KR101658993B1 - Manufacturing Method of Retort Pouch Packaging Rice - Google Patents

Abstract

The present invention relates to a method for producing retort pouch packed rice, which comprises washing mixed rice containing glutinous rice and rice and dipping them in seasoned broth for 1 to 2 hours; Cutting the washed and dehydrated vegetables; Preparing a seasoning sauce; Mixing the raw meat, the cut vegetables, and the seasoning sauce after the dipping step, filling the meat into a retort pouch and vacuum packing; And heat-treating the retort pouch at a temperature of 121 DEG C for 20 to 25 minutes, and then cooling and sterilizing the cooked pouch.

Description

{Manufacturing Method of Retort Pouch Packaging Rice}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing retort pouch packaged rice, and more particularly, to a method for producing a retort pouch packaged rice having a flavor superior to that of processed foods such as fried rice of Kimchi, fried rice of nasogene type and fried rice curry .

Recently, demand for instant foods which can be preserved for a long time due to changes in living patterns including leisure life and shortened cooking time is increasing rapidly. Among them, retorted rice, frozen rice, aseptically packed rice, and dried rice are used as the processed foods, but they have a troublesome process of cooking separately, and some of the dried rice has a restoration time of 8 to 15 minutes The taste of food is low, the appearance color changes to yellowish brown, and the decrease in texture due to the seasoning phenomenon after drying does not remain as an unfinished technology, which is far less than general consumer commodification targeting consumers, .

For example, the method of Korean Patent Laid-Open Publication No. 1987-2772 (titled invention: method of producing dried rice) is a method of producing dried rice by drying air by hot air drying and drying by hot hot air, In the case of Korean Patent Laid-Open Publication No. 2014-37752 (the title of the invention: roasted rice and its manufacturing method), there is a problem in that, in the case of conventional restorative rice The disadvantages are solved to improve the stability and the storage stability. However, this also requires a restoration time and deteriorates the texture.

Meanwhile, rice ball and triangular kimbap have a merit of being able to eat lightly anywhere, but it is difficult to sell in places where refrigeration facilities are not available and long-term preservation is impossible. In addition, even if you try to eat rice balls like rice balls and fried rice and curry rice, it breaks easily and you need a container to hold it. Therefore, attempts have been made to develop foods that can be preserved for a long time regardless of time and place using rice. Thus, there is a case where starch or the like is used as a binder in order to improve the binding property of the product so that the rice in the package can be poured without any additional spoon or fork on the spot. The use of such a binder has the advantage that it can maintain the shape of rice as it is, but it has a problem that it is difficult to express the texture and flavor inherent in rice, failing to attract consumers' purchasing desires.

Therefore, it is highly portable with processed food using rice, and even when the rice is pushed out of the packaging container, it is possible to have a proper viscosity so that the rice does not fall out of the container, so that it can be taken out without any additional spoon or fork, There is a growing demand for processed foods that are easy to process.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the related art, and has the following objectives.

An object of the present invention is to provide a method for producing a retort pouch packed rice for outdoor (outdoor), because the processed food using rice has high portability.

It is another object of the present invention to provide a method for producing a retort pouch packed rice which can be taken outdoors without any separate spoon or fork.

It is an object of the present invention to provide a method for producing a retort pouch packed rice having a simple manufacturing process and a low manufacturing cost.

It is an object of the present invention to provide a method for producing a retort pouch packaged rice having a flavor superior to that of processed foods such as fried rice of Kimchi, fried rice of nasi goreng type, and conventional retort products for curry fried rice.

In order to achieve the above object, the present invention is implemented by the following means.

