KR101460025B1 - Gas exchange packaging method of rice food - Google Patents

Abstract

The present invention relates to a gas exchange packaging method of rice processed products with intermediate moisture and to a packaged rice processed products with intermediate moisture manufactured by the same, wherein rice processed products such as rice noodles and rick cakes for rice-cake soup or stir-fried rice cake whose moisture contents are 30-60% are put in plastic packaging materials like polyethylene, polypropylene, nylon, polyethylene terephthalate or two or more stacked thereof so that nitrogen whose ratio is 90% or more for the total gas volume by using a gas exchange packaging. Therefore, microorganisms growing in the rice processed products with moisture are restricted, thus increasing the storage period.

Description

[0001] The present invention relates to a gas exchange packaging method of rice food,

The present invention relates to a gas replacement packaging method for intermediate moisture rice processed food which can inhibit the growth of microorganisms in rice noodles having a high water content and improve the storage period,

Noodles are high in starch content, good in texture, and rich in calories, and are used as stocks or snacks. Among them, rice noodles added with rice as the main ingredient are sold as cooked and instant noodles as one meal.

A typical rice noodle soup is a mixture of rice flour and wheat instead of 100% of rice flour, because it has a disadvantage of being 100% rice flour and cutting off its surface during manufacture, spreading easily when it boils for a long time, . Although the rice flour content of rice noodles is 30-90%, it has a disadvantage in that it has lower foodability and resilience than noodles using wheat flour, and the product quality is further lowered when rice noodles are supplemented with functional materials such as rice by-products and dietary fiber. Among them, rice bran, which is a by-product of rice, contains 95% or more of fat, carbohydrate and protein, which are nutrients of rice.

Domestic rice noodle from the 1980s to the 1990s was introduced as a wheat noodle in which flour noodles were partially added with rice flour, but since then, rice products have been released in the 2000s with increasing rice content.

At present, research and development of export - type high - quality middle - water rice noodle with improved resilience without addition of flour is being carried out. However, mid - moisture rice noodle soup is distributed in a state of high water content,

Conventional methods for prolonging the shelf life of the intermediate moisture rice noodle include a method of immersing in a drinking water or sterilization after immersion in a drinking water, but there is a problem that storage stability is not greatly prolonged.

To greatly improve the shelf life of noodles such as rice noodles, microbiological factors; Sensory factors such as color, smell, taste, texture and physicochemical factors should be considered, among which inhibition of microbiological factors is most important. As the microbiological factors, total bacteria count, coliform group or E. coli are considered as the microbiological factors. According to the current Korean Food Code, the composition standard of noodles or sleeping products is 1.0 × 10 ⁶ CFU / g or less And Escherichia coli is specified as negative.

Therefore, in order to improve the shelf life of the processed food of intermediate moisture rice, a method of inhibiting the growth of microorganisms is required.

Korean Patent No. 0907496 Korean Patent No. 1274654 Korea Patent Publication No. 2011-0138876

It is an object of the present invention to provide a gas replacement packaging method for intermediate moisture rice processed food which can improve the storage period by inhibiting the growth of microorganisms in rice processed food having a high water content

Another object of the present invention is to provide an intermediate moisture rice processed and packaged food produced by the packaging method.

In order to accomplish the above object, the present invention provides a gas replacement packaging method for processed food of intermediate moisture, comprising the steps of: preparing an intermediate moisture rice processed food having a moisture content of 30 to 60%; And a step of injecting the processed food of intermediate moisture into the plastic packaging material and injecting gas so that the nitrogen content in the total gas in the plastic packaging material is 90% by volume or more.

The total gas may contain carbon dioxide in an amount of 10 vol% or less.

The plastic packaging material may be polyethylene, polypropylene, nylon, polyethylene terephthalate, or a laminate of two or more thereof.

The thickness of the plastic packaging material may be 100 to 130 탆.

The rice processed food may be rice noodle, rice cake soup or rice cake soup.

(A) roasting a rice bran having an average grain size of 50 to 80 mesh to obtain a rice bran powder; (B) kneading a mixture of rice nucifera containing 20 to 70 parts by weight of the roasted rice bran powder and 10 to 70 parts by weight of tapioca starch into a kneader to 100 parts by weight of the rice flour; (C) placing the dough in an extrusion molding machine and producing a surface through a steaming process; (D) cooling and aging the produced surface; And (E) immersing the aged surface in the alcohol and drying.

