KR102378224B1 - Manufacturing method for frozen rice including yeast water having function of delaying senescence - Google Patents

Abstract

The present invention relates to a method for preparing frozen rice with added yeast, which has an aging delay function that delays the aging phenomenon of starch so that the quality can be maintained for a long time,
An immersion step (S21) of immersing a certain amount of washed oats, black rice, and glutinous rice in koji water, respectively, and then transferring them to a tray for natural dehydration; a first steaming step (S22) of first steaming the oats and black rice dehydrated through the immersion step (S21) at a temperature of 90 to 100° C. for 29 to 31 minutes; Glutinous rice immersed in koji water, black beans, chestnuts, jujubes, pine nuts, and ginkgo biloba are mixed with the result of the first steaming through the first steaming step (S22), and through a steamer, at a temperature of 90 ~ 100 ℃ 9 ~ 11 minutes a second steaming step (S23) of secondary steaming during the second phase; When the second steaming is completed through the second steaming step (S23), after steaming for 4 to 6 minutes, the third steaming step (S24) of tertiary steaming under the same conditions as the second steaming step (S23); A mixing step (S25) of mixing sesame oil, olive oil, trehalose, and refined sugar to the third steamed result through the third steaming step (S24) to be coated on the surface of the grain; A molding step (S26) of dividing the result of the mixing step (S25) into predetermined sizes and molding; When the molding process is completed through the molding step (S26), the freezing step (S27) of freezing at -18 ℃ or less; and a packaging step (S28) of packaging frozen rice through the freezing step (S27);
The yeast is a first process of washing the rice and immersing it for 1 hour to 3 hours at a temperature of 20 ° C to 25 ° C so that the moisture content is 30% to 40%, and dehydrating the immersed rice through a sieve; ; a second process of steaming dehydrated rice in a steamer for 30 to 40 minutes with steam at a temperature of 90°C to 110°C and pressure of 0.5 to 1kg/cm2 to remove dew condensation; After the steamed rice is allowed to stand still and cooled by heat, the cooled steamed rice is inoculated with Aspergillus oryzae, and cultured for 3 days at a temperature of 30 ℃ ~ 40 ℃ and a humidity of 35% ~ 45% to produce yeast. process and; A yeast dough is formed by mixing 30% to 40% of the yeast prepared in a weight ratio, 40% to 50% of water, and 10% to 20% of salt, and the formed yeast dough is heated at a temperature of 20℃ to 25℃, and a humidity of 35% to 45%. a fourth process of low-temperature aging and fermentation under the conditions of 10 to 15 days; and a fifth process of precipitating the fermented liquid to separate the supernatant, heating the separated supernatant at a temperature of 60 ° C. to 80 ° C. for 10 to 20 minutes, sealing the sterilized supernatant in a container, and cooling to room temperature. It is characterized in that it is manufactured through

Description

Frozen rice manufacturing method added with yeast having a function of delaying aging

The present invention relates to a method for manufacturing frozen rice to which koji water having a function of delaying aging is added, and more particularly, to a method for preparing frozen rice to which koji having a function of delaying aging is added so that the quality can be maintained for a long time by delaying the aging phenomenon of starch. It relates to a method of making rice.

The technical idea of the present invention is not limited to manufacturing frozen rice, and can be applied to the manufacturing process of chilled rice that can be distributed in a refrigerated state.

According to the Population and Housing Census of the National Statistical Office, the number of single-person households is over 6 million. This increase in single-person households is mainly attributed to the delayed age of first marriage and the increase in elderly households.

We are paying attention to single consumers, who are rapidly emerging as a major consumer group in recent years. They are consumers who live in single-person households and choose products and services according to their lifestyle. Accordingly, there is an increasing demand for products that can solve a meal in a small, simple, and fast time, such as small-packaged small-capacity products and retort foods tailored to the consumption tendency of single consumers.

Currently, the demand of consumers who want to easily access various foods is continuously increasing, so the consumption of frozen foods is also increasing. Frozen food has become so common that it can always be easily purchased at marts, supermarkets, and convenience stores.

The refrigeration industry is continuously developing to improve the storability of food itself and to safely store it for a long time in a processed state.

Frozen food refers to food in containers and packaging for the purpose of long-term preservation of manufactured, processed or cooked food. It is a method used to store or store food for a long time. This is the part where technology development is taking place in the overall industry, including the food industry, as there is little change in the industry.