The method for preparing retort pouch packed rice of the present invention comprises washing mixed rice containing glutinous rice and rice and dipping them in seasoned broth for 1 to 2 hours; Cutting the washed and dehydrated vegetables; Preparing a seasoning sauce; Mixing the mixed raw meat, the cut vegetables, and the seasoning sauce, which have been subjected to the immersion step, into a retort pouch and vacuum packing; And heat-treating the retort pouch at a temperature of 121 캜 for 20 to 25 minutes, and then cooling and sterilizing the cooked rice. The method of producing retort pouch packaged rice further comprises ham and kimchi as a blending ingredient, The glutinous rice is 18.42 parts by weight; The rice was 7.89 parts by weight; The vegetables contained 6.32 parts by weight of carrot, 3.16 parts by weight of blue-green pepper, 3.16 parts by weight of red bell pepper, 6.68 parts by weight of radish, 3.16 parts by weight of zucchini, and 3.86 parts by weight of onion; The seasoning sauce was 8.30 parts by weight, which was prepared by blending kochujang, canola oil, capsicum powder, sodium L-glutamate, smoke flavor, and ketchup; The ham is 18.00 parts by weight; The kimchi is 21.05 parts by weight and has a flavor of fried rice of kimchi.
The present invention also relates to a method for preparing a rice cake, comprising the steps of washing a rice mixture containing glutinous rice and rice, and immersing it in seasoned broth for 1 to 2 hours; Cutting the washed and dehydrated vegetables; Preparing a seasoning sauce; Mixing the mixed raw meat, the cut vegetables, and the seasoning sauce, which have been subjected to the immersion step, into a retort pouch and vacuum packing; And heat-treating the retort pouch at a temperature of 121 ° C for 20 to 25 minutes, and then cooling and sterilizing the cooked rice. The method of manufacturing retort pouch packaged rice further comprises ham and cocktail shrimp as a mixing ingredient, , The glutinous rice is 21.00 parts by weight; The rice is 14.00 parts by weight; The vegetables include 13.00 parts by weight of carrot, 8.00 parts by weight of red bell pepper, 8.0 parts by weight of radish, 3.70 parts by weight of zucchini, and 4.0 parts by weight of onion; The seasoning sauce was prepared by blending Sodium L-Glutamate, Butter, Sodium Tartrate, Pure Pepper, Oyster Sauce, Yeast Extract Powder, and Taste Soy Sauce. The ham is 8.0 parts by weight; The cocktail shrimp is 12.0 parts by weight and is characterized by having a flavor of fried rice.

The present invention has the following effects with the above-described configuration.

The present invention relates to a processed food using rice and has high portability and is suitable for outdoor use because it can be taken outdoors without any additional spoon or fork, There is an effect of providing a manufacturing method of pouch-packed rice.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method for producing retort pouch packed rice of the present invention.
Fig. 2 is a photograph of the materials and seasoning of the seasoned broth used in the production of the retort pouch packed rice of the present invention.
3 is a photograph of the retort pouch packed rice produced according to the method of manufacturing the retort pouch packed rice of the present invention.

The Applicant hereunder explains in detail the means for solving the foregoing problem. The detailed description of known technology, which is considered to be unnecessarily obscured by the gist of the present invention, will be omitted.

The present invention relates to a method for preparing a rice cake, which comprises washing mixed rice including glutinous rice and rice, and immersing it in seasoned broth for 1 to 2 hours; Cutting the washed and dehydrated vegetables; Preparing a seasoning sauce; Mixing the mixed raw meat, the cut vegetables, and the seasoning sauce, which have been subjected to the immersion step, into a retort pouch and vacuum packing; And heat-treating the retort pouch at a temperature of 121 캜 for 20 to 25 minutes, then subjecting the rice to sterilization, and then cooling the retort pouch packed rice.

Fig. 1 is a flow chart of a method for producing a retort pouch packed rice of the present invention. Fig.

First, add seaweed, chickpea, dried anchovy, ginger, ginger, green onion, radish, and onion to purified water, boil it, cool to 25 ℃ or less, and filter (80 mesh) to prepare seasoned broth. The preferred ingredients of the seasoned broth are 0.85 part by weight of seaweed, 0.64 part by weight of radish head, 0.42 part by weight of dried anchovy, 1.70 parts by weight of germinated ginger, 0.85 part by weight of ginger, 2.11 parts by weight of green onion, 4.25 parts by weight, 84.93 parts by weight.

Wash mixed rice including glutinous rice and rice. Specifically, it is washed once with warm water for 10 minutes and dehydrated for 5 minutes. The reason for using mixed rice including glutinous rice and rice is that when a user opens a product (retort pouch), it can be taken out by simply pushing the rice in the pouch without using a separate spoon or fork, So that the rice in the pouch can have an appropriate viscosity so that the grains do not fall off from each other. That is, a certain range of glutinous rice is mixed to give a stickiness (viscosity) to the rice in the pouch, and there is no separate food-grade adhesive component, for example, a starch ingredient that causes the texture to deteriorate. have.

The mixed rice is immersed in the seasoned broth for 1 to 2 hours to improve the taste of the retort pouch packed rice of the present invention by preliminarily prepared seasoned broth through the mixed rice, For 20 to 25 minutes at a temperature of 121 占 폚 so as to enable cooking of mixed rice in the pouch.

Thereafter, cutting the washed and dehydrated vegetables; Preparing a seasoning sauce; Mixing the raw meat, the cut vegetables, and the seasoning sauce through the immersion step, filling the meat into a retort pouch, and vacuum packing. The product was packed in a retort pouch and vacuum packed to minimize the air in the package to prevent aging of the rice and to prevent the packaging paper from being damaged by the expansion of the air due to the high temperature during retort.

