KR101134579B1 - Instant steamed rice and manufacturing method thereof - Google Patents

Abstract

PURPOSE: ReCONSTITUTION rice and a producing method thereof are provided to enable users to reconstitute the rice by processing the rice with hot water. CONSTITUTION: A producing method of reCONSTITUTION rice comprises the following steps: washing rice, and soaking the rice in 5-30 deg C water for 2-10 hours; firstly steaming the rice at 90-100 deg C for 20-30 minutes; secondly steaming the rice at 100-120 deg C for 20-30 minutes; diluting the steamed rice with cooling water for cooling; drying the cooled rice; inserting the dried rice into a hot-air roaster at 180-220 deg C for rotating for 5-60 seconds, and discharging from the roaster; and cooling the dried rice. The reCONSTITUTION rice is capable of being reconstituted by pouring hot water to the rice and settling for 3-5 minutes.

Description

Restorative rice and its manufacturing method {Instant steamed rice and manufacturing method

The present invention relates to a rice for restoration and a method for producing the same.

Rice is an essential element of our diet, and rice is used as a staple food not only in our country but also in Asia. This common sense of rice, our staple food, has remained unchanged for thousands of years since the washing and dipping process of rice, a traditional cooking method, to obtain rice from heat sources.

However, in recent years, as the busy modern people rely on convenient western foods due to the hassle of cooking, the taste of our rice is changing and domestic rice consumption is decreasing every year. Among them, there has been a demand for easy eating in busy work and leisure activities, and fast foods such as fast food have been developed according to the necessity. These products include retort rice, frozen rice, sterile packaged rice, etc., but these are not eaten as it is after opening and there is a hassle to go through separate cooking.

One of the things that came to overcome this is Alphami. Alpha rice is a food made by making rice with rice and converting starch from beta type (raw starch) to alpha rice (luxury starch) and rapidly drying its crystal structure as it is. Digestion is difficult because it has little affinity with water molecules or enzymes, but alpha starch is easy to digest because it is susceptible to enzymatic action. The alphami obtained in this way becomes rice just by adding water or hot water, and it is completely alphaized and can be stored at room temperature for more than three years, which is used for instant rice, portable, etc., and can be used for disasters, emergencies or outdoors.

Various methods for the related manufacturing method for such a restoration rice is known, but there is a limit in developing a restoration rice by the existing method. For example, the method of Korean Patent Application No. 10-1985-0006869 is a method of manufacturing dried rice by hot air drying, which deteriorates and deforms the appearance by high temperature hot air, delaying restoration upon restoration, and deteriorating texture. The method of Korean Patent Application No. 10-1993-0017678 is more improved in resilience than the method of No. 10-1985-0006869, but due to prolonged soaking, the production efficiency is reduced, the large amount of nutrients are eluted, and There is concern about increased risk of reproduction. In addition, in the case of the Republic of Korea Patent Application No. 10-2002-0050450 to improve the resilience and extinguishing excellent by vacuum drying at a low temperature to reduce the disadvantages of the existing method, but has a long recovery time is 10 minutes. In addition, the invention for the manufacture of freeze-dried rice of Japanese Patent Application No. 2004-15157 is expensive lyophilization equipment, the product is weak to shock and does not immerse during the manufacturing process of the product, it becomes a gourd rice when restored, so that the taste of Korean food Inappropriate.

Accordingly, the present inventors, in order to develop a restoration rice that improves the problems in the development of the existing restoration rice, in the process of immersion, steaming, cooling, drying, hot air roasting, cooling, sorting and packaging, unlike the conventional godu rice In order to meet the preferred texture, and to improve the reduction of stability and microbial propagation risk that has been pointed out as an existing problem, steaming is carried out twice, after steaming, cooled with water, and then dried to provide excellent resilience, minimizing the risk of microbial propagation. We established the optimum water content condition of the restoration rice that can manufacture the restoration rice that can be stored for a long time, and added the hot air roasting step, which was not used in the existing technology, and general rice in 3 to 5 minutes with hot water. As a result, the rice for restoration has been greatly reduced, and the rice for restoration has been restored within a short time. By confirming that the sense of restoring to have the taste, and completed the present invention.

