KR20010088772A - A manufacturing method of a vacuum-packed rice - Google Patents

A manufacturing method of a vacuum-packed rice Download PDF

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Publication number
KR20010088772A
KR20010088772A KR1020000011960A KR20000011960A KR20010088772A KR 20010088772 A KR20010088772 A KR 20010088772A KR 1020000011960 A KR1020000011960 A KR 1020000011960A KR 20000011960 A KR20000011960 A KR 20000011960A KR 20010088772 A KR20010088772 A KR 20010088772A
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South Korea
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rice
vacuum
water
control step
soaking
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KR1020000011960A
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Korean (ko)
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박종석
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박종석
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Priority to KR1020000011960A priority Critical patent/KR20010088772A/en
Publication of KR20010088772A publication Critical patent/KR20010088772A/en

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    • 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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Mechanical Engineering (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: A method for preparing a vacuum packed rice is provided, which includes a process to soak rice with removed foreign stuff in water. Thereby, one can cook rice easily without washing or soaking. CONSTITUTION: A method for preparing a vacuum packed rice comprises the steps of: (i) washing prepared rice to remove agricultural chemicals and foreign stuff, and soaking in water for 30-60 minutes; (ii) adjusting water content up to 30%; (iii) cooling down the temperature of rice up to 1-4deg.C; and (iv) packing as portions in packing bags which have volume indicators under vacuum.

Description

진공포장 쌀 제조방법{A manufacturing method of a vacuum-packed rice}A manufacturing method of a vacuum-packed rice

본 발명은 진공포장 쌀 제조방법에 관한 것으로, 특히 농약과 불순물이 제거된 깨끗한 쌀을 일정시간 동안 물에 불린후 수분과 온도를 적절하게 맞춘 다음 포장지에 진공 포장하여 시중에 유통하므로서, 조리시 조리시간을 단축함과 동시에 최상의 밥맛을 얻을수 있도록 하고, 포장지에 표시된 리터표시에 따라 누구나 손쉽게 밥을 조리할 수 있도록 하며, 인체에 유익한 영양소를 쌀에 부여하여 영양가 높은 쌀을 소비자에게 제공할 수 있도록 한 진공포장 쌀 제조방법에 관한 것이다.The present invention relates to a vacuum-packaged rice manufacturing method, and in particular, clean rice, which has been removed from pesticides and impurities, soaked in water for a predetermined time, adjusted to moisture and temperature, and then vacuum-packed in a wrapping paper and distributed in the market, and cooked when cooking. In order to reduce the time and at the same time get the best rice taste, it is easy for anyone to cook rice according to the liter label on the packaging, and to provide nutritious rice to consumers by providing nutrients that are beneficial to human body. It relates to a vacuum-packaged rice production method.

근래에 들어 생활환경이 급속도로 변모함에 따라 쌀을 주식으로 하는 각 나라에서는 쌀을 더욱 간편하게 시식할 수 있는 봉지에 담은 식품 즉, 레토르트(retort) 식품에 많은 관심이 집중되고 있다.In recent years, as the living environment changes rapidly, a lot of attention is focused on foods in bags, that is, retort foods, where rice can be sampled more easily in each country.

이러한 종래 레토르트 쌀밥은 전자레인지등에 가열하여 간편하게 조리하여 취식할 수 있다는 잇점은 있으나, 이미 취반된 쌀밥을 진공 포장한 후 전자레인지에 간편하게 가열하여 시식할 수 있도록 되어 있기 때문에 필수적으로 장기간 보존하기 위한 보존제를 첨가하므로 인체에 해로운 단점이 있을뿐 아니라 쌀속에 함유된 영양소가 손실되거나 통상의 밥맛을 시식할 없는 제반 문제점이 발생되었다.Such conventional retort rice has the advantage that it can be easily cooked and cooked by heating in a microwave oven, but preservatives for long-term preservation because it is possible to easily sample the cooked rice by heating in a microwave oven after vacuum packing Since the addition of a disadvantage that is harmful to the human body as well as the loss of nutrients contained in the rice or a variety of problems that can not taste the normal rice.