Then, the retort pouch is heat-treated at a temperature of 121 DEG C for 20 to 25 minutes, is cooked, sterilized and then cooled. As described above, since the cooked rice is not cooked, vegetables and sauces are mixed together and then retorted, the process is remarkably simple, such as not using fire during manufacture. The retort is a sterilization method in which a high pressure and a temperature of about 120 ° C are applied. During the sterilization process, the pressure inside the package increases due to the generation of water vapor in the rice in the packaging container. Therefore, to solve this problem, the contents of the wrapping paper are charged only by a certain amount in consideration of the volume ratio of the content to the wrapping volume ratio.

On the other hand, the present invention discloses a retort pouch packaged rice characterized by having a flavor of fried kimchi, nasogolin fried rice, and fried rice curry, wherein the ingredients and mixing ratio of seasoning sauce used in each retort pouch packed rice, The materials such as the following are as follows.

Kimchi Fried Rice

The kimchi fried rice seasoning sauce according to the present invention is prepared by blending kochujang, canola oil, capsicum powder, sodium L-glutamate, smoke flavor, and ketchup.

Kimchi Fried Rice  Source material Formulation ratio (%) Kochujang 58.33 Canola oil 30.17 Capsicum powder 0.60 Sodium L-glutarate 2.50 Smoke flavor 0.40 ketchup 8.00 Sum 100.0

The material of the kimchi fried rice according to the present invention is a mixture of glutinous rice and rice flour dipped in the above seasoned broth; Kimchi; Vegetables such as carrots, green peppers, red bell peppers, radishes, zucchini and onions; The above-mentioned kimchi fried rice seasoning sauce, and in addition, ham, egg, tuna and the like may be included.

Nashigo Fried rice

Nasigo leng fried rice is a traditional Indonesian dish, similar to fried rice. Seafood, chicken, pork and beef are put together with various vegetables, seasoned with unique spices and roasted in Senbu. The nasi means rice and the goreng means stir. The present invention has been developed by changing the source composition to suit the taste of Koreans, rather than utilizing characteristics unique to Southeast Asia. The Nasogoreng fried rice seasoning sauce according to the present invention is prepared by blending sodium L-glutamate, butter, sambalacea sauce, pure pepper, oyster sauce, yeast extract powder and flavored soy sauce.

Nashigo Fried rice  Source material Formulation ratio (%) Sodium L-glutarate 3.00 butter 19.00 Sambal tera sauce 26.00 Pure black pepper (black) 1.00 Oysters 47.00 Flavored soy sauce 4.00 Sum 100.0

The nasogolin fried rice of the present invention is a mixture of glutinous rice and rice flour immersed in the above seasoned broth; Carrots, red bell peppers, radishes, zucchini, and onions; Said nasi leng fried rice seasoning sauce; In addition to this, ham and cocktail shrimp can be included.

Curry fried rice

The curry fried rice seasoning sauce according to the present invention is prepared by blending curry powder, sodium L-glutamate, pure black pepper, canola oil and purified water. The specific mixing ratios are as follows.

Curry fried rice  Source material Formulation ratio (%) Curry powder 20.0 Sodium L-glutarate 2.50 Pure black pepper (black) 0.30 Canola oil 5.00 Purified water 72.20 Sum 100.0

The fried rice curry of the present invention is a mixture of glutinous rice and rice flour immersed in the above seasoned broth; Vegetables such as carrots, green peppers and onions; The above-described curry fried rice seasoning sauce, and in addition, a cocktail shrimp and the like may be included.

Hereinafter, the present invention will be described in detail by way of examples. The following examples illustrate the invention in more detail but do not limit the scope of the invention.

Retort pouch packaged To prepare the fried rice, the ingredients shown in Table 4 were prepared together with the sautéed broth and the fried rice sauce of Kimchi (the raw meat of the seasoned broth used in the production of the retort pouch packed rice of the present invention and the seasoned broth Reference). First, the mixed rice including glutinous rice and rice was washed and immersed in seasoned broth for 1 hour or more. Mixed rice after the immersion step, the washed and cut vegetables and the seasoning sauce were mixed and filled into a retort pouch and vacuum packed. Then, the retort pouches were heat treated at a temperature of 121 캜 for 20 minutes, cooked, sterilized and then cooled (see photographs of retort pouch packaged rice produced according to the method of manufacturing the retort pouch packed rice of the present invention shown in Fig. 3).