In the step (A), rice bran powder may be pulverized by roll milling, pin milling or air stream milling by dry, wet or semi-wet milling, Selecting powder having an average particle size of 50 to 80 mesh among the pulverized rice bran flour; And roasting the selected rice bran powder at 120 to 150 ° C for 5 to 20 minutes.

The moisture content of the roasted rice bran powder may be 5% or less.

In the step (B), the rice nucifera mixture may further comprise 10 to 50 parts by weight of crushed rice.

In the step (B), 10 to 70 parts by weight of corn starch, 0.1 to 10 parts by weight of purified salt, and 0.1 to 5 parts by weight of sodium hydrogencarbonate may be further added.

The thickness of the face produced in the step (C) may be 0.08 to 0.3 mm.

In the step (D), the surface may be aged at -10 to -3 ° C for 5 to 20 hours.

In the step (E), the process of immersing the aged surface in a diluted alcohol at 60 to 85% and allowing it to stand at room temperature may be repeated one to five times.

In the alcohol immersion step, the alcohol can be stirred or fine bubbles can be supplied to the alcohol.

In the step (E), the treated surface of the alcohol can be dried at 5 to 30 DEG C and at a humidity of 30 to 40% for 12 to 16 hours.

In order to achieve the above-mentioned other objects, the intermediate moisture-treated rice wrapped food product of the present invention is characterized in that the inside of the plastic packaging material is a medium moisture rice processed food having a moisture content of 30 to 60% and a nitrogen- .

Carbon dioxide may be contained in an amount of 10 vol% or less.

The plastic packaging material may be polyethylene, polypropylene, nylon, polyethylene terephthalate, or a laminate of two or more thereof.

The thickness of the plastic packaging material may be 100 to 130 탆.

The rice processed food may be rice noodle, rice cake soup or rice cake soup.

The rice noodle soup may comprise 20 to 70 parts by weight of heat-treated rice bran powder and 10 to 70 parts by weight of tapioca starch, based on 100 parts by weight of the rice flour, having an average particle size of 50 to 80 mesh.

The rice noodle soup may further include 10 to 50 parts by weight of crushed rice noodles.

By using the gas replacement packaging method of the intermediate moisture rice processed food of the present invention, it is possible to suppress the growth of microorganisms and to improve the storage period of the intermediate moisture rice processed food, and it is possible to maintain good texture and palatability even after a long time.

The present invention relates to a gas replacement packaging method for intermediate moisture rice processed food which can inhibit the growth of microorganisms in rice rice soup with high water content and improve the storage period,

Hereinafter, the present invention will be described in detail.

The gas replacement packaging method of the intermediate moisture rice processed food of the present invention comprises the steps of: preparing an intermediate moisture rice processed food having a moisture content of 30 to 60%; And feeding the processed medium of the intermediate moisture rice into the plastic packaging material, injecting the gas so that the nitrogen content in the total gas in the plastic packaging material is 90% by volume or more, and sealing and packaging.

First, the intermediate moisture rice processed food having a moisture content of 30 to 60% is prepared, the intermediate moisture rice processed food is put into a plastic packaging material, and a gas is injected so that nitrogen in the total gas in the plastic packaging material is 90% Prepare medium moisture rice processed packaged food by packing.

The injected gas may be nitrogen or a mixed gas of nitrogen and carbon dioxide. Specifically, the gas filled in the plastic package may be 90 to 100 vol% nitrogen and 0 to 10 vol% carbon dioxide.

When the content of nitrogen is less than the lower limit, the aerobic microorganism grows and the storage period can be shortened. In addition, when the content of carbon dioxide is higher than the upper limit, the appearance and color preference of rice noodles may be lowered.

The thickness of the plastic packaging material used for producing the intermediate moisture rice noodle packaged food product is 100 to 130 탆, preferably 100 to 110 탆. When the thickness of the plastic packaging material is less than the lower limit value, the gas permeability of the packaging material increases and the gas composition may be varied to shorten the storage period. If the plastic packaging material has a thickness exceeding the upper limit, defective packing occurs and the product unit price increases.

Examples of the plastic packaging material include polyethylene, polypropylene, nylon, polyethylene terephthalate, or a packaging material obtained by laminating two or more thereof, preferably polyethylene terephthalate.