It is an object of the present invention to provide a restoring bob which can be restored to rice through hydrothermal treatment in a place where time and space are restricted.

In order to achieve the above object, the present invention

1) dipping rice;

2) first steaming the soaked rice of step 1);

3) secondary steaming the first steamed rice of step 2);

4) cooling the steamed rice of step 3) above;

5) drying the rice of step 4);

6) hot air roasting the dried rice of step 5); And

7) It provides a method for producing a restoration rice comprising the step of cooling the dried rice of step 6).

In addition, the present invention provides a rice for restoration produced by the above production method.

The restoring rice produced by the restoring rice manufacturing method of the present invention is restored in the form of gourd rice, the texture is poor, the microbial growth control is difficult to store and circulate, and the restoration time of the conventional restoring rice was long. Improved. Specifically, the restoring rice of the present invention maintains a water content of 6.6% or 9.2%, has excellent restoring power, inhibits microbial growth, and can be stored and distributed for a long time, and has a restoration time compared to conventional restoring rice. It is not only reduced by more than 1/3 and restored to hot water in a short time, but also has the same texture and taste as the original rice when it is restored, so it is useful for convenience store meal replacement, emergency food, outdoor portable food, and combat food. Can be.

1 is a process chart showing a rice production process for restoration of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention is restored so that the texture in 3 minutes to 5 minutes by using hot water, such as regular rice, and provides a restoring rice that can be stored and distributed for a long time.

The restoring rice is preferably a final moisture content of 5% to 7.5%, more preferably 6.4% to 6.8%, but is not limited thereto.

The restoration rice is preferably a final moisture content of 8.5% to 10%, more preferably 9.0% to 9.4%, but is not limited thereto.

The rice for restoration of the present invention is preferably prepared through the following manufacturing method, but is not limited thereto;

1) dipping rice;

2) first steaming the soaked rice of step 1);

3) secondary steaming the first steamed rice of step 2);

4) cooling the steamed rice of step 3) above;

5) drying the rice of step 4);

6) hot air roasting the dried rice of step 5); And

7) cooling the dried rice of step 6).

After the step 4), but may further include the step of treating the functional separation, but is not limited to this, the functional separation is phytic acid (Phytic Acid) which is a rice bran extract having the effect of dehydration, moisturizing, antibacterial, antioxidant , Glucosan (Glucosan) is preferably any one selected from the group consisting of, but is not limited thereto.

The immersion of step 2) is preferably performed for 2 hours to 10 hours at a temperature of 5 ℃ to 30 ℃, more preferably carried out for 5 hours at 10 ℃ to 25 ℃, but is not limited thereto.

The first steam of step 3) is preferably performed for 10 minutes to 40 minutes at 90 ℃ to 110 ℃, more preferably for 20 to 30 minutes at 95 ℃ to 100 ℃, 95 ℃ to 100 Most preferably, it is performed at 25 ° C. for 25 minutes, but is not limited thereto.

The secondary steaming of step 4) is preferably performed at 90 ° C. to 120 ° C. for 20 minutes to 30 minutes, and more preferably at 100 ° C. to 110 ° C. for 10 minutes, but is not limited thereto.

The drying of step 6) is preferably dried for 3 hours at 55 ° C. to 65 ° C., or for 5 hours at 30 ° C. to 50 ° C., but is not limited thereto.

The hot air roasting of step 7) is preferably performed in a hot air roaster having an internal temperature of 150 ° C. to 230 ° C., more preferably 180 ° C. to 205 ° C., but is not limited thereto.

The hot air roasting of the step 7) is preferably performed in a hot air roaster having an input speed of 5 to 30 drum revolutions per minute, more preferably 15 to 20 drum revolutions per minute, but is not limited thereto.

The hot air roasting of step 7) is preferably performed in a hot air roaster having a discharge speed of 80 to 120 drum revolutions per minute, more preferably 95 to 105 drum revolutions per minute, but is not limited thereto.

In the hot air roasting of step 7), it is preferable that the air time of the rice inside the hot air roaster is 5 seconds to 60 seconds, more preferably 20 seconds to 40 seconds, but is not limited thereto.