In general, rice is one of the world's three major grains, and more than 90% of it is produced in Asia, and it is an important food resource that has been consumed as a staple food for a long time. Rice, which is the main energy source in Asia, contains a large amount of essential amino acids, so it has a high nutritional value and is good for physiological metabolism in the body because of its high protein utilization and digestion and absorption.

However, despite the high nutritional value of rice, per capita rice consumption is decreasing due to the recent change in dietary habits in favor of meat, fruit, and dairy products due to westernization of culture and economic development, effectively increasing rice consumption. Measures to do so are urgently needed. In addition, after the rapid economic growth caused by industrialization in the 1980s, the consumption of processed food is increasing as consumers' perceptions of food change. .

Accordingly, the consumption of rice per capita decreased, but the consumption of processed rice per person increased every year, and the consumption of convenience foods such as triangular gimbap and lunch boxes at convenience stores is also increasing. As the need to develop convenience food products using rice resources has emerged, processed rice products have been launched in the form of frozen rice, retort rice, and dried rice, effectively promoting rice consumption.

In general, if time passes after cooking or if stored at a low temperature, there is a problem that the rice hardens and becomes hard on the surface of the rice, resulting in aging.

Frozen processed rice can be restored to the texture of freshly cooked rice by using an appropriate thawing method. However, when frozen rice is restored, recrystallization occurs due to increased interaction between molecular chains in a state in which amylose and amylopectin of starch are gelatinized, resulting in physical changes such as increased hardness. This aging phenomenon of starch not only deteriorates the quality of food made with rice, but also reduces the taste, texture, and marketability.

In the case of restoring frozen rice, this phenomenon has a limitation in not being able to satisfy the taste of consumers due to deterioration of the quality and taste of rice. Therefore, there is a need for research on a method of restoring rice processed as convenience food to the same state as freshly cooked rice. Research on rice is mainly conducted to evaluate the quality characteristics of rice flour milling, such as the quality characteristics of rice cookies and the quality characteristics of rice noodles according to the degree of grinding, and to evaluate the quality characteristics by adding it to food. There is very little research on measuring the stability after processing.

On the other hand, the conventional frozen rice was prepared by putting it in a container as it is, freezing it, and then packaging it for commercialization. In the conventional method, the rice is lumped into a lump of ice and frozen, so the contents of the frozen rice, that is, the voids between the grains of rice, are It is small, so hot water is difficult to flow, and the thickness of the rice lump is thick, so heat transfer from the outside cannot be easily transferred to the inside.

Gelatinized starch, ie, rice, deteriorates rapidly due to aging when left at a low temperature of 0°C to 15°C. When the rice is frozen or thawed, the slow progress results in leaving the rice at a low temperature of 0°C to 15°C for a long time. There is a problem of lowering the quality.

Meanwhile, Korean Patent Registration No. 10-1945828 discloses a method for manufacturing frozen turmeric rice.

The turmeric frozen rice manufacturing method according to the prior art is to immerse rice in an immersion water made of a turmeric solution containing rice flour, and as the rice flour is attached to the surface of the rice, eventually, with the effect of expanding the adhesion area of turmeric to rice , It is an object to provide a method for manufacturing frozen turmeric rice that enhances product competitiveness by improving the texture of frozen rice by forming voids between the rice grains to shorten the reheating time and smoothly distribute moisture, and for this purpose The present invention, rice, and a raw material preparation step of preparing a turmeric solution; An immersion step of immersing the rice in the prepared turmeric solution; a dehydration step of dehydration; a first steaming step of first steaming the dehydrated rice through a steaming machine; a first water supply step of soaking the first steamed rice with moisture through the first steaming step; a second steaming step of performing secondary steaming through a steamer when water supply is completed through the first watering step; a second water supply step of supplying second water when the second steaming is completed through the second steaming step; a tertiary steaming step of tertiary steaming through a steamer when water supply is completed through the second water supplying step; a cooling step of allowing the rice to be steamed tertiarily through the third steaming step; a freezing step of freezing when the cooling process is completed through the cooling step; and a packaging step of packaging the frozen rice through the freezing step.