Thus, the rice noodle packed with the gas substitution can be stored at 5 to 10 ° C for 9 to 11 months without changing the texture, preference or the like of the rice noodle.

Examples of the intermediate moisture rice processed food used in the present invention include rice noodles, rice cake soup or rice cake soup.

(A) a step of roasting a rice bran having an average grain size of 50 to 80 mesh to obtain a rice bran powder, (B) a step of kneading a mixture of rice flour containing rice flour, rice bran powder and tapioca starch into a kneader, (D) cooling and aging the produced surface, and (E) immersing and aging the aged surface in a fermenter, and drying , And the dried surface is put into a plastic packaging material, and a gas containing 90% by volume or more of nitrogen in the total gas is injected and sealed to produce a middle-water rice noodle packaged food.

In the step (A), rice bran is pulverized and roasted to obtain a heat-treated rice bran powder. Specifically, the rice bran powder is pulverized by a roll mill, a pin mill or an air flow mill in an average particle size of 30 to 80 mesh, preferably 40 to 70 mesh, in a dry, wet or semi-wet manner, Selected from the group consisting of 50 to 80 mesh, preferably 50 to 60 mesh, and roasted at a temperature of 120 to 150 ° C for 5 to 20 minutes.

If the enzyme activity such as lipase is completely inactivated, the rice bran powder may be reactivated due to reabsorption of water or the like to cause acidosis, so that the moisture content of the rice bran powder is preferably 5% or less Can be 2% to 5% to deactivate the enzyme to delay rancidity of the rice bran.

For the better texture of the rice flour, the rice bran powder is further classified into fine particles and the selected rice flour is fried for better palatability. If the rice bran powder is not selected or roasted according to the above conditions, texture and / or palatability may be lowered.

Next, in step (B), a mixture of rice bran water mixed with 20 to 70 parts by weight of rice bran powder and 10 to 70 parts by weight of tapioca starch is added to a kneader per 100 parts by weight of rice flour, and kneaded for 10 to 15 minutes to obtain a kneaded product. The crushing mill used in this case may be pretreated in the same manner as the method of pretreating the rice bran powder.

The rice rice water mixture may further comprise 10 to 50 parts by weight of ground rice, 10 to 70 parts by weight of corn starch, 0.1 to 10 parts by weight of purified salt, and 0.1 to 5 parts by weight of sodium hydrogencarbonate per 100 parts by weight of the rice flour.

If the content of the rice bran powder is below the lower limit, the texture and palatability may be deteriorated. If the rice bran powder content is above the upper limit value, the surface of the rice flour may be uneven and the texture and appearance may be deteriorated.

Further, the tapioca starch is a mixture of tapioca starch and acetic acid tapioca modified starch at a weight ratio of 6 to 9: 1. If the weight ratio is not satisfied, the texture and palatability may be deteriorated.

Next, in step (C), the kneaded product is put into an extrusion molding machine and is subjected to a steaming process to produce a face having a thickness of 0.08 to 0.3 mm, preferably 0.12 mm.

Next, in step (D), the surface of 70 to 80 ° C produced through the steaming process is cooled to 20 to 25 ° C and then aged at -10 to -3 ° C for 5 to 20 hours. When the moisture content of the rice noodle soup is 30 to 40%, the thickness of the cotton is 0.08 to 0.3 mm, so that the noodles are excellent in restoring force and texture.

Next, in step (E), the aged surface is immersed in alcohol diluted to 60 to 85%, the alcohol is removed by blowing air, and then left at room temperature, for example, at 22 to 25 ° C for 2 to 10 seconds By repeating this step once to five times, the bacteria existing on the surface of the surface of the alcoholic beverages are killed and the storage period is increased. At this time, simply immersing the surface in the alcohol may cause a place not exposed to the alcohol, so stir the alcohol or supply micro-bubbles to the alcohol so that the alcohol is supplied evenly. The agitation may be a vortex rotation of the vat with a rotator, and micro vesicles may be generated by supplying air to the vat.

The storage period of the surface immersed in the alcohol-free microbubbles is 5 to 6 months at 5 to 10 DEG C, but the storage period of the microbubbles-immersed surface is 8 to 10 months, and the storage period is 3 to 5 Month.

The surface treated with the alcohol is dried at 5 to 30 DEG C and at a humidity of 30 to 40% for 12 to 16 hours to prepare a rice noodle so that the moisture content of the rice noodle is 30 to 60%.

