KR101807279B1 - Rice processed food extended its distribution period and method for manufacturing thereof - Google Patents
Rice processed food extended its distribution period and method for manufacturing thereof Download PDFInfo
- Publication number
- KR101807279B1 KR101807279B1 KR1020150181455A KR20150181455A KR101807279B1 KR 101807279 B1 KR101807279 B1 KR 101807279B1 KR 1020150181455 A KR1020150181455 A KR 1020150181455A KR 20150181455 A KR20150181455 A KR 20150181455A KR 101807279 B1 KR101807279 B1 KR 101807279B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- processed food
- alcohol
- mixture
- weight
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 145
- 235000009566 rice Nutrition 0.000 title claims abstract description 145
- 235000021067 refined food Nutrition 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 144
- 239000000203 mixture Substances 0.000 claims abstract description 63
- 235000012149 noodles Nutrition 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 238000011282 treatment Methods 0.000 claims abstract description 28
- 238000001816 cooling Methods 0.000 claims abstract description 25
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021329 brown rice Nutrition 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 10
- 150000003138 primary alcohols Chemical class 0.000 claims abstract description 10
- 238000010257 thawing Methods 0.000 claims abstract description 9
- 238000001125 extrusion Methods 0.000 claims abstract description 6
- 150000003333 secondary alcohols Chemical class 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 60
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 229940107702 grapefruit seed extract Drugs 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
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- 239000008120 corn starch Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
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- 240000008042 Zea mays Species 0.000 claims description 2
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- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
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- 238000002845 discoloration Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 56
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- 238000012360 testing method Methods 0.000 description 11
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
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- 239000002778 food additive Substances 0.000 description 4
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000207199 Citrus Species 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000000845 anti-microbial effect Effects 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
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- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
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- 230000006866 deterioration Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 208000035143 Bacterial infection Diseases 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 241000195947 Lycopodium Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 101710163270 Nuclease Proteins 0.000 description 1
- 206010033078 Otitis media Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000007824 aliphatic compounds Chemical class 0.000 description 1
- -1 alkalines Substances 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015878 dried processed food Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 150000002497 iodine compounds Chemical class 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003242 quaternary ammonium salts Chemical class 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003206 sterilizing agent Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a rice processed food having an extended shelf life and a process for producing the rice processed food, the method comprising the steps of: (A) adding water to a rice processed food mixture containing rice flour, rice flour and brown rice flour, (B) placing the kneaded product in an extrusion molding machine and extruding the kneaded product through a steaming process; (C) cooling the extruded rice processed food and then immersing it in a first alcoholic mixture to perform a primary alcohol treatment; (D) freezing and thawing the primary processed rice processed food; And (E) immersing the thawed rice processed food in a second alcoholic mixture to carry out a secondary alcohol treatment, thereby extending the shelf life of processed foods such as rice noodle soup or rice cake soup with high moisture content to 8 months And discoloration does not occur.
Description
The present invention relates to a rice processed food which does not discolor by extending the shelf life of processed foods such as rice noodle soup or rice cake soup with high moisture content up to 8 months and a manufacturing method thereof.
In general, processed food is used as home meal substitute (HMR, instant food), and the home meal substitute market is changed into a cooking process that changes people's life pattern according to the rapidly changing world economy trend. . In particular, the number of households with one or two persons is increasing, and the population is increasing in earnest due to the changes in the social structure, such as population aging.
In recent years, processed foods have also been changed to meet consumer demand for superior taste. Among such processed foods, products such as noodles or rice cakes have a higher moisture content than those having a low water content, or saengkookgok rice cakes are preferred because they exhibit excellent taste during cooking, but the shelf life is short within 4 months. Therefore, in order to extend the shelf life, food additives such as preservatives are used.
The food additive or additive is used for a specific purpose in a food or a product to be processed, and the use according to each additive is notified. The use of additives is defined as a substance which, by the Food, Drug, Cosmetic Act, may deliberately affect the quality of the product directly or indirectly. That is, any substance can be defined as an additive in the process of producing, processing, packaging, transporting, and storing foods, medicines, and cosmetics.
The purpose of use of the additives is to improve quality, taste, smell, color and the like of foods and products. In particular, a preservative for preserving the quality of a product is used to prevent deterioration, decay, and chemical change of the food to maintain its effectiveness and freshness.