따라서 본 발명의 목적은 상기와 같은 종래의 문제점을 감안하여 안출한 것으로, 농약과 불순물이 제거된 깨끗한 쌀을 일정시간 동안 물에 불린후 수분과 온도를 적절하게 맞춘 다음 포장지에 진공 포장하여 시중에 유통하므로서, 조리시 조리시간을 단축함과 동시에 최상의 밥맛을 얻을수 있도록 한 진공포장 쌀 제조방법을 제공하는데 있다.Therefore, the object of the present invention was devised in view of the above-mentioned conventional problems, soaked clean rice with pesticides and impurities removed in water for a predetermined time, and then suitably matched with moisture and temperature, and then vacuum-packed in a wrapping paper. By circulating, it provides a vacuum-packaged rice manufacturing method that can reduce the cooking time during cooking and at the same time obtain the best rice flavor.

본 발명의 다른 목적은 포장지에 별도의 리터표시를 형성하여 포장지에 표시된 리터표시에 따라 누구나 손쉽게 밥을 조리할 수 있도록 한 진공포장 쌀 제조방법을 제공하는데 있다.Another object of the present invention is to provide a vacuum-packaged rice manufacturing method that allows anyone to easily cook rice in accordance with the liter label displayed on the packaging by forming a separate liter label on the packaging.

본 발명의 또 다른 목적은 불린 쌀을 포장지에 진공 포장하기 전에 인체에 유익한 영양소를 부여하여 영양가 높은 쌀을 소비자에게 제공할 수 있도록 한 진공포장 쌀 제조방법을 제공하는데 있다.It is another object of the present invention to provide a vacuum-packaged rice manufacturing method that can provide a nutritious rice to consumers by providing beneficial nutrients to the human body before vacuum-packing the soaked rice in a wrapping paper.

도1은 본 발명에 따른 진공포장 쌀 제조과정을 나타낸 공정도,1 is a process chart showing a vacuum-packaged rice manufacturing process according to the present invention,

도2는 본 발명에 따른 포장지의 정면도.Figure 2 is a front view of the wrapping paper according to the present invention.

(도면중 주요 부분에 대한 부호의 설명)(Explanation of symbols for the main parts of the drawing)

100 ; 포장지 110 ; 리터표시100; Wrapping paper 110; L display

상기와 같은 목적을 달성하기 위한 수단으로 본 발명은, 준비된 쌀을 세척하여 쌀에 함유된 농약과 불순물을 제거한 후 30 ~ 60분 정도 물에 불려 이를 숙성시키는 불림단계와, 불림단계를 통해 적당하게 불린 쌀의 수분을 최초 물벼 상태인 30로 맞추는 수분조절단계와, 수분조절단계를 통해 수분조절된 쌀을 1 ~ 4℃ 정도의 온도로 낮추는 온도조절단계와, 온도조절단계와 수분조절단계를 거친 쌀을 인분에 따라 이를 포장지에 진공 포장하고, 포장지에 표시된 리터표시에 따라 포장지에 물을 담아 바로 조리할 수 있도록 하는 일련의 공정을 특징으로 한다.As a means for achieving the above object, the present invention, after washing the prepared rice to remove the pesticides and impurities contained in the rice and soaked in water for about 30 to 60 minutes, and a soaking step, and soaking step appropriately Moisture control step of adjusting the moisture of the soaked rice to the first watering state of 30, and the temperature control step of lowering the moisture-controlled rice to a temperature of about 1 ~ 4 ℃ through the moisture control step, the temperature control step and the moisture control step It is characterized by a series of processes that allow rice to be vacuum packed in a package according to servings, and then immediately put water in the package according to the liters indicated on the package.