Generally, when the moisture content is 10% or less, it is classified as dry, 30-60% is classified as intermediate moisture, and 65-80% is classified as raw.

Also, the middle moisture rice cake rice cake is prepared by: (a) preparing rice flour by dipping rice in water for 12 to 36 hours and then pulverizing the rice cake; (b) heat-treating the rice bran at 100 to 5O < 0 > C for 5 to 30 minutes, and then adding 2 to 20 parts by weight of maltodextrin to produce a rice bran powder; (c) 1 to 10 parts by weight of the corpuscle-inhibiting processed rice flour, 0.1 to 2 parts by weight of salt, and 10 to 25 parts by weight of water are mixed with 100 parts by weight of the rice flour, and the mixture is steamed for 10 to 40 minutes; (d) extruding the cooked mixture to produce a rice cake; (e) cooling the produced rice cakes with water at 0 to 20 ° C and aging at 0 to 15 ° C for 12 to 36 hours; And (f) submerging the aged Korean rice cakes and then immersing them in 60 to 90 vol% alcohol for 0.1 to 5 seconds. The rice cake soup dipped in the alcohol is put into a plastic packaging material, and nitrogen A gas containing 90% by volume or more is injected and encapsulated and packaged, whereby an intermediate moisture rice cake rice cake packaged food can be produced.

The rice can be used for 8-10 minutes, and it is preferable to use 9 minutes of rice when the rice cake rice cake is prepared. If it exceeds 10 minutes, the nutrients are removed due to excessive digestion, which is undesirable. If it is less than 8 minutes, the texture of the rice cake is not good when the rice cake is made.

The rice flour can be prepared by dipping rice in water for 12 to 36 hours and pulverizing the rice flour to an average particle size of 15 to 35 탆. The rice flour made from the rice flour immersed in the water has an improved water content, Which is preferable because of its excellent restoring force at the time of production. The moisture content of such rice flour may be between 30 and 40%.

When the immersion time in the water is less than the lower limit, the content of moisture penetrated into the rice is insufficient, so that the hardness of the rice cake is increased, so that the texture of the rice cake is decreased, which is undesirable, and when the upper limit is exceeded, It is difficult to maintain a uniform shape of the rice cake when it is molded into a rice cake, and the viscoelasticity of the rice cake is increased, resulting in an excessively chewy texture, which is not preferable.

According to the present invention, 0.1 to 2 parts by weight of salt may be added to 100 parts by weight of the rice flour. When the amount of salt is less than the above range, it is not preferable because a seasoning and sterilizing function can not be expected. When the amount is higher than the above range, it is not preferable because the excessive use of salt causes salty taste.

The corpuscle-inhibiting treatment corpuscle in the step (c) is 1 to 10 parts by weight, preferably 2 to 7 parts by weight, based on 100 parts by weight of the rice flour. When the cornstarch powder is less than the lower limit, it is difficult to expect nutritional improvement because the content of useful ingredients of rice bran is too low. When the content exceeds the upper limit, viscoelasticity and tenacity of rice cake are decreased and hardness is increased. Which is undesirable.

The extruded kelly rice cake can be cooled with water at 0 to 20 캜, preferably 2 to 10 캜, wherein the outer surface is hardened and the inside has a chewy texture so as not to entangle or stick to the extruded kelake.

If the content is less than the lower limit of the above range, it is not preferable because it is hard to break with the rice cake soup and if it exceeds the upper limit, it becomes hard due to the aging of the rice cake, It is not preferable.

It is preferable that the above-described three-dimensionally cooked rice cakes are immersed in a 60 to 90 vol% alcohol for 0.1 to 5 seconds, since they inhibit the growth of harmful microorganisms and prevent deterioration in the distribution process. If the immersion time is less than the above range, the immersion time is too short to expect the effect of the alcohol treatment. If the immersion time is over the range, the alcohol penetrates into the rice cake.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Manufacturing example  1. Manufacture of rice noodles