The action of the preservative is to inhibit the growth of the microorganisms and to prevent rancidity of the fat contained in the food and to prevent the corruption caused by the oxidation reaction, thereby securing the stability of food, medicine, cosmetics, .
In particular, preservatives for preservation of products and for inhibiting the growth of microorganisms against corruption include sterilizing agents such as sorbic acid (salts), propionic acid (salts), benzoic acid (salts), organic acids, phenolic compounds, Iodine compounds, quaternary ammonium salts (QAC), mercury, aromatic and aliphatic compounds, acids, alkalines, oxidants and chlorine dioxide.
However, these preservatives, even if their use as a synthetic preservative is notified, can not be neglected to accumulate in the body for a lifetime, directly or indirectly added to foods and various processed products.
The vital adverse effects of the synthetic preservative have been reported and attempts have been made to develop natural preservatives.
The development of the above-mentioned natural preservative has been carried out in the fields of medicinal plants (spices, medicinal plants, fruits / vegetables, etc.), for testing the antimicrobial activity of natural antimicrobial agents and additives and for separating and purifying active substances. However, among the medicinal plants, materials having antimicrobial activity have strong fragrance, strong color and taste, and when used as a food additive and a preservative agent, it has been reported that there is a fear of deteriorating the product quality due to deterioration of sensibility.
As described above, it is difficult to develop a preservative having better activity and economy than the use of a synthetic preservative.
Accordingly, there is a demand for a method of extending the shelf life while maintaining the sensibility and color intensity by using different methods of treating processed foods without using a preservative.
It is an object of the present invention to provide a method for producing rice processed food which does not discolor by extending the shelf life of processed foods such as rice noodle soup or rice cake soup with high moisture content to 8 months.
Another object of the present invention is to provide a rice processed food produced according to the above production method.
In order to accomplish the above object, the present invention provides a process for producing an extended shelf-life rice, comprising the steps of (A) adding water to a rice processed food mixture containing rice flour, rice flour and brown rice flour, Kneading; (B) placing the kneaded product in an extrusion molding machine, and extruding the kneaded product through a steaming process; (C) cooling the extruded rice processed food and then immersing the extruded rice processed food in a first alcoholic mixture to perform a primary alcohol treatment; (D) freezing and thawing the primary processed rice processed food; And (E) immersing the thawed rice processed food in a second alcohol mixture to perform a secondary alcohol treatment.
The first and second alcohol mixtures may comprise 100 parts by weight of the alcohol and 0.1 to 2 parts by weight of the grapefruit seed extract.
The first and second alcohol mixtures may further comprise 0.01 to 1 part by weight citric acid.
The spirits contained in the first and second scum mixtures may be diluted to 75 to 95%.
In the step (A), the rice processed food mixture may contain 10 to 50 parts by weight of high amylose powder and 1 to 30 parts by weight of brown rice powder per 100 parts by weight of the rice flour.
In the step (A), the rice processed food mixture may further comprise 1 to 10 parts by weight of tapioca starch, 5 to 40 parts by weight of corn starch and 1 to 5 parts by weight of purified salt.
The cooling in the step (C) may be an air cooling or a low-temperature cooling in which water is immersed in 2 to 5 占 폚 water.
The rice processed food cooled in the step (C) may be immediately subjected to the step (D) after immersing in the first alcoholic mixture for 1 to 10 minutes.
In the step (D), the first corned rice processed food can be freeze-aged at -10 to -25 캜 for 20 to 80 hours.
The rice processed food aged in the step (E) may be immersed in the second mixture for 1 to 3 minutes and allowed to stand at room temperature for 1 to 3 minutes.
In the above steps (C) and (E), the alcohol immersion may be performed while stirring the alcohol or supplying fine bubbles to the alcohol.
In the step (E), the rice processed food subjected to the second alcohol treatment may be dried at a temperature of 5 to 20 DEG C and a humidity of 60 to 80% for 12 to 16 hours.
In the step (E), the rice processed food which has been subjected to the second alcohol treatment may be dried to have a moisture content of 65 to 80%.
In addition, the rice processed food of the present invention for achieving the above-mentioned other object may be manufactured according to the above-mentioned manufacturing method.
The rice processed product may be rice noodle or rice cake soup.