Cooling of the step 8) is preferably an air cooling method, but is not limited thereto.

In a specific embodiment of the present invention, the present inventors are first steamed for 20 minutes to 30 minutes at 90 ℃ to 100 ℃ to improve the problem of the restoring rice that had a problem that the texture is restored to godubap form dropping The steaming step was divided into two stages so as to steam secondly at 90 ° C. to 120 ° C. for 20 to 30 minutes. In addition, in the moisture content of the restoring rice affecting the restoring force, the drying conditions with the optimum moisture content were established, and as a result, for 3 hours at 55 ℃ to 65 ℃, or 5 hours at 30 ℃ to 50 ℃ When dried, it was confirmed that maintaining a water content of 6.6%, or 9.2%, excellent restoring power, inhibit the growth of microorganisms, but can be produced for a long-term storage and distribution. In addition, by introducing a hot air roasting technology that was not used in the existing restoration rice manufacturing process, the restoration time of the restoration rice, which previously took more than 10 minutes, has been drastically reduced to 3 to 5 minutes.

In order to compare the restoring force of the restoring rice prepared by the manufacturing method of the present invention and the samples prepared by other manufacturing process, the restoring rice of the present invention prepared by the above method and four restoring rice prepared under different conditions Cooking time was varied by hot water or microwave (see Table 2). As a result, the restoring power and texture of the restoring rice prepared by the restoring rice manufacturing method of the present invention was restored to the original rice after 3 to 5 minutes of hot water addition, while the samples restoring to other conditions were 10 After minutes, the texture and taste were confirmed to recover (see Table 3).

Therefore, the restoring rice produced by the immersion, two-time steaming, cooling, drying, and hot-roasting of the present invention is restored in the form of haricot rice, resulting in poor texture, difficult to control microbial growth, and storage and distribution are not easy. In addition, by improving the problem of the conventional rice for a long restore time, it was confirmed that the water is restored to the hot water within a short time, and has the same texture and taste as the original rice when restored. Through this, the restoring rice produced by the manufacturing method of the present invention can be easily used for stocks, convenience store meal substitutes in the concept of snacks, disasters, emergency food in case of emergency, leisure sports, mountain climbing, outdoor fishing It can be usefully used for combat food.

Hereinafter, the present invention will be described in detail by Examples, Comparative Examples, and Experimental Examples.

However, the following Examples, Comparative Examples, and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples, Comparative Examples, and Experimental Examples.

< Example  1> rice for restoration of the present invention (twice Steaming High temperature drying, Hot Air Roasting  Manufacturing steps).

The present inventors produced the rice for restoration through the following steps in order to produce a recovery rice (including two steaming, high temperature drying, hot air roasting step).

1) dipping rice;

2) first steaming the soaked rice of step 1);

3) secondary steaming the first steamed rice of step 2);

4) cooling the steamed rice of step 3) above;

5) drying the rice of step 4) at a high temperature;

6) hot air roasting the dried rice of step 5); And

7) cooling the dried rice of step 6).

Specifically, 10 kg of rice was washed and then immersed in purified water at 18 ° C. for 5 hours and dehydrated. The dehydrated rice was first steamed at 95 ° C. to 100 ° C. for 25 minutes and secondly at 100 ° C. to 110 ° C. for 10 minutes. The steamed rice was diluted in cooling water to obtain a moisture content of 60%. Thereafter, at 65 ° C. under high temperature drying conditions for 3 hours. Hot air drying (Taehwan Automation Industry). Thereafter, the dried rice was put at 15 drum revolutions per minute to 20 drum revolutions per minute in a hot air roaster (Taihwan Automation Industry) at 150 ° C. to 220 ° C., and the rice holding time was maintained at 10 seconds to 50 seconds. , 95 drum revolutions / min to 105 drum revolutions / min was discharged, it was confirmed that the moisture content of the restoration rice produced through the above process is 6.60% (Example 1 in Table 1).

< Example  2> rice for restoration of the present invention (twice Steaming Low temperature drying, Hot Air Roasting  Manufacturing steps).

The present inventors produced the rice for restoration through the following steps in order to produce a restoration rice (including two steaming, low temperature drying, hot air roasting step).