Raw cores are pulverized by roll milling to have an average grain size of 30 to 80 mesh, and then 60-mesh cores are selected and roasted at 120 ° C for 15 minutes to obtain rice bran flour. 20 parts by weight of rice bran powder, 35 parts by weight of tapioca starch, 40 parts by weight of corn starch, 4 parts by weight of acetic acid tapioca modified starch, 2 parts by weight of purified salt, 0.5 part by weight of sodium hydrogencarbonate and 5 parts by weight of purified water were added to 100 parts by weight of rice flour, And kneaded for 10 minutes. The kneaded product is put into an extrusion molding machine and subjected to a steaming process to produce a face having a thickness of 0.12 mm. The resulting 72 ° C surface was cooled to 22 ° C and aged at -5 ° C for 12 hours. The aged surface was immersed in a 75% alcohol feed air, the alcohol was removed with a blower, and the solution was allowed to stand for 5 seconds The rice rice soup having a moisture content of 50% was prepared by repeating the drying twice (drying at 20 캜 and 30% humidity for 12 hours) twice.

Manufacturing example  2. Manufacture of rice noodles

10 parts by weight of crushed rice was added to 100 parts by weight of the rice flour in the same manner as in Preparation Example 1 to prepare rice noodle. At this time, 10 parts by weight of rice bran powder was used, and the crushed rice was pretreated in the same manner as the rice bran powder.

Manufacturing example  3. Manufacture of rice noodles

Rice flour was prepared in the same manner as in Preparation Example 1 except that the microbubbles were not fed into the microbubbles.

Manufacturing example  4. Manufacture of rice noodles

Rice flour was prepared in the same manner as in Preparation Example 1 except that the rice bran pulverized by the roll milling was used without roasting.

Manufacturing example  5. Manufacture of rice noodles

The rice dough was prepared in the same manner as in Preparation Example 1 except that the content of the dough was changed to 90 parts by weight of rice flour.

Manufacturing Test Example 1. Measurement of texture of rice noodles

Texture analysis XT - Plus instrument was used and the probe was SMSP / 25φ. Specific measurement conditions are as follows.

<TA Setting>

- Pre-Test Speed 5.0 mm / sec

- Test Speed 1.0 mm / sec

- Post-Test Speed 1.0 mm / sec

- Target Mode (Strain)

- Strain 30%

- Time (Time) 2 sec

- Trigger Type Auto (force)

- Trigger Force 5.0g

- Tare Mode Auto

- Adi. Option (AD. Option) On

- TA Calibrate - Height (TA Calibrate - Height)

- Return Distance 30 mm

- Return Speed 10 mm / sec

Contact Force 1

- Sample Size The sample size was measured by a method of 20 × 20 × 20 mm. The measured values are shown in Table 1 below.

division 7 day 30 day 60 day 90 day Hardness Production Example 1 1414.67 1408.46 1392.46 1384.27 Production Example 2 1530.47 1525.43 1522.94 1511.81 Production Example 3 1367.45 1350.69 1340.77 1338.21 Production Example 4 1294.43 1290.11 1289.34 1284.53 Production Example 5 1107.45 1004.27 993.16 982.47 Resilience Production Example 1 0.98 0.98 0.98 0.98 Production Example 2 0.99 0.99 0.99 0.98 Production Example 3 0.95 0.95 0.94 0.94 Production Example 4 0.83 0.83 0.81 0.80 Production Example 5 0.49 0.44 0.35 0.32 Chewiness Production Example 1 1084.12 1071.24 1054.49 1032.27 Production Example 2 1246.49 1234.59 1224.36 1213.45 Production Example 3 1076.28 1062.29 1059.45 1057.45 Production Example 4 1034.97 1024.22 1018.43 1010.46 Production Example 5 1008.25 994.22 971.26 969.43

As shown in Table 1 above, it was confirmed that the intermediate moisture rice noodle prepared according to Preparation Examples 1 to 3 was superior in hardness, elasticity and chewiness to rice noodle prepared according to Comparative Examples 4 and 5.

Manufacturing Test Example  2. Sensory Evaluation of Rice Noodles

In the manufacturing example, the packaged rice noodles were kept at 15 ℃ for 90 days, and 20 panelists with more than 3 years' sensory experience in the food related field were tested for sensory evaluation. The 9 point scale method (near 9 points) And the results are shown in Table 2 below.