Ingredients Formulation ratio (%) Glutinous rice 18.42 Rice 7.89 Kimchi 21.05 ham 18.00 carrot 6.32 Blue pepper 3.16 Red bell pepper 3.16 Radish 6.68 squash 3.16 onion 3.86 sauce 8.30 Sum 100.0

Retort pouch packed To prepare nasopharyngeal fried rice, the ingredients of Table 5 were prepared together with the safflower broth and Nashigoren fried rice sauce, and a retort pouch packed with Nasogoreng fried rice was prepared in the same manner as in Example 1.

Ingredients Formulation ratio (%) Glutinous rice 21.00 Rice 14.00 ham 8.00 carrot 13.00 Red bell pepper 8.00 Radish 8.00 onion 4.00 Nasigoren Sauce 8.30 Cocktail shrimp 12.00 squash 3.70 Sum 100.0

Retort pouch packaging To prepare the fried rice curry, the materials shown in Table 6 were prepared together with the safflower broth and curry fried rice sauce, and the retort pouch packed with Nasogoreng fried rice was prepared by the same manufacturing method as in Example 1. [

Ingredients Formulation ratio (%) Glutinous rice 19.80 Rice 13.20 Cocktail shrimp 9.00 carrot 10.31 Blue pepper 8.50 onion 9.19 Curry sauce 30.00 Sum 100.0

≪ Examples 1 to 3 > Results of 7-point scale sensory test for 30 panelists>

FIG. 4 shows the results of the seven-point scale test of the fried rice (sample number: 450), Nashigoren fried rice (sample number: 185), and fried rice curry (sample number: 348) All three products were rated excellent overall, among which kimchi fried rice (sample number: 450) showed the best acceptance in overall evaluation, color, flavor and texture.

Evaluation items Kimchi Fried Rice (450) Nashigo Fried rice (185) Curry Fried Rice (348) Overall rating 4.75 ± 0.97 4.30 ± 1.26 3.85 ± 1.27 color 4.85 ± 1.18 4.05 ± 1.19 4.40 ± 1.14 flavor 4.80 ± 1.06 4.10 ± 1.29 3.90 + 1.07 viscosity 4.05 ± 1.32 3.85 ± 1.39 3.65 ± 1.57 Chewiness 4.55 + 0.83 4.05 + - 0.94 3.50 ± 1.36

 * Values: mean ± standard deviation, n = 30

* Duncan's multi-range test was performed using the PASWStatistics18 program. The confidence level was 95% (p <0.05).

Claims (5)

delete delete Washing the mixed rice including glutinous rice and rice, and immersing in seasoned broth for 1 to 2 hours; Cutting the washed and dehydrated vegetables; Preparing a seasoning sauce; Mixing the mixed raw meat, the cut vegetables, and the seasoning sauce, which have been subjected to the immersion step, into a retort pouch and vacuum packing; And heat-treating the retort pouch at a temperature of 121 ° C for 20 to 25 minutes, subjecting the rice to sterilization, and cooling the retort pouch packed rice,
The composition includes ham and kimchi,
The glutinous rice is 18.42 parts by weight;
The rice was 7.89 parts by weight;
The vegetables contained 6.32 parts by weight of carrot, 3.16 parts by weight of blue-green pepper, 3.16 parts by weight of red bell pepper, 6.68 parts by weight of radish, 3.16 parts by weight of zucchini, and 3.86 parts by weight of onion;
The seasoning sauce was 8.30 parts by weight, which was prepared by blending kochujang, canola oil, capsicum powder, sodium L-glutamate, smoke flavor, and ketchup;
The ham is 18.00 parts by weight;
Wherein the kimchi is 21.05 parts by weight and has a flavor of kimchi fried rice. Washing the mixed rice including glutinous rice and rice, and immersing in seasoned broth for 1 to 2 hours; Cutting the washed and dehydrated vegetables; Preparing a seasoning sauce; Mixing the mixed raw meat, the cut vegetables, and the seasoning sauce, which have been subjected to the immersion step, into a retort pouch and vacuum packing; And heat-treating the retort pouch at a temperature of 121 ° C for 20 to 25 minutes, subjecting the rice to sterilization, and cooling the retort pouch packed rice,
The ingredients include ham and cocktail shrimp,
The glutinous rice is 21.00 parts by weight;
The rice is 14.00 parts by weight;
The vegetables include 13.00 parts by weight of carrot, 8.00 parts by weight of red bell pepper, 8.0 parts by weight of radish, 3.70 parts by weight of zucchini, and 4.0 parts by weight of onion;
The seasoning sauce was prepared by blending Sodium L-Glutamate, Butter, Sodium Tartrate, Pure Pepper, Oyster Sauce, Yeast Extract Powder, and Taste Soy Sauce.
The ham is 8.0 parts by weight;
Wherein the cocktail shrimp is 12.0 parts by weight and has a flavor of roasted rice.





delete

Images