When the prior art is applied, rice is immersed in an immersion water made of an aqueous turmeric solution containing rice flour, and as the rice flour is attached to the surface of rice, eventually, with the effect of expanding the adhesion area of turmeric to rice, the rice grains By forming a gap between the reheating time and inducing smooth distribution of moisture, there is an effect of enhancing product competitiveness by improving the texture of frozen rice.

However, conventional frozen rice does not have a way to delay the aging of starch, so a short shelf life is set, which not only causes a price increase, but also food waste can occur, and when the expiration date elapses, the quality deteriorates. There is a problem in that consumers cannot be satisfied.

Accordingly, it can be said that there is an urgent need to develop a technology that can delay the aging of starch as much as possible to increase the satisfaction of consumers and sellers, and frozen and chilled rice using the technology.

Republic of Korea Patent Publication No. 10-1945828

The present invention proposes to solve the problems of the prior art as described above, and its purpose is to delay the aging phenomenon of starch to provide a method for manufacturing frozen rice with added yeast, which has an aging delay function, so that the quality can be maintained for a long time. is to provide

In addition, another object of the present invention is to provide a method for preparing frozen rice with added yeast, which can increase aging delay by adding yeast to process or adding yeast to heat and then coating with oil again is doing

In addition, another object of the present invention is yeast that can maintain the quality of freshly cooked rice even after a long period of time even in refrigerated or frozen conditions by delaying aging by immersing rice soaked in fermented water using yeast in meat or vegetable contents. An object of the present invention is to provide a method for preparing frozen rice in which water is added.

However, the problems to be solved by the present invention are not limited to the above-mentioned technical problems, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.

The method for producing yeast having an aging delay function of the present invention for achieving the above object,

A first process of washing the rice and immersing it so that the moisture content is 30% to 40%, and dehydrating the immersed rice through a sieve;

a second process of steaming dehydrated rice in a steamer with dew condensation removed;

A third process of producing yeast by inoculating and culturing the steamed rice after heat radiation cooling, inoculating and culturing the cooled steamed rice with Aspergillus oryzae;

A fourth process of mixing the prepared yeast 30% to 40%, water 40% to 50%, and salt 10% to 20%, and fermenting the mixed yeast dough at low temperature for 10 to 15 days;

It is characterized in that it consists of a fifth process of separating the supernatant by precipitating the fermented liquid, sterilizing the separated supernatant by heat, sealing it in a container, and cooling to room temperature.

According to an additional feature of the present invention, in the first process, immersion for 1 hour to 3 hours at a temperature of 20 ℃ ~ 25 ℃,

In the second process, the steam is steamed at a temperature of 90 ° C. to 110 ° C. and a pressure of 0.5 to 1 kg/cm 2 for 30 to 40 minutes,

In the third process, the yeast is prepared by culturing for 3 days at a temperature of 30°C to 40°C and a humidity of 35% to 45%,

In the fourth process, low-temperature aging fermentation is carried out for 10 to 15 days at a temperature of 20 ° C. to 25 ° C. and a humidity of 35% to 45%.

In the fifth process, it is preferable to heat sterilize the separated supernatant at a temperature of 60°C to 80°C for 10 minutes to 20 minutes.

In order to achieve the object of the present invention, a method for preparing frozen rice with yeast added is,

An immersion step of immersing a certain amount of washed oats, black rice, and glutinous rice in koji water, respectively, and then transferring them to a tray for natural dehydration;

a first steaming step of first steaming the oats and black rice dehydrated through the immersion step at a temperature of 90 to 100° C. for 29 to 31 minutes;

Glutinous rice immersed in koji water, black beans, chestnuts, jujube, pine nuts, and ginkgo biloba are mixed with the result of the first steaming through the first steaming step, and the second time for 9 to 11 minutes at a temperature of 90 ~ 100℃ through the steaming machine. a second steaming step of steaming;

When the second steaming is completed through the second steaming step, a third steaming step of steaming for 4 to 6 minutes and then performing a third steaming under the same conditions as in the 4th second steaming step;

A mixing step of mixing sesame oil, olive oil, trehalose, and refined sugar with the resultant steamed tertiary through the third steaming step to be coated on the surface of the grain;

a molding step of dividing the resultant of the mixing step into predetermined sizes and molding;

When the molding process is completed through the molding step, a freezing step of freezing at -18 ℃ or less; and

It characterized in that it comprises a packaging step of packaging the frozen rice through the freezing step.