- Appearance, taste and comprehensive preference: 1 point = very bad, 9 points = very good.

division 7 day 30 day 60 day 90 day Exterior Production Example 1 8.5 8.4 8.3 8.3 Production Example 2 8.6 8.5 8.4 8.4 Production Example 3 8.5 8.4 8.3 8.2 Production Example 4 8.1 8.1 8.0 7.9 Production Example 5 7.9 7.8 7.8 7.7 flavor Production Example 1 8.3 8.2 8.1 8.0 Production Example 2 8.5 8.3 8.3 8.2 Production Example 3 8.2 8.0 7.8 7.6 Production Example 4 8.1 7.8 7.3 7.0 Production Example 5 8.0 7.5 6.9 6.5 Comprehensive likelihood Production Example 1 8.4 8.4 8.2 8.1 Production Example 2 8.6 8.5 8.5 8.3 Production Example 3 8.4 8.3 8.3 8.2 Production Example 4 8.1 7.7 7.2 7.1 Production Example 5 7.7 7.3 6.8 6.5

As shown in Table 2 above, it was confirmed that the intermediate moisture rice noodle prepared according to Production Examples 1 to 3 was superior in appearance, taste and overall acceptability to the rice noodle produced according to Production Examples 4 and 5.

Therefore, the medium replacement rice paddy rice prepared according to Production Examples 1 to 3 was used for gas replacement packaging.

Example  One.

The intermediate moisture rice noodle prepared in Preparation Example 1 was put into a polyethylene terephthalate package having a thickness of 110 쨉 m, and nitrogen was injected into the package so that nitrogen content was 100% by volume.

Example  2.

The same procedure as in Example 1 was carried out except that the rice noodle prepared in Preparation Example 2 was used instead of the rice noodle prepared in Preparation Example 1 to prepare an intermediate moisture rice noodle packaged food.

Example  3.

Except that the rice soup prepared in Preparation Example 3 was used instead of the rice soup prepared in Preparation Example 1 to prepare a middle-water rice noodle packaged food.

Example  4.

(Nitrogen and carbon dioxide) were injected into the inside of the packaging material so as to be 95 volume% of nitrogen and 5 volume% of carbon dioxide, and then sealed and packed to prepare a medium moisture rice noodle packaged food.

Comparative Example  One.

The same procedure as in Example 1 was carried out except that a medium moisture rice noodle packaged food was prepared without injecting gas.

Comparative Example  2.

A mixed gas (nitrogen and carbon dioxide) was injected into the inside of the packaging material so that 70 vol.% Of nitrogen and 30 vol.% Of carbon dioxide were contained in the inside of the packaging material, and then sealed and packed to prepare a medium moisture rice noodle packaged food.

Comparative Example  3.

The same procedure as in Example 1 was carried out except that a polyethylene terephthalate packing material having a thickness of 80 탆 was used to prepare a middle moisture rice noodle packaged food.

Test Example  1. Measurement of texture of packaged rice noodles

The test conditions were the same as in Test Example 1, and the results are shown in Table 3 below.

division 30 day 180 day 270 day 330 day Hardness Example 1 1389.78 1372.31 1359.27 1342.80 Example 2 1502.45 1498.43 1477.17 1461.42 Example 3 1351.45 1320.47 1299.45 1278.27 Example 4 1388.49 1370.95 1358.94 1340.59 Comparative Example 1 1285.44 1257.23 1201.24 1158.45 Comparative Example 2 1294.37 1260.43 1202.47 1164.59 Comparative Example 3 1290.45 1258.99 1198.49 1160.74 Chewiness Example 1 1055.81 1043.55 1032.40 1019.84 Example 2 1194.67 1181.92 1168.44 1153.27 Example 3 1041.41 1032.56 1017.88 1004.26 Example 4 1054.83 1043.68 1033.57 1018.96 Comparative Example 1 1011.43 997.24 953.69 940.78 Comparative Example 2 1030.47 1014.80 1006.29 988.76 Comparative Example 3 1027.43 1010.43 993.27 970.43

As shown in Table 3, it was confirmed that the intermediate moisture rice noodle packaged foods prepared according to Examples 1 to 4 of the present invention had better hardness and chewiness than Comparative Examples 1 to 3.

It was confirmed that Comparative Example 1 in which the gas was not charged did not have excellent hardness and chewiness as compared with the other Examples and Comparative Examples.