1) dipping rice;

2) first steaming the soaked rice of step 1);

3) secondary steaming the first steamed rice of step 2);

4) cooling the steamed rice of step 3) above;

5) low-temperature drying the rice of step 4);

6) hot air roasting the dried rice of step 5); And

7) cooling the dried rice of step 6).

Specifically, 10 kg of rice was washed and then immersed in purified water at 18 ° C. for 5 hours and dehydrated. The dehydrated rice was first steamed at 95 ° C. to 100 ° C. for 25 minutes and secondly at 100 ° C. to 110 ° C. for 10 minutes. The steamed rice was diluted in cooling water to obtain a moisture content of 60%. Thereafter, hot air drying was performed for 5 hours at 40 ° C. under low temperature drying conditions. Thereafter, the dried rice was put at 15 drum revolutions per minute to 20 drum revolutions per minute in a hot air roaster (Taihwan Automation Industry) at 150 ° C. to 220 ° C., and the rice holding time was maintained at 10 seconds to 50 seconds. , 95 drum revolutions per minute to 105 drum revolutions per minute was discharged, it was confirmed that the water content of the restoration rice produced through the above process is 9.20% (Example 2 in Table 1).

< Comparative example  1> Restoration rice for comparative analysis (1 time) Steaming , Plate drying  Method of manufacture).

The inventors of the present invention used the following method in order to manufacture a restoration rice (including one steaming and plate drying step) for comparative analysis with the <Example 1> or <Example 2>.

Specifically, 10 kg of rice was washed and then immersed in purified water at 18 ° C. for 5 hours, dehydrated, and steamed at 100 ° C. for 45 minutes. Steamed rice was naturally cooled at room temperature for 2 hours and frozen at -18 ° C or below for 24 hours. After thawing the frozen rice for 12 hours at room temperature, the plate was dried for 24 hours at 35 ℃ (before Dongwoo), it was confirmed that the moisture content of the restored rice produced through the above process is 7.60%. Comparative Example 1).

< Comparative example  2> Rice for Restoration for Comparative Analysis (1 time) Steaming , Plate drying , Hot Air Roasting  Method of manufacture).

The inventors of the present invention used the following method in order to manufacture a restoring rice (including one steaming, plate drying, hot air roasting step) for comparative analysis with the <Example 1> or <Example 2>.

Specifically, 10 kg of rice was washed and then immersed in purified water at 18 ° C. for 5 hours, dehydrated, and steamed at 100 ° C. for 45 minutes. Steamed rice was naturally cooled at room temperature for 2 hours and frozen at -18 ° C or below for 24 hours. The frozen rice was thawed at room temperature for 12 hours and then plate-dried (before winter) at 35 ° C for 24 hours. Thereafter, the dried rice was put at 15 drum revolutions per minute to 20 drum revolutions per minute in a hot air roaster (Taihwan Automation Industry) at 150 ° C. to 220 ° C., and the rice was maintained for 10 seconds to 50 seconds. And, it was discharged at 95 drum revolutions / min to 105 drum revolutions / minute, it was confirmed that the water content of the restoration rice produced through the above process is 8.20% (Comparative Example 2 in Table 1).

< Comparative example  3> Restorative rice (wash, Cooking , Cooling, dehydration, drying step).

The inventors of the present invention to prepare a recovery rice through the following steps in order to manufacture a recovery rice (including washing, cooking, cooling, dehydration, drying step) for comparative analysis with the <Example 1> or <Example 2>. Was used.

1) washing the rice;

2) cooking the washed rice of step 1);

3) cooling the cooked rice of step 2);

4) dehydrating the cooled rice of step 3);

5) drying the dehydrated rice of step 4).

Specifically, 10 kg of rice was washed and then cooked to become a rice, and cooled in cooling water for separation of rice grains. Then, after the dehydration treatment to a water content of 56 ~ 58% by using a dehydrator for water separation, it was dried for 90 minutes to 100 minutes at 105 ℃ high temperature drying conditions. It was confirmed that the moisture content of the restoration rice produced through the above process is 13% (Comparative Example 3 in Table 1).

< Comparative example  4> Bobs for Restoration (Washing, Cooking , Cooling, dehydration, drying step).