In order to achieve the object of the present invention, there is a method for preparing frozen rice with the addition of other yeast,

Immersion and dehydration step in which a certain amount of washed rice is immersed in yeast water and then transferred to a tray for natural dehydration;

A molding step of cutting and mixing meat and vegetables to a predetermined size, then dividing the resultant into predetermined sizes and molding;

a topping step of burying the rice that has undergone the immersion and dehydration step in the meat or vegetable contents molded through the forming step;

A steaming step of steaming the result of the topping step at a temperature of 94 ~ 104 ℃ for 15 ~ 25 minutes through a steamer;

When the steaming is completed through the steaming step, a freezing step of freezing at -18 ℃ or less; and

It characterized in that it comprises a packaging step of packaging the frozen rice through the freezing step.

When the frozen rice manufacturing method added with yeast water having an aging delay function of the present invention is applied, there is an effect of delaying the aging phenomenon of starch and maintaining the quality for a long time.

In addition, the present invention can delay the aging of starch, so that the shelf life can be set longer, thereby lowering the price, as well as reducing food waste.

In addition, it has the effect of increasing the satisfaction of consumers and sellers by delaying the aging of starch as much as possible to maintain the taste, digestibility, and texture of rice.

In addition, the present invention has the effect of maintaining the quality of freshly cooked rice even after a long period of time by maximizing the aging delay by adding a process of coating with oil again after the heating process by adding koji.

In addition, when the yeast of the present invention is added when preparing food, it delays the aging of the product, eliminates bad smell and odor, and has an effect of umami.

1 is a flow chart showing the manufacturing process of yeast having an aging delay function according to a preferred embodiment of the present invention.
2 is a flowchart showing a manufacturing process of frozen nutritious rice according to a preferred embodiment of the present invention.
3 is a flowchart illustrating a manufacturing process of frozen nibble rice according to a preferred embodiment of the present invention.

Hereinafter, the present invention will be described in detail according to preferred embodiments.

What will be described below is only one example for carrying out the present invention, and the content of the present invention is not limited to the following examples. Those of ordinary skill in the art to which the present invention pertains will understand that various modifications can be made without departing from the gist of the present invention.

In describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

<Example 1> Preparation of yeast

As shown in the accompanying drawings, the method for manufacturing yeast having a function of delaying aging according to a preferred embodiment of the present invention is an immersion step (S11) of washing rice with water and immersing it so that the moisture content is 30% to 40%; A dehydration step (S12) of dehydrating the immersed rice on a sieve; A steaming step (S13) of steaming dehydrated rice in a steamer with dew condensation removed; A cooling step (S14) of cooling the steamed rice by standing still; Inoculation and culturing step (S15) of inoculating and culturing the cooled steamed rice with Aspergillus oryzae to produce yeast; A fermentation step (S16) of mixing the prepared yeast 30% to 40%, water 40% to 50%, and salt 10% to 20%, and fermenting the mixed yeast dough at low temperature for 10 to 15 days; and a separation and sterilization step (S17) of precipitating the fermented liquid to separate the supernatant and then heating and sterilizing the separated supernatant; It consists of a sealing step (S18) of putting it in a container and sealing it and then cooling it to room temperature.

In the immersion step (S11), it is immersed at a temperature of 20° C. to 25° C. for 1 hour to 3 hours. At this time, in general, the moisture content of the rice before immersion is about 8% to 10%, and when immersed for 1 to 3 hours, the moisture content becomes 30% to 40%. The immersion time can be determined by finding the time when the moisture content is 30% to 40% by a number of experiments.

In the dehydration step (S12), natural dehydration work is performed for 1 hour to 2 hours, and in the steaming step (S13), the dehydrated rice is put in a rice cooker and dew condensation is removed with steam at a temperature of 90°C to 110°C, and a pressure of 0.5-1kg/cm2 Steam for 30 to 40 minutes with the steam of At this time, it is possible to determine the steaming time by finding the time when the moisture content becomes 30% to 38% after steaming through a number of experiments.

In the cooling step (S14), the steamed rice is left standing for 10 to 30 minutes for temperature and moisture balance, and then cooled to 35° C. ) is inoculated with 0.1% and cultured for 3 days at a temperature of 30 ° C. to 40 ° C. and a humidity of 35% to 45% to produce yeast.