Test Example  2. Measurement of microbial changes in packaged rice noodles

In the Examples and Comparative Examples, packaged rice noodles were stored at a temperature of 15 ° C for 330 days and the number of microorganisms was measured. The total number of bacteria was measured by using 3M dry culture medium (petrifilm, USA). The total culture broth was cultured in petrifilm aerobic count medium for 24 hours at 37 ° C. The total number of bacteria was expressed as colony forming unit (CFU) per gram of treatment, and the results are shown in Table 4 below.

division 30 day 180 day 270 day 330 day Total number of bacteria
(CFU / g) Example 1 N.D. 3.8 × 10 ² 6.1 × 10 ³ 9.8 × 10 ⁵ Example 2 N.D. 2.1 x 10 ² 5.0 x 10 ³ 8.9 × 10 ⁵ Example 3 N.D. 4.7 × 10 ² 7.6 × 10 ⁴ 9.9 × 10 ⁶ Example 4 N.D. 3.9 × 10 ² 6.3 × 10 ³ 9.7 × 10 ⁵ Comparative Example 1 N.D. 8.9 × 10 ³ 9.1 × 10 ⁶ 4.8 x 10 ⁸ Comparative Example 2 N.D. 8.8 × 10 ² 5.4 × 10 ⁵ 6.7 × 10 ⁶ Comparative Example 3 N.D. 5.9 x 10 ³ 6.8 × 10 ⁵ 7.7 × 10 ⁷

As shown in Table 4 above, the intermediate moisture rice paddy wrapped food prepared according to Examples 1 to 4 of the present invention did not increase the increase of microorganisms over time, but Comparative Example 1 in which no gas replacement was performed, And Comparative Example 3 in which the thickness of the packaging material was thin, it was confirmed that microorganisms were rapidly increased.

Test Example  3. Measurement of rancidity of packaged rice noodles

In the Examples and Comparative Examples, the packaged rice noodles were stored at 15 ° C for 330 days, and 20 panelists with more than 3 years of sensory experience in food-related fields were subjected to a comprehensive test of taste, Scale method (the closer to 9 the greater the degree) was measured, which is shown in Table 5 below.

- Rust: 1 point = Rust is very severe, 5 points = Suspected rancidity, 9 points = No rancidity

division 30 day 180 day 270 day 330 day Example 1 8.8 7.8 6.9 6.0 Example 2 8.9 8.0 7.2 6.4 Example 3 8.5 7.4 6.5 5.6 Example 4 8.8 7.9 6.7 5.9 Comparative Example 1 8.2 6.1 4.8 3.0 Comparative Example 2 8.6 7.0 5.2 3.8 Comparative Example 3 8.3 6.4 4.8 3.1

As shown in Table 5 above, the intermediate moisture rice paddy wrapped foods prepared according to Examples 1 to 4 of the present invention did not cause serious rancidity even after a lapse of time, but Comparative Examples 1 to 3 were severely rancid over time Respectively.

Test Example  4. Sensory Evaluation of Packaged Rice Noodles

The results are shown in Table 6 below. &Lt; tb &gt; &lt; TABLE &gt;

division 30 day 180 day 270 day 330 day Exterior Example 1 8.4 8.1 7.5 6.9 Example 2 8.5 8.3 7.6 7.1 Example 3 8.4 8.2 7.6 7.0 Example 4 8.5 8.2 7.5 7.0 Comparative Example 1 8.2 7.0 6.1 4.9 Comparative Example 2 8.3 7.4 6.6 5.6 Comparative Example 3 8.0 6.9 6.2 5.1 flavor Example 1 8.2 7.8 7.0 6.2 Example 2 8.3 8.0 7.2 6.6 Example 3 8.1 7.4 6.9 5.7 Example 4 8.2 7.9 7.1 6.4 Comparative Example 1 8.0 6.8 6.0 4.8 Comparative Example 2 8.3 7.5 6.8 5.5 Comparative Example 3 8.1 7.1 6.7 5.4 Comprehensive likelihood Example 1 8.3 8.0 7.3 6.7 Example 2 8.4 8.2 7.4 6.9 Example 3 8.4 8.1 7.3 6.8 Example 4 8.3 8.2 7.3 6.9 Comparative Example 1 8.2 6.9 5.8 4.6 Comparative Example 2 8.2 7.3 6.4 5.3 Comparative Example 3 8.1 6.7 6.0 4.9

As shown in Table 6 above, the intermediate moisture rice noodle packaged foods prepared according to Examples 1 to 4 of the present invention were found to have superior appearance, taste, and overall acceptability compared to Comparative Examples 1 to 3.