In the processing standard of the food starch, there is a criterion that the processed product of the spirits should be free from the quality change due to the remaining spirits. The processed rice product of the present invention not only meets the above criteria but also inhibits the growth of microorganisms, Can be extended up to 8 months, and can not be discolored until 8 months.
The present invention relates to a rice processed food which does not discolor by extending the shelf life of processed foods such as rice noodle soup or rice cake soup with high moisture content up to 8 months and a manufacturing method thereof.
Hereinafter, the present invention will be described in detail.
(A) adding water to a rice processed food mixture containing rice flour, rice flour and brown rice flour, and kneading the rice flour into a kneader; (B) placing the kneaded product in an extrusion molding machine, and extruding the kneaded product through a steaming process; (C) cooling the extruded rice processed food and then immersing the extruded rice processed food in a first alcoholic mixture to perform a primary alcohol treatment; (D) freezing and thawing the primary processed rice processed food; And (E) immersing the thawed rice processed food in a second alcohol mixture to perform a secondary alcohol treatment.
First, in step (A), water is added to a rice processed food mixture including rice flour, corn flour, and brown rice flour, and the mixture is added to a kneader to prepare a kneaded product.
The rice flour is a powder obtained by pulverizing rice flour usually used.
In addition, the Goami rice was obtained from rice cultivated in 2000 after the cultivation and cultivation of Milyang 95 in the next generation, which was obtained by crossing Gimcheon anchin and lycopodium at the Yeongnam Agricultural Experiment Station, Rural Development Administration in 1992. The rice was obtained from dietary fiber, The content of cellulose is higher than that of normal white rice.
The content of the high amylum powder is 10 to 50 parts by weight, preferably 15 to 25 parts by weight based on 100 parts by weight of the rice flour. If the content of Koami powder is less than the above lower limit value, the texture of the rice processed product may deteriorate, and if the content is higher than the upper limit value, the product unit price may increase.
In addition, the brown rice flour can be mixed with goami flour to increase the shelf life compared with the case where the brown rice flour is not used.
The content of the brown rice flour is 1 to 30 parts by weight, preferably 5 to 15 parts by weight based on 100 parts by weight of the rice flour. When the content of the brown rice flour is less than the lower limit, the shelf life may not be prolonged as compared with the case where the brown rice flour is not used. If the content is above the upper limit, a large amount of defects may be produced during production and the sensibility may be lowered.
Tapioca starch, corn starch, and tablets may be added to the rice processed food mixture.
The tapioca starch is a mixture of tapioca starch and acetic acid tapioca modified starch at a weight ratio of 2: 4: 1. If the weight ratio is not satisfied, the texture and palatability may be deteriorated and the shelf life may not be prolonged.
The tapioca starch is contained in an amount of 1 to 10 parts by weight, preferably 3 to 5 parts by weight, based on 100 parts by weight of the rice flour. If the content of the tapioca starch is less than the lower limit, the texture may deteriorate. If the content of the starch exceeds the upper limit, the starch elution may be excessive and the quality of the appearance may be deteriorated.
Further, the corn starch is a substance that enhances the functionality and maintains moisture content, and is contained in an amount of 5 to 40 parts by weight, preferably 15 to 25 parts by weight, based on 100 parts by weight of the rice flour. When the content of the corn starch is less than the lower limit, moisture may not be maintained for a long time, and when the content is higher than the upper limit, the sensibility may be significantly lowered.
Next, in the step (B), the kneaded product is put into an extrusion molding machine and extruded at a temperature of 90 to 100 ° C through a steaming process.
When the rice processed food of the present invention is rice noodle, it is extruded so as to have a thickness of 0.7 to 0.8 mm; When the rice processed food of the present invention is rice cake soup, it is extrusion-molded into a rice cake. The rice gruel is cut into a rice cake rice cake before being immersed in the first alcohol mixture.
Next, in step (C), the extruded rice processed food is cooled and then immersed in a first alcohol mixture to perform a first alcohol treatment.