Thereafter, it is preferable to use a mixture of 30% to 40% of yeast, 40% to 50% of water, and 10% to 20% of salt to make yeast water. At this time, by mixing yeast with salt, Hwangguk bacterium is established as the dominant bacteria during fermentation, helping smooth fermentation, preventing the growth of harmful bacteria, and preventing rapid fermentation to obtain various decomposing enzymes and fermented products.

In the fermentation step (S16), it is preferable to ferment the mixed yeast dough at a temperature of 20 to 25 ℃ and a humidity of 35 to 45% for 10 to 15 days at a low temperature.

At this time, if the temperature is lower than 15 degrees, fermentation does not proceed smoothly, and if it exceeds 25 degrees, it is necessary to be careful because alcohol fermentation proceeds excessively.

In the separation and sterilization step (S17), the fermented liquid is precipitated to separate the supernatant, and the separated supernatant is heat-sterilized at a temperature of 60°C to 80°C for 10 minutes to 20 minutes.

At this time, the reason for performing the minimum heat treatment is to prevent the destruction of the enzyme component and to sterilize the harmful bacteria to keep it constant without deterioration or decay.

In the sealing step (S18), the heated liquid is filtered through a sieve, put in a container and sealed, and then cooled to room temperature before use.

Yeast product of the present invention prepared as described above consists of enzyme components that decompose carbohydrates, proteins, fats, etc. caused by microbial fermentation of yeast, amino acids, and sugar salt components. When added during food production, starch aging is delayed It can produce effects and seasoning effects, so if you use it to cook rice, it can delay the aging of frozen or refrigerated rice, and when added to meat, it softens the tissue.

In addition, it has the effect of eliminating bad smell and off-flavor, and making it umami.

<Example 2> Preparation of frozen nutritious rice

As shown in the accompanying drawings, the method for preparing frozen nutritious rice with yeast water added according to a preferred embodiment of the present invention is immersed in the yeast water of Example 1 in a certain amount of washed oats, black rice, and glutinous rice, respectively. After the immersion step (S21) to transfer to a tray to be dehydrated naturally; a first steaming step (S22) of first steaming the oats and black rice dehydrated through the immersion step (S21) at a temperature of 90 to 100° C. for 29 to 31 minutes; Glutinous rice immersed in koji water, black beans, chestnuts, jujubes, pine nuts, and ginkgo biloba are mixed with the result of the first steaming through the first steaming step (S22), and through a steamer, at a temperature of 90 ~ 100 ℃ 9 ~ 11 minutes a second steaming step (S23) of second steaming; When the second steaming is completed through the second steaming step (S23), after steaming for 4 to 6 minutes, the third steaming step (S24) of 3rd steaming under the same conditions as the 4th second steaming step (S23) ; A mixing step (S25) of mixing sesame oil, olive oil, trehalose, and refined sugar to the third steamed result through the third steaming step (S24) to be coated on the surface of the grain; A molding step (S26) of dividing the result of the mixing step (S25) into predetermined sizes and molding; When the molding process is completed through the molding step (S26), the freezing step (S27) of freezing at -18 ℃ or less; and a packaging step (S28) of packaging the frozen rice through the freezing step (S27).

The yeast in the immersion step (S21) uses about 10% compared to rice, and is immersed for 3 to 4 hours. At this time, black rice is used as the main raw material (grains), and the water of black rice is dyed into white rice.

In the first steaming step (S22), the heating (cooking) process is steamed at 95°C for 30 minutes, and in the second steaming step (S23), the banks are washed with water (underground water) and the chestnuts are washed with a dedicated die, The pine nuts are used as they are, and the jujube seeds are visually selected. At this time, the beans are mixed and the heating (cooking) process is steamed at 95°C for 10 minutes.

In the third steaming step (S24), the heating (cooking) process is steamed at 95° C. for 10 minutes.

In the mixing step (S25), the cooked rice is added to be coated with oil and then mixed.

In the forming step (S26), even when dividing the finished nutritious rice, it can be conveniently divided by using a machine, but the rice is divided manually one by one so that the rice is not caked and can be properly lumped, and the shape is formed in a mold.

In the freezing step (S27), it is placed on a tray and frozen at ??18°C in a quench room, and individually packaged in the packaging step (S28).