The inventors of the present invention used the following method to prepare a restorative rice (including washing, cooking, cooling, dehydration and drying steps) to be compared with <Example 1> or <Example 2>.

Specifically, 10 kg of rice was washed and then cooked to become a rice, and cooled in cooling water for separation of rice grains. Then, after the dehydration treatment to a water content of 56 ~ 58% using a dehydrator for water separation, it was dried for 90 minutes at 105 ℃, a high temperature drying condition. It was confirmed that the moisture content of the restoration rice produced through the above process is 15% (Comparative Example 4 in Table 1)

The water content and process method of the restored rice prepared in <Example 1>, <Example 2>, <Comparative Example 1>, <Comparative Example 2>, <Comparative Example 3>, and <Comparative Example 4> It is as following [Table 1].

Manufacturing process of rice for restoration Moisture content Manufacture process Example 1 6.60% Washing-immersion-1 steaming-second steaming-cooling (cooling water) -hot air drying (hot) -hot air roasting Example 2 9.20% Washing-immersion-1 steaming-second steaming-cooling (cooling water) -hot air drying (low temperature) -hot air roasting Comparative Example 1 7.60% Washing-immersion-steaming-natural cooling-freezing-natural thawing-plate drying Comparative Example 2 8.20% Washing-immersion-steaming-natural cooling-freezing-natural thawing-plate drying-hot air roasting Comparative Example 3 13% Washing-cooking-cooling (cooling water) -dehydration (centrifugation) -drying Comparative Example 4 15% Washing-cooking-cooling (cooling water) -dehydration (centrifugation) -drying

< Experimental Example  1> Confirmation of improvement of stability of the rice for restoration of the present invention

The present inventors have improved the restorability compared to the restoring rice manufactured by the manufacturing method of <Example 1> or <Example 2> which is the restoring rice manufactured by the manufacturing method of this invention by the manufacturing method of another condition. In order to confirm whether or not, the recovery rice of <Example 1>, <Example 2>, <Comparative Example 1>, <Comparative Example 2>, <Comparative Example 3>, and <Comparative Example 4> was microwaved or hot water After cooking using, and confirmed the stability and texture through the sensory test.

Specifically, 20 g of hot water was treated in 15 g of the restored rice prepared in <Example 1> for 3 minutes, 5 minutes, and 7 minutes, respectively. In addition, 20 g of hot water was treated in 15 g of the restored rice prepared in <Example 2> for 3 minutes, 5 minutes, and 7 minutes, respectively. In addition, 15 g of restoring rice prepared in <Comparative Example 1> was treated with 20 ml of hot water for 3 minutes, 5 minutes, and 7 minutes, respectively, and 15 g of restoring rice prepared in <Comparative Example 1> was placed in a microwave oven. Cooked for 3 minutes. In addition, 15 g of restoring rice prepared in <Comparative Example 2> was treated with 20 ml of hot water for 3 minutes, 5 minutes, and 7 minutes, respectively, and 15 g of restoring rice prepared in <Comparative Example 1> was placed in a microwave oven. Cooked for 3 minutes. In addition, 15 g of restorative rice prepared in <Comparative Example 3> was treated with 20 ml of hot water for 3 minutes, 5 minutes, and 7 minutes, respectively, and 15 g of restorative rice prepared in <Comparative Example 1> was placed in a microwave oven. Cooked for 3 minutes. In addition, 15 g of restorative rice prepared in <Comparative Example 4> was treated with 20 ml of hot water for 3 minutes, 5 minutes, and 7 minutes, respectively, and 15 g of restorative rice prepared in <Comparative Example 1> was placed in a microwave oven. Cooked for 3 minutes (Table 2).