이하 본 발명의 바람직한 실시예를 첨부도면을 참조하여 보다 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도1은 본 발명에 따른 진공포장 쌀 제조과정을 나타낸 공정도 이고, 도2는 본 발명에 따른 포장지의 정면도이다.1 is a process chart showing a vacuum packaging rice manufacturing process according to the present invention, Figure 2 is a front view of a wrapping paper according to the present invention.

본 발명은 도1과 도2에서와 같이 먼저 불린 쌀을 포장하기 위해서는 파우치 재질로 이루어진 포장지(100)를 마련한 후 이 포장지(100)의 표면에 리터표시(110)를 형성하는데, 이 리터표시(110)는 불린쌀의 양과 물의 양이 적절하게 배합될 수 있도록 표시되고, 포장지(100)의 내부에는 쌀밥을 취식할 수 있는 인분에 따라 일정량씩 진공 포장된다.In the present invention, in order to package the rice called first as shown in Figures 1 and 2 to prepare a wrapping paper 100 made of a pouch material and then to form a liter display 110 on the surface of the wrapping paper 100, this liter display ( 110 is displayed so that the amount of soaked rice and the amount of water can be properly blended, the inside of the wrapping paper 100 is vacuum-packed by a predetermined amount depending on the servings to eat rice.

불림단계Soaking stage

준비된 쌀을 세척기에 투입한 후 세정제 예를들어 식염, 식초등이 함유된 세척수와 같은 세정제를 이용하여 쌀에 함유된 각종 농약과 불순물을 제거하고, 깨끗하게 세척된 쌀을 별도의 통에 30 ~ 60분 정도 물에 불려 이를 숙성시킨다.After the prepared rice is put into the washing machine, various kinds of pesticides and impurities contained in the rice are removed by using a cleaning agent such as washing water containing salt, vinegar, etc., and the cleanly washed rice is placed in a separate bucket 30 to 60 Soak it in water for about a minute and let it age.

여기서, 불림단계를 통해 쌀을 불릴때 인체에 유익한 비타민, 칼슘, 토코페놀등과 같은 영양소를 쌀에 침투시켜 더욱 영양가 높은 쌀밥을 소비자가 시식할 수있도록 하였으며, 쌀을 숙성시키므로서 하등쌀을 상등쌀로 개량시켜 햅쌀과 같은 효과를 누리거나 더욱 양질의 쌀밥을 얻을수 있다.Here, through the soaking step, the nutrients, such as vitamins, calcium, and tocophenols, which are beneficial to the human body, are infiltrated into the rice so that consumers can taste more nutritious rice, and the lower rice is aged by aging the rice. It can be improved by using rice to enjoy the same effect as new rice or to get a higher quality rice.

수분조절단계Moisture control

시중에 유통되고 있는 쌀의 수분 함량은 5 ~ 20로 쌀마다 각각 수분함량이 다르기 때문에 소비자가 밥물을 맞추기가 어렵다. 따라서 불림단계를 통해 적당하게 불린 쌀은 최초 물벼 상태인 29 ~ 31, 바람직하게는 30로 맞춰 알맞게 수분을 조절한다.The water content of the rice in the market is 5 to 20, so the water content of each rice is different, it is difficult for consumers to match the rice. Therefore, the rice is properly soaked through the soaking step to adjust the water according to the initial water content of 29 ~ 31, preferably 30.

온도조절단계Temperature control stage

수분조절단계를 통해 수분이 조절된 쌀은 항상 동일한 밥맛을 유지할 수 있도록 1 ~ 4℃ 정도의 온도로 낮춘다.The moisture-controlled rice through the moisture control step is lowered to a temperature of about 1 ~ 4 ℃ to always maintain the same taste.

