로 7시간 2차 건조하여 본 발명에 따른 즉석 건조밥을 제조하였다.The uncooked rice was first dried at 20 ° C. for 55 minutes using a hot air dryer, and the dried rice was secondarily dried at 75 ° C. for 7 hours using a hot air dryer to prepare an instant dried rice according to the present invention.
2. 저장성 실험2. Zhejiang Experiment
상기와 같이 제조된 본 발명에 따른 즉석 건조밥을 진공포장하여 1, 2, 4개월간 저장한 후, 실험당일 제조된 건조밥과 저장된 건조밥들과의 건조밥의 색상의 차이, 냄새의 유무, 맛의 차이를 비교하였다.After vacuum packaging the instant dried rice according to the present invention prepared as described above and stored for 1, 2, 4 months, the difference between the color of the dried rice and the dried rice prepared on the day of the experiment, the presence of smell, The difference in taste was compared.
그 결과를 표 1에 나타내었다.The results are shown in Table 1.
*색상의 차이는 각각의 건조밥을 사진촬영 후 일반인 10명에게 색상의 차이를 비교하였다.(10명 모두 동일한 건조밥 사진이라 판단함)
*냄새의 차이는 일반인 10명에게 제조된지 1주일 미만의 건조밥의 냄새와의 차이를 비교하였다.(10명 모두 동일한 건조밥이라 판단함)
*맛의 차이는 일반인 10명에게 실험당일 제조된 건조밥의 맛을 10점 만점으로 기준으로 하여 저장된 건조밥의 차이를 비교하였다.The experimental method is as follows.
* Difference in color was compared to the general public 10 people after taking each photograph of the dried rice (all 10 judged to be the same photograph of the dried rice)
* Differences in smell compared to the smell of dried rice less than a week after the production of 10 people (all 10 judged to be the same dry rice)
* The difference in taste was compared to the difference between the stored dry rice on the basis of the taste of the dried rice prepared on the day of the experiment to 10 people.
상기 표 1에 나타난 바와 같이 본 발명에 따른 즉석 건조밥은 장기간 저장하여도 색상, 냄새, 맛의 차이가 거의 없는 것으로 확인되어 본 발명에 따른 즉석 건조밥의 저장성이 뛰어나다는 것을 알 수 있다.As shown in Table 1, the instant dried rice according to the present invention is confirmed to have almost no difference in color, smell, taste even after long-term storage, and it can be seen that the shelf life of the instant dried rice according to the present invention is excellent.
3. 복원시간 및 관능성 검사3. Restoration time and sensory test
상기의 제조된 본 발명에 따른 즉석 건조밥에 100℃의 물을 넣고 6~9분간의 복원시간에 차등을 두어 관능성 검사를 실시하였다.Put the water of 100 ℃ in the instant dried rice according to the present invention prepared above put a differential at the restoration time of 6 to 9 minutes to perform a sensory test.
비교예로 일본의 오니쉬푸드(Onisi Food)사에 제조된 백반 알파미를 사용하여 100℃의 물을 넣고 10, 20, 30분의 복원시간에 차등을 두어 관능성 검사를 실시하였다.As a comparative example, using alumina alphami manufactured by Onisi Food Co., Ltd., Japan, water was added at 100 ° C., and a sensory test was carried out with a difference at a restoration time of 10, 20 and 30 minutes.
상기 실험결과는 표 2에 나타내었다.The experimental results are shown in Table 2.
Restoration time
상기의 표 2에 나타난 바와 같이 본 발명의 제조방법에 의해 제조되는 즉석건조밥은 복원시간이 7분 이상이면 관능성 검사 결과 큰 차이가 없는 것으로 물을 넣고 7~8분간을 기다린 후 취식할 수 있으나, 비교예의 경우는 물을 넣고 20분간을 기다린 후 취식할 수 있는 것으로 본 발명에 의한 즉석 건조밥의 우수성을 알 수 있다.As shown in Table 2, the instant dried rice prepared by the manufacturing method of the present invention has no significant difference as a result of sensory test if the restoration time is 7 minutes or more, and then can be eaten after waiting for 7-8 minutes. However, in the case of the comparative example, it can be eaten after waiting for 20 minutes to add water, it can be seen that the excellent dry instant rice according to the present invention.
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| KR101290229B1 (en) * | 2012-05-30 | 2013-07-30 | 조병권 | Manufacture method of multi-stage type temprature control hot-drying rice |
| KR20230100065A (en) | 2021-12-28 | 2023-07-05 | 주식회사 썬에프엘 | Easy-to-eat bagged rice carry and on the go |
| KR20230171791A (en) | 2022-06-14 | 2023-12-21 | 한국식품연구원 | Grain with suppressed aging of starch and its manufacturing method |
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| KR101290183B1 (en) * | 2011-08-03 | 2013-07-30 | 아름그린영농조합법인 | The manufacturing method of dried rice products having excellent restoration effect and the dried rice products manufactured by the same |
| CN103005547B (en) * | 2013-01-05 | 2014-08-06 | 姚林 | Method for industrially processing and manufacturing pilaf |
| KR20200011078A (en) | 2018-07-24 | 2020-02-03 | 강종호 | Luxury dry taste dryer |
| KR102471592B1 (en) * | 2019-12-31 | 2022-11-25 | 채봉진 | A method for making instant bibimbob |
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| KR950002613A (en) * | 1993-07-20 | 1995-02-16 | 최치봉 | Instant Dried Drying Rice and Manufacturing Method |
| KR950007688A (en) * | 1993-09-03 | 1995-04-15 | 최철견 | Method for preparing alpha dried rice by vacuum drying |
| KR20010061905A (en) * | 1999-12-30 | 2001-07-07 | 장운용 | Manufacturing method for scorched rice |
| KR20040019434A (en) * | 2002-08-26 | 2004-03-06 | 주식회사 불로 | Method for preparing dried alpha-rice by vacuum dryer |
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| KR950002613A (en) * | 1993-07-20 | 1995-02-16 | 최치봉 | Instant Dried Drying Rice and Manufacturing Method |
| KR950007688A (en) * | 1993-09-03 | 1995-04-15 | 최철견 | Method for preparing alpha dried rice by vacuum drying |
| KR20010061905A (en) * | 1999-12-30 | 2001-07-07 | 장운용 | Manufacturing method for scorched rice |
| KR20040019434A (en) * | 2002-08-26 | 2004-03-06 | 주식회사 불로 | Method for preparing dried alpha-rice by vacuum dryer |
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| KR101290229B1 (en) * | 2012-05-30 | 2013-07-30 | 조병권 | Manufacture method of multi-stage type temprature control hot-drying rice |
| KR20230100065A (en) | 2021-12-28 | 2023-07-05 | 주식회사 썬에프엘 | Easy-to-eat bagged rice carry and on the go |
| KR20230171791A (en) | 2022-06-14 | 2023-12-21 | 한국식품연구원 | Grain with suppressed aging of starch and its manufacturing method |
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