KR20010088002A - Development of Instant Rice Porridge and Its Manufacturing Method Using Black Rice - Google Patents

Abstract

PURPOSE: Provided is a method for preparing a kind of instant gruel made from black rice, glutinous and nonglutinous rice with vegetables. This gruel product has high palatability, improved taste and abundant nutrients and can be warmed with a microwave oven or hot water. CONSTITUTION: The method includes the following steps of: (i) soaking black rice for 35hr., and glutinous and nonglutinous rice for 2hr in 0.5times of water at 20deg.C respectively; (ii) mixing 35wt% of the black rice, 40wt% of the glutinous rice and 25wt% of nonglutinous rice, by the total weight of the soaked rice; (iii) roasting 2.3wt% of garlic to remove the smell and adding 35wt% of carrot, 53wt% of potato, 2.3wt% of sesame and 2.3wt% of sesame oil to be roasted for 5min before roasting the mixture with the mixed rice for 5min; (iv) retort packing the cooked materials in a container airtightly and applying heat to the packed container with maintaining temperature of 121deg.C for 30min. to be sterilized and gelatinated before cooling the resulting product to the room temperature.

Description

Development of Instant Porridge Using Black Rice and Its Manufacturing Method {.}

The present invention is to develop the optimum conditions and methods for producing `` black rice instant porridge '' using black rice having a natural pigment, aroma and rich nutritional functionalities, unlike the porridge used only conventional white rice.

The present invention belongs to the food processing field.

It is one of our nation's traditional foods that pours a lot of water into the dead grains and heats it for a long time to make the starch completely luxurious. Nowadays, life has been improved, and it is developing into delicacy foods, nourishing foods with pharmacological effects, folk foods, and convenience foods. In recent years, instant porridge that has been heated and can be eaten immediately by heating in a microwave or boiling water has been developed and marketed. However, these are all porridges using only white rice, which satisfies consumers' desire for palatability and nutritional function that increases in color forging. I can't. In addition, there have been no reports of instant instant porridge made using natural pigments, aromas and black rice with high nutritional functionality.

The present invention is to explore and present a new style instant porridge having a natural color and scent emphasizing palatability, nutritional function and convenience using black rice and optimum conditions and methods for its preparation. That is, combining the sensory test and the measurement of mechanical properties to determine the optimum immersion conditions for hydration of black rice as brown rice; Finding the optimum blending ratio of black rice, glutinous rice and non-glutinous rice; Determine an optimal amount of infusion; To determine the appropriate time for sterilization and gelatinization.

1 is the composition of black rice instant porridge raw material

2 is a process chart of black rice instant porridge

수 hydration of rice

Take a certain amount of black rice, glutinous rice, and non-glutinous rice, wash it in cold water, and pour water equal to 0.5 times the weight of rice, respectively, and soak black rice at 35 ℃ for 35 hours and glutinous rice and non-glutinous rice for 2 hours.

㉡ Production of Black Rice Instant Porridge

35 parts by weight of processed carrots, 53 parts by weight of sesame seeds 2.3 parts by weight of 2.3 parts by weight of soybean oil in a frying pan at about 240 ° C. for about 5 minutes and then fully hydrated black rice 35 parts by weight, 40 parts by weight of glutinous rice, Mix 25 parts by weight of non-glutinous rice and fry for 5 minutes, put it in the retort packaging material, and inject the infusion solution made of 530 parts by weight of water, 3.2 parts by weight of salt, and 4.5 parts by weight of sugar, then seal and package it for sterilization and gelatinization.121 Black rice instant porridge is prepared by performing autoclaving for 30 minutes at ℃ and then immersing in cooling water to cool.

The black rice instant porridge prepared in this way is not only excellent in palatability because natural colors of black rice and subsidiary materials are harmonized with each other, but also has a unique taste of black rice porridge with the natural flavor of black rice and sesame seeds. It is blended in proportion and vegetables are added to it as a subsidiary material, so not only the mechanical properties are good but the taste and nutritional function are greatly improved. It is easy to eat by heating it in a microwave or hot water. Therefore, black rice instant porridge is a suitable product for breakfast or nutritious snacks, regardless of age or sex.

Claims (1)

Black rice instant porridge prepared by adding 100 parts by weight of submerged rice mixed with black rice, glutinous rice, and non-glutinous rice in a certain proportion, 95 parts by weight of subsidiary materials such as carrots and potatoes, and injecting 537 parts by weight of the injected liquid therein, and the weight of rice itself at 20 ° C. About 35 hours of black rice in 0.5 times of water, glutinous rice and non-glutinous rice are soaked for about 2 hours, the first step to fully hydrate, 35 parts by weight of black rice, 100 parts by weight of glutinous rice, 100% by weight of glutinous rice In the second step of proportioning 25 parts by weight, 2.3 parts by weight of garlic is roasted over low heat to remove odors, and then roasted for 5 minutes by adding 35 parts by weight of carrots, 53 parts by weight of potatoes, 2.3 parts by weight of sesame oil, and 2.3 parts by weight of sesame oil. Here, the third step of mixing black rice, glutinous rice, and non-glutinous rice in a constant proportion and roasting together for 5 minutes, the fourth step of sealing and packing the cooked raw materials in a retort packaging material, and the sealed packaged container using a pressure sterilization tank at 121 ° C.A fifth step, characterized by a sixth step of putting a cooling to a temperature of room temperature to the heat-sterilized product in water instant rice porridge and its manufacturing method, while maintaining also for 30 minutes to a heat treatment for sterilization and expensive.