The cooling is carried out by blowing cooling in the case where the molded article is a surface, and in the case where the molded article is a karat cake, it is cooled at a low temperature by immersing it in cold water at 2 to 5 ° C. In the case of using other cooling methods such as low temperature cooling and natural cooling instead of cooling by blowing cooling method in manufacturing the surface, there is a lot of microorganism proliferation when the cooling aged material is thawed later, and some microorganisms remain even if immersed in the alcohol mixture . In addition, when other methods of cooling such as air cooling, natural cooling and the like are used instead of the low temperature cooling by the cooling method in manufacturing the rice cake, the surface may be cracked and the quality of the product may be deteriorated.
The processed rice food of the present invention is not a dried processed food having a moisture content of 10% or less or an intermediate moisture processed food having a moisture content of 30 to 60%, but a raw processed food having a moisture content of 65 to 80%, such as raw rice noodle soup, It is difficult to prolong the shelf life by suppressing microbial growth. Therefore, it is preferable to perform the primary treatment with the primary mixture over the primary and the secondary.
When the above-mentioned cooled rice processed food is subjected to the first alcohol treatment, the microorganisms contained in the processed rice food are killed, and after the freezing and aging, the natural microorganisms do not proliferate so that the microorganisms can be completely killed by the second alcohol treatment have. If the first step is not carried out, a large amount of microorganisms will be proliferated after the natural thawing and the microorganisms will not be completely killed even if the microorganisms are treated with the alcohol.
The primary alcohol treatment is preferably carried out by immersing the cooled rice processed food in the first alcohol mixture for 1 to 10 minutes, preferably for 1 to 3 minutes, for good aging. If the primary alcohol treatment and drying process is repeated, the surface becomes hard and aging is not performed smoothly.
At this time, if the first alcohol mixture is simply immersed in the processed food of the rice, the first alcohol mixture may not reach the first alcohol mixture. Therefore, the first alcohol mixture may be stirred or the first alcohol mixture may be supplied to the first alcohol mixture, It should be distributed evenly to processed rice products. The agitation may be a vortex rotation of the first alcohol mixture with a rotator, and microbubbles may be generated by supplying air to the first alcohol mixture.
The shelf life of processed rice products immersed in microbubble-free alcoholic beverages is 5 to 6 months, but the shelf life of processed rice products immersed in microbubble-fed alcoholic beverages is 8 months.
The first alcoholic beverage mixture contains alcoholic beverages such as citrus and grapefruit seed extracts, preferably citric acid.
The dilution is diluted to 75 to 95%. When the dilution concentration is less than the lower limit, microorganism death can not be induced. If the dilution concentration is higher than the upper limit, the sensory property is lowered and the main mood can be seriously generated.
Grapefruit is a fruit of grapefruit tree belonging to citrus (Citrus). It is rich in juice, has sour taste and sweet taste, has some bitter taste and has a lot of vitamin C, so it is good for cold prevention, fatigue recovery, hangover. The antimicrobial action of grapefruit seed extract (GSE) contains naringin and citral components, which are used for antibacterial and antioxidant, sterilization and disinfection, prevention of bacterial and bacterial infections, wound healing and otitis media. The grapefruit seed extract is particularly excellent in antibacterial activity against Escherichia coli, Staphylococcus aureus, Salmonella, and Candida. In addition, the grapefruit seed extract is excellent in adhesion with rice processed food, so it is difficult to remove it from rice processed food unless pressure such as dropping is applied.
The content of the grapefruit seed extract is 0.1 to 2 parts by weight, preferably 0.1 to 0.4 parts by weight based on 100 parts by weight of the alcohol. If the content of the grapefruit seed extract is less than the lower limit, the sterilizing effect may be lowered. If the content of the grapefruit seed extract is higher than the upper limit, the sensory properties may be lowered.
In addition, the citric acid is an acidulant serving as a food additive and is contained in a state of glass or citrate in fruits and vegetables, especially in citrus fruits, and is industrially supplied as colorless crystals, granular or white powder, It is widely used for candy, jam, sauces and so on. Citric acid in tea leaves contribute to the stability of vitamin C and has the effect of increasing antioxidant activity.
The content of the citric acid is 0.01 to 1 part by weight, preferably 0.01 to 0.05 part by weight based on 100 parts by weight of the alcohol. When the content of citric acid is less than the lower limit, the preservability of the processed food may be deteriorated. If the content exceeds the upper limit, the sour taste may be strong.
Next, in the step (D), the first processed rice processed food is frozen and aged, followed by thawing.