Frozen nutritious rice with yeast added as described above is made by washing various grains and then immersing them by adding yeast in the immersion process, and then making godubap in a traditional way and coating it with oil. At this time, when yeast is added, enzymes that decompose carbohydrates, fats and proteins of yeast and various fermentation products are penetrated into grains to delay the aging of rice, and if it is coated with oil again, the effect is increased.

In addition, the sugar component of trehalose also has an aging delay effect.

In the end, in the nutritious rice manufacturing process of the present invention, unripe black rice and oats are first immersed in koji water for easy digestion for 30 minutes, and then glutinous rice, nuts and beans immersed in koji water are added for 10 minutes. cook the second

And, if you cook for 10 minutes for the third time after steaming for 5 minutes, glutinous rice, black rice, and oats will become sticky and chewy, and nuts and beans such as black beans and jujube pine nuts will not lose their shape It retains its taste and shape well.

Lastly, add sesame oil and olives and mix them so that the raw materials of the grains are not damaged so that the oil is well coated on the surface.

The frozen nutritious rice is traditional nutritious rice, which is made by hand with care by cooking three times in the traditional godubap method.

As a result of the present applicant's numerous experiments, in the case of the nutritional rice, the mixing ratio of each raw material was 54.57 parts by weight of glutinous rice, 10.40 parts by weight of black rice, 2.60 parts by weight of oats, 6.76 parts by weight of yeast, and black beans based on 100 parts by weight of the total. 8.32 parts by weight, 5.20 parts by weight of jujube, 1.56 parts by weight of pine nuts, 2.08 parts by weight of ginkgo biloba, 1.04 parts by weight of refined sugar, 1.04 parts by weight of trehalose, 0.73 parts by weight of sesame oil, 0.52 parts by weight of refined salt, 2.60 parts by weight of water supply, 2.60 parts by weight of olive oil It was confirmed that it was optimal.

<Example 3> Preparation of frozen nibble rice

As shown in the accompanying drawings, the method for preparing frozen nibble rice to which yeast water is added according to a preferred embodiment of the present invention is immersed in a certain amount of washed rice in the yeast water of Example 1 and then transferred to a tray. immersion and dehydration step (S31) for natural dehydration; A molding step (S32) of cutting and mixing meat and vegetables to a predetermined size and then dividing the resultant into predetermined sizes and molding; A topping step (S33) of burying the rice that has undergone the immersion and dehydration step (S31) in the meat or vegetable contents molded through the forming step (S32); a steaming step (S34) of steaming the result of the topping step (S33) at a temperature of 94 to 104° C. for 15 to 25 minutes through a steaming machine; When the steaming is completed through the steaming step (S33), a freezing step of freezing at -18 ℃ or less (S35); and a packaging step (S36) of packaging the frozen rice through the freezing step (S35).

In the immersion and dehydration step (S31), 10% of the yeast is added compared to the rice and immersed for 3 hours. During immersion, the yeast water is immersed in the rice so that the yeast can be absorbed naturally.

At this time, the optimal immersion time is 3 hours, and if it is shorter or longer than this, the rice will dry out or become tough in the topping step later. about 30%.

And the dehydration process is a process of preparing the rice for topping the meat contents, and the proper amount of moisture in the rice is important. The optimal time for dehydration is about 30 minutes after immersion and natural dehydration on a sieve. The rice has no moisture, but it is good to be moist. There is a problem with this occurring.

In the forming step (S32), when mixing the contents, the selection part and size of the vegetables cause many changes in physical properties in the mixing process, and the selection of the part of the raw material and the cutting size are important for optimal physical properties of the dough. In the case of green onions, only the stem and most of the leaves are used, and the tips of the leaves cannot be used. When the leaf part is used, the physical properties deteriorate, and the shape of the product cannot be maintained during molding or steaming, and the defect rate is increased. In the case of mushrooms, if they are chopped too finely, the moisture of the vegetables is drained and the contents become dry, which is a problem. As for the optimal size, 5mm dice for vegetables show the best physical properties.

In addition, it is important to divide the dough without applying frictional stress as much as possible because the properties of the blended dough are very soft and weak during division molding. For this purpose, a screw-type molding machine is not suitable, and a method of filling and dividing the chamber is suitable. Hydraulic dividers, pneumatic dividers, and rotary dividers are not suitable, it is preferable to use a chamber type divider.

