KR101290220B1 - Manufacture method of rice having good hardness - Google Patents

Abstract

PURPOSE: A manufacturing method of cooked rice is provided to prevent the rice from being damaged even in case of mixing with other ingredients by pre-gelatinizing the rice and increasing a hardness of the grain. CONSTITUTION: Rice is washed and soaked. The soaked rice is pre-gelatinized by heating at 80-90°C for 10-15 minutes after dehydrating. The moisture content of the grain of rice is become 50-70% by spraying water on the pre-gelatinized rice or soaking in water. The hardness of the grain of cooked rice is increased by heating hydrated rice at a high temperature range from 100 to 140°C for 5-35 minutes. The steamed rice is packed. In a step of washing and soaking, rice is soaked for 1-2 hours until rice has 30-35% of moisture content. A rice cooker for steaming is used for a first and a second steaming. [Reference numerals] (AA) Rice water soaking step; (BB) First steaming step; (CC) Hydrating step; (DD) Second steaming step; (EE) Packaging step

Description

MANUFACTURE METHOD OF RICE HAVING GOOD HARDNESS}

The present invention relates to a rice having excellent hardness that can be prevented from being broken even when mixed with other materials by alphaning the rice in the second steaming process and increasing the hardness of the rice grains.

In general, rice is cooked by pouring a proper amount of water into a boiled rice, boiling it and steaming it, and is used as a staple food in most countries in Asia including Korea.

However, the rice is easy to lose the nutrients and functional ingredients inherent during the cooking process to produce a commercial product, especially heat sterilization process is essential to ensure the shelf life as a commercial product, There were difficulties in solving problems such as discoloration and deterioration of texture.

In other words, as the rice ages and the aging progresses, the taste of rice decreases, and the fat contained in the rice combines with oxygen in the air to disperse and emit a bad odor, thereby promoting the deterioration of proteins and stickiness of the rice. And there is a problem of dropping the texture.

The problem to be solved by the present invention is to provide a rice having excellent hardness that can be prevented from being broken even when mixed with other ingredients by alpha-ized the rice by the second steaming, and the second steaming again to increase the hardness of the rice grains. There is.

Another problem of the present invention is to provide a rice having excellent hardness with high resilience even after re-hydration after freeze-drying and re-hydrating after the first steaming and the second steaming.

Method for producing a rice having excellent hardness according to the present invention, the steps of washing and immersing rice; Dewatering the soaked rice and heating it at a temperature of 80 to 90 ° C. for 10 to 15 minutes to steam the rice firstly; A hydrolysis step of injecting water into the alpha-ized rice through the first steaming process or soaking it in water to infiltrate the water so that the water content of the rice grain is 50 to 70%; It is characterized in that it comprises a; secondary steaming step of increasing the hardness of the rice grains by heating the rice subjected to the hydrolysis step at a high temperature of 100 ~ 140 ℃ for about 5 to 35 minutes.

Preferably, the method further comprises the step of packaging the steamed steam through the second steaming step.

Preferably, the step of immersing the rice is characterized in that immersion for 1 to 2 hours so that the water content of the rice is 30 to 35%.

Preferably, the primary steam and the secondary steam is characterized by using a steam cooker.

Since the excellent rice hardness according to the present invention is produced by the first steaming after the first steaming and the second steaming again, the rice is alphaized, the spread of the grain of rice is increased, and the adhesion is reduced, the hardness of the grain of rice can be increased, It has the advantage of having excellent appearance, stickiness and taste.

In addition, the rice produced after the first steaming and the second steaming again has the advantage of having a high restoring power even when rehydrated after freeze drying.

1 is a block diagram of a manufacturing process of excellent hardness rice according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing excellent rice hardness in accordance with the present invention.

As shown, the rice manufacturing method having excellent hardness of the present invention includes a rice immersion step, a primary steaming step, a water- soluble step, a secondary steaming step, and a packing step.

1. Rice soaking stage

Remove the foreign matter contained in non-rice and rice bran remaining on the surface of rice by using a loofah, etc., and soak it for 1 to 2 hours so that the water content is 30 to 35% in a rice immersion tank.