The above primary-treated rice processed food is freeze-aged at -10 to -25 占 폚 for 20 to 80 hours. The freezing point of the alcohol is -110 DEG C or lower, and the freezing point of the first alcohol mixture of the present invention in which diluted alcohol and other additives are mixed does not differ from the freezing point. Therefore, even during the first fermented rice processed food is frozen, the fermented mixture remains frozen in the processed rice food, thus continuously killing microorganisms and smoothing the rice processed food.
If the temperature and time during freezing and aging are below the lower limit, the processed food of the rice may not be softened. If the temperature and time are above the upper limit, the sensory properties may be lowered.
The frozen aged rice processed food is spontaneously decomposed at a room temperature of 23 to 25 DEG C. Generally, when a frozen food is thawed, a large amount of water escapes. However, in the present invention, It is possible to obtain a raw processed food having a high moisture content since the mixture is mixed and the diluted mixture is diluted and hardly discharged to the outside.
If the juice is thawed after cooling aging in the state of not containing the alcohol mixture, a large amount of water escapes and a raw processed food having a moisture content of 65 to 80% can not be obtained.
Next, in step (E), the microorganism produced in the thawing process is completely killed by immersing the thawed rice processed food in a second alcohol mixture to perform a second alcohol treatment. If the secondary alcohol treatment is not performed, the microorganisms generated in the thawing process can not be killed and the shelf life can not be extended.
The composition of the second alcohol mixture, the method of treating the alcohol mixture, and the like are the same as those described in the above (C), and therefore, only the different portions will be described.
The second alcohol treatment is performed by repeating the process of immersing the thawed rice processed food in the second alcohol mixture for 1 to 3 minutes and then allowing the alcohol to stand for 1 to 3 minutes at room temperature for 1 to 5 times, But also forms a thin coating film to further extend the shelf life.
The secondary processed rice processed food is dried at 5 to 20 DEG C and at a humidity of 60 to 80% for 12 to 16 hours to obtain a raw processed food having a moisture content of 65 to 80%.
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.
Production Example 1
To 100 parts by weight of 90% ethanol (ethanol), 0.4 part by weight of grapefruit seed extract (Baikal, Korea) was mixed to prepare a mixture.
Production Example 2
Was prepared in the same manner as in Preparation Example 1, except that 0.01 part by weight of citric acid (Baikal, Korea) was further added to prepare a mixture.
Example 1.
100 parts by weight of rice flour, 15 parts by weight of goami flour, 10 parts by weight of brown rice flour, 5 parts by weight of tapioca starch, 20 parts by weight of corn starch, 3 parts by weight of refined salt and 25 parts by weight of water were kneaded and kneaded, The mixture was extruded through an extrusion molding machine at 100 ° C, and the extrudate was extruded to form a rice noodle surface having a thickness of 0.7 mm. The rice noodle soup was cooled by air cooling, then subjected to primary alcohol treatment by immersing in the alcoholic mixture prepared in Preparation Example 1 for 3 minutes, followed by freezing and aging in a -20 ° C freezer for 72 hours without dropping the alcoholic mixture. The frozen aged rice noodle was spontaneously thawed at room temperature, and the thawed surface was immersed in the mixture prepared in Preparation Example 1 for 1 minute and left at room temperature for 2 minutes. The spice mixture was removed and dried at 20 ° C and 70% humidity for 15 hours to prepare raw rice noodle.
Example 2.
Raw noodle soup was prepared in the same manner as in Example 1 except that the mixture of the syrups prepared in Preparation Example 2 was used in place of the syrup mixture prepared in Preparation Example 1.
COMPARATIVE EXAMPLE 1. Omission of primary alcohol processing
The procedure of Example 1 was repeated except that the primary alcohol treatment was omitted.
COMPARATIVE EXAMPLE 2 Omission of the Secondary Liquor Treatment Process
The same procedure as in Example 1 was carried out except that the second alcohol treatment process was omitted to prepare raw rice noodle.
COMPARATIVE EXAMPLE 3. Omission of the freezing and aging process
The same procedure as in Example 1 was carried out except that the natural defrosting process was omitted after freezing and aging to prepare raw rice noodle.