At this time, since the stress of the contents is low when using the chamber-type divider, a certain amount of the contents can be divided from the first division to the final division without change in physical properties, and the division weight error is about 1 g.

In addition, when mixing raw materials, mixing time and temperature of pork are very important. When the temperature of pork exceeds 12℃, drips occur rapidly and the contents become tough. The proper temperature for pork is 4℃, and when it is mixed, it must be rotated in one direction so that the contents do not become dry and there is no drip discharge of vegetables or meat. Due to the precise process, the contents of the mixture do not become stiff and are well agglomerated.

At this time, as for the mixing method, in the first stage at low speed, meat, fat, cooking oil, seasoning, ginger, green onion, etc. are added and mixed at low speed for 2 minutes. For medium-medium speed, add the remaining vegetables and mushrooms for 12 minutes and mix for 10 to 12 minutes. At the initial low speed for 2 minutes, mix the ingredients except pork and vegetables such as seasoning, and then homogenize the contents for 10 to 12 minutes at high speed. If the rotation direction is changed or the mixing time is prolonged, dripping may occur.

In the topping step (S33), manual topping is performed using an automatic transfer conveyor workbench, and the moisture content of the rice plays an important role in determining the topping state.

In addition, the topping products are aligned through a rotation process during alignment in order to make the surface of the final product smooth when aligning the tray.

In addition, during the rotational vibration process, the topping product is put into the container and rotated, rubbing along the container wall so that the surface is smoothly aligned, and it is an important technology to improve the quality of the final product.

In the steaming step (S34), the steaming process is heated with steam of 95°C or higher for 20 minutes, and at this time, the steam condenses into water and naturally falls onto the product. To prevent this, a guide to prevent falling water is installed on a commonly used bogie to prevent water from accumulating in the container and to prevent the product from being soft. During the steaming process in the container, the broth naturally drips and is absorbed back into the rice, keeping the meat juices intact. There are disadvantages in that the taste of the product is not uniform when it is introduced due to condensation falling, and the topping rice becomes soft.

In the freezing step (S35), it is carried out at a temperature of -18°C or less, and in the packaging step (S36), the raw product is put in a unique steam pack-shaped container in order to maintain the original juice as it is, and after the steaming process, it is automatically For packaging, a container tray is placed and automatically packed.

At this time, due to the characteristics of the product, gravy and vegetable drips are generated during steaming. To compensate for this, a special container was devised and used, and when steaming, the juice can be trapped in the product for re-absorption, so the quality can be improved, and it can be packaged hygienically. The container for steam packs has a shape at the bottom, so each individual shape is standard, and it has the advantage of trapping drips. Trays with a flat bottom are not suitable for use due to the irregular shape of the product. The advantage of cooking is that when the product is heated in a microwave, the consumer can cook without moisture leaking out, and it can be used as a cooking tool even during application cooking. It has high usability.

On the other hand, in the case of refrigerated distribution rather than frozen distribution of the bite-sized rice according to the present invention as described above, it can be refrigerated at 10° C. or less and distributed.

As a result of a number of experiments conducted by the present applicant, the mixing ratio of each raw material in the case of the bite-sized rice was 43.00 parts by weight of pork, 5.75 parts by weight of fat, 2.25 parts by weight of cooking oil, 2.75 parts by weight of seasoning, and 1.75 parts by weight of ginger based on 100 parts by weight of the total. It was confirmed that it is optimal to have a weight part of 16.25 parts by weight of a green onion, and 28.25 parts by weight of a king oyster mushroom.

What has been described above is only one embodiment for carrying out a method for preparing frozen rice to which yeast water having an aging delay function is added, and the present invention is not limited to the above-described embodiment. Those of ordinary skill in the art to which the present invention pertains will understand that various modifications can be made without departing from the gist of the present invention.