포장단계Packing stage

온도조절단계와 수분조절단계를 거친 쌀은 일정량(1인분, 2인분, 3인분,4인분에 따라)포장지(100)에 충진한 후, 통상의 진공 포장방법을 이용하여 포장지를 진공 포장하면 외부로 부터의 공기가 차단되어 변질되는 것이 방지되고 항상 일정한 수분을 유지하게 된다.After the temperature control step and the moisture control step, the rice is filled in a certain amount (according to 1 serving, 2 servings, 3 servings, 4 servings) to the wrapping paper 100, and then vacuum-packed using the usual vacuum packaging method. The air from the furnace is blocked to prevent deterioration and always maintain a constant moisture.

이와 같이 불림단계, 수분조절단계, 온도조절단계, 포장단계를 차례로 거쳐 포장지(100)에 진공 포장된 쌀을 조리시에는 먼저 포장지를 개봉한 후 밥솥에 쌀을 넣고 포장지(100)에 표시된 리터표시(110)에 따라 포장지에 물을 담아 밥솥에 부으면 간편하게 쌀밥이 조리된다.When cooking the vacuum-packed rice in the wrapping paper 100 through the soaking step, moisture control step, temperature control step, packaging step in this way, first open the wrapping paper, put the rice in the rice cooker and display the liter displayed on the wrapping paper (100) According to 110, the rice is cooked simply by pouring water into a rice cooker and pouring it into a rice cooker.

(2인분 기준)(2 servings) 쌀 종 류Rice species 검 사 항 목Inspection items 조리시간Cooking time 맛flavor 영양가Nutritional value 본 발명The present invention 10분10 minutes 8.08.0 높음height 레토르트retort 5분5 minutes 4.04.0 낮음lowness 일반쌀Plain rice 20분20 minutes 5.05.0 보통usually

표1에서와 같이 본 발명의 제조방법에 따른 진공 포장된 쌀은 일반쌀에 비해 조리시간이 단축되었고, 맛이 관능 한계치인 5점을 상회하는 것을 알수 있으며, 영양가 또한 레토르트나 일반쌀에 비해 우수한 것으로 나타났다.As shown in Table 1, the vacuum-packed rice according to the manufacturing method of the present invention has a shorter cooking time than ordinary rice, and it can be seen that the taste exceeds five points, the sensory limit, and the nutritional value is also superior to that of retort or ordinary rice. Appeared.

이상에서 살펴본 바와 같이 본 발명에 의하면, 농약과 불순물이 제거된 깨끗한 쌀을 일정시간 동안 물에 불린후 수분과 온도를 적절하게 맞춘 다음 포장지에 진공 포장하여 시중에 유통되기 때문에, 조리시 종래와 같이 쌀을 씻어야 하는 불편함이 해소되어 조리시간이 단축됨은 물론 최상의 밥맛을 얻을수 있는 것이다.As described above, according to the present invention, since the clean rice from which pesticides and impurities have been removed is soaked in water for a predetermined time, the moisture and temperature are properly adjusted, and then vacuum-packed in a wrapping paper and distributed on the market, as in the case of cooking. The inconvenience of having to wash the rice is eliminated, and the cooking time is shortened, and the best rice taste can be obtained.

또한 포장지에 별도의 리터표시가 형성되어 있기 때문에 포장지에 표시된 리터표시에 따라 누구나 손쉽게 밥을 조리할 수 있으며, 불린 쌀을 포장지에 진공 포장하기 전에 인체에 유익한 영양소가 함유되어 있어 영양가 높은 쌀을 소비자가 시식할 수 있는 효과가 있는 것이다.In addition, since a separate liter label is formed on the packaging, anyone can cook rice easily according to the liter label on the packaging.They contain nutrients that are beneficial to the human body before vacuuming the soaked rice into the packaging. There is an effect that can be tasted.

이상에서는 본 발명을 특정의 바람직한 실시예를 참고하여 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며 본 발명의 요지를 벗어나지 않는 범위에서 통상의 지식을 가진자에 의해 다양한 변경과 수정이 이루어질 수 있는 것임을 밝혀둔다.The present invention has been described above with reference to specific preferred embodiments, but the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the gist of the present invention. Make sure you can.