Comparative Example 4. Primary alcohol treatment _ General alcohol
The same procedure as in Example 1 was carried out except that raw noodle soup was prepared using the 90% alcohol in the first alcohol treatment.
Comparative Example 5. Secondary alcohol treatment _ general alcohol
The same procedure as in Example 1 was conducted except that raw rice noodle was prepared using the 90% alcohol in the second alcohol treatment.
< Test Example >
Test Example 1 Texture measurement
The texture of the rice noodles or rice cake soup prepared in Examples and Comparative Examples was measured using a Texture analysis XT-Plus instrument and a probe SMSP / 25 was used. 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
The results are shown in Table 1 below.
As shown in Table 1 above, the rice noodle soup prepared according to Examples 1 and 2 of the present invention was confirmed to be superior to Comparative Examples 1 to 5 in hardness, adhesiveness, elasticity, cohesiveness and chewiness.
Test Example 2. Microbial measurement
The rice noodles prepared in Examples and Comparative Examples were stored at a temperature of 15 캜 and the number of microorganisms was measured. The total number of bacteria was measured using a 3M dry culture medium (petrifilm, USA). The total culture broth was cultured in petrifilm aerobic count medium for 24 hours at 37 ° C. Total bacterial counts were expressed as colony forming unit (CFU) per gram of treatment, and the results are shown in Table 2 below.
N.D .: Not detected
As shown in Table 2 above, the rice noodle soup prepared according to Examples 1 and 2 of the present invention was found to be inhibited from increasing the total number of bacteria as compared with Comparative Examples 1 to 5 as a whole.
In particular, in Examples 1 and 2, the propagation width of the total number of bacteria was small after 8 months, but in Comparative Examples 1 to 5, it was confirmed that the total number of bacteria was increased.
Test Example 3. Moisture Content Measurement
The moisture content of the rice noodles prepared in Examples and Comparative Examples was measured using a water content meter (DM-300M, USA) and the results are shown in Table 3 below.
As shown in Table 3 above, the rice nucifera prepared according to Examples 1 and 2 of the present invention satisfies the moisture content of 65 to 80%, and thus it is a raw rice nuclease. Respectively.
On the other hand, the rice noodles of Comparative Examples 1 to 4 were not only lower in moisture content than the rice noodle noodles of Examples 1 and 2 but also significantly decreased in water content for 240 days.
That is, although the rice noodle soup prepared in Examples 1 and 2 was raw rice noodle, it was confirmed that the rice noodle soup prepared in Comparative Examples 1 to 4 produced intermediate moisture rice noodle rather than raw rice noodle.
Test Example 4. Sensory evaluation
The rice noodles prepared in the Examples and Comparative Examples were stored at 15 ° C for 240 days, and 20 panelists having more than 3 years of sensory experience in the food-related field were subjected to sensory evaluation. The 9-point scale method (9 points ), Which is shown in Table 4 below. The taste was measured by boiling rice noodles in anchovy broth.
- Odor: 1 point = No odor, 9 point = Severe odor.
- Appearance: 1 point = very good, 9 point = very bad.
- Appearance, color, taste and texture: 1 point = very bad, 9 points = very good.
As shown in Table 4, the rice noodle soup prepared according to Examples 1 and 2 of the present invention had excellent odor, appearance, color, taste and texture compared to the rice noodle soup prepared according to Comparative Examples 1 to 5 Respectively.
In particular, the sensory evaluation of Comparative Example 3, which did not undergo freeze-fermentation, was confirmed to be lowest compared to other treatments.
The test samples were tested with rice noodle, but it was confirmed that the rice cake was similar to the test value of the rice noodle.
Claims (15)
(B) placing the kneaded product in an extrusion molding machine, and extruding the kneaded product through a steaming process;
(C) cooling the extruded rice processed food and then immersing the extruded rice processed food in a first alcoholic mixture to perform a primary alcohol treatment;
(D) freezing and thawing the primary processed rice processed food; And
(E) immersing the thawed rice processed food in a second alcoholic mixture to perform a secondary alcohol treatment,
In the step (A), the rice processed food mixture comprises 10 to 50 parts by weight of high amylose powder, 1 to 30 parts by weight of brown rice flour, 1 to 10 parts by weight of tapioca starch, 5 to 40 parts by weight of corn starch, And 1 to 5 parts by weight of a refined salt.
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