KR19980086133A - Manufacturing method of cooked semi-cooked rice - Google Patents

Abstract

1. TECHNICAL FIELD OF THE INVENTION

Processed rice field for manufacturing rice in factories.

2. The technical problem to be solved by the invention

High-quality rice production and easy cooking methods such as home cooking.

3. Summary of Solution to Invention

This is a simple cooking method that allows you to cook rice that is preserved in a semi-ripe state, and adds luxury when you eat it.

4. Important uses of the invention

Preparation of processed rice.

Description

Manufacturing method of cooked semi-cooked rice

The present invention relates to a process for producing processed rice which enables to cook rice quickly.

In recent years, due to the trend of food simplification, processed rice flour packaged as stock, which is a staple food, is developing rapidly, but the quality of rice is not the same as that of home cooked rice.

Sterilization by high-temperature heating and stable preservation of airtight packaging containers prevents bacteria from being transformed, and retort miscellaneous products for long-term storage of cooked rice are greatly reduced due to agglomeration due to rice's consistency. In order to alleviate the phenomenon, various cooking oils, soybean phospholipids, and glycerin fatty acid esters are added to make the rice surface lubricating, which reduces the agglomeration phenomenon. As a result of poor viscoelasticity, dissimilar texture, the texture is severely deteriorated, while sterile packed rice filled with quantitatively collected and packed in airtight packaging containers in an aseptic factory is filled with voids between grains without using additives. The degree of texture is alleviated, resulting in a sense of texture, taste, aroma and appearance. Most of the items obtained are generally improved. However, due to the increase of consistency during heating, the binding of rice grains is increased, resulting in a satisfactory texture, as well as a complicated process and high manufacturing cost.

In addition, the cooked rice is rapidly frozen to prevent aging of the rice, and the frozen rice, which is mechanically crushed to freeze the rice, also reduces the cut due to an increase in consistency due to reheating when eating. Dry rice, such as rice, has the convenience of being eaten just by pouring water. It is used for special purpose such as emergency food because of bad taste.

As mentioned above, the phenomenon that the texture of the conventional processed rice is generally degraded is that once the rice is completely gelatinized, even if it is completely blocked by bacteria, it is denatured by reheating during aging and gelatinization, and physical and chemical changes during long-term storage. It is postponed as a result of this effect, and it is hard to taste like home cooking when long-term storage of fully luxurious rice.

Gelatinization of rice is a process in which the hydrogen bonds that form the molecular structure of rice starch are disrupted by the action of water and heat, and the rice becomes soft when heated with enough water. It will not be able to leave unbroken prostate powder.

When the required amount of water is added to such a soft-boiled rice and then heated, it rapidly absorbs water and gelatinizes quickly, and a good texture with viscoelasticity and fresh taste can be obtained.

The present invention is to increase the quality of the rice by using such a semi-cooked process, as well as to make it possible to use the packaging container directly as a cooking container to cook rice very easily.

The present invention combines an airtight packaging container indicating the amount of water required for cooking and a high water content semi-mold of 160% to 200% of the net weight to facilitate convenient and quick cooking of rice. The explanation is as follows.

Example 1

After soaking semi-rice in water at 20 ℃ for 2 hours, take out and drain the water. Then, quantitatively collect 125g of drained rice in a stand-type retort pouch engraved with marking lines to accurately measure the amount required for cooking. After filling, 40 cc of water was added and sealed, the mixture was left to stand in a retort machine, sterilized by pressure heating at a pressure of 1 to 2 kg / cm 2 at 115 ° C to 125 ° C for 15 minutes, and then cooled to obtain a packaged semi-cooked meal having a water content of 165%.

Example 2

The semi-rice was soaked in water at 2O < 0 > C for 2-3 hours to absorb moisture, and then placed in a steamer for 10 minutes at 95-100 < 0 > C to obtain water-absorbent steamed rice. After spraying the water evenly with the next spray to sufficiently absorb the moisture, and then after filling and sealing 150g of the steamed rice obtained in the retort pouch engraved with the marking line to meet the amount at the same time as in Example 1 Pressurized heating was carried out to obtain a packaged semi-cooked rice having a water content of 190% of the net weight.

The semi-prepared packaging is high water content, but the grain is bound between the grains, but water gaps are formed between the grains, so open the packaging and apply water to the marking line of the packaging container. It can be eaten after being fully luxurious in 8 to 10 minutes. As it is luxurious in a semi-cooked state, you can get the freshness of the rice as if it was cooked immediately. There are many advantages, such as no need to prepare cooking containers.

In addition, the high water content semi-mimetic is particularly good adaptability to the microwave, the high water content has the effect of being cooked quickly.

Claims (2)

After washing and immersing the immersed rice into a stand-type retort pouch engraved with an indicator line indicating the amount required for cooking, add water so that it is 160% to 200% of the net weight, and seal it, and then pressurize 1 ~ 2㎏ / ㎝. A method for producing a cooked and cooked cooker for both cooking and cooking, characterized in that the cooked container is pressurized and heated at 115 ° C to 125 ° C for 15 minutes. Put the washed rice into the cooker and cook it, and then spray water evenly with a spray to fill the cooked rice in the cooking container as in Clause 1 and heat it under the same condition as in Clause 1 Manufacturing method of beauty.