Claims (23)

Producing an intermediate moisture rice processed food having a moisture content of 30 to 60%; And
And feeding the processed medium moisture rice processed food to the plastic packaging material and injecting the gas so that the nitrogen content of the total gas in the plastic packaging material is not less than 90 vol%
Wherein the rice processed food is a rice noodle containing an average grain size of 50 to 80 mesh, 100 to 20 weight parts of rice flour, 20 to 70 weight parts of heat-treated rice bran powder and 10 to 70 weight parts of tapioca starch Gas replacement packaging method. The method according to claim 1, wherein carbon dioxide in the total gas is contained in an amount of 10 vol% or less. The method according to claim 1, wherein the plastic packaging material is polyethylene, polypropylene, nylon, polyethylene terephthalate, or a laminate of two or more thereof. The method according to claim 1, wherein the plastic packaging material has a thickness of 100 to 130 占 퐉. delete The method of claim 1,
(A) roasting a rice bran having an average particle diameter of 50 to 80 mesh to obtain a rice bran powder;
(B) kneading a mixture of rice nucifera containing 20 to 70 parts by weight of the roasted rice bran powder and 10 to 70 parts by weight of tapioca starch into a kneader to 100 parts by weight of the rice flour;
(C) placing the dough in an extrusion molding machine and producing a surface through a steaming process;
(D) cooling and aging the produced surface; And
(E) immersing and aging the aged surface in the alcohol, and drying the aged surface. 7. The method of claim 6, wherein in step (A)
Pulverizing the rice bran by dry milling, wet milling or semi-wet milling, finely milling or air milling and pulverizing the same into powder;
Selecting powder having an average particle size of 50 to 80 mesh among the pulverized rice bran flour; And
And roasting the selected rice bran powder at 120 to 150 ° C for 5 to 20 minutes. [8] The method of claim 7, wherein the moisture content of the roasted rice bran powder is 5% or less. [7] The method according to claim 6, wherein the rice flour noodle mixture further comprises 10 to 50 parts by weight of crushed rice in the step (B). [7] The method according to claim 6, wherein in step (B), the rice nucifera mixture is further added with 10 to 70 parts by weight of corn starch, 0.1 to 10 parts by weight of purified salt, and 0.1 to 5 parts by weight of sodium hydrogencarbonate. Gas replacement packaging method. The method according to claim 6, wherein the thickness of the surface produced in the step (C) is 0.08 to 0.3 mm. [7] The method according to claim 6, wherein the step (D) comprises aging the surface at -10 to -3 DEG C for 5 to 20 hours. The process according to claim 6, wherein the step (E) comprises repeating the process of immersing the aged surface in a diluted alcohol at 60 to 85% and allowing the aged surface to stand at room temperature for one to five times. Gas replacement packaging method. 14. The method of claim 13, wherein the step of immersing the alcohol in the alcohol is carried out by stirring the alcohol or supplying fine bubbles to the alcohol. [7] The method according to claim 6, wherein the step (E) comprises drying the surface treated with the alcohol at a temperature of 5 to 30 DEG C and a humidity of 30 to 40% for 12 to 16 hours. The inside of the plastic packaging material is filled with 90% by volume or more of the nitrogen-containing processed food and the whole gas, which have a moisture content of 30 to 60%
Wherein the rice processed food is a rice noodle containing an average particle size of 50 to 80 mesh, 100 to 20 weight parts of rice flour, 20 to 70 weight parts of heat-treated rice bran powder, and 10 to 70 weight parts of tapioca starch. . 17. The intermediate moisture processed and packaged food according to claim 16, wherein the total gas contains carbon dioxide in an amount of 10 vol% or less. The packaged food product of claim 16, wherein the plastic packaging material is polyethylene, polypropylene, nylon, polyethylene terephthalate, or a laminate of two or more thereof. 17. The intermediate moisture processed and packaged food according to claim 16, wherein the plastic packaging material has a thickness of 100 to 130 mu m. delete delete 17. The method of claim 16,
Pulverizing the rice bran by dry milling, wet milling or semi-wet milling, finely milling or air milling and pulverizing the same into powder;
Selecting powder having an average particle size of 50 to 80 mesh among the pulverized rice bran flour; And
And roasting the selected rice bran powder. [Claim 17] The intermediate moisture rice processed and packaged food according to claim 16, wherein the rice noodle soup further comprises 10 to 50 parts by weight of crushed rice.