2. First steaming stage

The soaked rice is naturally dehydrated and steamed for about 10 to 15 minutes at low temperatures of 80-90 ° C using steam. When steamed at such a low temperature, beta starch, which has a regular arrangement of rice, is gelatinized by alpha-hydration by the reaction of water and heat in the soaked rice. In addition, when heated at a temperature of 80 ~ 90 ° C the surface of the rice can increase the hardness of the rice without cracking by heating. The primary steaming of such rice is preferably to use a steam cooker.

3. Hydrolysis

In the first steaming process, water is sprayed using a steam injector to the alpha-ized rice or soaked in water for 10 to 20 minutes to allow water content to be 50 to 70%. As such, when the water is infiltrated and re-hydrogenated into the rice subjected to the first steaming process, the hydrolyzed rice penetrates into the rice grains to increase the spread of the rice grains and decrease the adhesion.

4. Second steaming stage

The steam, which has been subjected to the hydrolysis step, is heated for 2 to 5 minutes at a high temperature of 100 to 140 ° C. using a steam cooker. Heating to a higher temperature in the second steaming step can increase the hardness of the alpha-ized rice grains and maintain the water content at 50-80%.

As such, when the rice is washed with water → primary steaming → singer → secondary steaming, the final rice becomes alpha and the hardness of the outer surface is increased, thereby minimizing the destruction of rice grains. In addition, the rice produced during the second steaming process is superior to the existing products in general aspects such as appearance, stickiness, taste.

5. Packing step

The rice produced through the second steaming step is completed by vacuum packaging in a sealed container in a constant amount, such as 1 serving, 2 servings. At this time, the sealed container may be packaged with a corrosive material such as kochujang separately packed.

<Experimental Example 1>

After washing the non-glutinous rice as an embodiment of the present invention, the water soaked in the rice immersion tank to immerse the water content of about 30% and then heated first at a temperature of 90 ℃ steam for 10 minutes, immersed in cold water for 20 minutes and then in a natural state The water was removed so that the moisture content was about 62%. After that, the rice was heated by secondary steaming at a high temperature of about 120 ° C. for about 15 minutes. And as a comparative example, steaming was carried out in the normal rice cooker and the rice was produced.

Table 1 shows the appearance, hardness, stickiness, taste, and the like of the rice grains prepared according to the Examples and Comparative Examples of the present invention. Here, the hardness test was measured by RICE TASTE ANALYZER of SATAKE, Japan, and the score is an absolute value that is mechanically represented.

Example Comparative example Exterior 3.1 0.2 Hardness 8.8 7.6 Sticky 2.7 0.6 Stickiness / hardness (balance) 2.9 0.2 Food 47 30

As shown in Table 1, the rice produced by the second steaming process as shown in the present invention can be confirmed that the existing products in general, such as appearance and hardness, stickiness, taste, compared to the existing products.

<Experimental Example 2>

After lyophilization of the secondary steamed rice of the present invention, the outer surface of the rice was plated with Gold-Platinum to compare its surface and cut surface with existing products, followed by scanning electron microscopy (SEM, Scanning Electron Microscope JSM 6-335F, Jeol). Co.) was observed and shown in the photograph in Table 2.

X50 X100 X500 X1000 X2500 X5000 Example

Comparative example

As shown in the photo of Table 2, the product lyophilized through the second steaming step shows a porous structure containing more pores in the rice grain tissue than the existing product, so that the resilience is excellent when hydrated in water for the same time. .

The present invention is not limited to the above-described embodiments, and the present invention may be embodied in other forms by those skilled in the art without departing from the technical idea of the present invention. All design changes that come within the scope of equivalency of the claims and the claims are deemed to be within the scope of the present invention.

Claims (4)

Washing and soaking the rice;
Dewatering the soaked rice and heating it at a temperature of 80 to 90 ° C. for 10 to 15 minutes to steam the rice firstly;
A hydrolysis step of injecting water into the alpha-ized rice through the first steaming process or soaking it in water to infiltrate the water so that the water content of the rice grain is 50 to 70%;
The second steaming step of increasing the hardness of the rice grains by heating the rice subjected to the hydrolysis step at a high temperature of 100 ~ 140 ° C for about 5 to 35 minutes.
The method of claim 1, further comprising the step of packaging the steamed rice through the secondary steaming step.
The method of claim 1, wherein the washing and immersing the rice in water are immersed for 1 to 2 hours so that the water content of the rice is 30 to 35%.
The method according to claim 1, wherein the primary steam and secondary steam steam production method of excellent hardness, characterized in that using a steam cooker.

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