Claims (2)

준비된 쌀을 세척하여 쌀에 함유된 농약과 불순물을 제거한 후 30 ~ 60분 정도 물에 불려 이를 숙성시키는 불림단계와; 불림단계를 통해 적당하게 불린 쌀의 수분을 최초 물벼 상태인 30로 맞추는 수분조절단계와; 수분조절단계를 통해 수분조절된 쌀을 1 ~ 4℃ 정도의 온도로 낮추는 온도조절단계와; 온도조절단계와 수분조절단계를 거친 쌀을 인분에 따라 이를 포장지(100)에 진공 포장하고, 포장지에 표시된 리터표시(110)에 따라 포장지에 물을 담아 바로 조리할 수 있도록 하는 일련의 공정을 특징으로 하는 진공포장 쌀 제조방법.A soaking step of washing the prepared rice to remove pesticides and impurities contained in the rice and soaking it in water for about 30 to 60 minutes to ripen it; A moisture control step of setting the water of the rice soaked properly to 30, which is the first watering state through the soaking step; A temperature control step of lowering the moisture-controlled rice to a temperature of about 1 to 4 ° C. through a moisture control step; It features a series of processes to vacuum the rice after the temperature control step and the moisture control step according to the servings in vacuum on the wrapping paper 100, and immediately put water in the wrapping paper according to the liter indication 110 displayed on the wrapping paper. Vacuum packaged rice production method. 제1항에 있어서, 상기 불림단계중 인체에 유익한 영양소가 쌀에 첨가되는 것을 특징으로 하는 진공포장 쌀 제조방법.The method of claim 1, wherein nutrients beneficial to the human body are added to rice during the soaking step.
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170029966A (en) 2015-09-08 2017-03-16 농업회사법인 서림농장 주식회사 Vacuum packing method of a eco-friendly rice and eco-friendly vacuum-packed rice manufactured by the same
KR20210094678A (en) * 2019-12-10 2021-07-30 김봉근 Module type simple cooking kit

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02276543A (en) * 1989-04-17 1990-11-13 Masaomi Ishikawa Preparation of washed rice packed in preserving bag
JPH0339038A (en) * 1989-07-04 1991-02-20 Izawa Shoten:Kk Storing of polished rice
JPH04144641A (en) * 1990-10-04 1992-05-19 Toppan Printing Co Ltd Production of wash-free rice and packaged wash-free rice
JPH04370071A (en) * 1991-06-19 1992-12-22 Tatsuo Nihei Method for preserving polished rice
KR19980066560A (en) * 1997-01-27 1998-10-15 백관석 Manufacturing method of sterile instant taste
KR19980077167A (en) * 1997-04-17 1998-11-16 백관석 Instant Bag Rice

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02276543A (en) * 1989-04-17 1990-11-13 Masaomi Ishikawa Preparation of washed rice packed in preserving bag
JPH0339038A (en) * 1989-07-04 1991-02-20 Izawa Shoten:Kk Storing of polished rice
JPH04144641A (en) * 1990-10-04 1992-05-19 Toppan Printing Co Ltd Production of wash-free rice and packaged wash-free rice
JPH04370071A (en) * 1991-06-19 1992-12-22 Tatsuo Nihei Method for preserving polished rice
KR19980066560A (en) * 1997-01-27 1998-10-15 백관석 Manufacturing method of sterile instant taste
KR19980077167A (en) * 1997-04-17 1998-11-16 백관석 Instant Bag Rice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170029966A (en) 2015-09-08 2017-03-16 농업회사법인 서림농장 주식회사 Vacuum packing method of a eco-friendly rice and eco-friendly vacuum-packed rice manufactured by the same
KR20210094678A (en) * 2019-12-10 2021-07-30 김봉근 Module type simple cooking kit

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