Cooking method of rice for restoration Sample amount Water weight Cooking method Restore time Example 1 15 g 20 ml Hydrothermal 3 minutes, 5 minutes, 7 minutes Example 2 15 g 20 ml Hydrothermal 3 minutes, 5 minutes, 7 minutes Comparative Example 1 15 g 20 ml Hot water, microwave Hot water 3 minutes, 5 minutes, 7 minutes, microwave 3 minutes Comparative Example 2 15 g 20 ml Hot water, microwave Hot water 3 minutes, 5 minutes, 7 minutes, microwave 3 minutes Comparative Example 3 15 g 20 ml Hot water, microwave Hot water 3 minutes, 5 minutes, 7 minutes, microwave 3 minutes Comparative Example 4 15 g 20 ml Hot water, microwave Hot water 3 minutes, 5 minutes, 7 minutes, microwave 3 minutes

Restorability of the restoring rice prepared in <Example 1> and <Example 2> of the present invention cooked by the above method, and the restoring rice prepared in <Comparative Example 1> to <Comparative Example 4> for comparative analysis And for sensory quality evaluation, the sensory evaluation was carried out in the following manner. Specifically, two panelists 20, 2, 30 and 40 in various age groups were selected from Duri Duri and 20 ml of hot water was added to 15 g of each sample to compare the restoring power and texture of the samples. Sensory evaluation of the restored rice according to the restoration method used and the restoration time of 3 minutes, 5 minutes, and 7 minutes was performed. Each panel rinsed the mouth with bottled water prior to sensory evaluation and rinsed the mouth halfway between sensory evaluations. As a result, as shown in the following [Table 3], the stability and sensory quality evaluation results of the rice for restoration produced by each manufacturing method was confirmed.

Sensory test result result 3 minutes of hot water 5 minutes of hot water 7 minutes of hot water 3 minutes in microwave
Example 1 Good texture and restoration Chewing texture is the same as regular rice. Chewing texture is the same as regular rice. - Example 2 Good texture and restoration Chewing texture is the same as regular rice. Chewing texture is the same as regular rice. - Comparative Example 1 Less ripe. The rice is cooked but no chewy texture. Ripe. Same as regular rice. Comparative Example 2 Less ripe. The rice is cooked but no chewy texture. Ripe. Same as regular rice but slightly stinging. Comparative Example 3 Less ripe. Less ripe and smothered. It is less ripe and has a slightly chewy texture. Same as regular rice but slightly stinging. Comparative Example 4 It is less ripe and has a chemical smell. Not cooked, chemical bitter. - -

Therefore, the restoring rice of <Example 1> and <Example 2> manufactured by the manufacturing method of this invention is restored like a normal rice in 3 to 5 minutes by hot water, and is restored by the existing method. Compared to rice, the restoration time has been reduced by more than 1/3, and can be usefully used as emergency food for disasters and emergencies and outdoor foods.

Restorative rice of the present invention is excellent in resilience, the texture is the same as ordinary rice stocks, convenience store meal replacement concept of the snack concept, disaster, emergency food at the time of emergency, leisure sports, mountain climbing, outdoor portable food for fishing, and easy It can be usefully used as available combat food.

Claims (15)

1) washing the rice and immersing in water of 5 ℃ to 30 ℃ for 2 to 10 hours;
2) first steaming the soaked rice of step 1) at 90 ° C. to 100 ° C. for 20 to 30 minutes;
3) second steaming the first steamed rice of step 2) at 100 ° C. to 120 ° C. for 20 to 30 minutes;
4) cooling the steamed rice of step 3) by diluting with cooling water;
5) drying the rice of step 4);
6) The dried rice of step 5) is introduced into a hot air roaster having an internal temperature of 180 ° C. to 220 ° C. at 15 to 20 drum revolutions / minute and sieved for 5 seconds to 60 seconds, and 95 to 105 drum revolutions / minute Discharging to a; And
7) cooling the dried rice of step 6), the final moisture content of 5% to 10%, the method of producing a restoration rice that is restored in 3 to 5 minutes with hot water.
The method of claim 1, further comprising treating phytic acid or glucosan after step 4).
delete delete delete delete The method according to claim 1, wherein the drying of step 5) is carried out at 55 ° C. to 65 ° C. for 3 hours, or at 30 ° C. to 50 ° C. for 5 hours to finally obtain a water content of 5% to 7.5%, or Method for producing a rice for restoration, characterized in that 8.5% to 10%.
delete delete delete delete The method of claim 1, wherein the cooling method of step 7) is an air cooling method.
Rice for restoration produced by the manufacturing method of claim 1.
delete delete

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