Claims (4)

delete delete An immersion step (S21) of immersing a certain amount of washed oats, black rice, and glutinous rice in koji water, respectively, and then transferring them to a tray for natural dehydration;
a first steaming step (S22) of first steaming the oats and black rice dehydrated through the immersion step (S21) at a temperature of 90 to 100° C. for 29 to 31 minutes;
Glutinous rice immersed in koji water, black beans, chestnuts, jujubes, pine nuts, and ginkgo biloba are mixed with the result of the first steaming through the first steaming step (S22), and through a steamer, at a temperature of 90 ~ 100 ℃ 9 ~ 11 minutes a second steaming step (S23) of secondary steaming during the second phase;
When the second steaming is completed through the second steaming step (S23), after steaming for 4 to 6 minutes, the third steaming step (S24) of tertiary steaming under the same conditions as the second steaming step (S23);
A mixing step (S25) of mixing sesame oil, olive oil, trehalose, and refined sugar to the third steamed result through the third steaming step (S24) to be coated on the surface of the grain;
A molding step (S26) of dividing the result of the mixing step (S25) into predetermined sizes and molding;
When the molding process is completed through the molding step (S26), the freezing step (S27) of freezing at -18 ℃ or less; and
and a packaging step (S28) of packaging the frozen rice through the freezing step (S27).
The yeast is
A first process of washing the rice and immersing it for 1 hour to 3 hours at a temperature of 20° C. to 25° C. so that the moisture content is 30% to 40%, and dehydrating the immersed rice through a sieve;
a second process of steaming the dehydrated rice in a steamer for 30 to 40 minutes with steam at a temperature of 90° C. to 110° C. and a pressure of 0.5 to 1 kg/cm 2 to remove dew condensation;
After the steamed rice is allowed to stand still and cooled by heat, the cooled steamed rice is inoculated with Aspergillus oryzae, and cultured for 3 days at a temperature of 30 ℃ ~ 40 ℃ and a humidity of 35% ~ 45% to produce yeast. process and;
A koji dough is formed by mixing 30% to 40% of the yeast prepared in a weight ratio, 40% to 50% of water, and 10% to 20% of salt, and the formed yeast dough is heated at a temperature of 20℃ to 25℃, and a humidity of 35% to 45%. a fourth process of low-temperature aging and fermentation under the conditions of 10 to 15 days; and
The fermented liquid is precipitated to separate the supernatant, the separated supernatant is heat-sterilized at a temperature of 60°C to 80°C for 10 to 20 minutes, and the sterilized supernatant is sealed in a container and cooled to room temperature. A method for preparing frozen nutritious rice with added yeast, characterized in that it is manufactured.
Immersion and dehydration step (S31) of immersing a certain amount of washed rice in yeast water and then transferring it to a tray for natural dehydration;
A molding step (S32) of cutting and mixing meat and vegetables to a predetermined size and then dividing the resultant into predetermined sizes and molding;
A topping step (S33) of burying the rice that has undergone the immersion and dehydration step (S31) in the meat or vegetable contents molded through the forming step (S32);
a steaming step (S34) of steaming the result of the topping step (S33) at a temperature of 94 to 104° C. for 15 to 25 minutes through a steaming machine;
When the steaming is completed through the steaming step (S34), the freezing step of freezing at -18 ℃ or less (S35); and
Including; packaging step (S36) of packaging the frozen rice through the freezing step (S35);
The yeast is
A first process of washing the rice and immersing it for 1 hour to 3 hours at a temperature of 20° C. to 25° C. so that the moisture content is 30% to 40%, and dehydrating the immersed rice through a sieve;
a second process of steaming dehydrated rice in a steamer for 30 to 40 minutes with steam at a temperature of 90°C to 110°C and pressure of 0.5 to 1kg/cm2 to remove dew condensation;
After the steamed rice is allowed to stand still and cooled by heat, the cooled steamed rice is inoculated with Aspergillus oryzae, and cultured for 3 days at a temperature of 30 ℃ ~ 40 ℃ and a humidity of 35% ~ 45% to produce yeast. process and;
A yeast dough is formed by mixing 30% to 40% of the yeast prepared in a weight ratio, 40% to 50% of water, and 10% to 20% of salt, and the formed yeast dough is heated at a temperature of 20℃ to 25℃, and a humidity of 35% to 45%. a fourth process of low-temperature aging and fermentation under the conditions of 10 to 15 days; and
The fermented liquid is precipitated to separate the supernatant, the separated supernatant is heat-sterilized at a temperature of 60°C to 80°C for 10 to 20 minutes, and the sterilized supernatant is sealed in a container and cooled to room temperature. A method for preparing frozen nibble rice with yeast added, characterized in that it is prepared.

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